Delicious griddle bread
A delicious cheesy garlic bread, baked right in the Weber! Perfect for your next braai. Ingredients: Bread - 4½ cups of flour - 450ml water (lukewarm) - 10grams yeast (dry active) - 20g dried oregano or herbs - 50ml honey - 50ml olive oil - 1 to 2 teaspoons salt Cheese dip - Parmesan - Mozzarella - Cheddar - Cream cheese - Garlic - Oregano or herbs Method: Bread 1. Combine all dry ingredients 2. Add oil and honey 3. Mix 4. Add water (Luke warm) 5. Mix to a dough and knead for about 10 - 15 mins until dough forms a soft putty-like texture. If dough too wet, add little amounts of flour as you mix. (Always best to add flour rather than water) 6. Cover and place in a draft-free area for about 1 to 2 hours or until dough has risen to twice its size 7. Check dough and uncover if risen 8. Punch down and form into a ball 9. Cut ball into strips of equal length 10. Roll strips in hand to form a sausage shape 11. Thoroughly coat the dough sausages in the cheese mixture 12. Tie coated strips into a knot as per visual. 13. Arrange in baking pan in a circle with a holier the centre for the cream cheese dip 14. Remove and allow to prove for 15 mins Topping 1. Dice garlic 2. Add Parmesan 3. Grate cheddar and mozzarella and add to bowl of garlic and parmesan 4. Mix together 5. Set aside Fire Prepare fire in Weber, with coals on either side, leaving an open space in the middle. Then make cream cheese dip Cream cheese dip 1. Add remainder parmesan oregano and cream cheese to cheese mixture 2. Mix into a soft paste Braai 1. Bring pan back with knotted dough balls that should now have proved nicely 2. Form cream cheese paste into a ball and drop into the centre of the dough balls 3. Smother the entire pan lovingly with more cheese. Mozzarella, cheddar, and if left over add the remainder parmesan 4. By now your epic fire should be at 200? 5. Bake for 15 – 20 minutes 6. Enjoy!
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Chicken Pie with Maize Meal Crust
The heartiest, most DELICIOUS chicken pie EVER Ingredients: 1 tbsp oil 1 tbsp butter 1 large onion 4 cloves garlic 3 cups leeks 3 cups mushrooms 1/3 cup flour 3 cups stock 2 cups shredded chicken Salt & pepper For the crust: 1 large egg 3/4 cup milk 2 tbsp canola oil 3/4 cup flour 2 tsp baking powder 1 1/2 tbsp sugar 1/2 tsp salt 3/4 cup White Star Super Maize Meal Directions: 1. Preheat the oven to 180°C. 2. Grease a large baking dish. 3. In a large sauce pan, heat olive oil and unsalted butter together. 4. Add onion, garlic, mushrooms and leeks, and cook until tender, about 5 - 10 minutes. Add in flour until blended. 5. Slowly stir in 2 cups of heated chicken stock, whisking well. 6. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. 7. Stir in the shredded chicken and season with salt & pepper. 8. Pour the mixture into the baking dish and set aside. 9. In a bowl, stir maize meal, flour, baking powder, sugar and salt. 10. Mix milk, egg and canola oil until well combined in a separate bowl. 11. Stir wet ingredients into dry ingredients until mixed well 12. Spoon the batter evenly over the chicken pie filling. 13. Bake until the top is golden brown, about 22 to 25 minutes, serve and ENJOY!
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Rainbow Pancake Cake
Cake made out of pancakes! Create your very own rainbow pancake cake that's exciting and fun to make but even for yummy to eat! The combination of a fluffy pancake and cream cheese icing is pretty much as good as it gets, so grab a friend and set the date to this rainbow pancake cake made! ? Ingredients: - 3 eggs - 4 cups of milk - 60ml oil - 1 Tsp Moir’s vanilla essence - 3 cups SASKO cake flour - 1 Tsp Moir’s baking powder - Moir’s food colouring - 200g cream cheese - 2 Tbs yogurt - 3 cups Huletts icing sugar Method: 1. In a large bowl mix 3 eggs together with 4 cups of milk, 60ml oil and 1 tsp vanilla essence. 2. ?Sift into this mixture 3 cups of cake flour and 1 tsp baking powder. 3. Blend together until smooth using a mixer. 4. Divide the pancake batter into 4 bowls and add the individual food colouring into each bowl of 5. batter and mix until combined, add more food colouring as needed. 5. Heat oil in a pan and fry the pancakes. 6. For the icing blend 200g cream cheese with 2 tbs yogurt and 3 cups icing sugar until smooth. 7. Spread the icing over each of the pancakes and stack them one on top of the other. 8. Ice the top of the pancake cake and garnish with fresh raspberries and a dusting of icing sugar. 9. Slice and enjoy! Find us on Facebook at: /
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Mac & Cheese Burger
? Hamburger Heaven ? With a deliciously meaty middle and a super cheesy macaroni bun - this burger is the best of both worlds! A fun way to mix up the standard dinner routine - the whole family will love this one. Meat and pasta lovers, take note! Ingredients: - Fattis & Monis curved pasta shells - 3 Tbsp butter - 2 Tbsp flour - 2 cups milk - 2 cups cream - 4 cups cheddar cheese - Salt & Pepper - Hamburger patties - Streaky bacon - Flour for coating - 1 Egg - Breadcrumbs - Oil for frying - Lettuce - Tomato - Onion Method: 1. Boil Fattis & Monis curved pasta shells in lightly salted water until cooked, strain and set aside. 2.In a medium saucepan melt 3 tbsp butter with 2 tbsp flour. Once combined pour in 2 cups milk and 2 cups cream. Stir continuously and allow to thicken. 3. Add 4 cups of cheese to the mixture and stir to combine, season with salt and pepper. 4. Once the cheese has melted pour in the drained pasta shells and combine. 5. Spread the mac & cheese over a tray lined with baking paper. Refrigerate until set. 6. Fry the hamburgers and bacon. 7. Using a cookie cutter, cut the mac & cheese into circular shapes. Dip each into flour, egg and breadcrumbs before deep frying in oil until golden and crispy. 8. Assemble the burgers and enjoy! FULL RECIPE: r
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Garlic Steak Foil Pack
3 Step Garlic Steak Dinner A super simple. super tasty weeknight dinner option that takes minimal effort to prepare and practically no cleanup? Ingredients: - 450g Food Lovers market Karan beef sirloin steak, trimmed of fat and cut into pieces - 8 Food Lover’s Market potjie potatoes, quartered - 1 cup button mushrooms - 6 baby onions - Baby tomatoes on the vine - 3 tablespoons B-well blended Canola and Olive oil - Salt and pepper, to taste - 1 tablespoon Food Lover’s Market garlic paste - 1 teaspoon dried Food Lover’s oregano - 1 teaspoon dried Food Lovers parsley Fresh thyme Method: 1. Slice the steak and potatoes. 2. In a large bowl combine steak, potatoes, baby onions, mushrooms, crushed garlic, parsley, origanum, salt, pepper and Canola oil - toss to combine. 3. Cut foil into section measuring roughly 30x30 cm. 4. Place seasoned mixture onto the sheet of foil, topped with baby tomatoes on a vine and fresh thyme. 5. Wrap the foil tightly around the contents to form a foil pack. 6. Bake at 180°C for about 25 - 30 minutes until cooked through and ENJOY!
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Frozen Smoothie Cake
Healthy, beautiful and DELICIOUS This frozen smoothie cake ticks all the boxes and makes the perfect treat on a hot summer's day! Ingredients: For the granola layer: 1 ½ cups Food Lover’s Honey & Almond Muesli 1 tbsp honey 1 tbsp Food Lover’s Market peanut butter ¼ cup shredded coconut For the strawberry layer: 1 cup strawberries 1 banana, sliced ¼ cup coconut cream For the banana layer: 1 cup banana, sliced 1 cup Food Lover’s Market Double Cream Yogurt For the blueberry layer: 1 cup blueberries 1 cup banana, sliced ¼ cup coconut cream Directions: 1. Mix the muesli with ¼ cup shredded coconut, 1 tbsp peanut butter and 1 tbsp honey and spread the mixture into the bottom of the cake tin. 2. Set in the fridge. 3. In a blender, blitz the layers individually. 4. Pour Strawberry layer into the tin and place in the freezer for at least 45 minutes to freeze. 5. Repeat with the other two layers. 6. The cake is ready as soon as the top layer is hard, but you can keep it in the freezer as long as you like. 7. Slice the cake while still frozen and serve with berries & mint leaves to garnish and ENJOY!
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Massive Mince Bun Bake
? Massive cheesy mince bake - A fuss-free, fail-proof and DELICIOUS way to feed a crowd ? FULL RECIPE Ingredients: - 8 tbsp butter - 2 large onions, sliced - 500g beef mince - Knorr Naturally Tasty Spaghetti Bolognese sachet - Salt and black pepper, to taste - 1 tbsp olive oil - 12 hamburger buns - 12 cheddar cheese slices - 1 cup grated mozzarella cheese - 1 tbsp Robertsons garlic salt - 1 tbsp Robertsons Italian herbs Directions: ? 1. Melt 2 tbsp butter in a pan over medium heat. Add in the onions and cook, stirring occasionally, until lightly caramelized. 2. In a large bowl, mix the mince with the Knorr Naturally Tasty Spaghetti Bolognese sachet. Season with salt and pepper. 3. Heat olive oil in a pan, add the mince and brown the beef, set aside once cooked. 4. In a separate pan, melt the remaining butter, season with garlic salt and Italian herbs. 5. Lightly grease a large baking sheet. Separate the tops from the bottoms of the hamburger buns. Fit the hamburger bottom buns tightly on the baking sheet. 6. Place a slice of cheddar cheese on top of each bun. 7. Evenly distribute the mince and onion mixture on the bottom buns. Top with grated mozzarella cheese. Close the buns. Brush the butter mixture over the top buns. 8. Bake the hamburger buns at 180°C until tops of the rolls are lightly browned and ENJOY!
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Fruity Punch Salad
This is sure to be the most popular drink at your next party Ingredients: - Watermelon - Melon - Cantaloupe (Spanspek) - Grapes - Gooseberries - Mint leaves - Rose's lime and lemonade flavoured drink ? Method: 1. Using a melon baller, remove balls of the melon flesh and set aside. 2. Repeat with the watermelon and cantaloupe. 3. Place all of the melon balls onto a tray lined with baking paper. 4. Spread the balls out evenly and freeze until set. 5. Once frozen, place the balls into a ziplock bag for storage in the freezer. 6. Using cookie cutters, cut star shapes out of the remaining watermelon slices. 7. Place these star shapes onto a skewer stick along with gooseberries and grapes at the ends. ? 8. Place the skewers into the freezer. ? 9. Add the melon balls to a tall glass with fresh mint leaves. ? 10. Top with Rose's lime and lemonade flavoured drink. ? 11. Serve with the frozen fruity skewers and ENJOY! ?
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Ice Cream Sandwich
This ice cream sandwich is deliciously simple and fun to make. I mean who doesn't love cookie dough ice cream? These ice cream sandwiches are perfect for a party treat on a summer's day. We love these sweet treats and so will you! Ingredients: - 1 packet SASKO cookie mix - 140g butter - 100g chocolate chips - 1 extra large egg - 3 cups vanilla ice cream - Melted chocolate - Mini marshmallows - Sprinkles - Crushed chips ?Method: 1. In a large bowl, blend together one packet SASKO cookie mix with 140g butter. ?2. Pour in 100g chocolate chips and mix through. 3. Whisk one extra large egg in a bowl before adding to the mixture. 4. Mix together until blended and remove ½ cup of the cookie dough for use later. 5. Using an ice cream spoon, scoop the remaining cookie dough onto a lined baking tray and press down on each dough ball to flatten for baking. 6. Bake at 180°C for 12 minutes. 7. Mix the remaining ½ cup cookie dough with 3 cups vanilla ice cream. 8. Place your baked cookie bottom side up and scoop on ice cream mixture before covering with a second cookie and pressing down to make your ice cream sandwich. 9. Dip your ice cream sandwich in melted chocolate and coat with sprinkles, chips or mini marshmallows to garnish. 10. Your Ice cream sandwiches are complete and ready to enjoy! Find us on Facebook at: /
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Sticky Amarula Malva Puddings
Delicious Amarula malva puddings - so easy and SO awesome! Ingredients: 1 cup sugar 1 egg 2 tbsp butter 1 tbsp apricot jam 1 cup flour 1 tsp bicarbonate of soda 1/2 cup milk 1 tsp vinegar 1 cup Amarula 1 cup caster sugar 1/2 cup melted butter 2/3 cup cream Pinch of salt Vanilla ice cream (optional) Directions: 1. In a large mixing bowl beat sugar and 1 egg with a hand-held mixer. 2. Add the butter, apricot jam, flour and bicarb to the mixture. Stir to combine. 3. Once combined add milk, vinegar and 1/2 cup Amarula to the bowl and mix until smooth. 4. Place cupcake liners into a muffin pan. Pour the mixture into the cupcake liners, filling each 2/3 of the way to the top. 5. Bake for 15 - 20 minutes at 180°C. 6. While the puddings are baking, heat caster sugar, melted butter and cream in a saucepan over a medium heat. 7. Bring the mixture to a boil, once boiling add a pinch of salt and 1/2 cup Amarula. 8. Keep the sauce on the heat until it caramelises. 9. Once caramelised pour the sauce over each pudding in the muffin tray and allow it to soak in. 10. Serve each pudding with a scoop of vanilla ice cream and ENJOY!
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+ = Ingredients: - Sasko premium white bread - 2 cups cream cheese - 1 cup cherry tomatoes, chopped - Chives - 1 cucumber, sliced - Ham slices, rectangular - Fresh herbs Directions: 1. Cut the crusts off of the bread slices. 2. Place two slices of bread together with two more below to create a 4-piece square of bread. This will form the base of the cake. 3. Spread cream cheese over the base and top with a layer of cucumber slices. 4. Add another four slices of bread and again spread cream cheese over the slices. Add a layer of thinly sliced cherry tomatoes. 5. Repeat with a layer of bread topped with cream cheese and ham slices. 6. Repeat each of the layers twice more. 7. Place a dinner plate on top of the layered bread slices and using a very sharp knife cut around the edges for a round cake shape. 8. Spread the remaining cream cheese over the whole bread cake essentially 'icing' the cake with cream cheese. 9. Place the chives along the sides of the cake, sticking them to the cream cheese. 10. Garnish with cherry tomatoes, radish slices & fresh herbs on top of the cake and ENJOY!
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?Super ch(easy) Bread Pizzas - perfect for busy school nights and lazy weekends ? FULL RECIPE Ingredients: - 9 pieces of white bread - Tomato paste - 1 tbsp oregano - Salt & pepper to taste - 1 cup Parmalat Cheddar Cheese - 1/2 cup button mushrooms, sliced - 1/2 cup Salami Rounds - 1 Avocado, sliced Directions: ? 1. Grate cheddar cheese. 2. Cut the crusts off of the bread slices. 3. Arrange pieces of bread on baking tray, making sure that they fit neatly into each other to make ‘pizza base’. 4. Spread tomato paste over the bread. 5. Sprinkle grated cheese onto the tomato base, make sure to completely cover the base. 6. Place salami rounds and mushroom slices onto the cheese base. 7. Season the base with salt, pepper & oregano. 8. Bake in the oven for 15 minutes at 180°C or until golden brown. 9. Serve with avocado slices and ENJOY!
