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 :)