INGREDIENTS
- 500 g Chicken pieces
- 1 Green pepper, chopped
- 1 Onion, chopped
- 30 ml Cooking oil
- 3 heaped tbsp KNORR Stew Granules
- 2 Potatoes, peeled and cubed
- 2 Cup frozen mixed vegetables
- 1 ½ Cup water
METHOD
- Heat oil in a pot and fry the onion and green pepper until soft.
- Add the chicken pieces and fry for about 5 minutes until well browned.
- Add the potatoes, frozen mixed vegetables and water to the pot.
- Bring to the boil then turn down the heat and allow simmer for 30 minutes with the lid on.
- Add the KNORR Stew Granules, stir well and allow to simmer for a further 5 minutes.
- Serve with rice or pap.
POSTED BY DELICIOUS.COM ON 02 NOVEMBER 2013
NORTH AFRICAN VEGETABLES STEW
A wonderful blend of North African flavours combined in one pot and bought together with KNORR Stew Granules!
INGREDIENTS
- 15 ml Sunflower oil
- 1 Onion, finely chopped
- 5 ml Brown sugar
- 3 Cloves crushed garlic
- 30 ml Robertsons Paprika
- 2 Tomatoes, chopped
- 3 Baby marrows, sliced
- 2 Potatoes, peeled and cubed
- 600 ml Water
- 410 g Tin chickpeas, drained
- 1 Sachet (35 g) KNORR Stew Granules
- 30 ml Chopped mint
- 30 ml Plain yoghurt
- 3 Carrots, peeled and sliced
METHOD
- Heat oil in a pot and fry onion until soft then add the brown sugar and fry for about 5 minutes or until the onions start to turn golden brown.
- Stir in the garlic and paprika and cook for 30 seconds to release the flavour and aroma.
- Add all the vegetables and the water and allow to simmer on a low heat for 30 minutes or until the vegetables are cooked.
- Stir in the chickpeas and KNORR Stew Granules and simmer for a further 5 minutes.
- Before serving garnish with mint and yoghurt.
- Serve with rice or cous cous.
POSTED BY DELICIOUS.COM 0N 02 NOVEMBER 2013
GLUTEN - FREE BUTTERMILK DOUGHNUTS
Posted by DELICIOUS.COM ON 02 NOVEMBER 2013
Ingredients:
1 Salmon fillet (1/2 Kg), cut into 4 pieces
1 tablespoon honey
1 tablespoon ketchup
1 cup uncooked instant brown rice
1 1/4 cups water
Salt
Doughnuts:
1 egg, beaten
2 1/2 cups gluten-free all purpose flour mix
1 cup buttermilk
1/2 cup sugar
1/8 cup butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
Coating:
1/4 cup white sugar
1 tablespoon ground cinnamon
Directions:
1. Beat the eggs, buttermilk and melted butter in a 2 cup measuring cup with a fork.
2. In a separate large bowl, combine the dry ingredients. Slowly fold in the wet ingredients, mixing by hand with a wooden spoon until fully incorporated.
3. Let the dough rest for 15 minutes.
4. Heat around 8-10cm of Sunflower oil in the bottom of a pot until very hot (190C).
5. Using a small scoop, scoop out a few balls of dough and carefully drop each Doughnut in the hot oil.
6. Cook until golden brown on both sides (a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
7. Remove the Doughnut from oil with a slotted spoon or spatula, and place on a plate lined with a couple layers of paper towel to the absorb the oil.
8. In a small bowl, combine the sugar and cinnamon for the Doughnut coating.
9. While still warm, roll each Doughnut in the bowl of cinnamon sugar to coat fully. Alternately, you can skip this step and enjoy plain or dipped in chocolate! Serve while warm!
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