Spicy tuna cheese melt

Spicy tuna cheese melt

95g can MSC certified John West Tuna Inferno
2 thick slices multigrain bread
½ cup grated mozzarella cheese
Fresh coriander leaves, for garnish

Place bread slices on a baking tray and toast under a preheated grill on one side until golden.
Top the untoasted side with John West Tuna Inferno and sprinkle over cheese.
Place under a preheated grill and cook for 4-5 minutes or until cheese has melted and is golden.
Garnish with coriander and serve immediately.

Tip: For an even hotter ‘chilli’ fix, combine sliced jalapenos with the tuna.

Image and recipe courtesy of John West
Read more at http://kitchen.nine.com.au/




1 Tbsp. (15 mL) olive oil
1 lb. (450 g) boneless, skinless chicken breast halves, thinly sliced
1 can (398 mL) artichoke hearts, rinsed, drained, patted dry and chopped
1 package Knorr® Sidekicks® Cheesy Spinach Dip Pasta Side Dish
1 large tomato, seeded and diced
1 clove garlic, minced
1 Tbsp. chopped fresh basil leaves
1/2 cup shredded Asiago cheese

Heat oil in large nonstick skillet over medium-high heat and cook chicken, in batches, 4 minutes or until thoroughly cooked. Remove to plate; set aside.
Add artichoke hearts to skillet and cook over medium-high heat 2 minutes; add to plate with chicken.
Prepare Knorr® Sidekicks® in same skillet according to package directions, partially covered, stirring in chicken, artichoke hearts, tomato and garlic during last minute of cook time.
Remove from heat; stir in basil and sprinkle with cheese. Cover and let stand until cheese melts.

Recipe and picture courtesy of http://www.knorr.ca/recipes



250ml self-raising flour
160ml castor sugar
60ml cocoa powder
80ml milk
1 egg, beaten
60g butter, melted
125ml raisins
125ml chocolate chips
250ml boiling water
80ml rum
125ml castor sugar
15ml cocoa powder

Sift the flour, castor sugar and cocoa powder into a bowl.
Combine the milk, egg and melted butter and stir into the flour to form a batter.
Mix in the raisins and chocolate chips.
Spoon the mixture into a greased ovenproof baking dish.
Combine the boiling water, rum, castor sugar and cocoa powder and mix well.
Carefully pour this over the batter and bake at 180degC for 35-40 minutes.
Serve immediately.

Source and credit:  http://www.iol.co.za/lifestyle/food-drink/recipes/

Pamela’s Soft Buttermilk Scones

TRH Pamela's Soft Buttermilk Scones

4 Cup Self Raising Flour
1 cup sugar
125g Butter/ Margarine
1.5 Cup Buttermilk

Mix together flour and Sugar.
Rub in butter to resemble bread crumbs.
Laslty add buttermilk and mix lightly using your fingertips.
Roll very lightly and cut using a scone cutter or water glass dipped in flour.
Brush with milk or beaten egg.
Bake in a preheated oven 180 – 200°C for 15-20 minutes enjoy
PS – you can also use Maas/Sourmilk in place of buttermilk

Baked by my beautiful Aunt Renuka Moodley (Richards Bay)
Submitted by: Pamela Moodley Padayachee

Kamalini’s Pumpkin curry

TRH Kamalini's Pumpkin curry

In 1 T coconut braise 1 t of mustard and 1 of jeera
Curry leaves dry chilli and cinnamon stick .
Add a small onion and brown slightly .
Add tomato chopped up and 1 t mix kashmiri madala and 1/4 each of dhania and jeera powder
Then add 3/4 t tumeric
Add washed cubed Pumpkin about 2 cups  adn braise
Add half a cup of water, mix and cook with lid on  for 10 minutes
Add more water and cook further 10 mins
Add green dhania
Some people add a pinch of sugar, but I don’t.

Prepared, tried and tested by: Kamalini Jeena

Chocolate and ricotta cake

Chocolate and ricotta cake

9 egg yolks
365g icing sugar, sifted
12 egg whites
150g Dutch cocoa powder, sifted
45g cornflour
dark chocolate shavings, to serve

Ricotta filling
250ml double cream
500g ricotta
150g icing sugar, sifted
100g mixed candied fruit, roughly chopped

Chocolate butter cream
250g butter
4 cups icing sugar, sifted
1/4 cup Dutch cocoa powder, sifted
1 tbsp milk