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Mince Cupcakes with Mashed Potato Icing
Meatballs and mash on a WHOLE other level!!! Ingredients: For the mince muffins: 1 Knorrox stock cube – Tomato & Onion 2-3 tbsp boiling water, as needed 2 tbsp oil 1 cup onion, diced 1 tsp garlic, crushed Pepper, to taste Salt, to taste ¼ cup parsley, chopped 1 cup bread crumbs ? cup milk 1 Egg 500g beef mince 6 cubes of Cheddar Cheese (optional) Parsley, for garnishing For the tomato sauce: 1 tin chopped tomato 1 onion, chopped 1 clove garlic, chopped 1 Knorrox stock cube – Tomato & Onion ½ tsp Robertsons dried origanum 1 cup water For the mashed potatoes: 5 potatoes, peeled and quartered 2 tbsp butter 1 cup milk Method: For the tomato sauce: 1. Fry the onion in a little oil until translucent then add the tinned tomato, 1 cup water and the Knorrox stock cube and origanum 2. Simmer for about 15 – 20 minutes. Season with salt and pepper to taste. For the mince muffins: 1. Preheat the oven to 180 degrees. Grease 6 muffin tins. 2. Heat 1 tbsp oil in a pan and fry the onion and garlic until soft. Stir in the pepper & salt and then transfer the mixture into a large bowl. 3. Pour the breadcrumbs, milk, and parsley into a bowl. 4. Add in the eggs, beef mince. 5. In a small bowl mix 1 Knorrox stock cube with 2-3 tbsp of boiling water until a smooth paste is formed and add this to the mince mixture 6. Mix everything together until well combined. 7. Divide the mixture into 6 equal portions. Form each portion into a ball, then flatten out. Place a cube of cheese in the centre and roll back into a ball. 8. Pat down into a greased muffin tin, filling the tin with the mixture and leaving the top domed. 9. Bake for 15-20 minutes, or until the mince is fully cooked. For the mashed potatoes: 1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. 2. Warm milk and butter together until the butter is melted. Using a potato masher, slowly blend milk mixture into potatoes until smooth and crea
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Milk Tart Pancake
Two iconic South African desserts combined to create a DOUBLY DELICIOUS dessert idea Ingredients: For the pancakes: 1 pack Sasko Pancake mix Eggs Oil 100ml Milk Vinegar Water For the milk tart mixture: 500ml full cream milk 2 cinnamon sticks 30ml cake flour 30ml corn flour 80ml castor sugar Pinch of salt 2 eggs 100ml full cream milk 1 tsp vanilla extract 500ml whipping cream 30ml icing sugar Cinnamon sugar Method: 1. Make pancake mix according to the instructions on the pack. 2. Fry the pancakes until golden brown and set aside. 3. For the milk tart filling, heat 2 cups of milk and the cinnamon sticks in a saucepan over a medium heat. 4. In a mixing bowl, whisk together the corn flour, cake flour, salt, castor sugar and eggs. Ensure the mixture is free from any lumps. 5. Once the milk reaches boiling point, ladle half a cup of hot milk at a time into the egg mixture whisking all the while. 6. Remove the cinnamon sticks and pour the milk mixture back into the pan. 7. Over a low heat, bring the custard up to the boil, whisking all the while. Continue to cook for several minutes until the custard is thickened and to cook out the raw flour taste. Stir in the vanilla extract. 8. Transfer the custard to a bowl and cover with cling film. Set aside to cool. 9. Whisk the cream and icing sugar together until soft peak stage. 10. Now whisk the cooled custard to loosen then fold half the cream into the custard. 11. On a cake stand, start layering by placing a pancake on the base, spread with 2 tbsp whipped custard cream. Sprinkle liberally with cinnamon sugar. Repeat until the filling has been used up. 12. Pile the remaining whipped cream on top and sprinkle with cinnamon sugar. Garnish with raspberries & blackberries. 13. Chill for about an hour to firm up before slicing with a sharp, smooth blade knife. Serve & ENJOY!
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Blooming Garlic Bread Rolls
Bread rolls + melted cheese + garlic butter = ALL THE FEELS Ingredients: 6 Sasko Jumbo Sesame Buns Cheddar cheese, cut into cubes Mozzarella cheese, cut into cubes ½ cup grated mozzarella cheese 1 tsp garlic, crushed 1 tsp parsley (fresh) chopped 1 tsp oregano dried 4 tbsp President butter, melted Coarse salt and pepper Method: 1. Heat butter in a small sauce pan over a medium heat until melted. Add garlic and herbs & cook, stirring occasionally, until butter is melted and fragrant, about 1 to 2 minutes. Remove from the heat and set aside. 2. Cut bread rolls in a diagonal criss-cross fashion, being careful to cut deep but not all the way through each roll. 3. Brush the tops of bread rolls with the garlic butter mixture and make sure to drizzle some into the cuts. Stuff the cuts with the mozzarella and cheddar cheese cubes. 4. Top each of the rolls with a sprinkling of grated mozzarella. 5. Season with crushed salt and pepper 6. Bake for 10 – 15 minutes at 180°C or until rolls are golden & crispy. ENJOY!
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Froyo Fruit Cones
?The good old fruit salad just got a MAJOR upgrade? FULL RECIPE Ingredients: - 4 ice cream cones - 3 cups double cream yoghurt -1 slab milk chocolate - 100g hazelnuts - 3 tbsp honey - Strawberries - Kiwis - Gooseberries - Blueberries - Nectarines ? Method: 1.Roughly chop chocolate pieces and melt milk chocolate over the stove until smooth. 2. Using a rolling pin, crush the hazelnuts in the packet. 3. Dip the ice cream cones into the melted chocolate before rolling each cone in the crushed hazelnuts. Use a spoon to drizzle a dollop of chocolate into the bottom of each cone. ? 4. Place the cones into the fridge to set. ? 5. Mix 3 cups of double cream yoghurt with 3 tbsp honey. ? 6. Spoon the yoghurt mixture into a piping bag and freeze for 1 hour. ? 7. Chop the fruit into pieces. ? 8. Pipe the frozen yoghurt into the cones and top with an assortment of fruit slices. ? 9. Top with a drizzle of honey before serving and ENJOY!
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Lentil and Split Pea Shepherd's Pie
A vegan take on the comforting classic Ingredients - 4 sweet potatoes - Salt & pepper - Olive oil - Fresh thyme - 2 cups IMBO Lentils - 2 cups IMBO Split Peas - 1 tbsp milk - 1/2 cup carrots - 1/2 cup celery - 1/2 cup diced onion - 2 cans diced tomatoes - 1 tbsp chopped basil - 1/2 cup chopped spinach - 2 tbsp soya sauce ? Method: 1. Using a potato peeler, peel 4 sweet potatoes. Place the potato skins on a lines baking tray and season with salt, pepper, fresh thyme and olive oil. Toss to coat the skins and bake at 180 degrees Celsius for 15 minutes. 2. Slice the sweet potatoes and boil in water for 15-20 minutes. 3. Rinse 2 cups lentils and 2 cups split peas together in a colander until the water runs clear. Once rinsed, simmer for 30 minutes in boiling water. Drain and set aside. 4. Mash the cooked sweet potatoes with 1tbsp of milk and salt until smooth. ? 5. In a large pan, soften 1 cup carrots, 1 cup celery, 1 cup onion with 2 tbsp water. Add the cooked grains and mix to combine. ? 6. Add 2 cans diced tomatoes together with 1 tbsp basil, chopped spinach and soya sauce. ? 7. Simmer for 10-15 minutes. ? 8. Place the mixture into small casserole dishes, topped with an ever layer of sweet potato. ? 9. Bake at 180 degrees Celsius for 20 minutes. ? 10. Serve with fresh basil and crunchy potato skins and ENJOY! ? ?
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?Creamy, dreamy and DELICIOUS? Ingredients: - 200g digestive biscuits - 1/2 cup melted butter - 1 1/2 cups Amarula - 1 tbsp gelatine - 500g cream cheese - 1/2 cup sugar - 2 cups cream ? Method: 1. Crush the digestive biscuits. Add the melted butter to the biscuits and mix to combine. Spread the biscuit mixture evenly at the bottom of a cake tin. Pressing the biscuits flat with a spoon. Freeze for 10 minutes. 2. In a separat bowl, combine 1 cup of Amarula with 1 tbsp gelatin and microwave for 1 minute, until the gelatin is melted. 3. In a large mixing bowl, combine the cream cheese with the sugar and mix using a hand mixer until light and fluffy. ? 4. Add the Amarula and gelatin mixture to the cream cheese and beat with the hand mixer until combined. ? 5. Beat 2 cups cream until light and fluffy and add 1/2 of the whipped cream to the cream cheese mixture. ? 6. Spread the mixture over the biscuit base and refrigerate for 2 hours. ? 7. Remove the cheesecake from the tin and top with caramel popcorn, chocolate pretzels, honeycomb pieces, dollops of the remaining Amarula cream and ENJOY!
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Delicious cheesy biltong heaven - The Croque Meneer Melted cheese, biltong and an extra delicious white sauce, sandwiched between a low GI Sasko sarmie... This proudly South African toasted sandwich is a twist on the French classic, the croque monsieur, and is guaranteed to be a hit, amongst kids and adults alike! Ingredients: - SASKO white cake flour - Low GI dumpy oats & honey flavoured SASKO white bread - 2 Tbsp butter - 500ml milk - 1 cup grated cheese - Salt/Pepper - Dijon mustard - Sliced biltong Method: 1. Melt 2 tbsp butter in a pan. 2. Add 500ml of milk - stir till thickened. 3. Mix in 1 cup of grated cheese. 4. Add salt and pepper to taste. 5. Toast 4 slices of Low GI dumpy oats & honey flavoured SASKO white bread before neatly arranging in an oven pan. 6. Spread a thin layer of butter on each, followed by a generous layer of Dijon mustard. 7. Top this with a layer of grated cheese and a few slices of biltong. 8. Add more cheese and the second slice of toast on top. 9. Pour white sauce over the now closed sandwich(es) before topping with a final layer of grated cheese. 10. Grill at 180 degrees celsius until golden brown. Find us on Facebook at /
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Homemade Fruit Rolls
? The perfect lunchbox treat or on the go snack ? Ingredients: - 2 cups Ceres Secrets of the Valley fruit - 3 cups mixed berries - 1 tsp lemon juice Method: 1. Simmer 2 cups of Ceres Secrets of the Valley fruit juice for 15 minutes 2. Blend 3 cups berries together with 1 tsp free lemon juice 3. Add the juice reduction to the blended mixture, blend until smooth. 4. Strain the mixture to remove any lumps. 5. Pour the puree onto a tray lined with baking paper - spread it out evenly. 6. Bake at 75 degrees Celsius for 3.5 - 5 hours. 7. Cut the fruit rolls into strips with the baking paper still attached. 8. Roll up the strips and keep them in place with a string. ? 9. Enjoy!
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Berry Rose Spritzer
4th Street Ros? combined with fresh strawberries, raspberries and blueberries and crisp soda water is the summer drink you've always wanted! Berry Rose Spritzer Ingredients: - 500 ml 4th Street Ros? - 250 ml soda water - 1 cup strawberries - 180g blueberries - 125g raspberries - 1 cup sugar - 1 cup water - 2 cups ice Method: 1. Place your cup of halved strawberries in a frying pan sprinkle in 1 cup of sugar and then add 1 cup of water. 2. Bring to the boil and then allow to simmer for 15 minutes or until the liquid has reduced to a syrup-like consistency (remember the liquid will thicken further once allowed to cool). 3. Strain the strawberry liquid through a sieve and set aside to cool. 4. In a glass jug place about 2 cups of ice and the remaining berries (raspberries and blueberries). 5. Pour the strawberry syrup into the jug over the ice and berries. 6. Pour in 500 ml of 4th Street Ros? followed by 250 ml soda water. 7. Stir the spritzer until well mixed. 8. Serve with a sprig of mint and enjoy. Find us on Facebook at: /
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Cinnamon and Ginger Spice-Cream Pops
Spice Cream Pops prepped in a muffin tray - mmm so clever and SO YUM? Ingredients: Crushed ginger cookies 7,5ml Robertsons ginger 10ml Robertsons cinnamon 45ml fresh cream 2lt Ola Rich 'n Creamy Vanilla ice cream Cupcake liners Directions: 1. Crush the ginger cookies in a food processor and place some dust in the base of each muffin tin mould. 2. Mix the ginger and cinnamon spices with the fresh cream and heat for 1 minute on the stove. 3. Soften the ice cream in the fridge overnight, then add the infused cream, mix well and spoon into the muffin tin lined with cupcake liners. 4. Insert an ice cream stick, sprinkle with more crushed biscuits and pop into the freezer to set. 5. Remove the pops from the mould and remove the cupcake liner before serving and ENJOY!
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A-MAIZE-ING Chakalaka Dippers
A-MAIZE-ING Chakalaka Dippers Pap + cheese + chakalaka = a DELICIOUS snack idea for your next braai! Ingredients: 4 cups of water 2 tsp salt 2 tbsp butter 3 cups White Star Super maize meal 1 cup chakalaka 1 cup cheddar cheese, grated 1 egg 1 cup flour Oil, for frying Directions: 1. Pour the water into a large pot, add the salt and butter and bring to the boil. 2. Slowly pour 3 cups maize meal into the pot to form a cone in the centre but don’t stir. Cover with the lid, reduce the heat to low and allow the pap to simmer for 40 minutes. 3. Once cooked, set the pap aside and allow it to cool completely. 4. Form the pap into a stick shape, flatten the pap out and place a teaspoon of chakalaka in the center with grated cheese. Close the pap over and press the stick closed. 5. Repeat the process with all of the pap. 6. Dip each maize meal stick in flour, egg and maize meal. Repeat the process again before frying the sticks in oil until golden and crispy. 7. Serve with chakalaka & chutney for dipping and ENJOY!
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Cheesy Baked Fritter Stack
All of your favorite ingredients in one stack of DELICIOUSNESS Ingredients: - 1 cup White Star Maize Meal - 1 red onion, chopped - 1 tsp ground cumin - 1 tsp garlic powder - 1 tsp baking powder - Salt and pepper - 1 egg - 1 can sweet corn - 2 tbsp milk - 1/4 tsp chilli powder - 1 onion chopped - 1 cup mushrooms, chopped - Brie cheese, sliced - 1 cup grated cheddar cheese ? Method: 1. In a large mixing bowl, combine maize meal, red onion, cumin powder, baking powder, salt, pepper, egg, 1/2 cup sweet corn, milk and chili powder. 2. Heat oil in a frying pan, place spoonfuls of the mixture into the pan for frying. The fritter sizes should range from large to small. Fry the fritters until golden and crispy. 3. In a separate pan, brown the onion and chopped mushrooms. ? 4. Stack the fritters from large to small, layering remaining sweet corn, the browned onions and mushrooms and brie cheese slices between the fritters. ? 5. Top the stack with grated cheese before baking, allow the cheese to melt and become crispy. ? 6. Serve with a side salad and ENJOY!
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Mixed Berry Sangria
Deliciously refreshing drink idea Berry easy, berry tasty, berry beautiful. Bump your hosting skills up a notch with this creative cocktail recipe. Perfect for a day around the pool, your Saturday braai, your next dinner party or quite simply to enjoy on a lazy off day. Cheers! Ingredients: - Blackberries - Blueberries - Strawberries - 250ml vodka - Apples - 1 1/2 cups sugar - 4th Street Sweet Red Wine - 2 X 200ml cans Schweppes Ginger Ale - 2 X 200ml cans Schweppes Soda Water - Mint leaves Directions: 1. Roughly chop strawberries, blueberries and blackberries. Add the berries to a glass bowl and top with 250ml vodka. Refrigerate overnight. 2. Chop blackberries, apples, blueberries, strawberries and mint. Place the chopped fruit and mint in a large pot with 1 1/2 cups sugar and 2 cups water. 3. Bring to a boil and simmer until a syrupy consistency is achieved. Strain and set aside to cool. 4. Pour the vodka soaked berries into a large glass dispenser, followed by the syrup. 5. Pour in 500ml 4th Street Sweet Red Wine, ice cubes and 2 cans of each of Schweppes Ginger Ale and Schweppes Soda Water. 6. Using the remaining syrup and sugar, rim the serving glasses. 7. Serve and enjoy! Check out our website here: i
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Easy Caprese Pastry Squares
EASY CAPRESE PUFF PASTRY SQUARES Only a handful of ingredients and sooo tasty! Ingredients: 1 sheet frozen puff pastry, thawed ½ cup basil pesto 1 cup of cherry tomatoes ¼ cup fresh basil leaves, sliced ½ tsp Italian seasoning or more to taste Salt, to taste Fresh ground black pepper for serving 1 pack of Galbani Mozzarella 1 egg 1 tsp water Method: 1. Make sure frozen puff pastry is thawed before starting. 2. Preheat oven to 200°C. 3. Prepare a baking sheet by lining it with baking paper. 4. Spread out the puff pastry on the tray and score the edge about 2cm from the edge all the way around. 5. Spread the basil pesto evenly over the puff pastry. 6. Evenly place Galbani mozzarella, roughly torn apart, over the basil pesto then add cherry tomatoes sliced in half. 7. Season with salt and pepper and lightly egg wash the edges of the puff pastry. 8. Bake for 6 – 8 minutes or until puff pastry is light golden. 9. Be careful not to let the puff pastry burn. 10. Sprinkle with roughly torn fresh basil. 11. Season with more salt and pepper before slicing into squares and serving... And ENJOY!
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Lemon Sorbet Soda Floats
Ingredients: - 3/4 cup Rose's lemon cordial - Rose's Dry lemon drink 330ml - Rose's Lime & Lemonade flavoured drink 330ml - Rose's Passion Fruit & Lemonade flavoured drink 330ml - 2 cups water - 1 cup sugar - Lemon zest - Freshly squeezed lemon juice - Raspberries Granadilla pulp - Mint leaves - Lime wedges Method: 1. Bring 2 cups of water to the boil with 1 cup sugar for 5 minutes 2. Add to a mixing bowl, with 3/4 cup of Rose's lemon cordial, lemon zest and juice from one lemon. Stir to combine. 3. Freeze for 4-6 hours. 4. Using an egg beater, beat the mixture until smooth and place back in the freezer for another 4-6 hours. 5. Repeat the beating and freezing process another two times. 6. Once ready, scoop out balls of each glass. 7. In the first glass, serve the lemon sorbet with Rose's Dry Lemon drink& fresh raspberries. 8. In the second glass, serve the sorbet balls with Rose's passion fruit and lemonade drink, topped with granadilla pulp. 9. In the third glass, serve the sorbet balls with Rose's limeade lemonade drink and fresh lime wedges. 10. Serve and enjoy! FULL RECIPE: s
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Whisky Peach Iced Tea
Delicious refreshing drink idea A fun, tasty and creative cocktail that is bound to blow your guests away! Up the fun at your get together with this WhisTea recipe. Ingredients: - 7 Rooibos tea bags - 8 cups boiling water - Strawberries - 1 1/2 cups sugar - 2 cups water - Lemons - Peaches - 6 shots Three Ships Bourbon cask whisky - 2 X 200ml Schweppes Soda Water - 2 X 200ml Schweppes Lemonade - Mint leaves Directions: 1. Place 7 rooibos tea bags in the glass dispenser and top with 8 cups of boiling water. Allow to strengthen for 5 minutes before removing the teabags. 2. Slice 3 peaches and a handful of strawberries. 3. Place the fruit in a medium sized pan with a 1 1/2 cups sugar and 2 cups water. 4. Bring to a boil & simmer for 20 -30 minutes. 5. Strain the syrup and pour it into the glass dispenser with the tea. 6. Add 6 shots of Three Ships Bourbon Cask Whisky, 2 cans of Schweppes lemonade and 2 cans of Schweppes Soda Water. 7. Slice lemons, strawberries and peaches. Place these together with ice cubes into the glass dispenser. 8. Prepare the glasses by filling them with ice cubes and the remaining fruit slices. 9. Serve & enjoy! FULL RECIPE: a
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Coffee Infused Vodka Soda
Homemade coffee infused vodka soda - a simple, creative and delicious drink idea ?? Ingredients: 9 shots Ciroc vodka ¾ cup coffee beans Schweppes Soda Water, 125ml Schweppes Lemonade, 125ml Crushed ice Honey Milk chocolate Directions: 1. Place ½ cup of coffee beans into a large jar and top with the C?roc vodka. 2. Place in the fridge and let it infuse overnight. 3. Melt the chocolate and drizzle over ¼ cup of roasted coffee beans and allow to set. 4. Remove the infused vodka from the fridge and strain. 5. Drizzle honey along the inside of a chilled tall glass and add crushed ice to the glass. 6. Pour 125ml Schweppes Lemonade & 125ml Schweppes Soda Water into the glass. 7. Pour the infused vodka slowly into the glass to create the layers. 8. Garnish with the chocolate covered coffee beans and ENJOY!
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Botanical Bomb G&T
Oh wow - a flavour EXPLOSION in your mouth Sooo delicious! Ingredients: - 1/2 tsp coriander seeds - 2 sprigs rosemary - 2 sprigs mint - 2 sprigs thyme - 6 shots of Tanqueray No. Ten gin - 1 lemon - 1 cup ice - 250ml Schweppes tonic water Directions: 1. Gently bruise the herbs and spices in a pestle and mortar before placing into the mason jar. 2. Pour the Tanqueray No. Ten gin into the mason jar with the sprigs of rosemary, thyme, mint and coriander seeds. 3. Allow the gin to sit in a fridge for at least 3 hours to infuse. 4. Cut the lemon into quarters and place them cut side down on a hot griddle pan. 5. Once the lemon is charred turn to char the other side. 6. Strain the gin and set aside. 7. Add wet ice cubes to a glass, pour the infused gin over the ice and top with Schweppes tonic water. 8. Squeeze some of the charred lemon juice into the glass before dropping the lemon in for extra flavour. 9. Garnish with a sprig of rosemary and ENJOY!
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Chocolate Granola Bark
A fuss-free, fail-proof and DELICIOUS snack idea that the whole family will love! Ingredients: For the crunchie layer: 2 cups Nature’s Source Granola with Ancient Grains 2 tbsp peanut butter 2 tbsp honey 1 beaten egg white 2 tbsp melted butter For the chocolate layer: 500g dark chocolate, chopped Toppings: ¼ cup dried cranberries ¼ cup chopped almonds ¼ cup coconut shavings ¼ cup dried banana crisps ¼ cup pistachios Method: 1. Line a baking sheet with baking paper. 2. Mix the granola with the peanut butter, egg white, melted butter and honey. 3. Press the granola firmly down on the baking sheet and spread it out evenly. 4. Bake in the oven at 180°C for 20 minutes. 5. Place chocolate in a large heatproof bowl set over a saucepan of simmering water. 6. Stir over low-medium heat until the chocolate melts. Remove from the heat. 7. Pour the chocolate onto the granola in the baking sheet and spread it out evenly using a spatula. 8. In 5 separate rows sprinkle the ingredients over the chocolate. 9. In the first row sprinkle the dried cranberries. In the second sprinkle the chopped almonds. In the third row sprinkle the coconut. In the fourth row sprinkle the banana crisps. In the final row sprinkle the pistachios. *Make sure to keep the rows as straight and even as possible. 10. Refrigerate for at least 3 hours to firm up. 11. Lift out the bark & using a sharp knife cut the bark into rough pieces. 12. Pack them into Tupperwares for an on the go treat... And ENJOY! Download a PDF version of the recipe here: goo.gl/DHmX6Y
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Super Chocolatey KitKat Meringue Roll
A creative and DELICIOUS dessert idea - perfect for your next get together with friends and/or family! Ingredients: For the meringue: Oil for greasing the baking paper 6 egg whites 330g caster sugar 2 tbsp plain flour 60g ground almonds For the filling: 200g milk chocolate chopped 50g salted butter 120ml double cream 4 - 5 KitKat Originals (now with more milk & cocoa) 45g Garnish: Handful of toasted flaked almonds Dark chocolate, melted, to drizzle Method: 1. Heat the oven to 180°C. Line a 23cm x 33cm lipped baking tray with baking paper, then lightly oil the paper. 2. In a large mixing bowl, whisk the egg whites with an electric mixer until thick, glossy and holding medium peaks. 3. On a low speed, whisk in the sugar, a little at a time, then add the flour and ground almonds until just combined. 4. Spread the meringue evenly into the tin then bake for 8 minutes. Lower the oven temperature to 160°C and cook for a further 20-25 minutes. Lift the meringue from the tin on its paper and cool for 10 minutes on a wire rack, then invert onto another piece of baking paper to cool completely. 5. Melt the chocolate in a heatproof bowl over a pan of simmering water. When melted, add the butter and stir gently, then leave to cool for 15 minutes. Add the cream gradually. 6. When the meringue has cooled, spread the chocolate ganache over the meringue in an even layer topped with a layer of individual Kit Kat fingers. 7. Carefully roll up the meringue, using the baking paper to help. Wrap the paper tightly around the roll and chill for at least 3 hours. 8. To serve drizzle with melted chocolate and sprinkle with toasted flaked almonds. Slice and ENJOY!
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Sticky Chicken Rice Burgers
Ditch the traditional burger bun and make your own... using RICE!! So cool! Ingredients: 1 cup Spekko Royal Umbrella Jasmine Rice ¼ cup Apple Cider vinegar 2 tbsp sugar 1 tbsp salt 2 chicken breasts 2 tbsp olive oil 1 tbsp honey 1 tbsp soy sauce Pineapple, sliced Lettuce Red onion rings 2 tbsp sesame seeds Method: 1. Cook the rice according to the instructions on the pack. 2. While the rice is cooking, combine the apple cider vinegar, sugar, and salt in a small sauce pan and warm over medium-low heat until the sugar dissolves. 3. When the rice is done cooking, transfer to a very large bowl. Sprinkle on half of the vinegar mixture and use a spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly adding more if needed. 4. Mould the rice into the shape of hamburger buns using either a ramekin or your hands, once shaped, cover with a damp cloth until you are ready to grill them. 5. Heat oil in a pan, butterfly the two chicken breasts and fry them in the pan. 6. When the chicken is cooked through add the honey and soy sauce to the pan and allow to cook for a few minutes until a sticky coating is achieved. Remove from the pan and set aside. 7. Place the rice buns under a hot grill and watch them closely as they brown, about 10—15 minutes. Flip over half way through. 8. To assemble the burger, take one of the rice buns and top with butter lettuce, chicken breast, a few red onion rings and a slice of griddled pineapple and then top with another rice bun. Sprinkle with sesame seeds and serve immediately. ENJOY!
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Amarula Cocktails 2 Ways
2 deliciously creamy cocktail ideas featuring your favourite AMARULA liquer Ingredients Part 1: 2 cups Amarula 2 cups coconut water 1 ½ cup crushed ice 1 tsp African Fynbos honey 1 tbsp toasted coconut bits 1 coconut ribbon Part 2: ½ cup coconut cream 1 tbsp African Fynbos honey 1 Madagascan vanilla pod 1 coconut, cut in half for serving Dark chocolate shards A few blocks of ice (enough to achieve a slushie consistency) Method Part 1: 1. In a cocktail shaker, mix Amarula with coconut water and shake. 2. Rim 2 glasses with African Fynbos honey and toasted coconut bits. 3. Pour half of the mixture over ice in a chilled glass. (Set the other half aside) 4. Serve with a coconut ribbon woven through the ice & ENJOY! Part 2: 1. Put the set aside cocktail mix into a blender with ½ cup coconut cream, 1 tbsp African Fynbos honey, the seeds from 1 Madagascan vanilla pod and ice. 2. Blend until smooth. 3. Pour the icy mixture into two coconut halves. Top with shards of dark chocolate and fresh mint leaves and a paper straw. 4. Serve & ENJOY! Download a PDF version of the recipe here: goo.gl/MAKCzy
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?A fun way to mix up your next curry night ? Ingredients: - 1 cup Aunt Caroline parboiled rice - 1/4 cup flour - 1/4 cup corn flour - 1/2 cup water - 1/4 cup onion, diced - 1/4 cup tomato, diced - 1/4 cup coriander - 1/2 cup mixed vegetables - 2 tbsp oil - 2 tsp ginger - 1 1/2 tsp biryani masala - 1/2 tsp chilli powder - 1/3 cup cottage cheese - Breadcrumbs - Oil for frying ? Method: 1. Bring 1 cup Aunt Caroline rice to the boil in lightly salted water, allow to simmer until cooked. 2. In a small bowl, whisk 1/4 cup flour with 1/4 cup corn flour and 1/2 cup water. Set aside. 3. Chop 1/4 cup onion, 1/4 cup tomato and 1/4 cup fresh coriander. 4. In a small pan, bring 1/2 cup mixed frozen vegetables to the boil and simmer until cooked. Strain and set aside. 5. Heat 2 tbsp oil in a pan, brown the onion with 2 tsp ginger, chopped tomato, 1 1/2 tsp biryani masala and 1/2 tsp chilli powder. Add in the mixed veggies and cottage cheese and stir to combine. 6. Add the rice and chopped coriander to the mixture and mix thoroughly. 7. Roll the mixture into balls measuring roughly 1 tbsp each. 8. Dip each ball in the flour mixture and breadcrumbs before frying until golden brown. 9. Serve with yoghurt and coriander dipping sauce and enjoy! FULL RECIPE: s
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Amarula Chicken and Coconut Curry
A great way to mix up weeknight dinners or impress at your next dinner party! Ingredients: 400g chicken pieces 1 onion, chopped 1 tbsp ginger paste; 1 tsp crushed garlic 2 green chillies, cut into pieces 1 tomato, peeled and cubed ½ tsp turmeric powder 1 tsp cumin powder ½ tsp red chilli powder Salt to taste 150ml coconut cream 100ml Amarula ½ cup of water 3 tbsp coconut oil or vegetable oil; Few curry leaves; Fresh coriander leaves to garnish Red chilli rounds for garnish Method: 1. Chop chicken, onion, & tomato and set aside. 2. Heat oil in a medium sized saucepan. Add the onion and fry until golden. 3. Add ginger, garlic and green chillies, fry for a minute until fragrant. 4. Add turmeric powder, cumin and red chilli powder, fry for another 30 seconds. 5. Add the chopped tomato to the pan and fry for 2 minutes. 6. Add the diced chicken to the pan, add salt and mix well. Let it cook until the chicken is browned, stirring occasionally. 7. Add the water and curry leaves to the pan and close over the lid. Cook for 20 minutes. 8. Lower the heat and add the coconut cream & Amarula to the pan. 9. Simmer for 15 – 20 minutes. 10. Spoon jasmine rice into the bottom of the coconut halves. 11. Spoon the curry over the rice topped with fresh coriander garnish and fresh chilli rounds. 12. Serve with crispy poppadums & ENJOY!
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Veggie Nice Tortilla Cones
A creative snack idea that the kiddies will love ? Ingredients: 3 large tortillas Olive oil, for brushing 1 pack of Fry’s Chickpea and Roasted Butternut Balls 240g 1 pack Fry’s Chickpea & Quinoa Falafels 270g 6 large iceberg lettuce leaves 1 avocado 1 tbsp lemon juice Salt & pepper to taste Beetroot hummus Sesame seeds, grated carrot and a fresh herb to garnish Method: 1. Preheat the oven to 180°C. 2. Cut each of the 3 tortillas in half. For each cone use half of a tortilla. 3. Roll the two cut edges around each other, creating a cone. Fold the excess on the inside and press to bond together. Pierce the edges with a toothpick to firmly hold the cone together while baking. 4. Brush very lightly with olive oil on the outside of each tortilla cone. 5. Place the cones upright in a 6-hole muffin tin. 6. Place the Fry’s Chickpea & Roasted Butternut Balls and Fry’s Chickpea & Quinoa Falafels on a greased baking tray, spread out evenly and brush with oil. Bake in the oven together with the tortilla cones for 15 minutes until golden & crispy. 7. Remove both trays from the oven & allow to cool. 8. Scoop the flesh out of the avo & place in a bowl, add 1 tbsp lemon juice, salt & pepper to taste. 9. Mash well with a fork. 10. Assemble the tortilla cone, place chopped lettuce inside each cone, essentially lining the inside of the cone. 11. Add a generous spoonful of smashed avo to the bottom of each cone. 12. Add a cooked Fry’s ball of your choice to each cone. 13. Top each cone with a generous spoonful of beetroot hummus. 14. Garnish with sesame seeds, carrots and fresh herbs & ENJOY!
