Tips & Recipes

Party Snack Ideas

CHICKEN SAUSAGE ROLLS makes 12 large or 36 cocktail 1 sheet puff pastry, defrosted 500gm chicken sausages 2 eggs beaten with 2tbsp milk Heat an oven to 160c 1. Lightly grease a baking sheet 2. Carefully roll out the pastry. Slice 4cm long strips 3. Remove sausage meat from the casings – get the kids to squeeze out! 4. Make long sausages approx 1cm thick and place in the middle
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Lunch Box Ideas

The moment we think of lunch boxes the dreaded soggy sandwich appears. Below are ideas that can be made a couple of days in advance to add variety to a lunchbox that are easy and cost effective whilst adding important nutrients. When making sandwiches vary the types of breads, try using rolls, wraps, croissants. Ifusing fresh tomato always make sure that the tomato does not come into contact with the
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Kid’s Meals

These recipes are quick, nutritious, kids will love them and enjoy making them – especially the messy moulding or crumbing part! Vegetable Nuggets Process uncooked but defrosted ready cut vegetable mix. Add a pinch of salt and enough flour to make a workable paste.  Place on a baking sheet and bake for 10 minutes at 200c until crisp. Fish fingers Slice hake fillets into bite sized pieces, dip in flour,
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CHICKEN STIR FRY

Serves: 4 Preparation time: 5 minutes Cooking time: 5 minutes Ingredients: 1tbsp oil 2tsp each crushed garlic and ginger 1 tsp crushed chilli 4 skinless chicken breasts, sliced 4 oyster mushrooms or handful button mushrooms, sliced 2 peppers, sliced Small bunch spring onions, sliced Handful mung bean sprouts 1 packet noodles, soaked and rinsed under cold water 2tbsp soy sauce Handful basil leaves, roughly chopped Method: Heat the oil in a wok or
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PORK AND CHICKEN STEAMED CABBAGE PARCELS

Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes Ingredients 8 cabbage leaves 200g lean pork mince 200g chicken mince 3 small chopped onions 8 chopped spring onions 4 crushed garlic cloves 2 chopped chillies 200g cooked jasmine rice salt and pepper to taste 30ml soy sauce Chinese BBQ sauce to serve Method: Steam cabbage leaves for 30seconds, remove hard core. Stir-fry pork, chicken, onions, garlic and chilli until cooked. Add rice
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Low Fat Butternut Soup

Serves: 4 Preparation time: 10 minutes Cooking time: 40 minutes Ingredients: 1 tbsp olive oil 2 onions, peeled and sliced 1 clove garlic, peeled and crushed 1 tsp cumin powder 1 tsp cardamom seeds, toasted and ground 1 red chilli, finely diced 500g butternut, peeled and cubed 200ml orange juice 300ml fat free milk 500ml vegetable stock handful fresh coriander leaves (optional) freshly ground salt and black pepper to taste Method: Heat the
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Pork crackling that crackles

Buy a pork joint with 1cm fat between the skin and meat Remove packaging, pat dry, score and salt the skin well and place in a roasting tin in the fridge overnight (this dries the skin) Cooking times = 30minutes per 500gm plus extra 30minutes Ensure the pork is at room temperature before cooking Roast pork in a preheated oven in a roasting pan for half the time at 200c,
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Perfect steak – grilled or braaied

The braai must be hot but no flames (hold your hand 12cm above cooking surface, less than 10 seconds; too hot BE CAREFUL NOT TO BURN YOURSELF!!)  The pan must be as hot as possible Make sure your steak is at room temperature before cooking Massage a little oil and seasoning of choice into the steak – this also tenderises the meat Place steak on the heat, do not move
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