Preheat the oven to 200°C. Grease and sugar 2 x 23cm round cake tins.
Whisk the yolks and 240g icing sugar to ribbon stage.
In a separate bowl, whisk the egg whites and 125g icing sugar to soft peaks.
Fold 1/3 of the whites into the yolks, then gently fold in the remaining whites.
Before they are completely combined, add the cocoa and cornflour and fold in gently.
Divide the mixture between the cake tins.
Reduce the oven temperature to 170°C and bake the cakes for 20-30 minutes or until a skewer comes out clean.
Leave the cakes in the tins for 10 minutes to cool, then turn them onto racks to cool completely.
For the filling, beat the cream until stiff.
Purée the ricotta and icing sugar in a food processor, adding the fruit towards the end.
Transfer to a large bowl and fold in the cream.
For the butter cream, beat the butter with an electric beater on high speed for 8 minutes, until pale and creamy.
Add the icing sugar and cocoa and beat for 3 minutes.
Add the milk and beat again until well combined.
Split the cakes in half horizontally.
Spread a bottom layer with one-third of the filling and repeat with 2 more layers. Top with the remaining cake.
Top with the remaining cake.
Spread the top and sides of the cake with chocolate butter cream and finish with shavings of chocolate.

Recipe and picture courtesy of http://www.goodfood.com.au/

Irene’s Spaghetti Bolognese

TRH Irene's Spaghetti Bolognese

Fry 2 large chopped onions and 1kg mince of your choice in 3 tbs olive oil.
Add 1/2 tsp tumeric, 1 tsp chillie powder (optional), 2 tsp dhania jeera powder, 2 tsp Chinese 5 spice (optional), 2 tsp crushed garlic and 2 bayleafs and brown mince thoroughly.
Add 250 ml tomato paste, 500 ml stock of your choice, 1 x 400g can diced tomatoes & 1 tbsp dried oregano to mince and bring to the boil.
Reduce heat to medium and simmer for +- 1 hour or until sauce thickens to your liking. Season to taste and serve with spaghetti or any pasta of your child’s choice (cook as per packet directions).
Add cheese of your child’s liking on the top or serve on its own.

Prepared, tried and tested by: Irene Dasari

Omi’s Mushroom Soup

TRH Omi's Mushroom Soup

400g mushrooms – slice 4 for Garnish and chop the balance finely
2 baby leeks- finely sliced
1 large onion diced
50g butter
Garlic salt
Black pepper
3 tbsp cream cheese
125 ml fresh cream
1 vegetable stock cube dissolved in 3 cups of hot water

Heat butter and fry the 4 sliced mushrooms until golden brown and set aside.
Add the mushrooms, onions and leeks and cook until the water has dried up and fry it well in the butter.
Add garlic salt and black pepper and thyme.
Add the vegetable stock and bring to the boil.
Remove from heat and cool for a while. Keep back 1/2 cup of the mushrooms and blend the balance.
Put it back in the pot and heat up and add 3 tbsp cream cheese and mix until it dissolves. Lower the heat and add the fresh cream and simmer.
Adjust seasoning and add parsley. Garnish with fried mushrooms.

Prepared, tried and tested by: Omi Nair

Omi’s Green Pea Dholl

TRH Omi's Green Pea Dholl

1 cup frozen peas
1 finely sliced onion
1 stalk celery finely chopped
1 dried chilli
1/4 tsp mustard seeds
2 tbsp butter
1/2 tsp turmeric powder
1/2 tsp cumin powder (jeera)
1/2 tsp coriander powder (dhania)
Salt to taste

Heat butter and add mustard seeds and when it stops popping add the dried chilli, celery and onions.
When the onions are golden add the turmeric, cumin and coriander powder and the peas and salt.
Add 1/2 cup water and cook for 10min.
Add 2 cups water and bring to the boil.
Remove from the heat and liquidise contents in a blender.
Put this back in the pot and simmer until the liquid is reduced and the consistency is thick. Garnish with freshly chopped dhania.

Prepared, tried and tested by: Omi Nair

Omi’s Baked Brinjal in a tomato chutney (sauce)

TRH Omi's Baked Brinjal in a tomato chutney (sauce)3TRH Omi's Baked Brinjal in a tomato chutney (sauce)2TRH Omi's Baked Brinjal in a tomato chutney (sauce)1

It may seem a long process but oh it’s so worth it!
Transform the simple brinjal into a delicious healthy meal.

I used 1 large brinjal.
Cut thin slices lengthwise.
Dry fry brinjal slices.
Season with salt, pepper and origanum.
Put 1 tbsp cream cheese – sweet chilli- and roll up.

Make a tomato chutney (sauce)
8 – 10 grated tomatoes
1 sliced onion
1/4 tsp mustard seeds
1 finely chopped green chilli (optional)
1 tsp Kashmiri masala.
1 tbsp coconut oil
1 tbsp xylitol

Heat oil, add mustard seeds and when it stops popping, sauté onions and green chilli, add masala, tomatoes and salt and xylitol.
Cook for 25 minutes and oil surfaces to the top.
In an ovenproof casserole dish, cover the base with chutney, place rolled brinjals on chutney and cover the brinjals with the balance of chutney.
Grate 100 g mozzarella/cheddar cheese and sprinkle over chutney.
Sprinkle some origanum and black pepper. Bake for 40 minutes on 180°C

Prepared, tried and tested by: Omi Nair