Quick Meals

Veggie Meatball sandwich

Ingredients

500g lean beef mince
1 small carrot, peeled, finely grated
1 small zucchini, finely grated
1 tbs tomato sauce
12 slices multigrain bread
2 avocados, halved, stone removed, peeled, mashed
2 ripe tomatoes, thinly sliced
1 butter lettuce, leaves separated
135g (1/2 cup) hummus

Method

Line a baking tray with non-stick baking paper. Place the mince, carrot, zucchini and tomato sauce in a large bowl. Use your hands to mix until well combined. Roll 1 heaped tablespoonful of mince mixture into a ball. Place on the lined tray. Repeat with the remaining mince mixture...

Read the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=142

End Of The Month Hot Pot

Ingredients:

1 onion, finely chopped
5 ml ground paprika
3 tomatoes, chopped
1 pouch Knorr Roasted Vegetable Bake
15 ml olive oil
1 garlic clove, finely chopped
30 ml finely chopped parsley leaves
300g green beans, trimmed, blanched
10 ml ground cumin
500g pumpkin, peeled, seeded, cut into 2cm pieces
250ml water
1 x 400g can chickpeas, drained, rinsed
1 slice wholegrain bread, diced
15 ml peanuts
1 x 400g can cannellini beans, drained, rinsed

Method:

Lightly spray a large saucepan with cooking oil spray and heat on medium
Cook onion for 5 minutes, stirring, until golden...

Read the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=139

Italian New Year's Roasted Vegetables

Marinade

1/2 cup of Olive oil
6 Cloves garlic; finely
1 tablespoon of fresh rosemary; chopped
1 tablespoon of fresh thyme; chopped
1/2 teaspoon of ground black pepper
1/2 teaspoon of salt

Vegetables

3 large carrots, sliced crosswise
2 medium onions, halved lengthwise,
1 pint of Brussels sprouts, halved
2 small sweet yellow peppers, halved
2 medium yellow squash, halved
2 medium Zucchini, halved lengthwise

Method:

Several hours or the day before serving, heat oven to 375°C.
Prepare the marinade: In small bowl combine the oil, garlic, rosemary, thyme, pepper and salt...

Read the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=136

Hot Smoked Salmon & Potato Gratin

Simple to put together, this easy recipe for baked salmon uses hot smoked salmon, potatoes, cream and garlic to create a healthy, satisfying one pot meal that's perfect comfort food.

Ingredients - serves 4 -6

· 2lb/1kg main crop potatoes such as King Edward or Maris Piper
· 2 garlic cloves, crushed
· 8oz/250g hot smoked salmon, flaked
· ½/250ml pint full cream milk
· ½/250ml double cream...

Read more...
http://www.sevafrica.com/modules/health/article.php?news_id=153

How to make: A Killer Mac 'n' cheese by Jamie Oliver

Mac %u2019n%u2019 cheese%u2019 is a classic pasta dish that everyone loves. Sometimes it%u2019s done so badly in the convenience area, it%u2019s almost become famous for being horrible, but when you do it properly, trust me, it%u2019s an absolute killer.

Ingredients

sea salt and freshly ground black pepper
45g butter
3 heaped tablespoons plain flour
10 cloves of garlic, peeled and finely sliced
6 fresh bay leaves
1 litre semi-skimmed milk
600g dried macaroni
8 tomatoes
150g freshly grated Cheddar cheese
100g freshly grated Parmesan cheese
a few sprigs of fresh thyme, leaves picked
optional: a couple of splashes of Worcestershire sauce
optional: a grating of nutmeg
3 big handfuls of fresh breadcrumbs
olive oil...

View the full recipe here...
http://www.sevafrica.com/modules/health/article.php?news_id=133

Holiday Trifle Dessert

Ingredients

· 1 recipe Golden Yellow Cake (or purchased pound cake or sponge cake)
· 6 cups strawberries, raspberries, blueberries, peaches, bananas or any combination (fresh or frozen)
· 1/4 cup sugar
· 1 packet vanilla pudding mix, prepared
· 1/4 cup sherry or liqueur (any kind you like)
· 1 cup raspberry or apricot jam
· 2 cups whipping cream
· Additional whole berries or fruit for decorating

Method:

· Cut the cake into slices (uneven or ragged is fine). Prepare whatever fruit you're using and cut into 1/2-inch (1-cm) pieces, if necessary. Place in a bowl and toss fruit with the sugar...

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=123

Sticky Toffee Pudding

Cooking time: 35-40 min (Serves 10-12)

Ingredients:

250 ml soft brown sugar
190 ml butter
150 ml soft, pitted dates, finely chopped
15 ml bicarbonate of soda
125 ml fruit cake mix
1 extra-large egg
5 ml vanilla essence
400 ml cake flour
5 ml baking powder
300 ml water
30 ml brandy
1 ripe banana, mashed
2 ml salt
100 g pecan nuts, finely chopped...

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=119

Pot Roast with Vegetables

They say that carbs are the enemy to all females waging war against weight gain, but let's face it girls, sometimes we just need to eat a normal meal, as a wonderful woman once said, woman cannot survive on sex and chocolate alone (although we give it a g

As mothers we do not want our children to grow up with issues about their weight or negative body image, so cooking proper meals is imperative to not only our well being but our family's as well.

Cooking for yourself? Then all you need is half a roast instead of a whole one. And cut the ingredients below by half.

Your serving should be 113 grams of roast. That should be about 4 slices. We all tend to want a second helping, even though we are stuffed. What you need to train your body and mind to do is only eat until you are full and no more! You could always have the leftovers at a later stage.

Preparation Time: 15 minutes
Cooking Time: 1 hour

Ingredients:

1 Kg bottom round or rump roast (trim the fat!!!!)
1 Oven Cooking Bag
2 medium potatoes (peeled and quartered)
1 green pepper - chopped
2 onions - thinly sliced
10 baby carrots...

View the full Recipe here...
http://www.sevafrica.com/modules/health/article.php?news_id=102

Mixed Mushroom Risotto

Ingredients:

1 leek, halved lengthways, sliced
500 g mixed mushrooms (e.g. button, or shitake), sliced
2 cups Arborio rice
1½ litres chicken or vegetable stock
¼ cup grated fresh Parmesan cheese
2 spring onions, thinly sliced on diagonal...

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=47

Cajun Sour Cream & Mushroom Pasta

Ingredients:

15 ml oil
20 ml Cajun Seasoning
310 ml water
125 ml milk
2 chicken breasts cut into strips
121 g packet Knorr Sour Cream & Mushroom Pasta & Sauce
30 ml margarine
½ cup coriander leaves...

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=46

Red Thai Beef Pasta

Serves: 4

Ingredients:

300g noodles
1 red onion, chopped
1 stalk lemon grass, sliced finely
400g rump steak, cut into thin strips
1 sachet Knorr Classic White Sauce
20ml finely chopped
5ml peanut oil
10ml fresh grated ginger
100g green beans, sliced on the diagonal
30ml red Thai curry paste and steamed
Fresh coriander leaves to garnish...

Read more below...
http://www.sevafrica.com/modules/health/article.php?news_id=41

Spinach-Cheese Ravioli

Serves: 4

Ingredients:

1 tablespoon butter
3 cups baby spinach (about 198g )
425g ricotta cheese
1 large egg
1 cup shredded Italian-blend cheese
1/2 teaspoon dried basil
1/8 teaspoon nutmeg
Salt and pepper to taste
1 package wonton wrappers (about 48 wrappers)
1 tablespoon extra virgin olive oil...

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=37

Penne with Ratatouille

Serves: 4

Ingredients:

500 g penne pasta
2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
1 red capsicum, chopped
2 courgette's, sliced
2 slender eggplant (aubergine), sliced
2 cans tomatoes or 4 chopped tomatoes
4 tablespoons chopped fresh parsley
1 tablespoon capers (optional)
freshly ground black pepper, to taste

Method:

Start cooking the penne in a large saucepan of boiling water.
Heat the oil in a large frying pan...

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=35

Frozen Raspberry Pie

Ingredients:

32 chocolate wafers (about 6 1/2 ounces) , plus 1 for garnish
1/4 cup(s) confectioners' sugar
2 tablespoon(s) canola oil
2 tablespoon(s) skim milk
1 tablespoon(s) butter
3 cup(s) raspberries, fresh or frozen (thawed)
2 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
2 large egg whites, at room temperature
1/2 cup(s) granulated sugar
1/2 teaspoon(s) cream of tartar

Directions:

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.
To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan...

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=22

Leek & Asparagus Frittata

Ingredients:

30 ml margarine
300 g tinned asparagus, drained
4 eggs
125 ml 2% low fat milk
1 kg sweet potatoes, cut into wedges and roasted
150 g leeks, finely sliced
30 ml chopped sundried tomatoes
1 sachet Knorr Fresh Ideas Chicken á la King
Freshly ground black pepper to taste

View the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=13

Tomato And Peppadew Summer Spaghetti Recipe

Ingredients:

100ml extra virgin olive oil
2 garlic cloves, peeled and bashed
4 to 5 basil stalks, leaves removed
400g spaghetti
200g cherry tomatoes, halved
100g sunblush tomatoes
100g Peppadew mild peppers
basil leaves, to serve

Method:

Place the olive oil, garlic cloves and basil stalks into a small saucepan and warm through gently until the oil is just beginning to shimmer. Switch off the heat...

Read the full recipe here..
http://www.sevafrica.com/modules/health/article.php?news_id=9

Roasted sea bass with chorizo, red onion and cherry tomatoes

Ingredients

For the chorizo
2 tbsp olive oil
1 red onion, roughly chopped
1 garlic clove, roughly chopped
100g chorizo, cut into chunks
2-3 sprigs thyme
50g black olives, stones removed
8 cherry tomatoes
salt and freshly ground black pepper

For the sea bass
1 x 500g sea bass, head removed, scaled and gutted
small bunch fresh thyme
2 tbsp extra virgin olive oil

Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.
3. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften...

Read more
http://www.sevafrica.com/modules/health/article.php?news_id=156

Creamy Beef, Mushroom, Basil and Red Wine Pasta

Make your loved one a romantic filling dinner, and enjoy some red wine in it and with it.

Ingredients:

200 g beef strips
10 ml oil
125 ml milk
30 ml margarine
10 ml fresh basil, chopped
125 g mushrooms, halved
50 ml red wine
375 ml water
1 Packet Knorr Pasta & Sauce Sour Cream & Mushroom

Method:

Fry beef strips and mushrooms in oil for 5 min
Add the wine and reduce...

Read more
http://www.sevafrica.com/modules/health/article.php?news_id=158

Substitute Ingredients

Substitute the Expensive Ingredients

Times are very tough and everything seems to be taking the high toll as far as pricing is concerned, even the food prices. If you think of how much you could afford with a R50 a decade ago, you will agree with me that, that was a whole family meal with leftovers for the following day's supper.

Surely you now wish you can reverse the time! Fortunately this article is here to give you tips on how you can reunite with your last decade's budget by simply substituting the expensive ingredients with what you have readily available. What's even more interesting is with these substitutes, you can barely discover there is something missing!

Allspice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves

Apple Pie Spice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom

Baking Powder, Double-Acting
Amount: 1 teaspoon
Substitute: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

Butter
Amount: 1 cup
Substitute:
1 cup regular margarine
1 cup vegetable shortening (for baking)
An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter...

Read more
http://www.sevafrica.com/modules/health/article.php?news_id=184

Budget Meals

Budget Friendly Recipes

We know you cannot wait until January is over because you don't have a cent left to spend. Well, we've found these budget friendly recipes so you don't have to worry about the lunchbox, lunch with friends or supper for that matter.

These are easy to experiment and you can prepare them with ingredients that you already have on your kitchen.

Hot Dog Egg Sandwich (courtesy of Cheap Eats)

Ingredients:

2 slices bread - R0.70
1 hot dog (vienna/russian) - R 1.40
1 slice cheddar cheese - R 1. 80
1 - 2 egg - R2.00
pepper - insignificant

Total Cost: R4. 90 (per sandwich)

Method:

Use a small non-stick pan or spray non-stick spray on it and heat it up. Crack the eggs, and beat them lightly. Add some pepper in if you want.

Toast up the bread slices in the toaster.

Slice up the hot dog thinly and fry them, turning once or twice. You can use half of the hot dog if you are using a Vienna because they are a little salty and full of fun preservatives.

Push the hot dog slices into the corner of the pan and dump the egg on top. Stick a slice of cheese on top. You can cover it, but it's even testier when you remove it after a few seconds more and put it on to the toast...

Read more
http://www.sevafrica.com/modules/health/article.php?news_id=183

Aphrodisiac: Oysters with Frozen Champagne Mignonette

This recipe is a delicious and elegant way to get lots of aphrodisiac ingredients into one romantic Valentines appetizer

Ingredients:

· 24 fresh, raw oysters
· 1/4 C. shallots
· 3/4 C. high-quality pickled ginger
· 1/2 C. dry champagne
· 1/2 C. sugar
· 2 tbsp. fresh ground black pepper
· 3/4 C rice wine vinegar%u2026

Read more
http://www.sevafrica.com/modules/health/article.php?news_id=208

Smoothies to Boost Your Sex Drive!

These Smoothies are especially designed to help stimulate your sexual desire. So wake up to the taste of these delicious blends and you will be well on your way to having an exciting and passionate summer!

For Her

2 shots of espresso (or 6 ounces of strong coffee)

· 1 cup skim milk
· 2 Tbsp dark chocolate syrup
· 1 cup crushed ice

Blend all ingredients.

Why we love it: More than just providing a caffeine buzz and a host of antioxidants, java increases bloodflow to your genitals, making sensitive nerve endings more easily accessed and stimulated. Add to that a big hit of calcium, another important contributor to effective bloodflow, and a swirl of chocolate, and you have a scintillating shake to wake%u2026

View More
http://www.sevafrica.com/modules/health/article.php?news_id=209

Budget Recipe: Chicken a la King

We%u2019ve decided to stick to our budgeting principle and we know how much role budget meal recipes play.

Today we bring you the best of all ways to have your chicken, the Chicken a la King. It is as easy as ABC to prepare while ridiculously cheap for the taste. Try it, it will be the only thing you want to have for dinner every day.

Ingredients:

400g left-over chicken
1 small green pepper, deseeded and chopped
125g mushrooms, sliced (optional)
1 tbsp cake flour
60g butter
150ml milk
1 tsp salt/ black pepper
2 egg yolks
300ml chicken stock...

read more
http://www.sevafrica.com/modules/health/article.php?newsid=229

Disease Fighting Foods

You are what you eat. The importance of a balanced diet can%u2019t be emphasised enough.

You are what you eat. The importance of a balanced diet can't be emphasised enough. Keeping chronic diseases and illnesses at bay is possible with simple dietary and lifestyle changes. Try out these simple, scrumptious, everyday disease fighting foods

Cancer Fighting Superfood: Berry Good

Strawberries, cranberries, raspberries all have powerful anti-oxidants that help eradicate free radicals, which can lead to chronic diseases. Research indicates that berries are among the fruits highest in antioxidant content and that they are excellent sources of several phytochemicals that seem to help obstruct cancer development...

read more
http://www.sevafrica.com/modules/health/article.php?newsid=237

Romantic Dessert Recipe: Chocolate Sponge Cake Recipe with Fruit

So you have impressed your valentine date with your cooking. He can't stop complimenting the tastiest stew he has never tasted before.

Although you know he is exaggerating a little but you feel good about winning his compliment. Now you don't wanna mess it up with your desert. That's why you will serve a Chocolate Sponge Cake with fruit.

It's very easy and cheap to make, yet very tasty and classy. So, go on; give him the tastiest dessert he has ever come across!
Ingredients:

1 cup powder sugar
4 eggs, room temp
1 egg yolk, room temp
1 Tb vanilla
1/2 cup all purpose flour
1/4 cup Dutch process unsweetened cocoa
1/8 tsp salt
2 Tb Land O Lakes butter, melted

Topping Ingredients

1 pint strawberries, hulled, cut in half
1 kiwifruit, peeled, sliced 3mm
1/2 cup blueberries...

View the full recipe here
http://www.sevafrica.com/modules/health/article.php?newsid=221

Grilled Lamb Kababs

This recipe is easy to make and the result is simply divine!

Ingredients:
1 1/4 cups large dice boneless lamb
1/4 teaspoon ground cumin
1/4 teaspoon very finely minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dry mustard
1/8 teaspoon turmeric
1 1/4 tablespoons plain yogurt...

view the full recipe here
http://www.sevafrica.com/health/article-214.html

Budget meal: Lentil Spaghetti Bolognese

This meal costs next to nothing and takes five minutes to prepare

Serves 4-6)
Ingredients
· one large onion
· two cloves garlic
· 150g dried red lentils
· mushrooms - as many as you want
· bouillon powder
· brown or white spaghetti
· cans tomatoes x 2
· cheese and basil (optional)

Instructions
· Gently fry the onions and garlic in a drop of olive oil.
· Add the lentils and fry gently until pale...

View the full recipe on
http://www.sevafrica.com/health/article-239.html

Soup Recipe to Keep You Warm

There's nothing better in the winter than enjoying a hearty bowl of warm soup after been out for a lovely sunny stroll. Try this South Africa's favourite butternut soup recipe!

Ingredients:

* 2 medium butternuts
* 1 apple
* 2 medium onions
* 50g butter/margarine (4T)
* 7 ml medium curry powder (1 ¼ t)
* 40 g cake flour (4 T)
* pinch of ground nutmeg
* 2 chicken stock cubes
* 750 ml boiling water (3 c)
* 500 ml milk (2 c)
* 7 ml salt (1 ½ t)

Method:

- Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
- Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
- Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.

Makes 2 liters (8 cups) of soup.

Source: www.rainbownation.com

Paella

This delicious, authentic Spanish seafood dish is easy to make and comes with a variety.

Cooking Time 25-30 minutes
Prep Time: 15 minutes
Serves 4

Main Ingredients

2 tablespoons oil
1 chopped onion
3 skinned tomatoes
75-100g long grain rice
Pinch of saffron powder
550ml chicken stock

Seasoning

1 small green pepper
300-400g white fish, preferably skate or other firm textured fish (barracuda, cod)
100-125g prawns

To Garnish
Chopped Parsley
Directions

Heat the oil in a large frying pan. Fry the finely chopped onion and large pieces of tomato for a few minutes.
Add the rice, turn in oil, and then add the saffron blended with the chicken stock. Season well.
Simmer gently for 5-10 minutes
Add the chopped green pepper, removing seeds and core, and the pieces of fish
Cook until both fish and rice are soft
Add the prawns, heat for only a few minutes
Garnish with parsley. Serve with salad

Variation
A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, mussels and lobster, as well as prawns.

Recipe by Marguerite Patten (All color Hamlyn Cookbooks)

Mango Salsa

While the weather is still so warm I thought you would do with this recipe, it is great with fish, chicken or even on the side of a curry. You can quite easily replace the mango with pawpaw for something a little different. You can add other things like f

What you need

1 large ripe mango
3 spring onions finely chopped (you can use 1/2 a onion finely chopped)
palm of flat leaf parsley chopped
1/2 red pepper
1 teaspoon sugar
squeeze of lemon
pinch of salt

The process

Cut the mango into small cubes, finely slice the spring onion or chop the onion, red pepper, and parsley and add to a bowl.
Mix them up to combine the flavors. (If you are adding anything extra do it now)
Sprinkle over a teaspoon of sugar and a pinch of salt, squeeze over some lemon juice and gently mix to coat everything in the little juice.
Taste and season accordingly then place in the fridge covered until you need it.
Tip: The best way to cube a mango is to cut as close as possible on either side of the pip so you have 2 pieces with skin still on. Then there are 2 methods to remove the flesh.
1. Work a spoon along the inside of the skin to loosen the flesh and remove, chop it up.
2. Cut the flesh toward the skin lengthways and then horizontally to form a criss cross pattern being careful not to cut through the skin, then turn the skin up by pressing your thumbs into the base of the skin exposing the cubes, run a knife along the skin to remove. (Your kids may know these as hedgehogs- easiest way to eat a mango)

www.cookbook.co.za

Winter Chicken Soup

Winter is here! Everyone is going to need more soup to keep warm. This chicken soup recipe will help you warm yourself up, help you lose weight and fight colds. It is low calorie-containing and a great way to enjoy your daily veggie dose. Here is how to m

Ingredients (makes 26 1-cup servings)

2 tablespoons olive oil
4 parsnips (about 450g.) cut into 1/2 inch pieces
4 ribs of celery
1 turnip (about 340g.) cut into 1/2 inch pieces
1 jalapeno pepper, seeded and chopped
1 tablespoon of chopped garlic
2 teaspoons of salt
1/2 teaspoon of cayenne pepper
16 cups of reduced fat, low sodium chicken broth
700g. (5 cups) cooked fresh chicken
1 bag (475g.) frozen carrots
1 box (300g.) frozen broccoli florets
1 box (300g.) frozen chopped collard greens
1 1/2 cups frozen chopped onions
1/4 cup of lemon juice
1/4 cup chopped fresh dill or 1 tablespoon dried dill

Cooking Directions:

- Heat the oil over medium heat in a large soup pot.
- Add the garlic, salt, cayenne pepper, jalapeno, parsnips, celery, and turnip to the pot.
- Cook these until the vegetables are tender but still crisp, which will take approximately 15 minutes.
- Add the carrots, collard greens, broccoli, onions, chicken broth, and lemon juice to the pot.
- Bring to a boil, then reduce the heat and allow the soup to simmer for 5 minutes.

Source: www.diet.com

Creamy Banana Pudding

Would you have banana flavour on everything you eat? Try this mouth watering Creamy Banana Pudding recipe:

Ingredients

1 (420 ml) can Sweetened Condensed Milk
1 1/2 cups cold water
1 (3 1/2-ounce) package instant vanilla pudding and pie filling mix
2 cups whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

Method:

In large mixing bowl, combine sweetened condensed milk and water.
Add pudding mix; beat until well blended.
Chill for 5 minutes and then fold in whipped cream.
Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl.
Top with 1/3 each of the vanilla wafers, bananas and pudding.
Repeat layering twice, ending with pudding mixture.
Chill thoroughly.

Sourced from: baking.about.com

Blueberry Buckwheat Pancakes

Start your day with a high fibre containing breakfast and see how easy it will be to maintain your diet. If you can get half the amount of fibre you need for a high fibre diet in the morning, you can eat less grains during the day and thus making your die

These blueberry buckwheat pancakes only take 11 minutes to make, they are delicious and rich in fibre. Here's how you can make them:

3/4 cup buckwheat flour
3/4 cup pastry flour, whole wheat
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, low-fat
3/4 cup milk non-fat
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries divided
1/2 cup maple syrup real

Directions

In a large bowl whisk together the flours, baking powder, baking soda and salt.
In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
Stir in 1 cup of berries.
Preheat a large non-stick griddle or skillet over a medium flame.
Ladle the batter onto the skillet with a 1/4-cup measure.
Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes.
Cook the other side until golden brown, about 1 1/2 minutes.
Serve topped with more blueberries and the maple syrup.

Sourced from: RecipeLand.com

Budget Meal Under R50: Beef Rolls

Did it ever occur to you that you can have a decent beef meal for less than R50? Well better believe it because with our budgeting mission we%u2019ve made that possible. Yes for only R34 you can surprise your whole family with this delicious beef rolls re

Serves 4

Ingredients:
Oil for frying
1 onion, finely chopped
500g soya mince
1 small can tomato paste
1/2 tsp dried parsley
1 roll of puff pastry, thawed
1 egg, beaten

Total Cost: R34 (R8.50 per person)

Method:

-Preheat oven to 180C.
-Heat some oil in a pan and fry the onion until soft. Add the mince and fry until brown. Add the tomato paste and parsley and stir through. Remove from stove and allow meat to cool thoroughly.
-Roll out the puff pastry and spread the meat out on top of it. Roll up the pastry and brush with the egg wash.
-Place in the oven and bake for 15 minutes.

Who said basic needs should be costly? Not while you are with us!

Anti-ageing Recipe: Coffee Almond Tart

Both coffee and almonds have strong anti-aging properties and are also anti-inflammatory. Beside, with all the cream, chocolate and cookies; this is an extremely yummy tart you can ever get. Therefore, why not treat yourself with an anti-ageing indulge?

Ingredients:

18 chocolate sandwich cookies, crushed
1/3 cup butter, melted
1 quart coffee ice cream, slightly softened
2 cups chocolate ice cream, slightly softened
1/3 cup sliced almonds, toasted
1 cup hot fudge sauce

Method:
%u2022 Mix crushed cookies and melted butter and press on bottom and up sides of 10 pie plate.
%u2022 Freeze about 15 minutes or until firm.
%u2022 Spread both kinds of ice cream gently and evenly in crust.
%u2022 Sprinkle with almonds. Freeze at least 3 hours until firm.
%u2022 Remove pie from freezer 10 minutes before serving. Serve with hot fudge sauce.
%u2022 8 serving

Source: http://busycooks.about.com

Healthy Recipes for Pregnant Women

Pregnancy brings new joys for a mother. The experience of having a new life within her is simply overwhelming. However, pregnancy also entails many new responsibilities on her, one of which is providing proper nutrition for her yet-to-be-born baby.

Whole-Grain Chicken-Broccoli Pockets ( Makes 4 pockets)
Prep time: 25 minutes

Ingredients:
2 cups raw, broccoli florets, ¼" chopped
2 cups shredded 2% cheddar cheese
1-lb. bag of whole-wheat pizza dough
230 grams packaged, cooked, grilled chicken breast, ¼" diced

Directions:
-Preheat oven to 375° F (190° C).
-Flour work surface.
-Divide dough into four equal parts; roll out one part at a time into a rectangle.
-To assemble each pocket: On one half of dough add ½ c. broccoli, ½ c. shredded cheese, and ½ c. diced chicken breast.
-Fold other half of dough over top of filling to form pocket; cut small hole in top to allow steam to escape.
-Place pockets on non-stick baking sheet; bake for 15-20 minutes or until golden brown (check instructions on pizza dough; baking temperatures may vary depending on brand used).

Nutritional analysis:
472 calories
35 g protein
16 g fat
7 g sat. fat
47 g carbohydrate
8 g fiber
75 mg cholesterol
1400 mg sodium
417 mg calcium
1 mg iron
25 mcg folic acid

Spinach Salad ( Serves: 4)

This recipe is especially for pregnant and breastfeeding women, but it can be a nutritious part of almost anyone's diet. Pregnant and breastfeeding women need to consume extra calories and eat a variety of nutritious foods to contribute to their baby's growth and development.

Prep time: 10 minutes

Ingredients:
4 cups baby spinach, rinsed and drained
3 clementines, peeled and sectioned
3/4 cup slivered almonds
1/4 cup fat-free raspberry vinaigrette

Directions:

1.In a large salad bowl, combine spinach, clementines, and almonds.
2. Toss with salad dressing just before serving.

Why this recipe is good for pregnant or breastfeeding women:
This salad is packed with healthy nutrients for you and your unborn baby. It contains fiber, calcium, iron, and folic acid.

Variations and suggestions:
You can experiment with other citrus fruits.

Sourced from KidsHealth.org

Homemade Yoghurt Recipe

Make a yoghurt diet plan even more affordable by making your own yoghurt at home. This homemade yoghurt recipe will guide you into making a mouth watering and healthy yoghurt with less spending.

Ingredients:

4 cups (1 quart) of fresh milk
1/3 cup of powdered milk (optional)
½ cup organic plain yoghurt

Method:

Slowly heat the milk in a large pot on the stove over medium heat. Stir occasionally. Add the powdered milk. Powdered milk thickens the yoghurt and speeds up the fermentation process. It is not necessary if you are using whole or 2% milk.

Do not allow the milk to boil. Use your thermometer to monitor the temperature. When it reaches 170 degrees, remove the milk from the heat immediately. Now you must allow the milk cool to about 115 degrees. If you want to speed up the cooling process, place the pot in cold water and stir.

When the milk has cooled to the appropriate temperature, mix a small amount with the starter yogurt in a separate container. By doing this first, it will break up the yoghurt starter which will make it easier to mix the yoghurt with the remaining milk. After adding the starter, you can place the mixture into your yoghurt maker for four to eight hours. Once the incubating is complete, place the yogurt in the fridge for at least four hours before serving. You can eat your homemade yoghurt plain or add your choice of flavourings.

Source: http://homemadeyogurt.today.com

Appetizing Lemon Recipes

Here are two lemon dishes to a little zing to dinner time!

Baked Lemon Chicken

Ingredients:

1lb skinless boneless chicken breast halves (4 halves)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne)
Chopped green onions
Lemon slices

CHINESE LEMON SAUCE:

1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water

Method:
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.

CHINESE LEMON SAUCE

Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Lemon Mousse recipe
Ingredients:
4 egg yolks.
2 grated lemons zest.
1 envelope of gelatin.
2 cups of heavy whipping cream.
2/3 cup of sugar.
½ cup of lemon juice, strained.
4 tablespoons of white rum.
Whipped cream, to garnish.
Berries, to garnish.

Preparation Instructions:
In a suitably sized mixing bowl, combine the egg yolks, grated lemon zest, lemon juice and sugar.
Place over gently simmering water, and whisk until thickened.
Remove from heat, then beat with whip on medium speed until cold and thick.
In a small heatproof bowl, combine the gelatin and white rum, allowing to soak for about 5 minutes.
Place the bowl over a pan of simmering water until melted. Remove from heat and allow to cool slightly.
Whip the cream on medium speed until it just holds its shape.
Whisk the gelatin into the egg yolk mixture.
Fold in the whipped cream.
Pour the mousse into a bowl or individual glasses.
Garnish with whipped cream and berries.

Lemon and Mustard Dressing

Ingredients:

1 ½ tablespoon of Fresh lemon juice.
1 Clove garlic, crushed.
1 teaspoon of French mustard.
3 tablespoons of Salad oil.
Freshly ground pepper to taste.

Preparation Instructions:
Mix the crushed garlic and mustard in a small dish then gradually add the lemon juice to form a paste.
Add the oil and whisk with a fork briskly to combine.

www.lemonrecipes.net

Delicious Vegetable Recipes

Let us help you maintain your vegetable diet with our collection of out-of-this-world veg recipes.

Onion Salad - Slaphakskeentjies

Ingredients:
1 kg unpeeled pickling onions

Sauce
5 ml salt
10 ml mustard powder
125 ml sugar
15 ml cornflour
3 large eggs, beaten well
200 ml milk
125 ml brown vinegar
250 ml cream

Method:

Boil the onions in salted water for 15 minutes or until just tender.
Drain, leave to cool then remove the skins.
For the sauce combine the salt, mustard powder, cornflour and sugar in a bowl,
Add the eggs and beat until creamy.
Add the vinegar beating constantly.
Combine the milk and cream and beat it into the mixture.
Heat over low heat and simmer, stirring constantly until the mixture thickens.
Remove from the stove immediately; pour over the onions and leave to cool!

Green Bean and Potato Stew

Ingredients:

500 g green beans, topped and tailed
1 potato, sliced
1 onion, sliced
5 ml salt
2 ml milled white pepper
100 ml water
2 ml freshly grated nutmeg

Method:

1. Slice the beans into a saucepan.
2. Add the potato, salt and pepper.
3. Add the water and simmer the mixture, covered, for 30 to 40 minutes, or until cooked.
4. Sprinkle with the grated nutmeg and serve as an accompaniment to meat dishes.

Variation: Use 500 g grated cabbage instead of the beans and add 5 ml lemon juice or a grated tart green apple.

AND LAST BUT NOT LEAST%u2026

Chakalaka

This spicy South African relish is an invention from the black townships but has of late become popular in the urban areas as well as a side dish at barbeques. Preparing chakalaka is very much an individual thing, and depends on what you have available, but here is a suggestion:

Chop tomatoes and onions to form the gravy
Add garlic, chillies, and lots of grated carrot
Add some grated cabbage as well
Throw in baked beans or diced cauliflower
Cook till done and voila!!

http://funkymunky.co.za

Healthy Budget Meal: Butternut pasta

This recipe for butternut pasta can be served hot or cold and is also great as a side dish with a bbq in the summer.

Ingredients

1 Whole butternut squash (peeled and diced)
1 Pack of feta cheese (diced)
1 Pack of pasta (Try and use whole-wheat as a healthier alternative)
1 Jar of pesto (red pesto is nicer than the green)

Instructions
Cut the butternut squash up into chunks, peel and take out the seeds. Roast in the oven with some olive oil for 45 minutes at 200 Celcius (this can be prepared in advance).
Cook and drain the pasta, add all the ingredients and stir well.
Serve hot or cold.

Source: netmums.com

Budget Recipe: Buttermilk Chicken Tenders

This quick and easy recipe serves six. Use economically friendly ingredients to create this delicious meal which is easy on the wallet!

Ingredients

1/2 cup buttermilk
3/4 teaspoon Tabasco sauce
1 1/3 pounds chicken tenders
3/4 cup all-purpose flour
2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
2 eggs
2 cups bread crumbs
3/4 cup vegetable oil

Preparation
1. Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.
2. Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.
3. Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)
4. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Source: myrecipes.com

Romantic Dinner Recipes For Two

If you are looking for a romantic dinner recipe and the perfect menu for a lingering dinner for two, then look no further! Just don't forget that when you are trying to impress a loved one, presentation is everything. Set the table with your finest tablew

Appetizer: Tangy & Creamy Caesar Salad

Ingredients:

Salad:

1/2 head of lettuce, washed, dried, and torn
1 1/2 C. garlic-flavoured croutons (large)
3 tbsp. freshly grated parmesan cheese
fresh ground black pepper, to taste

Dressing:

2 anchovy fillets
2 small cloves garlic
1 C. mayonnaise
1/3 C freshly grated parmesan cheese
2 tbsp. lemon juice
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
salt and pepper, to taste

Preparation

-For Dressing: In a food processor or blender, mince anchovy and garlic together.
-Add remaining ingredients. Process/blend 30-45 seconds. Add more salt and pepper if needed.
-If too thick, thin with a small amount of milk if desired (optional).
-Refrigerate for at least 3 hours.
-Toss about half the dressing with lettuce and croutons. Garnish with parmesan cheese and fresh ground pepper.

Main Course: Beef Tenderloin with Creamy Risotto

Ingredients

1/4 cup Sun-Dried Tomato Dressing,
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. Mustard
2 beef tenderloin steaks, 1 inch thick

Preparation

-Heat 1 Tbsp. of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently.
-Stir in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
-Meanwhile, cook steaks in remaining dressing in skillet on medium heat 5 min. Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness. Serve steak with rice mixture.

Source: Kraft.com

Dessert: Meringue Red Heart to Share

Ingredients

3 medium egg whites
1 teaspoon lemon juice
170 g caster sugar

For the filling

147 ml double cream
56 g icing sugar
1 tablespoon crushed raspberries

To decorate

56 g fresh red berries
3 tablespoons redcurrant jelly (optional)

Preparation

-Preheat the oven to 225°F. Using an electric mixer, whisk the egg whites with the lemon juice and a third of the sugar until they form firm peaks. Add another third of the sugar and continue to whisk for 2-3 minutes. Add the remaining sugar and mix just enough to incorporate it into the meringue.
-Lightly oil a baking tray and then line it with baking parchment, pressing it down well. Using a piping bag fitted with a 1/4-inch plain nozzle, pipe out a heart shape about 6 inches long and 4-5 inches across. Fill in the centre by continuing to follow the shape of the heart until it is full. Starting on the outside rim of the heart, pipe another single line on top of the one you originally piped but pull the end away from the heart as shown in the picture, so it tapers away. Repeat the process a third time, making sure you pipe directly on top of the 2 lines you have already piped. You are building an outside edge that is higher than the middle of the heart. (You will probably have quite a lot of meringue left over after making the heart, but it's not practical to whisk up less than this quantity of meringue; make another heart with the surplus, if you like, as they store well.)
-Bake the heart in the centre of the oven for 40-50 minutes, until the outside is set. You should be able to slide a palette knife under the heart and lift it up from the paper. Do not over bake the base or it will be totally dry in the centre. Leave to cool on the tray.
-Whip the cream with the icing sugar and crushed raspberries until firm. Spoon or pipe the cream into the heart. Decorate the heart with the red berries, making sure all the cream is hidden.
-If you want to glaze the berries, heat the redcurrant jelly in a small pan with a tablespoon of water and brush it over the berries to make them shine.

Source:www.mylifetime.com

Chocolate Sponge Cake Recipe with Fruit

Enjoy this easy to make cake as a yummy dessert.

Ingredients:

1 cup powder sugar
4 eggs, room temp
1 egg yolk, room temp
1 Tb vanilla
1/2 cup all purpose flour
1/4 cup Dutch process unsweetened cocoa
1/8 tsp salt
2 Tb Land O Lakes butter, melted

Topping Ingredients

1 pint strawberries, hulled, cut in half
1 kiwifruit, peeled, sliced 3mm
1/2 cup blueberries
1/2 cup raspberries
1 jar (283g) apple jelly, melted

Method:

Preheat oven, grease and flour pan. Place pan on baking sheet. Set aside.
Combine powdered sugar, eggs, egg yolk and vanilla in large mixer bowl. Beat at high speed until mixture is very thick and double in volume (5 to 8 minutes). (Mixture should be light yellow and consistency of soft whipped cream.)
Stir together flour, cocoa and salt in medium bowl. Gently stir flour mixture into egg mixture by hand, 1/4 cup at a time, just until flour mixture disappears. Gently stir melted butter into batter.
Gently spoon batter into prepared pan. Bake until toothpick inserted in center comes out clean. Cool completely.
To serve, decoratively arrange fresh fruit on top of cake.
Drizzle melted jelly over top of cake and fruit.

Makes 16 servings.

Sourced from: http://www.recipes4cakes.com

Budget Meal: Baked Potato with Smoked Chicken Mayo

Back to budget but with an even better recipe! Enjoy this baked potato with smoked chicken mayo for less than R50.

Ingredients:
4 large baking potatoes
4 smoked chicken breasts, finely chopped
1 onion, diced
250g mayonnaise
10 chives, snipped
Salt and pepper to taste

Method:
-Heat the oven to 200ºC.
-Mix the chicken, onion, mayonnaise. Herbs and seasoning together, set aside.
-Bake the potatoes in the oven for about one hour or in the microwave for about six minutes until soft. Remember to prick the potatoes before cooking to stop them from exploding.
-Cut a cross into the potatoes and serve hot with a generous spoon of chicken mayonnaise.

You can serve as a salad or with bread.
Enjoy!

Chocolate Cake with Green Tea Cream

We know green tea is not everybody%u2019s favourite dieting drink and for that reason we%u2019ve found this self-indulgent chocolate cake with a green tea and yoghurt cream filling recipe so that you can enjoy your detox tea.

Ingredients:
Chocolate sponge cake:
3 eggs
50 grams of sugar
40 grams of wheat flour
20 grams of potato starch
20 grams of cocoa powder
40 grams of dark chocolate
1/2 teaspoon of baking powder

Cream:
300 ml of green tea (instant tea)
500 ml of yoghurt
5 tablespoons of sugar
4 tablespoons of black sesame seeds
5 teaspoons of gelatin powder
white chocolate for garnish

Method:

Break eggs, divide whites from yolks. Whip whites, till they change into firm foam. Add sugar, bit by bit, keep whipping. Add yolks, one by one, continue to whip.
Melt dark chocolate in microwave oven. When it cools down, add to eggs mixture.
In separate bowl, sift flour; add cocoa powder and baking powder and mix well.
Add flour to eggs mixture, bit by bit, mixing gently.
Transfer dough to baking tray and bake in preheated oven at 180 C degrees, about 20 minutes.
Meanwhile, prepare tea using instant tea, add sugar and gelatin and mix well.
Let it cool down and then add yoghurt.
Keep in fridge about 1 hour. When it's half set add sesame seeds and mix well.
Cut chocolate cake in two. Arrange bottom layer of cake in the baking tray, pour in cream and cover with top layer of cake.
Refrigerate overnight.
Serve sprinkled with white chocolate flakes and enjoy

Sourced from: MyCookbok.co.za

Chicken casserole with cheesy herb dumplings

Autumn and winter are seasons for some of the best cuisines to enjoy in the comfort of your warm home with your family. Try this recipe too, you won%u2019t be sorry!

Ingredients

1 chicken, (1.8kg)
Salt and freshly ground black pepper
2 tbsp olive oil
350g unsliced rindless streaky bacon, cut into 1-2cm
1 large onion, roughly chopped
2 large carrots, cut into 2cm slices on the diagonal
700ml chicken or vegetable stock
A few sprigs thyme
For the cheesy herb dumplings
350g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp salt
300ml buttermilk or soured milk
2 tbsp finely chopped mixed herbs, such as parsley thyme, rosemary or chives
25g cheddar cheese, finely grated

Method
1. Preheat the oven to 180C/gas 4. Remove the breasts from the chicken and cut them in half. Remove the leg portions and divide them into thighs and drumsticks. This will give eight chicken pieces in total. Season them well with salt and pepper.

2. Pour the olive oil into a large casserole dish on a high heat, add the bacon and fry quickly for 1-2 minutes or until crisp. Remove with a slotted spoon and drain on kitchen paper. Add the chicken in batches and sear on each side until golden, and remove. Add the onion and carrots and fry for 2-3 minutes or until golden.

3. Return the bacon and chicken to the dish, pour on the stock, add the thyme and season with salt and pepper. Bring slowly to the boil, cover with a tight-fitting lid and bake in the oven for 20 minutes.

4. For the dumplings Sift the flour, bicarbonate of soda and salt into a large bowl add the herbs, mix, then make a well in the centre. Pour in most of the buttermilk or soured milk (leaving about 50ml in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding a little more buttermilk if necessary. Don't knead the mixture or it will become too heavy. The dough should be soft but not too wet and sticky.

5. Tip the dough onto a floured work surface and bring together. Using a rolling pin, roll the dough out to about 2cm thick. With a scone cutter or cup stamp out 10-12 dumplings, or divide the dough into 10-12 small balls.

6. Remove the casserole dish from the oven and turn the heat up to 230C/gas 8. Arrange the dumplings on top, leaving a slight gap between them to allow for spreading. Scatter with the cheese. Return to the oven, uncovered, for 10 minutes, reduce the heat to 200C/Gas 6 and cook for a further 20 minutes until the dumplings are crisp and golden and the chicken is cooked through.

Source: http://uktv.co.uk/food/recipe/aid/629539

Corn and Squash Soup Recipe

This hearty soup pairs squash and cream style corn for pleasant taste. It will soon become your family%u2019s favourite squash recipe, and friends will also comment on its wonderful flavour.

Ingredients
12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Directions
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, sauté onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts: 1 serving (1-1/4 cups) equals 381 calories, 26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.

Source: tasteofhome.com

Watercress & Red Pepper Hummus Dip

Make a home-made hummus dip with chick peas and yoghurt and serve with fresh watercress and whole wheat pita bread

Serves 4 | Preparation Time: 5 mins | Cooking Time: 10 mins

Ingredients

1 x 400 g can chickpeas
1/2 cup plain low fat yoghurt
1 teaspoon dried origanum
1/2 teaspoon sesame seeds
150 g watercress
65 ml Knorr Greek Salad Dressing
1 red pepper, seeded and chopped
1/2 teaspoon crushed garlic
4 wholewheat pitas, lightly toasted on the griddle pan

Instructions

1. In a food processor, blend the chickpeas, Knorr Greek Salad Dressing, low fat yoghurt, 1/2 red pepper, origanum, garlic and sesame seeds
2. Place dip in a bowl and garnish with leftover red pepper
3. Arrange pita bread and watercress around the dip on a large platter
4. Dip whole wheat pita pockets, the leftover red pepper and onion

CHICKEN & VEGETABLE PAN ROAST

Make a hearty pot roast using chicken and a range of chunky vegetables and serve with brown rice

Serves 4 | Preparation Time: 10 mins | Cooking Time: 40 mins

Ingredients:
- 500 g chicken pieces
- 300 g carrots, peeled and sliced lengthwards
- 100 g baby brinjals, halved
- 30 ml olive oil
- 1 lime, quartered
- 200 g brown rice
- 550 g sweet potatoes, chopped
- 150 g baby butternuts, halved
- 1 sachet Knorr Fresh Ideas Bacon Noodle Bake
- 5 garlic cloves
- 40 ml assorted fresh herbs

Method:
1. Prepare and arrange all vegetables and chicken pieces in a ceramic or metal roasting dish
2. Drizzle over olive oil and sprinkle Knorr Fresh Ideas Bacon Noodle Bake sachet contents over the vegetables and chicken
3. Rub the sachet contents into the vegetables and chicken until well coated
4. Scatter garlic cloves and lime segments around the baking tray
5. Bake at 180°C for 30-40 min or until chicken and vegetables are cooked through
6. Sprinkle with fresh herbs and serve with 200 g nutty brown rice

Sourced from http://www.whatsfordinner.co.za

CHILI CHICKEN

Serves: 4
Preparation time: 60 - 65 minutes

Ingredients:

4 boneless skinless chicken breast halves
1 can Italian stewed tomatoes
1 can chili with beans
4 slices cheddar cheese

Method:

Place the chicken in an ungreased 11in x 7in x 2in baking dish
Top it with tomatoes
Bake, uncovered, at 350 degrees for 50 minutes
Spoon chili over each chicken breast; bake for 10 minutes longer
Top it with cheese; and return to the oven until cheese is melted

www.recipebook.co.za

HALLOUMI CHEESE SWEET CHILLI KEBABS

Serves: 4
Preparation time: 20 minutes

INGREDIENTS:

350 g Halloumi Cheese (cube them)
1 Red Onion (chunk it)
170 ml Knorr Sweet Chilli Sauce
1 Yellow Pepper (chunk it)
8 Button Mushrooms (halve them)

TECHNIQUE:

Place the Halloumi Cheese, Pepper, Onion and Mushrooms in a bowl
Pour the Knorr Sweet Chilli Sauce over
Thread the kebabs:
Mushroom
Pepper
Halloumi Cheese
Onion
Mushroom

Place it on the grill for about 5-10 min

To enhance the taste, serve with potato wedges (Drizzle the potato wedges with Knorr Sweet Chilli Sauce for sizzling taste)

Recipe sourced from www.whatsfordinner.co.za

CHICKEN, BUTTERNUT AND FETA LASAGNE

Serves 4
Preparation Time: 20 mins
Cooking Time:

Ingredients:
1 box Knorr Chicken Lasagne Mate 250 ml
Feta cheese
400 g butternut
500 g chicken breasts, sliced
1 onion, chopped
15 ml oil

Method:

1. Empty the contents of the cheese sauce sachet into a jug.
2. Fill to 400 ml with boiling water and stir for 1 min
3. Cube the butternut and microwave in a little water on high for 7 min
4. In a large pan, brown the onion and chicken breasts in oil
5. Add the sachet of seasoning mix, 600 ml hot water, butternut and pasta to the chicken
6. Bring to the boil, stirring occasionally
7. Reduce heat and simmer for 10 min
8. Pour into a 2-litre oven dish
9. Pour cheese sauce over and sprinkle with crumbled feta cheese
10. Grill for 10 min or bake for 20 min at 180°C

Sourced from: www.whatsfordinner.co.za

MEXICAN-STYLE CHICKEN SANDWICHES

Spice up that chicken sandwich with this recipe:

Cajun Sour Cream & Mushroom Pasta

Preparation Time: 35 minutes
Serves 4

Ingredients:

15 ml oil
20 ml Cajun Seasoning
310 ml water
125 ml milk
2 chicken breasts cut into strips
121 g packet Knorr Sour Cream & Mushroom Pasta & Sauce
30 ml margarine
½ cup coriander leaves

Method:

1. Place the chicken strips and Cajun Seasoning in a plastic bag and shake to coat the chicken pieces evenly
2. Heat the oil in a frying pan and fry the chicken pieces until cooked through
3. Set aside
4. Place the milk, water and margarine in a saucepan and bring to the boil
5. Add the contents of the KNORR Sour Cream & Mushroom Pasta & Sauce packet and cook over high heat for 5 minutes, stirring occasionally
6. Stir in the sliced Cajun chicken
7. Simmer for a further 5 minutes and add the coriander leaves
8. Remove from the heat, cover and stand for 2 minutes before serving

Sourced from: whatsfordinner

Creamy Chilli Prawn Pasta

Want a light menu when entertaining? Try this%u2026

Serves: 4
Time in the kitchen: 30 minutes

Ingredients:

1 sachet Knorr Beef Stroganoff Cook-in-Sauce
3 ml crushed chillies
250g pasta, cooked
1 tomato, chopped
200g prawns
15 ml oil
2 cloves garlic, crushed
Fresh dill to garnish
3ml crushed ginger
Zest of 1 lemon
500 ml milk

Method:

1. Heat some oil in a frying pan.
2. Add the crushed chillies, garlic and ginger. Fry for a few seconds.
3. Add the prawns and stir fry for a minute.
4. Add the tomato and lemon zest, continue stirring.
5. Mix the sachet contents with 500 ml milk and add to the prawns.
6. Simmer until the sauce has thickened.
7. Toss this together with the cooked pasta and finish off with a garnish of fresh dill.

Happy entertaining%u2026

Sourced from: whatsfordinner

SHRIMP SALAD

Ingredients:

1 (170g) can shrimp or fresh
1 cup celery chopped
1 cup lettuce chopped
1 cup grated carrot
1 teaspoon minced onion
1 can Chinese noodles (crisp)
1/4 cup mayonnaise

Method:

Drain the shrimp, reserve the liquid.
Prepare and mix salad ingredients together.
Add the shrimp.
Just before serving the salad, add noodles.
Mix the mayonnaise with some shrimp juice to thin and toss.

Recipe sourced from: thatsmyhome

BROCCOLI SALAD

When you hear the word broccoli, the word eew! Or %u2018I%u2019m not eating that%u2019 comes to mind, right?

As much as it seems that broccoli is a definite no-no in your books, it is very healthy. Broccoli is high in vitamin C, soluble fiber and has multiple nutrients which have anti-viral, bacterial and caner properties. Best nutritious when raw, try it in a salad:

Serves: 6
Time: 15 mins

Ingredients:

1 large head broccoli
½ cup of raisins
¾ cup of mayonnaise
2 tbs KNORR Light Greek Salad Dressing
125g of bacon, chopped and fried until crisp
1 small red onion, halved and thinly sliced
1/3 cup chopped pecans or sunflower seeds
2 tbs fat-free milk
Salt and pepper to taste

Method:

1. Cut the broccoli into small florets and place into a large bowl
2. Add the onion, raisins and pecans
3. Blend mayonnaise, milk and KNORR Greek Salad Dressing until smooth and season with salt and pepper
4. Pour dressing over salad
5. Refrigerate, covered, overnight
6. Crumble bacon bits over just before serving
You can serve this as an accompaniment to a braai or with a lightly grilled piece of fish, or potatoes.

Enjoy%u2026

Recipe sourced from: whatsfordinner

Want to spice up your kids lunch boxes? Here are some ideas of what to do:

Any sandwich that you make for your kids%u2019 lunch, do not cut it in the same boring way. What you can do is go to your baking cupboard and use a cutter from there. Your kid will love that he / she opened their lunch to find a star sandwich.

Instead of using bread all week long, take a tortilla and spread your child's fav topping. Roll this up and cut into small pieces. You can also get them to eat a healthy wrap, make a healthy salad wrap and cut this into small pieces and put toothpicks to hold it together. You can also use a rice cake and put your child's fav topping. (With a rice cake, you can use healthy toppings and make faces to camouflage the 'healthiness.'

Here are some ideas for fillings:

Chopped cooked chicken and mayonnaise, with lettuce
Grated carrot and cheese with mayonnaise
Grated cheese and chopped celery, or carrot
Leftover roast meat with grated carrot, chopped lettuce and chutney or tomato sauce
Lean ham, sliced cheese and a pineapple ring (make sure you dry it well)
Peanut butter and grated carrot
A salad sandwich
Baked beans and cheese
Marmite - you can add cheese and tomato as well
Tuna and mayonnaise

You can include a fruit, yoghurt and a drink to their lunch to cover all the food groups.

VEAL CROÛTE

Cheeseless Quesadillas

Ingredients:

8 whole wheat flour tortillas
1 cup hummus
2 tomatoes, seeded and chopped
3 roasted red peppers, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1-1 1/2 cups lettuce, chopped
Juice of 1 lime
Salt and ground pepper

Method:

Char the tortillas over an open flame if you have gas range. If not, char them in a dry skillet over high heat.
Spread some hummus on 4 of the charred tortillas.
Sprinkle the tomatoes, roasted red peppers, jalapeños and lettuce over the hummus.
Sprinkle with lime juice, salt and pepper.
Top the quesadillas with the four remaining tortillas and cut each into quarters.

Sourced from: rachaelray

French Spring Chicken Pot

Serves 4

Ingredients:

4 pieces skinless, boneless chicken breast
2 onions, 1 halved and 1 chopped
1 bay leaf
3 tablespoons butter
1 baking potato, peeled and cut into small cubes
2 carrots, peeled and cut into small cubes
3 small ribs celery, cut into small cubes
1/3 pound white mushrooms (a couple of generous handfuls), quartered
1/3 pound thin green beans (a couple of generous handfuls), cut on an angle into 1-inch pieces
Salt and pepper
2 tablespoons flour
1/2 cup dry white wine
1 1/2 cups chicken broth
1/2 cup frozen peas
3 tablespoons chopped fresh tarragon
2 tablespoons Dijon mustard
1/3 cup heavy cream
Grainy rolls or crusty whole wheat bread, for dunking

Method:

1. In a large, heavy pot filled with simmering water, cook the chicken, halved onion and bay leaf until cooked through and tender, 15-20 minutes.
2. Transfer the chicken to a cutting board and cut into bite-size pieces or, using 2 forks, shred in a bowl.
3. Wipe out the pot, add the butter and melt over medium heat.
4. One vegetable at a time, stir in the chopped onion, potato, carrots, celery and mushrooms.
5. Cover the pot, lower the heat and cook until softened, about 5 minutes.
6. Add the green beans and season with salt and pepper.
7. Sprinkle the flour into the pot and stir for 1 minute.
8. Stir in the wine, scraping the browned bits from the bottom of the pan, and cook until slightly reduced, about 1 minute.
9. Stir in the chicken broth and bring to a simmer.
10. Stir in the peas, tarragon and mustard and simmer for 5 minutes.
11. Add the chicken to the vegetables.
12. Stir in the cream and heat through.

Serve with the bread.

Recipe sourced from: rachelray

Chilli Cheese Toast

Ingredients:

6 pieces white bread
2 boiled potatoes
100 grams paneer
1 onion chopped
2 tsp coriander leaves
2 chopped green chillies
Salt and black pepper to taste
4 tbs cheese spread

Method:

1. Mix the potatoes, paneer, onion, coriander, chillies, salt, pepper together
2. Apply this mixture onto the bread
3. Then add some cheese spread on top
4. Now bake the bread in a pre heated oven for ten minutes
5. For serving cut the bread into triangle and serve with tomato ketchup

Recipe sourced from: www.indianfoodrecipes.net

LASAGNA SANDWICHES

Can%u2019t make up your mind about whether you want lasagna or a sandwich %u2013 why not combine the two and have a lasagna sandwich%u2026..here%u2019s how:

This recipe makes 2 servings

Ingredients:

1/8 cup sour cream
1 tablespoon chopped onion
1/4 teaspoon oregano
4 slices Italian or other white bread
4 bacon strips, halved and cooked
4 slices of tomato
2 (wide) slices Mozzarella cheese
2 tablespoons butter or margarine

Method:

1. Combine the first 3 ingredients and spread this onto four slices of bread.
2. Top each slice with four bacon pieces, two tomato slices, and a slice of cheese.
3. Top with remaining bread.
4. In a skillet over medium heat, melt 2 tablespoons butter.
5. Cook the sandwiches on both sides until bread is lightly browned and cheese is melted, (add more butter if necessary.)

And enjoy%u2026.

Recipe sourced from: www.recipesformom.com

Salmon and ginger fishcakes with sweet-and-sour salad recipe

%u2022 Serves 4 |
%u2022 Ready in 30 minutes

Ingredients
500g skinned salmon fillet
4cm piece ginger, very finely chopped
4 spring onions, finely chopped
1 tsp sunflower oil
For the salad
1 medium-hot red chilli, deseeded and finely chopped
2 tsp caster sugar
1 tsp Thai fish sauce
1 tbsp lime juice
1 tbsp rice vinegar
1/2 cucumber
1 small yellow pepper, deseeded and cut into long, thin strips
1 small carrot, cut into thin strips
12 cherry tomatoes, halved
Bunch of fresh coriander, leaves picked

Method
1. Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.
2. Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.
3. Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 11/2 minutes each side, until lightly golden and cooked.
4. Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes.

Sourced from: http://www.deliciousmagazine.co.uk

PENNE ARRABIATA

Serves: 4

Ingredients:

Olive oil
1 tsp crushed garlic
1 can tomato and onion mix
1/2 tsp Italian herb mix
1 tsp red pepper flakes (or to taste)
1 tsp brown sugar
Salt and black pepper to taste
125g bacon (1/2 packet) - optional
300g of dry penne

Method:

1. Put a pan on medium heat and add about 1-2 tbs of olive oil.
2. Add the garlic and let it fry gently.
3. While the garlic is cooking, pour the contents of the can tomato and onion mix into a blender and blend until quite smooth.
4. When the garlic has turned white, add the chilli flakes and cook for about 1-2 minutes.
5. Add the tomatoes, brown sugar and herbs and simmer for 5 minutes or so on a low heat.
6. Taste and season with salt and black pepper.
7. Cook the penne according to the pack instructions, drain and return to the pot.
8. Add the sauce to the penne and toss around in the pot to coat the pasta.

Serve with a side salad and a generous sprinkle of parmesan or parmesan shavings, made with a potato peeler.

Recipe sourced from: http://cookbook.co.za

CHICKEN VEGETABLE PIE

Serves 4 - 6

Ingredients:

8 chicken thighs or drumsticks, with skin and bone
1 litre chicken stock
125ml dry white wine
1 onion cut into thin slices
6 carrots, peeled and cut into thin slices
6 carrots, peeled and cut into ringlets
6 baby leeks cut diagonally
6 celery sticks, cut length-wise
2 cloves of garlic, finely chopped
1 handful parsley
¼ cup thyme
3 bay leaves
1 ½ tbs flour
1 packet puff pastry
1 egg, beaten
Olive oil
Freshly ground black pepper and sea salt to taste

Method:

1. Smear the chicken pieces with oil, salt and pepper
2. Put the onions, garlic and thyme in an oiled pan
3. Arrange chicken pieces on top
4. Roast for 20-25 minutes without lid on top shelf at 200 degrees C until brown
5. Allow to cool, remove the skin and bone and keep aside
6. Tear the chicken into pieces
7. Cook skin and bones along with wine, bay leaves, vegetables, parsley, salt and pepper
8. Cover with cold water and cook for 20 minutes or until vegetables are soft
9. Remove the vegetables and set aside
10. Pour 750ml chicken stock into a pan and bring to a boil
11. Beat the flour and a little water to form a paste and add the chicken extract while you stir
12. Keep stirring until mixture is thick
13. Pour over the chicken and vegetables in 4-6 individual little bowls.
14. Press shapes from puff pastry, place over each bowl and paint with egg mixture
15. Cut little holes in the pastry to allow steam to escape
16. Bake for 25 minutes at 200 degrees C until the pastry is cooked and light brown

Now you can sit down with family or friends and enjoy%u2026

Recipe sourced from Soul magazine June 09

CHICKEN WITH WHITE WINE TOMATO SAUCE

Serves 4 - 6

Ingredients:

8 chicken thighs or drumsticks, with skin and bone
1 litre chicken stock
125ml dry white wine
1 onion cut into thin slices
6 carrots, peeled and cut into thin slices
6 carrots, peeled and cut into ringlets
6 baby leeks cut diagonally
6 celery sticks, cut length-wise
2 cloves of garlic, finely chopped
1 handful parsley
¼ cup thyme
3 bay leaves
1 ½ tbs flour
1 packet puff pastry
1 egg, beaten
Olive oil
Freshly ground black pepper and sea salt to taste

Method:

1. Smear the chicken pieces with oil, salt and pepper
2. Put the onions, garlic and thyme in an oiled pan
3. Arrange chicken pieces on top
4. Roast for 20-25 minutes without lid on top shelf at 200 degrees C until brown
5. Allow to cool, remove the skin and bone and keep aside
6. Tear the chicken into pieces
7. Cook skin and bones along with wine, bay leaves, vegetables, parsley, salt and pepper
8. Cover with cold water and cook for 20 minutes or until vegetables are soft
9. Remove the vegetables and set aside
10. Pour 750ml chicken stock into a pan and bring to a boil
11. Beat the flour and a little water to form a paste and add the chicken extract while you stir
12. Keep stirring until mixture is thick
13. Pour over the chicken and vegetables in 4-6 individual little bowls.
14. Press shapes from puff pastry, place over each bowl and paint with egg mixture
15. Cut little holes in the pastry to allow steam to escape
16. Bake for 25 minutes at 200 degrees C until the pastry is cooked and light brown

Now you can sit down with family or friends and enjoy%u2026

Recipe sourced from Soul magazine June 09

Preparation time: 30 minutes
Cooking Time: 1 - 2 hours
Serves: 4

Ingredients:

4 Boneless Chicken Breasts, sliced at a 45 degree
4 Tbs Mild Olive Oil, Divided into 2 x 2 Tbs
4 Tbs margarine or butter, divided into 2 x 2 Tbs
1 cup chopped onion
1 cup carrot discs
1 cup sliced celery
3/4 cup dry white wine
1 can diced tomatoes
1 small can tomato paste
2 Tbs coarse ground sea salt
1/2 Tsp ground white pepper
1/4 Tsp ground cloves
1/4 Tsp Chinese five spice powder (or Cinnamon as a substitute)

Method:

1. Preheat your oven to 350 deg. (325 deg. for a convection oven).
2. Heat the oil and butter in your skillets, on medium heat for the vegetables and medium-high heat for the chicken.
3. Sautee the Onions, Celery, and Carrots until the onions are soft, about 10 minutes. (Flip the chicken at this point.)
4. Add the spices to the vegetables and stir them in.
5. Add the tomatoes and the tomato paste.
6. Use the wine to liquify the paste still stuck in the can and stir it all together.
7. Cook the sauce for 5 minutes while the chicken finishes browning.
8. Lay the chicken on the bottom of a baking pan, and spoon the sauce on top.
9. Stir it all together.
10. Cook (covered) for an hour and serve over spaghetti.

Recipe sourced from: http://visualrecipes.com

Creamed Eggs

Ingredients:

2 tbsp vegetable oil
1 tbsp butter
50 g celery, chopped
1 large green bell pepper, chopped
1 medium onion, chopped
300 ml milk
100 g Cheddar cheese, grated
5 medium eggs, hard boiled
8 olives, sliced

Method:

1. Melt butter with vegetable oil in a large pan
2. Add chopped celery, green pepper, and onion
3. Sauté vegetables until tender
4. Add milk and cheese and heat until cheese is melted
5. Add hard cooked eggs and olives and heat through
6. Stir well until egg mixture is creamy
7. Spread over toast

Sourced from: http://www.cooksunited.co.uk

Avocado salad

You've undoubtedly heard of dozens of lip smacking salad recipes and have perhaps experimented a few yourself. But I think if you haven't tried this avocado salad, it's too early for you to say you've tasted the best salad. Here is how

Ingredients:
1 packet mixed lettuce salad leaves
1 large avocado, peeled and diced
250 g cocktail tomatoes, halved
1 cucumber, sliced
50 g feta cheese, diced
50 g pitted black olives
125 ml salad dressing of your choice

Method:
Rinse salad leaves and spin in salad spinner, or drain thoroughly. Arrange lettuce leaves, diced avocado, cocktail tomatoes, cucumber, feta cheese and olives in a large salad bowl, toss together and refrigerate. Before serving, sprinkle dressing over salad.
Source: http://funkymunky.co.za

Orange Custard Pudding

Think you need to stick to orange tasting dishes throughout you orange juice detox diet or simply love the orange taste in winter? Here is an orange custard pudding you%u2019d ask yourself why you hadn%u2019t known it since you were a kid!

Ingredients:
½ cup of sugar
¼ cup of cornstarch
Pinch of salt
1 ½ cups of orange juice
3 medium egg yolks, beaten
1 cup of plain yoghurt
2 tablespoons of margarine
2 teaspoons of orange peel, finely shredded
2 cups of fresh orange segments

Instructions:
1. Combine the sugar, cornstarch and salt; then stir in the orange juice
2. Cook and stir until bubbly
3. Gradually stir 1 cup of the mixture into the yolks
4. Return to the pan and cook for a further 2 minutes
5. Remove from heat and stir in the yoghurt, margarine and shredded orange peel
6. Cover and chill
7. Stir in the orange segments before serving

Source: www.orangerecipes.org

Pluot-Amaretti Trifle Recipe

Layers of vanilla custard, amaretti cookies, pluots, and whipped cream make this trifle at once creamy, crunchy, nutty, and fruity.

What to buy: Pluots are a hybrid fruit created by crossing apricots and plums. If you can't find them, you can use a mixture of apricots and plums-though nectarines, peaches, or even pears would work well too. Amaretti are almond-flavored cookies that can be found in most supermarkets. If you're having a hard time finding them, use vanilla-flavored cookies such as Nilla wafers instead.
For a slacker solution, you could make this using store-bought vanilla custard and whipped topping.
Game plan: The trifle needs to set up before serving, so start making it a few hours beforehand. This dessert is relatively loose, so when you spoon it out, don't despair if it isn't perfectly gorgeous-it will still taste delicious.

INGREDIENTS
3 tablespoons orange-flavored liqueur, such as Cointreau
1 tablespoon granulated sugar
1 1/2 pounds pluots, pitted and thinly sliced (about 5 cups)
4 cups Vanilla Bean Custard
2 (7-ounce) packages amaretti or other crisp almond cookies, broken into large pieces
1 cup chilled heavy cream
1 cup sliced, toasted almonds

INSTRUCTIONS
1. Whisk together liqueur and sugar in a large, nonreactive bowl until well combined. Add pluots and toss to coat. Set aside for 10 minutes to macerate. Drain pluots and reserve juices separately.
2. Place a clean whisk and a large, clean glass or metal bowl in the freezer.
3. Use a 3-quart glass dish or trifle dish for assembly. Start by spreading 1/4 of the custard over the bottom. Evenly cover with 1/3 of the broken cookies, then drizzle 1/2 of the reserved fruit juices over the cookies. Layer another 1/4 of the custard over the cookies and evenly cover the custard with 1/2 of the fruit. Repeat the whole layering process. Top the final layer of custard with the remaining cookies.
4. Using the chilled bowl and whisk, whip the chilled cream to medium peaks. Top the trifle with the whipped cream. Cover and refrigerate at least 3 hours or overnight. Sprinkle with almonds just before serving.

www.chow.com

Eat Fish, Lose Weight!

Best Dieting And Health Boosting Food

I have no doubt you knew for your Omega 3 fatty acids fix, there is always fish to resort to but did you know that fresh fish also significantly cuts down your calorie intake and is the best dieting and health boosting food?

Well, if you haven't you just did and from on you are going to use those benefits to live that healthy lifestyle you have always aspired without sulking every time you put something in your mouth and yes; you are going to use it to get rid of that weekend bulge!

Fish isn't only rich in Omega 3 fatty acids but it is also very high in protein; low in saturated fat and it is generally a low calorie food. Above that, fish has anti-inflammatory properties, found in Omega 3 and thus making it one of the few foods not related to chronic diseases. Fish also boasts of CoQ10, an enzyme that helps convert sugars and fats into energy. This helps explain why eating more fish can assist with weight loss. Adding more to its long list of benefits, certain kinds of fish like salmon, sardines, and fresh tuna are also an excellent source of antioxidants.

So having heard of all these benefits fresh fish has, I don't think you'd want to turn a blind eye even if you are a meat and potatoes kind of eater. All you need to do is incorporate more fish into your daily lifestyle. For example, grilled fish steaks served on toasted buns make a great alternative to traditional hamburgers and instead of the standard fried chicken dish, try breaded oven-baked or grilled catfish. Alternatively, you can choose to replace some or all of the beef or pork in your diet with different fish dishes made of different kinds of fresh fish.

In all fact, fresh fish diet is one of the easiest diets because you do not necessarily have to give up on everything but you only make simple replacements.

For instance, replacing a 500g steak (1,025 calories) with tuna (250-300 calories) or salmon (350 calories) four times a week, means you'll save 200-300 calories each time, or up to 1,200 calories a week be it it's fresh fish, seafood, a steak grilled to just the right doneness.
Just avoid farm raised, anything from a can, smoked or curried. Frozen is fine, as long as it has nothing other than salt added on it. Also make sure that you cook you fish using only butter or olive oil or alternatively, steam, bake or grill it. I bet you, with this diet plan, losing weight has never been this tasty!

For more info visit: http://www.sevafrica.com/

Garlic Prawns

Seafood can make one of the superb tasting dishes if cooked best. So whether you just love your seafood or simply eating it for its health benefits or to lose weight; this garlic prawn recipe will leave you taken aback with its out-of-this-world flavour!

Ingredients:

24 large prawns, in shells
80 g butter
3 tbsp olive oil
50 ml lemon juice
4 stalks spring onion, finely chopped
4 cloves garlic, crushed
12 lemon wedges for decoration
Salt and pepper to taste

Method:

Slit the prawns down the back and open them like a butterfly and remove the vein.
Heat up the oven grill.
Melt the butter in a shallow baking dish, mix in the olive oil, lemon juice, garlic, salt and pepper.
Dunk in the prawns, coating them well and place them side by side, shells down.
Grill for about 5 minutes or until cooked.
Place prawns on a hot serving platter, pour the sauce over it and decorate with lemon wedges. (Serves4)

Enjoy!