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The cheesiest, meatiest, most delicious pie EVER If you're looking for a creative, yet simple, but straight-up mind-blowing dinner idea, you've just struck gold! This pasta pie is the ultimate comfort food for this winter - the whole family will love this one! Ingredients: - Fattis & Monis Pasta Quills - Salt & Pepper - Olive oil - 500g mince - 2 cups marinara sauce - 1 cup cheddar cheese - 1 cup mozzarella cheese - 1 cup parmesan cheese - Fresh basil Method: 1. Boil Fattis & Moni pasta quills in lightly salted water until slightly underdone. 2. Drain and set aside. 3. In a separate pan, brown 500g mince in olive oil, seasoned with salt and pepper. Once browned, add 2 cups marinara sauce and allow to simmer. 4. Grate 1 cup cheddar cheese, 1 cup mozzarella cheese and 1 cup parmesan cheese. 5. Mix 1 cup parmesan and 1/2 cup mozzarella cheese with the drained pasta quills and mix to coat the pasta. 6. Place the pasta quills into the cake tin vertically, so that they are tightly compacted together with no gaps. 7. Spoon the mince over the vertical quills, pressing the mince into the quills. 8. Bake at 200 degrees celsius for 20 minutes. 9. Remove from the oven and cover with 1 cup cheddar cheese and the remaining 1/2 cup mozzarella cheese. ? 10. Grill for 5 minutes at 200 degrees celsius until the cheese is bubbling and crispy. ? 11. Garnish with fresh basil, slice and enjoy! FULL RECIPE: e
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Curry Mince Vetkoek Pots
Vetkoeks/fat cakes/amagwinya... Call it what you wish! Fact remains - they are DELICIOUS and we could happily think of a hundred more ways to enjoy this cost-effective SA staple Ingredients: For the vetkoek: * (500g store bought bread dough will also work) 6 ¾ cups flour (all-purpose flour) 2 tsp salt 2 tsp sugar 1 packet yeast 1 ½ – 2 cups lukewarm water Cooking oil (for frying) For the mince: 15ml olive oil 1 large onion, finely chopped 1 clove garlic, finely chopped 10ml Robertsons ground cumin 10ml Robertsons smoked paprika 325g beef mince 1 Knorrox curried vegetable stock cube ½ cup of hot water Salt and pepper to taste For the garnish: Fresh herbs Chutney, for serving Method: Prepare the Vetkoek: 1. Mix sugar and yeast with some lukewarm water and leave to foam. 2. Sift flour and salt. 3. Pour yeast in flour and knead. 4. Keep adding water and knead until you have a consistency like a bread dough. 5. Leave the dough in the bowl and cover the bowl with a cloth. 6. Leave the dough to rise for about 45 to 60 minutes until it is about double its original size. Prepare the mince: 1. Heat a pan on the stove and add the olive oil. 2. Brown the onion and garlic until the onion is translucent and soft. 3. Add the spices and then the beef mince. 4. Brown and cook for about 10 minutes, while stirring constantly. 5. Add the Knorrox stock cube to the pot together with ½ cup of water. Place the lid on the pot and allow to simmer to allow the liquid to reduce. 6. Season with salt and pepper & keep warm. 7. Divide the bread dough into 20 even-sized balls. 8. Heat the oil in a pot and when the oil is about 200°C, fry the vetkoek to golden perfection. 9. Regulate the heat of your oil, otherwise the vetkoek will be raw inside and too brown on the outside. 10. To serve cut off the top of each vetkoek. 11. Hollow out some of the “flesh from the vetkoek”. Add a generous spoonful of the mince and top with a vetkoek lid. 12. Serve hot wit
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Jars on the Go
Genius idea for on the go healthy meals Pack these for school, picnics, outings, work, camping and pretty much anything else you can think of. Ingredients: - 1 cup Tastic brown rice - 2 chicken breasts - Olive Oil - Garlic salt - Pepper - Thyme - Lemon juice - Diced tomatoes - Sweet corn - Feta - Avo - Baby spinach leaves For the dressing: - 1 tbsp mustard - 1 tbsp balsamic vinegar - 1 tbsp honey - Salt & pepper to taste Method: 1. Bring 1 cup of Tastic brown rice to the boil in lightly salted water. Simmer for 25 - 30 minutes until the rice grains are plump and fluff apart with a fork. 2. Coat 2 chicken breasts in olive oil, a pinch of garlic salt, pepper and thyme. Add a dash of freshly squeezed lemon juice to the pan while frying. 3. Fry until cooked through and shred the chicken into pieces. 4. Add the brown rice to the bottom of the mason jar, top the rice with shredded chicken pieces, chopped tomato, sweet corn, feta, avo slices and baby spinach. 5. In a separate small jar combine 1 tbsp mustard, 1 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, salt and pepper. Shake until mixed. 6. Pour the dressing over the salad in the mason jar and you are ready to go!
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Cocktails 4 Ways
You won't believe how easy these 4 cocktails are to make Whether you're kicking back after a long week, looking to impress at your next dinner party, or simply in search of a drink for your weekend by the pool... These quick, easy, simple AND delicious cocktails are the answer! Long Island iced tea Ingredients: - 1 can Rose’s Kola Tonic & Lemonade flavoured Drink - 1 tot vodka - 1 tot light rum - 1 tot gin - 1 tot Rose’s kola tonic cordial - 1 orange - Ice Method: 1. With a sharp knife, cut the peel of the orange, making sure you get as little of the white skin as possible. You will have thin pieces of orange peel. Place at the bottom of your glass topping with ice. 2. Pour in one tot of vodka, 1 tot of light rum, 1 tot gin, the kola tonic kola tonic & lemonade and finally the kola tonic cordial. 3. Garnish with a slice of orange. ? 3 Step Mojito Ingredients: - 1 can Rose’s Lime & Soda Drink - 1 fresh lime - Fresh mint leaves - 1 tot rum - Ice Method: 1. Muddle mint leaves and lime wedges in your glass. 2. Top with crushed ice. 3. Add tot of rum and Lime & Soda. 4. Serve chilled. Margarita Ingredients: - 1 can Rose’s Dry Lemon Drink - 1 fresh lime - Sea Salt - 2 tots of tequila - Crushed ice Method: 1. Using a lime quarter and salt rim the glass. 2. Fill the margarita glass with crushed ice. 3. Pour in tequila shot and top with Rose’s Dry Lemon Drink. 4. Top with a slice of fresh lime. Pi?a colada - Ingredients: - 1 can Rose’s Passion Fruit and Soda Flavoured Drink - 125 ml Coconut Milk - Fresh Pineapple - 2 tots of rum - Ice Method: 1. Pour coconut milk over ice cubes. 2. Add in the 2 tot’s of rum and passion fruit and soda. 3. Garnish with a fresh slice of pineapple and enjoy! Find us on Facebook at: /
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Spicy Lentil and Split Pea Soup
Super easy, super cheesy and (SOUP)ER DELICIOUS A homemade, hearty soup idea loaded with cheese AND flavour Ingredients: - 1 cup IMBO brown lentils - 1 cup IMBO split peas - 3 tbsp olive oil for frying - 1 onion, chopped - 1 carrot, chopped - 2 stalks celery, chopped - 2 cloves garlic, chopped - 1/2 tsp turmeric - 1 tsp paprika - 1/2 tsp chilli powder - Salt and pepper to taste - 8 cups vegetable stock - 1 pack of bacon, diced - Cheese, grated - French loaf, sliced ? Method: 1. Rinse lentils and split peas until the water runs clear. 2. Brown onion in olive oil, once browned add the celery, carrots and garlic. Once browned, add turmeric, paprika, chili powder, salt and pepper. 3. Stir to coat the vegetables before adding the drained grains and vegetable stock. 4. Bring to the boil and reduce to a simmer for 60 minutes. ? 5. Spread diced bacon evenly on a tray. Grill at 180 degrees Celsius until crispy. ? 6. Using a handheld blender, blend the soup until smooth. ? 7. Top bread slices with grated cheese and place on top of the soup. Place the bowl into the oven and allow the cheese to melt. ? 8. Once ready, serve the soup with crispy bacon pieces, a sprinkling of paprika and ENJOY!
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? Super quick and easy pops with only 3 ingredients ? Packed with goodness, colour and creativity, your kiddies will love to help making these super healthy lollies! Ingredients: - Blueberries - Strawberries - Pineapple - Kiwi - Orange segments - Liquid-Fruit clear apple juice - Liquid-Fruit mango & orange juice - Liquid-Fruit berry blaze juice Method: 1. Chop the blueberries, strawberries, orange segments, pineapple and kiwi into small pieces. 2. Place all the fruit pieces on a tray and freeze. 3. Place the frozen blueberries into a blender together with Liquid-Fruit clear apple juice. Blend until smooth. 4. Spoon the mixture into the popsicle mould and freeze until set. 5. Blend the frozen kiwi pieces with clear apple juice, layer the mixture over the first layer and place back in the freezer to set. 6. Blend the frozen orange segments with Liquid-Fruit mango and orange juice. 7. Repeat the steps for both the pineapple and strawberry layers using Liquid-Fruit mango & orange juice and Liqui-Fruit berry blaze. 8. Freeze until all layers have set.
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Game Day Snacks 4 Ways
Homemade snacks + the big game + great company = BILTONG, CHEESE & ONION FRENCH TOAST POCKETS Ingredients: 1 loaf White Bread Woolworths Spring Onion & Chives Medium Fat Cream Cheese 250g 1 cup Woolworths Mozzarella Cheese, grated 25g Original Moist Sliced Beef Biltong 3 eggs ½ cup milk Salt & pepper to taste 1 tbsp butter, for frying Chives to garnish Method: 1. In a mixing bowl combine the cream cheese, grated mozzarella cheese and sliced biltong. Mix until combined. 2. Using a round cutter or jar, cut each bread slice into a circle and slightly flatten the bread slices using a rolling pin. 3. Add a tablespoon of the cream cheese mixture into the center of a bread slice. 4. Top with another slice of bread and using a fork press around the edges to seal the pieces of bread together into a round pocket. 5. In a mixing bowl, add the eggs, milk, salt and pepper and whisk thoroughly. 6. Dip the stuffed bread pockets into the egg mixture, coat each pocket well. 7. Add butter to a frying pan, once melted, add the french toast pockets and fry until golden and crispy on both sides. 8. Garnish with biltong shavings and chopped chives. ENJOY! DEEP FRIED MAC & CHEESE BALLS Ingredients: 300g Woolworths Macaroni Cheese with Bacon 2 eggs 2 tbsp milk 1 ½ cups breadcrumbs ½ cup flour Oil, for frying Chives, to garnish Marinara sauce (optional) Method: 1. Shape the cold mac and cheese into meatball-sized balls and place them onto a baking paper-lined tray. Freeze the balls for an hour or until firm. 2. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the flour and bread crumbs into shallow bowls. Remove the mac and cheese balls from the freezer. 3. Dip the frozen balls into flour then into the egg wash and then into the breadcrumbs. 4. Repeat the egg and breadcrumb steps twice. 5. Fry the mac and cheese balls until they are golden brown and the center is hot, about 5 minutes. Garnish
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Super Easy 5 Ingredient Risotto
Super simple 5 ingredient risotto - silky smooth and PACKED with flavour; a great option for busy weeknights! Ingredients: 1 cup Tastic Risotto rice 2 chicken breasts, skin on 2 cups Parmalat cream 2 cups mushrooms, sliced 2 cups chicken stock Directions: 1. Remove the skin from the chicken and set aside, cut the breast into strips. 2. Season the chicken skin with salt and pepper and place under a hot grill until crisp. 3. In a large skillet, heat some olive oil over a medium heat and fry the chicken until browned. Season with salt and pepper to taste. Remove from the pan and set aside. 4. Add the mixed mushrooms to the pan and cook until soft. 5. Add the risotto rice to the pan and stir to coat followed by the chicken stock, a little bit at a time, stirring throughout until it’s completely absorbed. 6. Next, add 2 cups of the cream, slowly stirring throughout until it’s absorbed. 7. Once absorbed, add the chicken back to the pan. 8. When the rice is cooked through, add the last ½ cup of cream before serving. 9. Season with salt and pepper and serve with a crispy piece of skin. 10. Garnish with fresh basil and ENJOY!
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Beetroot Basil and Cucumber G&T
You have to try this mind-blowing basil and beetroot G&T infusion With ingredients like cucumber, basil and beetroot, this recipe is a creative twist on the traditional and much-loved classic. Packed with flavor and a bold burst of colour, these deep purple G&T’s are guaranteed to impress come your next get together.
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Peanut Butter Stuffed Chocolate Flapjacks
Chocolate for breakfast - YES PLEASE ? Ingredients: 8 tbsp peanut butter 2 eggs 1/4 cup oil 2 1/2 cups milk 1 1/3 cup flour 2 tbsp sugar 1/4 cup cocoa powder 4 tsp baking powder 2/3 cup White Star Instant Maize Porridge (Chocolate) Directions: 1. Line a baking sheet with wax paper. Using a tablespoon to measure, make 8 peanut butter balls and space them evenly on the sheet. 2. Using a butter knife, spread and flatten the peanut butter balls so they look like flattened saucers. 3. Freeze for 4 hours. 4. In a large bowl, whisk the eggs, milk and oil. 5. In a separate bowl combine the flour, chocolate instant maize meal, sugar, baking powder and salt. 6. Stir the wet ingredients into the dry ingredients just until moistened. 7. Pour 1/3 cup of batter onto the prepared pan, then immediately place one of the frozen peanut butter circles onto the batter. 8. Pour another 1/3 cup of batter on top of the peanut butter so it's completely covered. 9. Fry the flapjacks until cooked through. 10. Serve the flapjacks stacked & topped with honey, banana slices, strawberries and a dusting of icing sugar and ENJOY!
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Chocolate Lava Cake
A mind-blowingly delicious CHOCOLATE EXPLOSION Chocolate lovers, be warned! Ingredients: For the chocolate cake: 175g butter 175g caster sugar 3 large eggs ¾ cup Sasko self-raising flour, sifted 1/3 cup (50g) cocoa, sifted 1 tsp baking powder 1 tsp vanilla extract Pinch of salt For the molten center: 2 cups heavy cream 2 cups dark chocolate Cocoa powder, to serve Method: 1. Heat the oven to 180°C. 2. Put all of the ingredients in a large mixing bowl and beat with a wooden spoon for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth. 3. Grease the bundt pan and dust with cocoa powder before transferring the mixture to the pan and baking for 35-45 minutes, or until a toothpick comes out clean. 4. Heat the heavy cream in a small saucepan until just boiling. 5. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined. 6. Invert the bundt cake onto a serving dish. 7. Pour the chocolate ganache in the center hole allowing it to overflow and cover all of the cake. 8. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes. 9. Slice & ENJOY!
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White Chocolate Rice Pudding
Mmm... Bet you've never had rice this NICE before!! Ingredients: For the rice pudding: 1 cup Spekko Long Grain Parboiled White Rice 3 ½ cups milk ½ tsp vanilla essence 2 egg yolks ¼ cup sugar Pinch of coarse salt ½ cup of cream ¾ cup of white chocolate, chopped For the caramelised bananas: 1 just-ripe banana 2 tbsp sugar For the toffee sauce: ½ cup brown sugar ½ cup cream 2 tbsp butter Method: For the rice pudding: 1. Add the rice, milk, and vanilla to a large saucepan. Bring to a boil, reduce the heat to medium, and cover with a lid. Let simmer for 20-25 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender. 2. While the pudding is cooking, whisk together the egg yolks, sugar, salt, and cream until smooth and creamy. 3. When the rice is cooked, pour the egg yolk mixture into the saucepan and stir constantly until the pudding reaches a boil and thickens. Sprinkle in the white chocolate and stir until completely melted. Remove from heat. For the caramelised bananas: 1. Cut the banana into rounds. Toss with the sugar so that each round is completely coated. 2. Place the bananas in a single layer in a frying pan. Let cook, undisturbed, until you see the sugar on the bottoms of the bananas caramelizing (this should take 2-4 minutes). Flip each banana over and let caramelize on the other side. This will take about 30 seconds. Remove from the heat once the bananas have caramelized on both sides. For the toffee sauce: 1. Using the same pan used for the bananas, add the brown sugar, cream and butter. 2. Place on medium high heat and bring to a boil. Lower heat slightly and let simmer for 2 minutes. Sauce should be creamy, smooth, and golden brown. 3. Remove from heat and let cool slightly. Assemble the pudding: 1. Pour toffee into the bottom of each serving glass, top with the creamy white chocolate rice pudding and more toffee sauce. Top with caramelised banana slices and ENJOY!
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Spaghetti Cheese Toastie
Leftovers just got a waaaay more interesting Carbs on carbs on carbs - with some cheese on top! Because every now and then, you just need to kick back, unwind and 'treat yo'self!' Indulgent and delicious, this recipe is perfect for a lazy off day or a relaxed dinner with those nearest and dearest to you. Life lesson: ALWAYS remember to always make extra spaghetti! And enjoy! Ingredients:? ? - Fatti's & Moni's Spaghetti - 2 Tbsp Olive oil - 1 onion - 2 cloves garlic - 1 Tbsp dried Italian herbs - 500g mince - 1 tin chopped tomatoes - 50g tomato paste - 1 cup water - Salt - Pepper - Grated cheese - Butter for frying ? Method: ? Boil Fatti's & Moni's spaghetti in lightly salted water until cooked through Drain and set aside In a medium sized sauce pan fry 1 finely chopped onion in 2 Tbsp olive oil, cloves diced garlic and 1 Tbsp dried Italian herbs When onion is cooked, add in 500g mince and cook until browned Pour in 1 tin chopped tomatoes, 50g tomato paste, 1 cup water and season with salt and pepper, allow to simmer Mix through the cooked spaghetti until coated. Serve and enjoy for dinner Pack leftovers into a tupperware & place in the refrigerator Remove leftovers from the fridge Butter 4 slices of bread and top each slice with grated cheese & spaghetti Heat butter in a skillet, place each sarmie into the pan and fry until golden and crispy Slice and enjoy! Full recipe here: e
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Watermelon & Lime Slushie
Watermelon Lime Slushie - only a handful of ingredients and SOOO tasty Ingredients: 1 watermelon ½ cup Rose’s Lime Cordial 1 lime 1 tbsp honey Mint leaves Directions: 1. Slice the watermelon in half. Use a melon baller to remove balls of watermelon. 2. Place the watermelon balls into a ziploc bag and freeze for 3 hours. 3. Add the frozen melon balls to a blender along with the lime cordial. 4. Add the honey and the mint leaves to the blender. 5. Blend until smooth. 6. Pour the slushie mixture into the watermelon. 7. Squeeze fresh lime juice over the slushie and serve immediately. 8. Garnish with a twisted lime slice, straws & umbrellas and ENJOY!
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? Quick, easy, affordable and SUPER delicious ? This creative dinner idea is bound to be a family favourite! Ingredients: - Fattis & Monis Spaghetti - 2 eggs - 1/4 cup grated parmesan - 1 cup marinara sauce - 1 cup grated mozzarella cheese - Fresh basil leaves Method: 1. Bring Fattis & Monis spaghetti to the boil in lightly salted water. 2. Once cooked, drain and set aside. 3. Add 2 eggs and 1/4 cup grated parmesan to the spaghetti and stir to combine. 4. Spread the spaghetti out evenly on a greased baking tray. 5. Spread marinara sauce over the spaghetti & top with grated mozzarella cheese. 6. Bake at 220 degrees Celsius for 15 minutes or until cheese is golden & crispy. 7. Serve with fresh basil leaves & enjoy! FULL RECIPE: a
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Cheesy Braai Bombs
Cheesy Braai Bombs - Easy and super delicious braai idea Rich and creamy Camembert brie cheese topped with the South African classic, Wellington's sweet and sour sauce, wrapped inside a generous sheet of Today puff pastry and baked right in the Weber! This deliciously gooey, melted cheese, golden brown puff pastry parcel will no doubt be a show-stopper at your next braai! Ingredients: - 1 packet Today puff pastry - 1 egg - Wellingtons Sweet Chilli Sauce - President Camembert Cheese - 1 tablespoon water - Flour Method: 1. Dust your working surface with flour and roll out your pastry with a rolling pin. 2. Once rolled out cut the pastry portion in half. 3. Place your camembert cheese in the center of the puff pastry and generously coat the camembert with sweet chilli sauce. 4. Wrap your pastry over the camembert corner to corner until it is completely encased in a puff pastry parcel. 5. Use the remaining puff pastry to create your pastry decorations. 6. Cut out and score puff pastry strips with a knife to create leaf shapes. Roll a rectangular piece of puff pastry into a rose. 7. Mix one egg together with a tablespoon of water to create the egg wash. Brush the egg wash over all the pastry parcel. 8. Place your decorations on the top and brush those in egg wash as well. 9. Place your puff pastry parcel on the griddle pan in the Weber at 180°C until golden and the slice open for serving. Enjoy! Find us on Facebook at /
1 : 56
Biltong & Cheese Roll Ups
Ingredients: - 8 slices of Sasko premium white bread - Cheddar cheese, cut into strips - 1 cup biltong shavings - 3 tbsp butter, melted - 1 tsp garlic - Fresh parsley - Salt & pepper, to taste Directions: 1. Cut the crusts off of the bread slices. 2. Cut the cheese into strips measuring roughly the same length as each bread slice. 3. Place the bread slices on a tray, sprinkle the biltong shavings evenly over each bread slice. 4. Place a strip of cheddar cheese in the center of each bread slice. 5. Roll the bread slice and press on the edges so that the cheese and biltong shavings are held tightly in the center of the bread slice. 6. Finely dice fresh parsley. 7. Add the parsley, crushed garlic and salt & pepper to the melted butter and mix to combine. 8. Using a pastry brush, brush the bread parcels with the garlic butter. 9. Bake for 10 minutes at 180°C or until golden and toasted. 10. Serve with a tomato dipping sauce and ENJOY!
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Imbo 3 Ways
RECIPE: PRE-COOKED GRAINS ? Ingredients - IMBO Pearl Barley - MBO Black Lentils - IMBO Kidney Beans ? Method: 1. Bring 1 cup barley and 5 cups water to a boil. Reduce heat to a simmer; cook, covered until tender and until most of the liquid has been absorbed, 40 to 50 minutes. 2. Place lentils in a large saucepan, add 2 cups water and bring to a boil. Reduce heat and simmer for 30 min or until soft. 3. Rinse the kidney beans and place them in a large saucepan, add 3 parts cold water, bring to a boil and cook for 5 minutes. Remove from heat, cover and allow to soak for one hour. Drain the soaked beans and return to the saucepan. Add enough boiling water to cover the beans, bring to a boil, reduce heat and simmer for 45-60 minutes until soft. 4. Pack the cooked grains into Tupperware dishes. ? MONDAY: BEAN CROQUETTES: ? Ingredients: ? - Olive oil - 1 tbsp crushed garlic - 1/2 cup IMBO Pearl Barley - 1/2 cup IMBO Black Lentils - 1/2 cup IMBO Kidney Beans - 1/2 cup mozarella - 1 tsp vinegae - 1 egg, beaten - Flour - Breadcrumbs ? Method: ? 1. Heat olive oil in a pan, with 1 tbsp crushed garlic. Add 1/2 cup cooked beans and 1/2 cup lentils. ? 2. Fry until golden and remove from the heat. ? 3. Mash the beans and lentils in the pan before adding 1/2 cup mozzarella and 1 tsp vinegar. ? 4. Mould the mixture into quenelle shapes. Dip each croquette into flour, egg and breadcrumbs. ? 5. Fry in hot oil until golden and crispy. ? 6. Serve with a garden salad and a drizzle of fresh lemon juice. ? TUESDAY: ZUCCHINI BOATS ? Ingredients: ? - Olive oil - 1 tbsp crushed garlic - 1/2 cup IMBO Pearl Barley - 1/2 cup IMBO Black Lentils - 1 cup tomatoes - Zucchini - 1 cup grated cheddar cheese ? Method: ? 1. Heat olive oil in a pan, with 1 tbsp crushed garlic. Add 1/2 cup cooked lentil s and 1/2 cup cooked barely. ? 2. Add 1 cup whole tomatoes to the pan. Stir to combine. ? 3. Spoon the mixture into zucchini halves in a baking dish. Top with 1 cup grated cheese. ? 4. Bake at 180 de
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Deep Fried Ice Cream - SA Style
This is how to make your own deep fried ice cream - SA style with Bakers Tennis biscuits, Boudoir and Nuttikrust cookies - crushed, coated around perfect balls of Nestle' vanilla ice cream - deep fried ice cream - S.A. style. Ingredients - Vanilla Ice-cream - Boudoir Biscuits - Tennis Biscuits - Nuttikrust Biscuits - Eggs - Oil Method: 1. By using an ice-cream spoon make round ice-cream scoops. Try get them as perfectly round as possible. 2. Crush the Bakers biscuit of your choice and roll ice-cream ball in crushed biscuit until ice-cream is completely covered in your choice of Bakers biscuit. 3. Place ice-cream in freezer for at least 40 minutes. 4. Take ice-cream out of freezer and roll ice-cream in egg wash and then add another layer of your choice of Bakers biscuits. 5. Place ice-cream into freezer again and freeze until solid. 6. Pre-heat oil in pot until you can see oil lines appear. 7. Deep fry Ice-cream for 5-8 seconds until golden brown. 8. Take out and serve immediately after frying. * Serving Suggestion – Place ice-cream on a bed of juicy strawberries and pour sweet chocolate sauce over you SA styled Deep fried ice cream. Find us on Facebook at: /
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Grilled Savanna Loco Cocktail
These grilled Savanna Loco cocktails are perfect for your next braai! Ingredients: - Savanna Loco Cider - Limes - Lemons - Crushed Ice - Course sea salt Method: 1. Grill lemon and lime halves until charred. 2. Rim the edge of your glass using a lime and sea salt. 3. In a glass large enough for muddling, muddle together the grilled lime and lemons cut into quarters as well as fresh lemon and lime quarters. 4. Spoon the mixture into your glass, topping with a layer of crushed ice. 5. Pour the Savanna Loco over the mixture. 6. Garnish with a slice of grilled lemon and enjoy! Find us on Facebook at /
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Fruit Jelly Ships
Moir's jelly combined with LiquiFruit fruit juice makes the yummiest orange jelly boats for your little ones' next birthday party. Ingredients: - LiquiFruit juice (Complimentary flavour to jelly) - Fresh Oranges - Moir’s Jelly (Complimentary flavour to juice) - Colour paper - Tooth picks Method: 1. Slice oranges in half. 2. Hollow out the orange halves with a teaspoon (be careful not to pierce the orange peel). 3. Pour Moir’s jelly into a bowl. 4. Add 220ml boiling water to the jelly and mix until all of the jelly has dissolved. 5. Pour 220ml LiquiFruit juice into the bowl with water and jelly then mix thoroughly (make sure the LiquiFruit is cold). 6. Pour the mixture into the hollowed-out orange halves. 7. Place the filled orange halves in the fridge to set (4 – 6 hours). 8. Remove the halves from fridge and slice each orange half into three pieces. Creating the Jelly boats: 1. Cut the colour paper into small squares. 2. Cut two slits at opposite ends of the squares. 3. Push a toothpick through the two slits in the squares. 4. Place toothpicks and “sail” into the middle of each of the orange jelly slices to complete your Fruit Jelly Ships! Find us on Facebook at: /
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? Basically like an apple pie, but in flapjack form - YUM ? FULL RECIPE Ingredients: - 2 apples - 1/2 tsp Food Lover's Cinnamon - 2 tbsp butter (melted) - 1 tbsp vanilla extract - 1 egg - 3/4 cup Food Lover's milk - 1 cup flour - 2 tbsp baking powder - Food Lover's Extra virgin olive oil for frying - 1 tin caramel treat - Whipped cream - Food Lover's Honey for garnish ? Method: 1. Using a potato peeler, peel the apples. 2. Cut the apples into slices measuring 2cm in thickness. 3. Using a melon baller, remove the apple core from each apple slice. 4. Sprinkle a dusting of cinnamon over the apple slices. ? 5. In a separate bowl, whisk butter, vanilla, egg and milk. ? 6. Sift the flour and baking powder into the mixture. Add 1/2 tsp cinnamon and mix. ? 7. Dip the apple slices in the flapjack mixture, coating both sides. ? 8. Fry the apple flapjacks in olive oil until golden brown. ? 9. Serve the flapjacks in a stack, layered with caramel treat and topped with whipped cream, a drizzle of honey and a dusting of cinnamon... and ENJOY!
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Honey and Cinnamon Infused Gin Punch
Fresh, fruity and fabulous! Gin lovers, this one is for you Ingredients: Peaches, 2 sliced Apples, 2 sliced Limes, 3 sliced 6 cinnamon sticks 6 tbsp honey 1 cup lime juice 1/2 bottle Tanqueray No. Ten gin Ice cubes Schweppes Tonic Water, 250ml Handful fresh thyme sprigs, to garnish Cinnamon stick, to garnish Directions: 1. Slice peaches, apples & limes. 2. Place the slices in a large jug topped with 6 cinnamon sticks, honey & lime juice. 3. Pour half a bottle of Tanqueray No. Ten gin into the jug. 4. Allow the gin to infuse in the fridge overnight. 5. Stir the infused gin before preparing the serving glasses. 6. Place wet ice in each glass, topped with slices of peach, apple & lime. 7. Pour the infused gin and top with 250ml Schweppes Tonic Water. 8. Garnish with a sprig of thyme and a cinnamon stick and ENJOY!
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Blueberry Infused G&T with Mint and Lime Sorbet
Oh wow - serious G&T goals Ingredients: For the mint & lime sorbet: ½ cup honey ½ cup granulated sugar ½ cup mint 1 cup fresh lime juice 1 tsp grated lime zest For the Blueberry infused G&T: 1 cup blueberries 6 shots Tanqueray No. Ten gin 125ml Schweppes Tonic Water Directions: 1. Place the blueberries in a jar and muddle them, cover the crushed blueberries with the gin and refrigerate overnight. 2. In a small saucepan on a medium heat, combine 1 cup of water with the honey and sugar. 3. Cook, stirring, until the sugar is completely dissolved, about 2 minutes. 4. Remove the pan from the heat and add the mint leaves. Stir, cover, and let sit for about 15 minutes to bring out the flavours of the mint. 5. Strain the syrup, discarding the mint leaves. 6. Stir in the lime juice and zest. Pour the mixture into a dish. Cover and freeze overnight. 7. Strain the blueberry gin mixture and set the gin aside. 8. To serve pour a shot of the gin into a glass, top with the Schweppes tonic water and add a scoop of lime and mint sorbet. 9. Serve with lime slices and mint leaves and ENJOY!
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White Bean Shakshuka
The amount of flavour in here will BLOW YOUR MIND FULL RECIPE Ingredients: - 1 cup IMBO white beans - 2 tbsp olive oil for frying - 1 onion, chopped - 4 cloves garlic, crushed - 1 tin whole peeled tomatoes - 1/2 tsp red pepper flakes - Salt and pepper - 4 eggs - Feta, crumbled - Fresh parsley - Avo slices - Toasted ciabatta ? Method: 1. Boil 1 cup white beans for 5 minutes. Allow to soak for 1 hour once boiled. 2. Strain the beans and add fresh water to the pot before bringing to the boil, reducing the heat and allowing to simmer for 40-60 minutes. 3. Brown the onion and garlic in olive oil. Add the whole peeled tomatoes, paprika, cumin, dried oregano and red pepper flakes. ? 4. Season with salt and pepper and simmer while stirring the mixture. ? 5. Add the strained white beans. ? 6. Make four holes in the mixture and crack an egg into each hole. ? 7. Simmer for 5 minutes or until the eggs are cooked with the pan covered. ? 8. Top with crumbled feta, fresh parsley, serve on toast with avocado slices and ENJOY! a
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Bite-sized cups of cheesy goodness - so clever and SO YUM Ingredients: 1 tbsp President butter, melted 6 burger buns, cut in half 3 slices bacon, chopped 250g beef mince ½ onion diced ½ tsp salt Tomato sauce 3 slices Melrose melts cut into 4 squares Gherkins, sliced Directions: 1. Heat oven to 180°C 2. Brush 12 regular-size muffin cups with melted butter. Press half of a bun, cut side up, into each muffin cup, pressing to the edges and set aside. 3. Meanwhile, in a pan cook bacon over medium heat until crisp; transfer to paper towel-lined plate to drain. Pour off most of the fat but keep about a tablespoon in the pan for frying. 4. Add beef, onion and salt to the pan. Cook for 5 to 7 minutes, stirring frequently, until mince is brown and cooked through; drain. 5. Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top each with 1 teaspoon tomato sauce. Place a cheese square on top of each burger bite 6. Bake 7 to 9 minutes or until cheese is melted. Immediately top with crispy cooked bacon, followed by gherkin and more tomato sauce if desired. 7. Serve with crispy skinny fries and ENJOY!
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Meatless Monday - 3 Ways
The Foodies team has committed to doing Meatless Mondays, are you joining us? Here's why we think you should BEAN BURGER Ingredients: +/- 1 cup IMBO kidney beans +/- 1 cup IMBO small white beans 1 cup grated baby marrow 1/4 cup spring onion 2 tbsp fresh coriander 1 tbsp cumin 1 tsp paprika 1 tsp crushed garlic Lemon zest 1/4 cup breadcrumbs Salt & pepper to taste 1 egg Flour for coating 2 tbsp olive oil for frying Lettuce Cheese Hamburger seeded rolls Avo (optional) Slaw (optional) Sweet chilli sauce (optional) Directions: 1. Pour roughly 1 cup kidney beans & 1 cup small white beans into a bowl and soak them overnight. ? 2. Drain the beans and cook them in 3 cups cold water, bring to the boil and cook until soft. Drain the beans once cooked. ? 3. Place the beans in a large mixing bowl and mash them. ? 4. Add 1 cup grated baby marrow, ½ cup spring onion, 2 tbsp fresh coriander, 1 tbsp cumin, 1 tbsp paprika, lemon zest, 1/4 cup breadcrumbs, salt, pepper & 1 egg to the mashed beans. ? 5. Stir the mixture until combined. ? 6. Form patties with the mixture and coat with a dusting of flour. ? 7. Heat 2 tbsp olive oil in a pan and fry the patties until golden brown and crispy. ? 8. Assemble the seeded roll together with the patties, lettuce, avo, cheese, slaw and sweet chilli sauce. Enjoy! LENTIL & SPLIT PEA SHEPHERD'S PIE 4 sweet potatoes Salt & pepper Olive oil Fresh thyme 2 cups IMBO Lentils 2 cups IMBO Split Peas 1 tbsp milk 1/2 cup carrots 1/2 cup celery 1/2 cup diced onion 2 cans diced tomatoes 1 tbsp chopped basil 1/2 cup chopped spinach 2 tbsp soya sauce Directions: 1. Using a potato peeler, peel 4 sweet potatoes. Place the potato skins on a lined baking tray and season with salt, pepper fresh thyme and olive oil. Toss to coat the skins and bake at 180°C for 15 minutes. ? 2. Slice the sweet potatoes and boil in water for 15 - 20 minutes. ? 3. Rinse 2 cups lentils and 2 cups split peas together in a colander until the water runs clear. Once rinsed simme
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Muffins in a Mug
Bacon, spinach and feta muffins in a mug Great as a light lunch, an anytime snack or with your afternoon tea... (Warm from the oven with a smear of melting butter is best!) Ingredients: 2 cups all-purpose flour 1 tbsp baking powder ¼ tsp baking soda ½ tsp salt ¼ tsp dried oregano 2 eggs ¾ cup milk ½ cup melted President butter 2 tsp granulated sugar 2 cups packed baby spinach, roughly chopped ½ cup crumbled President feta cheese Extra President feta for the garnish 1 cup bacon bits Method: 1. Preheat oven to 200°C. 2. Fry bacon bits in a pan until golden & crispy. 3. Whisk together flour, baking powder, baking soda, salt and oregano; set aside. 4. In separate bowl, whisk together eggs, milk, melted butter and sugar until blended; stir into dry ingredients just until combined (do not overmix). Fold in spinach, 2/3 cup bacon bits and feta until combined. 5. Spoon into greased enamel mugs. 6. Sprinkle remaining crispy bacon bits and feta over the muffins before baking. 7. Bake 20 to 25 minutes. 8. Serve warm with butter & ENJOY!
