Colleen’s Mushroom & Peppers Rice

Colleen’s Mushroom & Peppers Rice

Colleen’s Mushroom & Peppers Rice

TRH Colleen's Mushroom & Peppers Rice

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

Prepared, tried and tested by: Colleen Heugh

Colleen’s Spaghetti & Viennas

Colleen’s Spaghetti & Viennas

TRH Colleen's Spaghetti & Viennas

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.

Prepared, tried and tested by: Colleen Heugh

Colleen’s Soup

Colleen’s Soup

TRH Colleen's Soup

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.

Prepared, tried and tested by: Colleen Heugh

Gail’s Crumbed Chops

Gail’s Crumbed Chops

TRH Crumbed Chops

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

Recipe: Irene Dasari
Prepared, tried and tested by Gail Haselsteiner

Gail’s Butternut Soup

Gail’s Butternut Soup

TRH Gail's Butternut Soup

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

Prepared, tried and tested by Gail Haselsteiner

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon