2cups cooked/left over rice Half each of red and green peppers, cut up or in strips Half punnet sliced or chopped up mushrooms Spice for rice/seasoning Salt & pepper or veggie spice Butter/margerine
Method Put about 2 tablespoons butter or margarine into a pan & add cut/strips of peppers & mushrooms & cook for 10 mins Add cooked or left over rice to pan & spice for rice, with salt & pepper OR veggie spice & dry parsley or fresh and cook for 5 mins. Serve with chicken, fish, liver, sausage, chops or steak
Boil some spaghetti and keep aside. Fry some viennas/polony and toss the spaghetti in the pan Add your viennas or polonies and add a blob of butter Add some BBQ or any spice of your choice Mix through Add some fresh herbs or dry herbs and add some aromat if u feel so Serve with delicious grated mango atchar or veggie atchar
You can add anything to ths dish..its so quick & versatile: cooked or roast chicken/meat.
1 Packet split pea 6-8 cups water 4 grated carrots 1 grated onion 1 grated potato Some meaty bones
METHOD Put in pot your washed split peas Add your meat and all the grated veggies Allow to cook until split peas and veggies are cooked and almost gone, but you can still see some veggies Add salt & pepper and then add the dumplings Allow dumplings to cook for about 20 mins I added a packet knorr chicken noodel soup to my pot of soup, as it thickens nicely
Ladies when it comes to soup I just add and off I go. I never follow recipes, that’s how I do my soup.
Wash n dry 2kg of chops of your choice. Add: 2tbs aromat 1 tsp salt 1 tbs freshly ground black pepper 1 tbs steak n chops spice 1 tbs chicken spice 1 tbs rustic garlic and herb spice 1 tbs chilli powder Rub onto the meat and then add in 2 lightly beaten eggs and mix well so that the meat is covered properly in spice and egg.
Now coat in coating which is made up of… 1 and 1/2 cup self raising flour 1/2 cup fresh bread crumbs 1 tbsp maizena 1 tsp aromat 1/2 tsp salt 1 tsp freshly ground black pepper 1 tsp steak n chops spice 1 tsp chicken spice Store in the fridge for a min of 1 hour in trays. When ready to use…. Fry on each side for 3 mins on medium to high heat, then bake in a preheated oven at 180 deg until cooked to ur liking
1 large butternut peeled and cut into 5 cm cubes 2 tbsp butter 2 onions finely chopped 2 cloves minced garlic 1 small green chilli chopped (optional ) 2 cups chicken stock 1 tsp lemon juice 1 cup water Black pepper, salt, 1/4 tsp cumin, pinch of cinnamon Drizzle of fresh cream
Saute onions, garlic, chilli in butter in large saucepan until tender. Add chicken stock and lemon juice then add cubed butternut. Add water and bring to boil and simmer 20 mins or until butternut is soft. Season then blitz in a blender add a drizzle of fresh cream. Serve with garlic and herb focaccia and camembert cheese wedges