Garlic & Herb Potato Bake

Ingredients

• 80 gram Feta cheese, crumbled
• 1 Onion, chopped
• 400 millilitre Milk
• Generous bunch of freshly chopped herbs
• 8 Smallish potatoes, peeled
• 1 KNORR Garlic & Herb Potato Bake

Instructions

1. Preheat oven to 180°C
2. Slice potatoes very thinly, cutting almost through but not completely, to form a fan
3. Arrange in an ovenproof dish just big enough to fit the potatoes snuggly
4. Scatter with onion and fresh herbs
5. In a jug mix together the KNORR Garlic & Herb Potato Bake and milk until smooth, then pour over potatoes
6. Crumble feta on top
7. Bake at 180°C for 45 minutes to an hour or until potatoes are soft inside and sauce has thickened

Potato bake can be seved with any meal and is a great transition food from winter to spring x

Spring has almost sprung

So spring = start of braai's, light and refreshing salads and all sorts of goodie foods like potato bake, crackers, french loaf, fruit stacks, tarts, sushi, dressings,
marinades, cocktails and smoothies, to mention but a few!

 I can't wait to share all these lovely SRPING FOOD & DRINK
ideas, facts and recipes with you.

The Best Chicken Tacos Ever

 

 

Ingredients:

2 lbs boneless chicken thighs
1 ancho chili
2 bay leaves
1 quartered white onion
5 crushed cloves garlic
1 tablespoon dried cumin
12 corn taco shells
Queso blanco or grated cheddar, to serve
¼ cup grated parmesan
Salt and black pepper, to taste

For the Salsa Fresca:

2 chopped ripe tomatoes
¼ cup chopped cilantro
1 tablespoon lime juice
1 stemmed, seeded jalapeno pepper
¼ teaspoon minced raw garlic
½ minced white onion
Salt and black pepper, to taste

Preparation:

Combine the chicken, ancho chili, bay leaves, white onion, garlic, and cumin in a pan and add enough water to cover it.

Turn the heat up high to bring the mixture to a boil, then let it simmer, skimming any foam off the surface as you go.

Cover the pan partially and turn the heat down to get a steady simmer.

Cook the mixture until the meat is tender.

This will take about half an hour.

Take the chicken out of the liquid and let it cool, then shred it with your fingers.

Adjust the seasoning.

Combine the salsa fresco ingredients, adjusting the amount of salt and pepper until it tastes good.

Let the salsa sit for 15 minutes so the flavors can merge and blend nicely.

Warm the taco shells in the microwave until they are soft, then fill each one with some of the shredded chicken and some salsa fresco.

Add the queso blanco or cheddar and arrange the tacos on a serving plate.

Pour the remaining salsa fresco over them and sprinkle the parmesan on top. Serve immediately.

(Serves 8)

MY ABSENCE

Woweee has it been too long. Ive been so deprived from posting over the last while. Due to moving, and a super busy working and studying schedule, I had yet to steal whatever time i did have. Needless to say my life has settled into a happy medium with more time on my hands to get back to my peaches love :)

and i"m staying put ♥

Latest updates to come. EXCITING :)

Potato Leek Soup

Prep time: 5 minutes

Cooking time: 30 minutes

 

Ingredients

• 3 large leeks (cut lengthwise, separate, clean. Use only the white and pale green parts, chop finely)
• 2 tbsp butter
• 2 cups water / 1 cup water and 1 cup milk
• 2 cups chicken stock (or vegetable stock for vegetarian option)*
• 2 large potatoes (peeled, diced into 1/2 inch pieces)
• 1/4 clove of garlic
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Preference of tabasco sauce or other red chili sauce / cream
• Salt & pepper

Simmer leeks in butter with a pinch of salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 5 minutes. Add water / milk, stock, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1 teaspoons salt or more to taste and fresh cream before serving.

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Deep Fried Jalapeno Chilli Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.

Ingredients:

• 15 jalapeno peppers
• 8 ounces cream cheese, room temperature
• 1/2 cup shredded Cheddar cheese
• 1 cup milk
• 1 cup all-purpose flour
• dash salt
• 1 cup plain dry breadcrumbs
• oil for deep frying

Preparation:

Slice jalapeno peppers in half lengthwise; remove seeds. Combine the cream cheese and Cheddar, mixing until well blended. Fill the jalapeno pepper halves with cream cheese mixture and press halves back together.

Put milk in a shallow bowl.

Combine the salt and flour in a shallow bowl.

Put bread crumbs in a shallow bowl.

Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.

Dip the peppers in the milk again, then in the bread crumbs. Let them dry again for 10 to 15 minutes.

If necessary, dip again lightly in the milk and again in the bread crumbs and let dry again.

Meanwhile, heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Serve hot with cream cheese dip / cottage cheese / diced tomatoes / and a delightful avo, lemon juice & pepper guacamole!

Deep Fried Halloumi

The first off my starter menu: A tasty, vegetarian starter, of deep fried Halloumi, coated in crispy breadcrumbs served with Cranberry Sauce.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 1 ltr vegetable oil
• 500 g halloumi, cut in rectangles
• 120 g seasoned flour
• 4 eggs, beaten
• 200 g fresh breadcrumbs
• 1 slotted spoon
• kitchen roll
• 1 saucepan
• 1 plate

Step 1: Heat the oil

Place a large pan on a medium heat and add all the oil. Allow it to become hot enough to fry, but it must not be smoking.

Step 2: Coat the cheese

While the oil is heating, take a rectangle of cheese and place into the flour. Using your hands, coat it well, shaking off the excess. Dip it into the egg mixture and fully coat it. Finally dip it into the bowl of breadcrumbs and coat well. Repeat with the remaining rectangles.

Step 3: Fry the cheese

To test to see if the oil is hot enough, dip a corner of one of the cheese rectangles into the oil. For extra safety, use tongs. If it fries immediately, it is ready. Then using your slotted spoon, add in all the cheese. Fry for roughly 4 minutes. When beautifully golden, remove with the slotted spoon.

Step 4: Serve

Serve hot with a sweet chilli sauce or a cranberry sauce.