Curried Sweetcorn Soup

Curried Sweetcorn Soup

Curried Sweetcorn Soup

  Tried Tested

Somewhere between a soup and a curry-perfect for cold nights!

1 packet(300g) leeks trimmed and sliced
4cm knob ginger,finely chopped
1 packet(500g) button mushrooms halves
3 cloves garlic,chopped
1 can sweetcorn kernels
2-3 tbsp mild curry powder
Vegetable stock or chicken stock
1 can coconut milk
Salt and milled pepper
Handful fresh coriander, for serving
1 sliced chilli,for serving (optional)
Ciabatta bread sliced for serving or rotis or naan bread

Saute leeks,ginger and garlic in oil until soft and fragrant.
Add sweetcorn and stir through curry add mushrooms,stock and bring to boil.
Simmer for 10 minutes, stirring occasionally add coconut milk and blitz to blender if desired. Season.
Scattered with fresh coriander and chilli,serve with warm rotis or ciabatta breads for dipping.
Enjoy and Chow now! 😀

Prepared, tried and tested by: Joy Martin Smyth

Mussels in cream & white wine

Mussels in cream & white wine

TRH Mussels in cream & white wine


Recipe may be halved for smaller quantity

2 x 400 g pkts frozen mussels
2 finely chopped onions
6 cloves minced garlic
300 ml white wine such as Chenin Blanc OR substitute with fish or chicken stock
2 tubs fresh cream ( 500 ml )
A handfull chopped dill
A handful chopped chives

Salt to taste and coarse black pepper. (Mindful of salt as the mussels are salty)
2 skinned tomatoes deseeded and diced into small cubes
Saute your onions garlic for 4 mins until tender. Add wine and reduce the liquid by half by just simmering slowly add salt ( if needed), black pepper, add cream and gently cook up for 2 mins. Add mussels and let simmer and heat through for 4 to 5 mins.
Garnish with a handful of both chopped dill and fresh chives and diced tomatoes. Serve with rosemary and olive focaccia bread. Njoy!

Prepared, tried and tested by Gail Haselsteiner

Smorgastarta an Scandinavian Sandwich Cake

Smorgastarta an Scandinavian Sandwich Cake

Smorgastarta an Scandinavian Sandwich Cake Tried Tested

Sandwich Cake my version of Smorgastarta an Scandinavian Sandwich Cake ….
I used chicken sandwich spread instead of whipping cream and flower carrots instead of Salmon cured flower… Very easy and delicious ..

For the chicken sanwich spread
2 pieces of chicken breast boneless
1 medium carrots chopped
1 medium onion finely chopped
1 cup of mayo
1 hardboiled egg
Salt and white pepper to taste
For the decoration :
1 long cucumber
1 medium carrots
Mint or dill for garnish
You will be needing 5 slices of white bread

1. Place the chicken with 2 cups of water and bring to boil until tender and then remove from heat set aside. When the chicken is cool enough chop very finely.
2. Place the carrots, onion in blender and blitz for about 2 minutes and transfer to bowl . Add the mayo, carrots and onion then chopped hardboiled egg and chicken season with salt and pepper mix well until blended. Chill in the fridge for about 15 minutes.
3. Meanwhile, take a veg peeler and peel the ribbons, discard the outside first one and dont use the seeded part. You need 4 the perfect one.
4. With a melon baller, make around 30 to 35 balls of cucumber from the other 2 sides of cucumber, discard the middle seeded part of cucumberi.
5. Peel off your carrots and chop it to make a flower style.
To assemble the sandwich, slice the side of your bread remove the brown sides and spread with the chicken sandwich each of slices bread .. Then spread also the top and sides of your sandwich and smooth it. ( As if your like icing your cake ) place the cucumber ribbons around the edges of sandwich cake. Now decorate the top make sure it is nice and smooth with palette knife , place the cucumber balls around the edges of the cake on the top arrange the flower carrots. Enjoy!!

Prepared, tried and tested by: Joy Martin Smyth‎ – All joy’s lovely cooking

Garlic & Herb Hake with Savoury Lentil Rice & Coleslaw Salad

Garlic & Herb Hake with Savoury Lentil Rice & Coleslaw Salad

Garlic & Herb Hake with Savoury Lentil Rice & Coleslaw Salad Tried Tested

Yummy dinner tonight

4 Hake fillets skin and bones removed
150 ml flour, 1 sachet Knorr Garlic and Herb potato bake. In a bowl mix these 2 ingredients together
2 eggs lightly beaten in a separate bowl
Oil for frying
Heat oil in frying pan. Dip hake into the egg mixture then coat in the flour mixture. Dip once more in the egg and then the flour mix. Lightly fry the fish until golden brown, drain on paper towels. Serve with Woolies sauce tartar

Savory Lentil Rice
Cook 1 cup brown rice (or substitute with rice of your choice ) once cooked set aside.
1/2 chopped onion, 1/2 of each green, yellow and red pepper, 1 tsp minced garlic, 250 g sliced button mushrooms, 3 tbsp chopped chives., 1 medium can lentils drained, 2 tsp garlic pesto paste.
Sauté onion, garlic, peppers in 2 tbsp butter until tender. Add mushrooms and chives and cook until tender. Add lentils and chilli pesto. Add rice and stir through. Season with additional salt and black pepper according to taste. Garnish with chopped chives.

Coleslaw Salad
1 x pre packed coleslaw mix ( you can add red cabbage too )
150 ml mayonnaise, 2 tbsp white sugar, 2 tbsp lemon juice, 1/2 Knorr Chicken Stock Pot, 1 Tsp olive oil. Poppy seeds ( optional )
Heat olive oil in a saucepan add Knorr stock pot and stir until the stock has melted. Remove from heat add sugar and stir until melted. Cool 5 mins then stir in lemon juice. Combine the mayonnaise and stock liquid and whisk well until combined, throw over coleslaw and mix. Place in fridge to chill add sprinkle of poppy seeds when ready to serve.

Recipe sources : WhatsforDinner
Prepared, tried and tested by:  Gail Haselsteiner


Bukhari pilau

Bukhari pilau

Bukhari pilau Tried Tested

Fry chopped onions till golden brown, add 500 g cubed chicken or lamb, 1 tsp salt, few cloves, cardamom pods and cinnamon sticks, 2 tsp ginger and garlic paste, chilies to taste, 1 tsp ground coriander powder, cook till almost soft and add 3 grated carrots, cook for a few minutes more, and add washed rice.
Bring to the boil and reduce the heat to lowest and steam till the rice is soft.
Serve with dhai and poppadoms or sambals.

Prepared, tried and tested by: Faye Abrahams

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