For more info visit: http://www.sevafrica.com/

Omega 3 Blast Smoothie

Want to make use of omega 3 fatty acids to burn that body fat but cannot embark on fresh fish diet because you hate fish? No need to brush off the idea or let go of such a great chance to lose weight.

Drink your omega 3 with this Omega 3 Blast Smoothie!

Ingredients:

1 cup orange juice
2 tablespoons ground flaxseed (or flaxseed oil)
1/4 cup frozen blueberries
1/4 cup frozen mixed fruit (I like pineapple, banana and strawberries)
1/2 cup vanilla (or plain) rice milk

Method:

Add all ingredients to a blender and blend on high!

For more info visit: http://www.sevafrica.com/

Creamy Potato Bake

Everyone is in the mood of celebration and throughout the Soccer World Cup tournament South Africans will be doing what they are famous for %u2013 BRAAIS. A braai cannot be complete without potato bake. This creamy potato bake recipe is great and you can

Ingredients:

4 large potatoes, thinly sliced
1 large onion finely sliced (optional but recommended)
250ml cream
Granular chicken stock from Woolworths or Ina Paarmans potato spice
Butter
Cheddar cheese

Method:

Take an oven dish of about 30cm by 20cm and 10cm high, butter it lightly by taking a piece of the butter wrapping or cling film, and spreading the butter over the base and sides of the dish.

Place layers of potato, a light sprinkle of stock and a few onion rings. Repeat until you are almost to the top of the dish. (If you are adding bacon bits and mushrooms, cook the bacon first and add a few of each between the layers) You can put a thin layer of grated cheese in between on every second layer of potato sometimes.

Now pour over the cream, place the lid on or cover with with alluminium foil and bake in a 180 Celsius oven for 40 minutes.
Take off the lid, add a nice layer of grated cheddar cheese and place back in the oven for a further 15 minutes or so until the topping is melted and bubbling.

Hot chocolate Brownie

Hot chocolate brownies and cream anyone? This has got to be the ultimate winter feel good dessert. It%u2019s hot, its gooey and it%u2019s chocolate%u2026.

Ingredients:

100g butter
100g dark chocolate chopped
175g caster sugar
2 eggs beaten
80g flour
2 tablespoons cocoa powder
1/2 cup milk chocolate drops

Method:

Lightly grease a small cake tin or 8 ramekins and line the base with grease proof paper.

In a pot over a low heat melt the butter, add the dark chocolate and stir until completely melted and remove from the heat.

Add the caster sugar and stir, add the beaten eggs, sift in the flour and cocoa powder and stir to combine. You don't want to mix it thoroughly.

Lastly, fold in the chocolate drops and pour into the tin or ramekins.

Bake in a 180 Celsius oven for about 20 minutes.

The tops should be quite firm but not hard. Let them cool slightly and then turn them out and serve with a good amount of thick jersey cream or ice cream.

Simple Buffalo Chicken Wings

Have perfectly flavoured, simple to make, take-away style buffalo wings at home!

Ingredients

4 cups vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce

Directions

Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.

Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

Beet Salad

Never too late to start making healthy eating changes: you can start by experimenting our recipe for today.

BEET SALAD

This salad has been proven to be reach in fiber and vitamin E as well as a healthy dose of mono -unsaturated fats which lower LDL cholesterol.

Ingredients (serves two)

1 medium beetroot, boiled and peeled
1 carrot, boiled and peeled
1 potato boiled and peeled
1 onion
2 tbs. fresh green peas
½ fresh cucumber
1 tbs. olive oil
1 tbs. balsamic vinegar

Directions:

Dice beetroot, carrot, potato, and cucumber. Finely chop and cool onion, spoon all ingredients into a bowl, sprinkle with olive oil and vinegar. Mix well

You can also make apple cider drink to go with this diet

Chicken and Fried Rice

This fried rice is best using fragrant Jasmine rice cooked in a wok on high heat. It makes a great weekend meal. Quick and Easy!

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
2 tbs light soy sauce
2 tbs oyster sauce
600g chicken breast fillets, thinly sliced
2 garlic cloves, crushed
3 cups cold, cooked Jasmine rice
4 spring onions, sliced diagonally
2 tbs KNORR Sweet Chilli Sauce
2 tbs peanut oil
1 red onion, cut into thin wedges
2 eggs, lightly beaten
1 cup basil leaves
¼ cup spring onion, sliced length-wards and fry

Instructions
Combine soy sauce, KNORR Sweet Chilli Sauce and oyster sauce in a small bowl. Set aside
Heat a wok over high heat
Add 3 tsp oil and half of the chicken and stir-fry for 2 minutes or until browned
Transfer to a plate
Repeat with oil and remaining chicken
Add remaining 2 tsp oil and onion to wok
Stir-fry for 2 to 3 minutes or until golden

read more
http://www.sevafrica.com/modules/health/article.php?health_newsid=618

Quick Peri Chicken

Preparation Time: 5 mins
Cooking Time: 60 mins
Serves 4

Ingredients
8 chicken pieces
1 ½ cups water
45 ml KNORR Peri Peri Sauce
1 pkt KNORR Brown Onion Soup
2 tbs mayonnaise

Instructions
Preheat oven to 180%u2103
Place chicken in an oven proof dish
Mix ingredients and pour the sauce over the chicken pieces
Place it in the oven
Cook for 1 hour until the chicken is cooked through
Serve on white rice or creamy mash with broccoli and carrots

Sourced: whatsfordinner

Crab & Avocado Phyllo Baskets

Perfect for dinner parties as a starter - these phyllo baskets taste decadent and look divine

Serves 4-6
Prep Time: 25 mins
Cooking Time: 8 mins

Ingredients
60 ml margarine, melted
1 ripe avocado
30 ml KNORR Creamy Ranch Dressing
15 ml lemon juice
¼ tsp ground cumin
300 g crabsticks, cooled
3 sheets phyllo pastry, thawed if frozen
50 ml sour cream
45 ml peeled, chopped and seeded cucumber
15 ml chopped coriander
¼ tsp chilli powder
20 coriander

Preparation

To prepare phyllo baskets, heat oven to 200%u2103. Brush a 12 cavity muffin pan with melted margarine.

Unfold phyllo sheets and keep covered as phyllo dries out very quickly: each time you remove a sheet, be sure to cover unused sheets with plastic and a damp towel.

Remove one sheet of phyllo and brush completely with melted margarine.

With a sharp knife, divide the brushed phyllo into 36 squares.

Working quickly - stack 3 phyllo pieces, buttered side up, so that corners do not line up.

Using pastry brush, gently press the phyllo squares into the bottom of the muffin-pan to create a basket with jagged edges.

Bake for 6 - 8 minutes or until deep golden brown.

Cool in the pan on a wire rack for 10 minutes.

No more than 3 hours before serving, prepare the avocado-crab filling: mash the avocado pulp until almost smooth.

Stir in sour cream and KNORR Ranch Salad Dressing, cucumber, lemon juice, coriander, salt, cumin and chilli powder until well combined.

Gently fold in crab-meat just until combined.

Cover and refrigerate until ready to use.

Just before serving, spoon a tablespoon of avocado-crab filling into each phyllo basket

TIP: The crispy baskets may be made ahead of time, but the avocado-crab filling must be prepared and spooned into them at the last minute

Cajun Chicken Mac'n Cheese

Mac 'n Cheese have never tasted so decadent - simply add Cajun seasoning, peppers and chicken breasts.

Serves 4
Prep time: 5 mins
Cook time: 35 mins

Ingredients

300 g chicken breasts, sliced
2 ml garlic, crushed
½ red pepper, diced
1 x box Knorr Macaroni & Cheese - Cheese & Chicken flavour
310 ml water
15 ml Cajun seasoning
½ green pepper, diced
5 ml lemon juice
125 ml milk
50 ml margarine

Instructions

In a large frying pan, heat margarine over a medium high heat, add chicken and Cajun seasoning and fry until the chicken is brown
Add garlic and peppers and fry until they have softened
Add lemon juice and set aside
In a medium saucepan, bring milk, water and margarine to the boil
Add uncooked pasta and contents of the sauce sachet and stir continuously until boiling
Simmer for 8-10 min on medium heat, stirring occasionally
Stir in the Cajun chicken and serve garnished with spring onions

Cheesy Potato & Tuna bake

Try something different with this cheese and tuna potato bake.

Preparation time: 10 mins
Cooking time: 60 mins
Serves 4 to 6

Ingredients
4 potatoes, washed, peeled and thinly sliced
250 ml (1 cup) grated Cheddar cheese
2 tomatoes, sliced
450 ml milk
1 sachet Knorr Garlic & Herb Potato Bake
2 x 180 g tins tuna
Salt and pepper

Instructions
Preheat oven to 180°C
Arrange half the sliced potatoes in a greased, ovenproof dish
Open the tins of tuna and drain the liquid
Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes and the remaining potato
Season with Knorr Aromat and pepper
Mix the sachet contents with a little milk to make a paste and stir in the remaining milk
Pour over the potatoes, sprinkle with cheese and bake at 180°C for 1 hour until the potatoes are soft and the cheese is golden brown

Sourced from: What's for dinner

End of the Month Hot Dish: LAMB SHANK STEW

The easiest lamb shank recipe for you

INGREDIENTS

6 tbsp ground nut or vegetable oil
8 lamb shanks
2 onions
4 cloves of garlic
Sprinkling of salt
1 tbsp tumeric
1 tsp ground ginger
1 dried red chilli pepper, crumbled, or quarter teasp dried chilli flakes
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
Black pepper
3 tbsp honey
1 tbsp soy sauce
3 tbsp Marsala
6 tbsp red lentils
3 tbsp chopped pistachios, chopped blanched almonds or a mixture of both

METHOD

1. Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or whatever else you've got to hand to sit them in.
2. Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it catching.
3. Stir in the turmeric, ground ginger, chili, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala.
4. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer gently for 1 to 1 and a half hours or until the meat is tender.
5. Add the red lentils and cook for about 20 minutes longer without a lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.
6. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.