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Super Ch(easy) Bread Lasagne
Fresh bread slices, alternated with a bolognaise sauce, a creamy white sauce and of course... CHEESE!! Comfort food doesn't get better than this! Ingredients: 1 loaf of white bread For the bolognaise: 1 onion, diced 1 tbsp olive oil 3 garlic cloves 500g beef mince 1 cup tomato puree 2 cups mushrooms, sliced For the cheese sauce: 70g butter 70g plain flour 700ml milk 70g grated cheddar For the assembly: 1 pack Melrose melts cheese slices Grated Mozzarella Fresh basil Method: For the bolognaise: 1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and cook for another couple of minutes. 2. Stir in the tomato puree and add salt and pepper then bring to the boil. Reduce the heat and simmer for 30 minutes. For the cheese sauce: 1. Meanwhile, for the cheese sauce, melt the butter in a pan and add the flour to make a paste. 2. Slowly add the milk and whisk together until a smooth sauce is formed. 3. Add in the cheese and salt and pepper to finish. Assembly: 1. To assemble the lasagne, lightly toast the bread and spread the slices along the bottom of a greased baking dish. Top with a layer of Melrose cheese slices followed by a few spoons of the bolognaise and a few spoons of cheese sauce. 2. Repeat the layers 3 times finishing with a final layer of Melrose cheese and a sprinkling of grated mozzarella. 3. Bake at 180°C for 30 – 35 minutes until the cheese is golden and melted and top with a fresh basil leaf before serving. ENJOY!
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Meatball Lasagne Soup
Cheesy, meaty GOODNESS Sign us up!!! Ingredients: For the meatballs: 300g Beef mince 1 small onion, finely diced 2 cloves garlic, grated 1 egg, lightly beaten ½ cup breadcrumbs 2 tbsp parsley, chopped (and/or basil) Salt and pepper to taste For the soup: 1 onion, chopped 2 carrots peeled and diced 2 stalks celery, diced 4 cloves garlic 1 small tin tomato paste Royco Bolognaise Cook-in-Sauce 300ml chicken stock 5 lasagne sheets, broken into pieces Grated mozzarella Method: 1. Preheat oven to 180C. Mix all the meatball ingredients. Roll them into 1-2 tablespoon balls and pan fry in oil over medium-heat until browned on all sides, about 2-4 minutes per side. 2. Heat oil in an oven-proof pot over medium-high heat. Add onions, celery and carrots and cook until tender - roughly 5-10 minutes. 3. Add garlic and fry for a minute - or until fragrant. Add the tomato paste and fry for a few minutes. 4. Add the stock, the Royco Bolognaise Cook-in-Sauce, the meatballs and the lasagne noodles (broken into small rough squares 3cm x 3cm) and bring to a boil. Reduce the heat to a simmer. Simmer for about ten minutes or until the pasta is tender. 5. Top with generous amount of grated mozzarella and bake in the oven for 25 minutes or until the cheese is melted/golden. 6. Serve with garlicky bruschetta toast, dig in and ENJOY!
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Meatball Bun Bake
Meaty, cheesy goodness... Mmm A creative and DELICIOUS way to cater for a crowd without spending your whole night in the kitchen Ingredients: 12 Sasko white hamburger buns 250g mince 2 tbsp butter, melted 2 cloves garlic, crushed 1 tbsp parsley, chopped 1 ½ cups mozzarella, grated 1 tbsp dried oregano 1 tsp salt 1 tsp meat spice/seasoning 1 tsp pepper 1 tbsp olive oil 1 cup marinara sauce Method: 1. Preheat oven to 180°C 2. Cut a hole into each of the hamburger rolls large enough for a meatball to fit on the top of each roll. 3. Add minced garlic and chopped parsley to melted butter. Brush the mixture into each roll. 4. Toast the rolls in oven until golden brown, about 10 minutes. 5. Meanwhile, make the meatballs. Crumble 3 or 4 of the bread roll tops into crumbs, add the mince, meat spice, oregano, salt, pepper & ½ cup mozzarella in a large bowl and mix. 6. Roll 12 meatballs. 7. Heat olive oil in pan on a medium heat. Brown the meatballs on all sides then cook slowly until cooked through, about 10 minutes. 8. Add the marinara sauce to the pan to heat through. 9. Place each meatball and a tablespoon of sauce into each bread hole, top with grated mozzarella. 10. Place back in oven and bake until the cheese is melted and golden. Serve & ENJOY!
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3 Ingredient Pasta in a Mug
?THE QUICKEST, EASIEST PASTA RECIPE EVER ? 3 ingredients + a mug... And you're sorted! YUM! Ingredients: 1 cup tomato Pasta Sauce 3/4 cup Mozzarella Cheese, grated 2 tsp fresh basil, chopped ½ pack Fatti’s & Moni’s pasta quills, cooked Method: 1. Pre-heat the oven to 180?C. 2. Place a spoonful of marinara sauce into the bottom of a wide-mouth, oven safe coffee mug. 3. Sprinkle 1-2 tablespoons of grated mozzarella on top, followed by some of the chopped basil and some more mozzarella cheese. 4. Generously cover the cheese with marinara sauce. 5. Working in a spiral motion, place the cooked quills pasta, tube end facing up, in the cup on top of the marinara sauce. 6. Fill the mug snuggly with pasta so that the pasta will hold its shape after being baked. 7. Top the pasta with enough marinara to cover it. 8. Sprinkle it with the rest mozzarella cheese. Bake for 20 minutes. 9. Once the pasta is baked, place a plate on top of the mug, then flip it over to unmould the pasta onto the plate. 10. Garnish with chopped basil, serve & ENJOY!
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Butter Chicken Pastry Parcels
A simple and impressive snack idea for your next dinner party! Ingredients: For the pastry parcels: Oil - enough for frying 1 onion 2 garlic cloves, finely chopped Fresh chilli (optional) 3 boneless chicken breasts, butterflied 400g Royco Butter Chicken Cook In Sauce 1 handful of fresh coriander 2 rolls phyllo pastry 1 egg 3 tsp milk Salt Flaked almonds For the dip: 250ml plain yoghurt 1 small cucumber, grated 2 garlic cloves, chopped 1 tbsp lemon juice 1 tbsp chutney Salt to taste Chopped fresh coriander Method: 1. Heat some oil in a pan and gently fry the chicken breasts until cooked through. Remove from the pan and once cooled, shred with a fork. 2. Add the garlic, chilli (optional) and the onion to the same pan and fry until brown. 3. Add the Royco Butter Chicken Cook In Sauce and the shredded chicken. Simmer for about 10 minutes. 4. Roughly chop the coriander and stir through before removing from heat and allowing to cool - the flavour will develop and the sauce will thicken slightly. 5. Cut each pastry sheet into about 5 strips. Once the chicken mixture has cooled - spoon roughly a tablespoon of butter chicken onto one end of your pastry strip and fold diagonally into a triangle shape. Keep folding across and seal with egg wash. 6. Brush the pastry triangles with a simple egg mix - made with 1 egg, 3 tsp milk and a pinch of salt. Sprinkle with flaked almonds. 7. Pop these almond crusted pies in the oven and bake for 12 minutes or until golden brown. 8. Prep a dipping sauce using plain yoghurt, cucumber, garlic cloves, lemon juice, chutney and salt. 9. Garnish with fresh coriander and ENJOY! Download a PDF version of the recipe here: goo.gl/bVDs1B
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Veggie Nice Braai Pie
This pie is so kwaai! It's prepped on the BRAAI Ingredients: 1 sliced white onion Thyme 1 punnet button mushrooms, sliced 2 cloves garlic, crushed 1 box Fry's Mince with vegan gravy 1 small tin of tomato paste Olive oil for frying 2 rolls of puff pastry, defrosted Vegan mayo Chutney Fresh lettuce Baby tomatoes Carrot slivers Cucumber Red pepper Micro herbs for garnishing Directions: 1. Heat oil in a pan and gently fry the onion until soft. Add some fresh thyme and season with salt and pepper. Once the onions have caramelised, remove from heat and set aside. 2. Fry mushrooms and garlic in a little oil until the mushrooms begin to soften and brown and set aside. 3. In a separate pan, prep the Fry’s Mince with Vegan Gravy according to the instructions on the pack. Add the tomato paste, and cook for another 5 minutes before setting aside. The mince shouldn’t be too wet. 4. Spray the braai grid with baking spray on both sides. 5. Unroll one of the rolls of puff pastry onto the grid. 6. Spoon the mince onto the puff pastry and spread this out to create an even layer - leaving a 2cm border around the edges of the pastry. 7. Top with a layer of mushrooms and a layer of onions. Break a few thyme leaves over the ingredients and season with salt and pepper. 8. Unroll and the second layer of puff pastry over the top and fold the edges of pastry over and press gently to seal well. 9. Brush the top of the pie with olive oil. 10. Close the grid and braai the pie over medium coals, turning the grid regularly, for 15 minutes or until the pastry is crispy and cooked through. 11. Cut into squares and serve with braaied mielies and a fresh summer salad and a chutney/vegan mayo dipping sauce. 12. Garnish with fresh micro herbs and ENJOY!
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Sheet Pan Shakshuka
This veggie-packed sheet pan shakshuka is easy to prep and an absolute breeze to clean up Bonus: It's a great way to save water in the kitchen! Ingredients: 2 cups chopped zucchini 1 cup onion, chopped 1 red pepper, chopped 1 tbsp garlic, crushed 3 tbsp olive oil 1 tin of chopped tomatoes 50g tomato paste Knorr Naturally Tasty Moroccan Chicken sachet 6 large eggs ¼ cup chopped fresh parsley Salt & pepper to taste To serve, toasted ciabatta slices Method: 1. Set the oven to bake at 180°C. 2. Combine zucchini, onion, pepper, and garlic on a sheet pan with high sides. 3. Drizzle with oil, and toss to coat. 4. In a bowl mix the tin of tomatoes, tomato paste and the Knorr Moroccan Chicken sachet. Stir gently to ensure it’s well combined then pour over the veggies in the sheet pan and toss to coat well. 5. Roast in the oven until mixture thickens and the veggies are tender, 30 to 35 minutes. 6. Using the back of a spoon, make 6 evenly spaced wells in the vegetable mixture. Break 1 egg into each well; sprinkle eggs with salt and black pepper. 7. Return to the oven, and bake until eggs reach desired degree of doneness, 8 to 10 minutes. 8. Top evenly with fresh parsley, serve on top of crispy toasted ciabatta & ENJOY! PLANNING ON MAKING THIS ONE? If YES - share your pics in the Foodies of SA group to make sure we don't miss them goo.gl/kbSMpi
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Simple Chicken Dinner For Two
This might just be the easiest way to prep a juicy, flavour-packed weeknight dinner Bonus: It's a great way to save water in the kitchen! Ingredients: 2 skinless chicken thighs 2 skinless chicken drumsticks 1 tbsp olive oil 1 onion, roughly chopped 4 baby potatoes, halved Small bunch of green beans, tops and tails removed then halved A handful of cherry tomatoes 1 Knorr Cook-In-Bag Garlic & Rosemary Method: ? 1. Set the oven to bake at 180°C. ??? 2. Drizzle olive oil over the chicken pieces before placing them into the cooking bag. ? 3. Roughly dice the onion and add it to the bag. 4. Add the baby potatoes, green beans and cherry tomatoes to the bag with the Knorr dry mixture. ? 5. Close bag at end with blue tie supplied. ? 6. Very gently massage KNORR mixture into the chicken on a stable surface. Ensure dry mixture is spread evenly. ? 7. Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced. ? 8. Bake for 45 - 50 minutes on the lowest shelf in the oven. Ensure that the grill is off. ? 9. Keep enough room for the bag to expand (bag must not touch the sides of the oven). ? 10. Cut the bag open and split the chicken & veggies onto two paper plates and serve with wooden cutlery. ? 11. Serve & ENJOY!
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What's better than licking the bowl? Eating it! A fun twist on the traditional favourite, these deliciously decadent brownie bowls are any chocolate lover's dream! Perfect for parties, cheat days, or just a fun weekend baking project - these are a MUST-try, for sure. Ingredients: - 200g baking chocolate - 150g butter - 1 x packet 500g SASKO Cookie Mix - 1/4 cup of cocoa - 3 eggs - 1 tsp vanilla essence - Vanilla ice cream - Candied cherries - Slab of milk chocolate - 100s & 1000s coloured sprinkles Method: 1. Half fill a small saucepan with water and bring to a boil. Reduce to a simmer and place glass mixing bowl over the heat. 2. Add 200g of dark baking chocolate and 150g butter to this bowl and stir slowly until completely melted. 3. Pour the SASKO Cookie Mix into a separate bowl. Add ¼ cup of cocoa, 3 beaten eggs and a teaspoon of vanilla. Top with melted chocolate and mix until smooth. 4. Spray a muffin tin with cooking spray and scoop the brownie mixture into each cup until about 2/3 full and bake at 180? for 20 minutes. 5. Once the brownies are baked, remove from the oven and immediately press either a glass jar or bottle, or the underside of a second muffin tin, into the brownies and allow to cool. 6. Repeat the chocolate melting process performed earlier, using 200g of milk chocolate. 7. Once melted, drizzle the melted chocolate over the brownie cups and top with ice cream and toppings of choice. 8. And ENJOY!
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No-Bake Layered Cheesecake
A super simple no-bake berry cheesecake that tastes even better than it looks Ingredients: 250g vanilla biscuits 50g butter, melted 2 cups Liqui-Fruit Cranberry Kiwi Twist 200g strawberries 200g blueberries 500g cream cheese 1 cup icing sugar 300ml double cream Kiwis, strawberries & blueberries to garnish Directions: 1. Grease and line the base and side of a springform cake tin with baking paper. 2. Place the biscuits and melted butter in a food processor and process until finely crushed. Spoon evenly over the base of the prepared pan. Press down & place in the freezer to set. 3. Meanwhile, place the strawberries in a small saucepan over a low heat together with 1 cup of Liqui-Fruit Cranberry Kiwi Twist fruit juice. Cook, stirring, and using the back of a spoon to gently crush the berries, for approx 10 minutes or until the strawberries break down. Remove from heat. 4. Use a fork to mash before straining through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible. 5. Repeat the process with the blueberries. 6. Place the cream cheese and icing sugar in a food processor and process until smooth. Add the double cream and blitz once more until smooth. 7. Divide the cream cheese mixture evenly among two bowls. Add the strawberry puree to the first bowl and the blueberry puree to the second, stir to combine. 8. Pour the strawberry mixture into the base of the prepared pan. 9. Place in the fridge for 2 hours or until firm. 10. Pour the blueberry mixture evenly over the set strawberry mixture. 11. Place in the fridge for 4 hours. 12. Remove the cheesecake from the pan and place on a serving plate. Top the cheesecake with kiwis, strawberries and blueberries before serving and ENJOY!
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3 ingredient home made fruit pastilles
Sweet and succulent fruit pastilles made with your choice of Ceres fruit juice for the perfect homemade snack. 3 Ingredient home made Fruit Pastilles Click to download recipe Ingredients: - Ceres 100% fruit juice blend - 3 cups Sugar - 6 tablespoons gelatine Method: 1. Add 1½ cups juice and 6 tablespoons gelatine to a cooling pot. 2. Allow to settle, set aside. 3. Boil 2½ cups juice in a separate pot. 4. Add to gelatine mixture, stir until dissolved. 5. Add 3 cups of sugar, stir until dissolved. 6. Boil for 25 minutes, stirring constantly. 7. Prepare a rubber ice tray by spraying it with Cook and Spray. 8. Let mixture cool, then pour into the tray. 9. Chill for 4 hours overnight. 10. Remove pastilles from tray and roll in sugar. 11. Dry overnight. 12. Enjoy!
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Spring Rolos - Spring rolls with rolo chocolate and Nutella
Spring Rolos - The best kind of spring rolls (Click 'show more' for recipe) This is the most delicious twist to spring rolls ever! These spring rolls are packed with Nutella and Rolo chocolates! Ingredients - Rolo chocolates - Filo Pastry (two sheets per spring roll) - Nutella - Melted Butter Method: 1. Seperate two sheets of filo pastry 2. Cut into squares 3. Seperate each squares filo pastry. 4. Brush one of the squares with butter and place the 2nd square back ontop. 5.Add 4-7 Rolo chocolates and a table spoon of Nutella 6. Roll up your spring rolls and brush the outside with a bit of melted butter for extra browning 7. Fry in 3-4cm of oil, make sure the Spring Rolos are not compleatly submerged in oil, as the air bubbles that form will need to escape! 8. Dry and allow to cool for a minute on a paper towel 9. Serve with Whipped cream or Ice-cream
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The easiest way to feed a family Ingredients: - 1 Food Lover's Market baguette - Food Lover's Market cheddar cheese - grated - 5 eggs - Salt and pepper - Mushrooms - Food Lover's Market streaky bacon - Cherry tomatoes - 1 tin of Food Lover's baked beans - Food Lover's Market olive oil - Avo ? Method: 1. Busing a knife, cut 5 holes in the center of the baguette. 2. Grate cheddar cheese and sprinkle cheese into each hole. 3. Crack an egg into each hole. Top with an extra sprinkling of grated cheese. Season with salt and pepper. ? 4. Place the mushrooms, streaky bacon, cherry tomatoes, 1 tin of baked beans and the breakfast baguette onto a baking tray. ? 5. Drizzle Food Lover's Market olive oil over ingredients and bake at 180 degrees Celsius for 8-10 minutes or until golden brown. ? 6. Slice the baguette and serve with the baked sides and avo slices and ENJOY!
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White Chocolate Snack Bark
White chocolate bark studded with raspberries, pecan nuts and pumpkin seeds... YUM! Ingredients: 4 x 150g Milky Bar chocolates Small handful of raspberries, sliced in half Small handful of pumpkin seeds Pecan nuts roughly chopped Method: 1. Line a baking sheet with baking paper and set aside. 2. Melt the Milky Bar chocolate in a bowl over hot water on the stove. 3. Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. 4. Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). 5. Sprinkle the toppings over the chocolate. 6. Refrigerate for at least 30 minutes, or until set. 7. Break the bark into pieces. 8. Pop some of the bark pieces into a re-sealable bag & place these into the freezer. 9. Pop some of the bark pieces into a lunchbox with a sandwich & apple. 10. Place some pieces into a bowl of smooth strawberry yoghurt & ENJOY! PLANNING TO MAKE THIS ONE? If YES - share your pics in the Foodies of SA group to make sure we don't miss them goo.gl/kbSMpi
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Giant Cheese and Bov(Roll)
Bread dough + butter + Bovril + cheese = A GIANT CHEESE AND BOV(ROLL) So clever and SO YUM!!! Ingredients: 1kg of store-bought bread dough 120g butter, softened 4 tbsp Bovril 200g grated cheese 1 egg, for the egg wash Method: 1. Roll the dough out into a long rectangle (as thin as the dough will allow; roughly 30cm x 50cm.) 2. Mix the Bovril and butter together in a mixing bowl and set aside. 3. Top the pastry with the Bovril/butter mix and spread. 4. Top with an even layer of grated cheese. 5. Gently press the cheese down to ‘secure it’ to the dough. 6. Using a knife or a pizza cutter, cut the dough into 2,5cm wide strips. 7. Roll the first piece into a ‘wheel’/giant coil. 8. Join it to the next strip and roll it up against the other strips, continuing on where the last piece of dough left off until you've used up all the dough. 9. Spray a 24cm pie/quiche tin with non-stick spray. 10. Place the bread roll on the greased tin and allow to rise in a warm place for 30-45 minutes. 11. Preheat the oven to 180°C. 12. Whisk the egg and add a teaspoon of water if it is too thick. Brush the top of the risen roll with the egg wash and then bake in the oven for 20 minutes. ** If it is getting too brown, cover with foil (sprayed with oil) so that it doesn't stick to the bread roll. You don't want it burning or getting too brown as the cheese gets dry and crunchy. 13. Bake for another 10 minutes and then remove from oven. 14. Slice and top with a dollop of cream cheese and some chives… And ENJOY!
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Apple Cider Hot Toddy
A sweet and spicy APPLE CIDER HOT TODDY - perfect for cold evenings curled up on the couch ? Ingredients: 1 cup apple cider 2 tbsp Rose’s lemon cordial 4 tsp honey 2 cinnamon sticks 3 star anise 2 shots of brandy Lemon slices, to garnish (optional) Apple slices to garnish (optional) Cinnamon stick, to garnish (optional) Star anise, to garnish (optional) Method: 1. Combine the apple cider, lemon cordial, honey, a cinnamon stick & a star aniseed in a small saucepan. 2. Bring to a gentle boil over medium-low heat, then reduce heat and simmer for about five minutes. 3. Remove from the heat and allow spices too steep for 15 minutes (longer, if you prefer intense flavour). 4. Strain & heat up once more in the pan so that it is very hot. 5. Slice a lemon and grill the slices on a hot griddle pan until charred. 6. Drizzle a little bit of honey into the bottom of each glass. 7. Pour the cider into two glasses. Add a shot of brandy to each drink & stir using a cinnamon stick. 8. Serve each drink topped with a grilled lemon slice, a cinnamon stick (this was used to stir) & a star anise. ENJOY!
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Feed a Crowd Toastie
A GIANT TOASTIE featuring 6 epic flavour combinations The most delicious and creative way to feed a crowd! Ingredients: 24 slices white bread 250g butter, melted 1 sachet Knorr Naturally Tasty Spaghetti Bolognese Fillings: 4 cups cheddar cheese ¼ onion thinly sliced into rings ½ tomato thinly sliced Chutney ½ cup chakalaka ½ pack cooked boerewors, sliced ½ cup biltong thinly sliced Sweet chilli sauce ¼ cup peppadews ½ brie triangle, sliced 1 cup shredded chicken, mayo mix 1 pack bacon, cooked ½ an avo ¼ cup feta Dips: Knorr Dry Cook-in-sauce Meatball Kebabs 1 tub cream cheese 3 tbsp mayonnaise 1 tin chopped tomato and onion Method: 1. Add the Knorr Naturally Tasty Spaghetti Bolognese sachet to the melted butter and mix well. Pour a generous amount onto the sheet pan and spread with a basting brush. 2. Lay out the 12 slices of bread, slightly overlapping on the base of the tray. 3. Sprinkle half the grated cheese over all the bread. 4. Add your 6 topping combinations, 3 slices each. The first topping is tomato, onion and chutney. The second is sliced boerie and chakalaka. The third is bacon, feta and avo. The fourth is chicken mayonnaise mix. The fifth is brie and peppadews and the last is biltong and sweet chilli sauce. 5. Sprinkle the rest of the cheese evenly over the top of all the slices. 6. Top with the remaining bread and brush the slices with the remaining butter. 7. Place another sheet pan on top and weight down with any pots/pans you have. 8. Bake in the oven at 200°C for 20 minutes then remove from the oven, remove the extra tray and weights and bake for another 20 minutes. For the dips: 1. Mix ½ sachet Knorr Meatball Kebabs into a tin of tomato and onion and the other ½ into a tub of cream cheese and Mayonnaise. 2. Flip the giant toastie over onto a board and cut into squares. 3. Serve straight from the board with napkins to minimise dishes, ENJOY!
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Calzone Dippers 3 Ways
3 epic flavours with minimal fuss and maximum flavour! Ingredients: For the Regina calzone: 3 slices Sasko Premium white bread 3 tbsp marinara sauce 1/3 cup mozzarella cheese, grated 1/3 cup ham, cut into strips 1/3 cup mushrooms, chopped For the margarita calzone: 3 slices Sasko Premium white bread 3 tbsp marinara sauce 1/3 cup mozzarella cheese, grated Basil leaves For the Hawaiian calzone: 3 slices Sasko Premium white bread 3 tbsp marinara sauce 1/3 cup mozzarella cheese, grated 1/3 cup ham, cut into strips 1/3 cup pineapple, chopped 1 egg Oregano Parmesan cheese Method: 1. Cut the crusts off of the 9 slices of bread (be careful not to cut too much bread away). 2. Preheat the oven to 180°C. 3. Place 9 bread slices on a greased baking tray in rows of three. 4. In the middle of each slice of bread in the first row, place a portion of the marinara sauce, grated cheese, ham strips, and chopped mushrooms. 5. In the middle of each slice of bread in the second row, place a portion of marinara sauce, grated cheese and basil leaves. 6. In the middle of each slice of bread in the third row, place a portion of the marinara sauce, grated cheese, ham strips and pineapple pieces. 7. Brush the edges with egg wash and fold each of the bread slices over into a triangle, and use a fork to press along the edges of the triangle to seal it closed. 8. Brush the top of each calzone with egg wash, then sprinkle with oregano. 9. Place in the oven and bake for 10-12 minutes, or until tops are golden brown. 10. Sprinkle with grated parmesan cheese and serve warm with extra marinara sauce for dipping & ENJOY!
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Super easy chocolate Christmas cake Using the Sasko muffin mix, along with cherries, nuts and a simple icing - this cake makes the perfect Christmas dessert! An extra plus: it's super quick, easy AND delicious, i.e. all of the fun and flavor, without any of the fuss! Spend less time in the kitchen and more time with your family and friends, still managing to get them smiling when its time for dessert. Ingredients: For the cake - 1 packet Sasko chocolate muffin mix - 1 packet Safari sun dried cake mix - 1 cup Safari pecan nuts - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1 cup glazed cherries - 4 eggs - 400ml oil - 400ml milk ? For the icing - 3 egg whites - 500g icing sugar - 50g sweetened cocoa powder Method: 1. Preheat oven to 180°C. 2. Roughly chop pecan nuts and glazed cherries. 3. Mix 4 eggs with milk and oil in a bowl. 4. In a separate bowl mix the Sasko chocolate muffin mix with cinnamon and nutmeg. Pour in the liquid mixture and combine with a hand held mixer until smooth. 5. Fold fruit and nut mix into your cake batter. 6. Pour cake batter into greased cake tin and bake for 30-45 mins at 180°C. 7. For the icing, combine 3 egg whites in a bowl with icing sugar. Be sure to use a sieve for the icing sugar to avoid lumps and mix until smooth. 8. Once cake has completely cooled, apply icing sugar and place in fridge for 10-15 mins to set. 9. Place stencil over iced cake. Spoon sweetened cocoa in a sieve and shake over the stencil until it is completely covered. Enjoy! Find us on Facebook at: /
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Because local is lekker Ingredients: - 1 cup White Star Super Maize Meal - 2 cups all-purpose flour -1 tbsp baking powder - 3 tbsp spring onion - 1 tsp salt and pepper, to taste - 1 tbsp sugar - 1/2 cup olive oil - 2 tbsp plain yoghurt - 3 eggs - 1 can corn - 1 can chakalaka - 1 cup grated cheese ? Method: 1. In a large mixing bowl, combine maize meal, flour, baking powder, spring onion, salt, pepper, sugar, olive oil, plain yoghurt, eggs and corn. 2. Mix to create a dough-like consistency. Spread flour over your working area before rolling out the dough using a rolling pin. 3. Spread the chakalaka over the flattened bread dough. Top with grated cheese. ? 4. Roll up the bread dough into one long log. Cut the dough into lengths measuring roughly 10cm. Place the dough sections into the cans which have coated with butter and flour. ? 5. Bake for 30 minutes at 180 degrees Celsius. ? 6. Remove the Chakalaka Bread from the cans, serve and ENJOY!
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Ribeye cooked in a Weber on a cedar plank
Thick and juicy ribeye steak spiced with Robertson's Braai Mix and cooked in a Weber on a charred cedar plank for a smoky flavour, topped with bubbling marrow with a side of delicious crispy chips and a cold one. Delicious! This idea is fantastic new way to enjoy a beautiful ribeye steak. Try it at home with family and friends and enjoy the delicious flavour of a perfectly cooked ribeye with delicate bone marrow. ? Ingredients: - 2 350g ribeye steaks - 1/3 cup olive oil - 1 garlic clove - 2 marrow bones - Robertson’s Braai Mix - Robertson’s Rustic Garlic and Herb Special requirements: - 1 Weber kettle braai - 1 Weber cedar plank Method: 1. Soak the cedar plank in water for 1 hour. 2. Finely chop garlic and add to a medium sized bowl. 3. Add 1/3 cup olive oil to bowl and mix in with the garlic. 4. Baste marrow bones with garlic/olive oil mixture. 5. Season marrow bones with Robertson’s Rustic Garlic and Herb seasoning. 6. Season the ribeye steaks with Robertson’s Braai Mix seasoning evenly. 7. ?Fill one half of the Weber with charcoal and light a fire. Have a drink while waiting for the coals to become ready. NOTE: It is important that one half of the Weber has direct heat and the other has indirect heat. 8. When the cedar plank is ready, remove it from the water and allow excess water to drip from plank. 9. Place cedar plank onto the grid over the coals in the Weber and char for 3 minutes until blackened. 10. Flip the cedar plank over onto the indirect side of the Weber (blackened side up). 11. Throw the ribeye steaks onto the grid over the coals and sear for 2 - 3 minutes. 12. Flip the steaks (browned side up) onto the cedar plank. 13. Place the marrow bones on the indirect heat side of the Weber. 14. Close the Weber’s lid and make sure the holes are open and allow to cook for 25 minutes. 15. Remove the ribeye steaks from the Weber and allow to rest for around 10 minutes. 16. If the marrow has not started bubbling yet, leave in the Weber, lid closed, holes op
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Rice Fritter Stack
?A great way to use up leftovers and have some fun in the kitchen? Ingredients: - Tastic bonnet rice - 1 cup cooked black beans - 1/2 cup roughly chopped red and yellow peppers - 1/2 cup roughly chopped mushrooms - 1/2 cup sweet corn - 1/2 cup shredded zucchini - 1/3 cup bread crumbs - 1 egg - 1/2 tbsp worchestershire sauce - Salt - 1/4 tsp cumin ? For serving: ? - Crispy streaky bacon pieces - Avocado - Rosa tomatoes - Feta Creamy dressing ? Method: 1. Bring 1 cup Tastic bonnet rice to a boil in lightly salted water and allow to simmer for 10-12 minutes. 2. In a food processor blitz 1/2 cup of chopped mushrooms and set aside. 3. Repeat the process individually blitzing 1/2 cup peppers, 1 cup cooked black beans and 1/2 cup sweet corn. 4. Lastly blitz the Tastic bonnet rice. 5. Combine all of the ingredients in a medium sized mixing bowl with 1 cup grated zucchini, 1/3 cup breadcrumbs, 1 egg, 1/2 tbsp worcestershire sauce, 1/4 tsp cumin and salt and pepper to taste. 6. Using an ice cream scoop, scoop portions of the rice mixture onto square pieces of baking paper. Place a second piece of baking paper over the rice mixture and flatten,sing a weight if needed. 7. Heat 1 tbsp olive oil in a pan before frying each rice fritter for 4-5 minutes until golden and crisp on each side. ? 8. Serve the fritters stacked with smashed avo, rosa tomatoes, crispy bacon, crumbled feta, a creamy dressing and ENJOY! ?
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Strawberry, Lime & Vodka Popsicles
Strawberry and Lime Vodka Pops - adults only Ingredients: 1 punnet of strawberries 2 tbsp Rose’s lemon cordial 2 tbsp water 1 strawberry, diced 1 shot of vodka 1 can Rose’s Lime & Lemonade Flavoured Drink Directions: 1. Cut about 5-6 of the strawberries into thin slices and set aside. 2. Chop the remaining strawberries into halves and blend them with the lemon cordial & water until you have a puree. Place the sliced strawberries in the popsicle moulds. 3. Pour the strawberry puree into the popsicles moulds, cover and insert the popsicles sticks. 4. Keep some of the puree aside to rim the glasses for serving. 5. Place the popsicles in the freezer for about 3 - 4 hours or until fully frozen. 6. Rim glass with the remaining strawberry puree & sugar. 7. Add chopped strawberries to the bottom of glass. 8. Add one shot of vodka to the glass. 9. Place popsicle stick side up into glass. 10. Pour Rose’s Lime & Lemonade flavoured drink into glass, garnish with a lime slice and ENJOY!
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Cheesy Loaded Potato Skins
Cheesy, crispy and topped with BACON These loaded potato skins are downright irresistible!!! Ingredients: 3 potatoes, cleaned and dried thoroughly Olive oil Aromat Naturally Tasty Seasoning 1 pack of bacon, cut into pieces 11/2 cups cheddar cheese, grated ½ cup sour cream 2 spring onions, thinly sliced Avo, sliced Recipe: 1. Preheat the oven to 200°C. 2. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a sheet pan lined with baking paper. Brush the potatoes with olive oil and season with Aromat Naturally Tasty. Bake until tender, 25 to 30 minutes. 3. Meanwhile, in a large pan over a medium-high heat, fry the bacon until crispy & golden. Set aside. 4. When potatoes are cool, cut in half lengthwise. Using a spoon, remove middle, leaving a thick shell. Add skins back to the sheet pan and brush with a little more oil all over top and bottom. Bake until golden and crisp, 15 to 20 minutes. 5. In a bowl mix together the potato that you removed from the centres, the chopped bacon, ½ cup cheese and 1 spring onion, chopped. Season with Aromat Naturally Tasty. 6. Load each of the skins with the filling and top with the rest of the grated cheese. 7. Bake in the oven for another 5 minutes or until the cheese has melted. 8. Top with crispy bacon bits, a spoonful of sour cream, spring onions & avo slices. Season with Aromat Naturally Tasty and ENJOY!
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3 Cheese and Biltong Pastry Bomb
A mind-blowingly DELICIOUS explosion of cheesy, biltongy GOODNESS YUM!!! Ingredients: 1 tub of President cream cheese 1 pack of President Blue Cheese ½ cup biltong shavings ½ cup chopped nuts ¼ cup chopped chives 1 cup mozzarella, grated Salt & pepper to taste 1 roll puff pastry 1 jar caramelised onions / onion marmalade 1 tsp chives, finely diced (to garnish) To serve (optional): Biltong Figs Assortment of crackers Method: 1. Preheat oven to 180°C and line a baking sheet with baking paper. 2. In a large bowl, combine cream cheese, biltong shavings, chopped nuts, chives and mozzarella. 3. Fold through large chunks of blue cheese. 4. Season with salt and pepper. 5. Form into one large ball. 6. Roll out the puff pastry with a rolling pin and flour. Trim the sides of the pastry to form a square shape. 7. Place the pastry square on the prepared baking sheet, spread caramelised onions (store bought or home-made) over the puff pastry and place cheese ball in the center. 8. Fold the pastry around the cheese ball, seal the edges well at the top of the ball and flip the ball over so that the pastry seal is at the bottom. 9. Brush the pastry ball with an egg wash and bake until golden, about 25 - 30 minutes. 10. Serve the puff pastry ball on a cheese board surrounded by crackers and a selection of other platter staples. ENJOY!
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Cheesy Tortilla Pie
Wraps + beans + cheese... Layered and baked until bubbling - YUM!!! Ingredients: 1 cup IMBO kidney beans 1 cup IMBO red speckled beans 5 tortillas - large 2 tbsp olive oil 2 onions, diced 1 tin crushed tomatoes 1 jalape?o pepper, minced 3 cloves of garlic, crushed 2 tsp ground cumin 2 tsp chili powder Salt & pepper to taste 2 cups sweet corn 4 spring onions, sliced 2 cups cheddar cheese, grated Method: 1. Pour roughly 1 cup kidney beans & 1 cup red speckled beans into a pot, cover with water and boil for 5 minutes. Switch off the heat and allow the beans to soak for an hour in the boiling water. 2. Drain the beans and refill the pot before bringing to the boil and cooking until soft. About 40 – 50minutes. Drain the beans once cooked & set aside. (store any left-over beans in the fridge/freezer for easy meal prep) 3. Preheat oven to 200°C. 4. For the filling, heat 1 tablespoon of oil in a large pan over a medium heat. Add the remaining onion and cook for about 5 minutes. 5. Add the jalape?o, 2/3 of the garlic, and ½ teaspoon cumin. Season with salt and pepper, and cook for an additional minute. Add the cooked & drained beans, sweet corn and spring onions. Remove from the heat and set aside. 6. For the sauce, heat olive oil and saut? half of the chopped onion for about 5 minutes, until it begins to turn translucent. Add the rest of the garlic, all of the chili powder, and 1 ½ teaspoons of the cumin and cook for an additional minute. Add the crushed tomatoes and simmer for 5 minutes. Set aside. 7. In a greased spring form cake tin, place a tortilla in the base of the tin (If your tortillas are too big, trim them to size) then spoon a ¼ cup of the tomato sauce over the top. Spread it to the edges with the back of a spoon. 8. Top with ½ cup of the bean mixture. Then sprinkle with about a ½ cup of grated cheese. 9. Repeat the layers of tortilla, tomato sauce, bean mixture, and cheese until your tin is full. 10. After the last tortilla is stacked, pour o
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S'mores French Toast
Chocolatey goodness on a WHOLE other level French toast, melted chocolate and toasted marshmallows layered into one stack of 100% deliciousness! Ingredients: French Toast Egg Mixture: ½ cup milk 1 tsp cocoa powder 3 large eggs 2 tbsp vanilla extract ¼ tsp salt 4 tbsp butter 8 slices of thick cut bread 1/3 135g Aero Milk Chocolate Bar Aero Sauce: 1/3 135g Aero Milk Chocolate Bar Garnish: Marshmallows (Normal sized - not mini) 1/3 135g Aero Milk Chocolate Bar Scoop of ice cream (optional) Method: Making the French toast: 1. Heat a large pan over medium heat. Add a tablespoon or so of butter to the pan. 2. In a bowl, whisk together the milk, eggs, vanilla extract, cocoa powder and salt. Dip each piece of bread in the mixture until it’s coated on both sides. 3. Place 2 pieces of the dipped bread in the pan and fry for a few minutes. 4. Flip over and top one slice with ½ slab Aero milk chocolate and marshmallow halves. 5. Add the second slice on top remove from the heat and place on a baking tray. Top with more marshmallows (enough to cover the top and leave no holes.) 6. Grill in the oven until the marshmallows have toasted (only a few minutes as we don’t want to dry out the French toast) 7. Drizzle with a generous amount of melted Aero milk chocolate. 8. Slice the sandwiches, serve hot and ENJOY! (If the styling lends itself to it -maybe serve with a scoop of ice cream.) Making the Aero sauce: 1. Bring water to the boil in a big pot, and put a bowl or a pan on top of it. 2. Break the chocolate bars into small pieces, put them in the bowl/pan, the steam from the boiling water will melt the chocolate slowly. 3. Set aside.
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Butternut, Spinach and Lentil Curry
A simple vegetable curry served in a BUTTERNUT BOWL! Comforting, creative and cost-effective What's not to love?! Ingredients: 2 big butternuts Oil for baking 1 tbsp oil for frying 1 onion, diced 2 garlic cloves, crushed 1 tsp Robertsons paprika, ½ tsp Robertsons cinnamon ½ tsp Robertsons chili flakes 3 tsp Garam masala 1 cup red lentils 1 can tomatoes Salt + pepper 1 Knorrox stock cube – Vegetable Curry Flavour 1 cup water 2 cups baby spinach To serve: Yoghurt Fresh coriander Cooked white rice Method: 1. To make the butternut bowls, preheat the oven to 180°C. 2. Cut the top off each butternut, reserve the top and deseed the bulb part that will become your bowl. 3. Scoop out the seeds and place on a baking sheet so the inside of the butternut is facing up. Brush a little oil inside each butternut. Sprinkle each butternut with a pinch of salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork. 4. Heat the oil over a low heat in a pan and add the onion & fry gently for 5 minutes. Add the garlic & cook for a further 2 minutes. Add the paprika, cinnamon, chilli flakes & Garam masala, fry until fragrant, about a minute. 5. Peel and cube the butternut tops. 6. Add the butternut cubes, lentils & tinned tomatoes to the pan, stir through. 7. Season with salt & pepper. 8. Add 1 stock cube to the pan with 1 cup of water, simmer on low for 30 minutes. 9. Add the spinach & cook for a further 5 minutes or until nicely wilted. 10. Spoon the curry into the butternut bowls. 11. Garnish with a spoonful of yogurt and sprinkle with fresh coriander and serve with fluffy white rice. ENJOY!
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Pap in a Pumpkin
Pumpkins filled with pap for your next braai! White Star super maize meal and homestyle tomato and bean sauce combined and dished into a hollowed out pumpkin - add some bacon and mozzarella cheese on top, cook in the Weber and serve as the perfect Braai side dish! An awesome way to spice up that traditional pap with a braai we all love. It's simple and fun to make, not to mention absolutely delicious! ? NOTE: This recipe can be done either in a Weberkettle braai or in the oven. The same cooking times apply to both. Ingredients: - 500g White Star super maize meal - 1 pumpkin - 1 green pepper - 1 red onion - 2 cloves garlic - 2 cinnamon sticks - Salt & pepper to taste - 1 tsp paprika - 1 can chopped tomatoes - 1 tbsp fresh ginger - 1 can bake beans in tomato - 125ml chicken stock - 1 cup mozzarella cheese - 300g bacon bits - 45ml olive oil - 500ml water Special requirements: - Weber griddle pan ? Method: 1. Add 2 cups of water to a pot and bring to the boil. 2. Add 2 cups of maize meal to the boiling water. Cook over moderate heat for 15 – 20 minutes. 3. ?Finely chop red onion, green pepper, garlic and ginger. 4. Prepare fire in the Weber with two-sided indirect heat. 5. Prepare pumpkin by cutting a circle on top to make a lid. Remove lid and clean inside of pumpkin. 6. Place pumpkin on Weber griddle pan and add salt, pepper and cinnamon sticks. Replace lid and place the pumpkin, on the Weber griddle pan, in the middle of the grid in the Weber and leave for 10 minutes. 7. Add 45ml olive oil to a pan and saut? chopped onions, green peppers, garlic and ginger over medium heat. 8. Add 1 can chopped tomatoes, 125ml chicken stock and 1 teaspoon paprika, salt and pepper to taste. 9. Mix well together, then add 1 can baked beans in tomato. Cook for 5 minutes. 10. Add mixture to the cooked maize meal. 11. In a separate pan, fry 200g bacon bits. 12. Remove pumpkin from Weber and fill with cooked maize meal and sauce mixture. Add cooked 200g bacon bits and 1 cup grated
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Cheesy Rice Snacks
Melted cheese + fluffy rice + a crispy shell = Ingredients: 1 1/2 cups Tastic parboiled rice 1 cup grated mozzarella 4 eggs 4 small cubes mozzarella 4 small strips of mozzarella 1 cup flour 1 cup breadcrumbs Oil, for frying 1 1/2 tbsp biltong shavings (For the cheesy rice sticks) 1 1/2 tbsp Mrs Ball's chutney (For the cheesy rice balls) Salt & pepper to taste Directions: 1. Bring the rice to the boil in lightly salted water. Reduce to a simmer and cook for 25 - 30 minutes. Once cooked drain the rice. 2. Combine the rice, grated mozzarella and 3 eggs in a large bowl, season with salt and pepper. Use your hands to thoroughly combine the mixture 3. Divide the mixture into two equal portions in two bowls. 4. Add the Mrs Ball’s to the first bowl for the balls, stir to combine. 5. Add the biltong shavings to the second bowl for the cheesy biltong sticks, stir to combine. 6. If the mixture is a little too wet, add a few teaspoons of flour. 7. Form each ball by taking a small portion of the mixture, rolling it into a ball, squeezing it firmly and stuffing one cube of cheddar inside each ball. 8. Roll the mixture from the second bowl into strips, place a long slice of cheese into each strip and close the strip over firmly. 9. Whisk the remaining egg in a bowl. 10. Dip each ball/stick in flour, egg and then in the breadcrumbs, shaking off any excess. Repeat the process once more. 11. Fry in oil until golden brown and cooked throughout. Serve with a selection of dipping sauces and ENJOY!
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Tear & Share Cheesy Roll Ups
This recipe will fast become your new go-to snack for laidback gatherings with friends and/or family! Ingredients: Ham & Cheese Mixture 1 cups grated cheddar cheese ½ cup finely chopped ham 1 tbsp chopped chives, plus extra for garnish Salt and pepper to taste Chicken, Mayo Mixture 2 cups grated mozzarella cheese 1 cup shredded chicken ½ cup mayo 2 tbsp chopped chives, plus extra for garnish Salt and pepper to taste Roll Ups 1 loaf Sasko Premium white bread 3 eggs (more if needed) ½ cup milk ½ tsp salt ½ tsp pepper 1 - 2 cups grated mozzarella cheese Tomato sauce, to serve Method: 1. Mix together eggs, milk, salt and pepper. 2. Mix together cheddar cheese, ham, chopped chives, salt and pepper and set aside. 3. Mix together mozzarella cheese, shredded chicken, mayo, chopped chives, salt and pepper and set aside. 4. Cut the crusts off the bread slices and roll each slice flat with a rolling pin. Spread about 2 tbsp of the filling mix over each bread slice. 5. Flatten the toppings slightly on the bread, roll into tight logs and then cut each log in half. 6. Dip each roll into the egg mix then roll in grated mozzarella (making sure they are well coated.) 7. Arrange the rolled slices in a greased spring form cake tin, alternating a ring of ham and cheese and a ring of chicken mayo until the tin is full 8. Pour any remaining egg mix over the top. Cover with clingfilm and let sit in the fridge for 30 minutes. 9. Bake for 30-40 minutes at 180?C. 10. Garnish with chives & serve with a tomato sauce dip. ENJOY!
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Savoury French Toast Roll Ups
French toast roll ups with a melted cheese and ham center - YUM The perfect breakfast idea for the weekend! Ingredients: 10 Sasko Premium white bread slices Mayonnaise, for spreading 10 thin slices of ham ? cup cheddar cheese, grated 4 eggs 2 tbsp milk Butter, for frying Side salad for serving Dipping sauce: Chutney and mayonnaise mixed Method: 1. In a wide, shallow bowl whisk the eggs and milk together. 2. Cut the crusts off the bread, being careful not to remove too much bread and use a rolling pin to flatten each slice out. 3. Spread a little Mayonnaise over the bread slices. 4. Top each slice of bread with 1 slice of ham and grated cheese. Roll it up. 5. Heat a large frying pan over medium heat with enough butter to generously cover the bottom. 6. Dip each roll-up in the egg moving it around to coat every side. 7. Fry the roll-ups, turning to brown on all sides. 8. Serve with the dipping sauce & ENJOY!
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Sheet Pan Omelette Roll
Simple ingredients + an impressive look all ROLLED into one Warning: these slices disappear fast! Ingredients: For the omelette: 8 large eggs ½ cup milk Aromat Naturally Tasty Seasoning, to taste For the filling: 6 tbsp cream cheese 1 cup baby spinach 1 cup grated cheddar cheese Method: 1. Preheat the oven to 175°C. 2. Whisk the eggs, milk and Aromat together 3. Place a piece of baking paper inside the baking tray, making sure the sides overhang slightly to catch the egg from spilling. Grease the baking paper lightly with butter. 4. Pour in the egg mixture and tuck away the parchment paper in the corners to make sure the liquid covers the whole bottom of the tray. 5. Bake for 15-17 minutes, until the top is firm to touch 6. Remove the tray from the oven 7. Spread the cream cheese over the omelette carefully followed by a layer of spinach leaves and top with the grated cheese. 8. Sprinkle with a little Aromat before popping back into the oven for 2-3 minutes or until the cheese has melted 9. Gently pull one side of the baking paper and start rolling the egg base up, folding it inwards as you go along and peeling the paper off. When you finish, sit the roll, open end down, to keep it rolled. (Secure with toothpicks if needed) 10. Season with Aromat, slice & serve. ENJOY! PLANNING ON MAKING THIS ONE? If YES - share your pics in the Foodies of SA group to make sure we don't miss them goo.gl/kbSMpi
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Sweet Potato Breakfast Rosti
+ + + = Ingredients: 3 tbsp olive oil 2 Kara Orange sweet potatoes, grated 6 tomatoes on the vine 1 avocado 1 tbsp vinegar 2 eggs ¼ tsp garlic A pinch of dried chilli flakes Salt & pepper Method: 1. Place the tomatoes in an oven-proof dish. 2. Drizzle with 1 tbsp olive oil and season with coarse salt & pepper and roast in a preheated oven at 180°C for 15 - 20 minutes. 3. Press the grated sweet potato onto paper towel to remove any excess moisture. 4. In a bowl, mix the grated sweet potatoes with salt, pepper and garlic. 5. Heat a pan, add the oil and cook the rosti’s on each side until nice and golden. 6. In the meantime, halve the avocado and slice very thinly. Then spread the slices slightly and roll to form a rose. 7. Bring some water to the boil and then allow to simmer. Add a couple of drops of vinegar to the water. 8. Crack each egg into a bowl or saucer, this makes it easier to slide into the water. 9. Switch off the heat and stir the water to create a gentle whirlpool, slowly tip the egg into the center of the whirlpool. Poach for 3 – 4 minutes to achieve a soft yolk. 10. Lift the egg out with a slotted spoon and drain on kitchen towel. 11. Repeat the process with the second egg. 12. Place each rosti on a plate. Top each rosti with an avocado rose. Place the eggs in the center of each avocado rose. 13. Serve with baked tomatoes and finish with some chilli flakes and salt. ENJOY! * Note – A soft boiled egg will work just as well with this recipe! Add an egg to rapidly boiling water for 5min. Peel and serve as above.
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