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



For the Onion-Mushroom Sauce
6 tbsp. LAND O LAKES® European Style butter, divided
1 small onion, sliced 1⁄8-inch thick, about 1 3⁄4 cups
Kosher salt
2 shiitake mushrooms, sliced 1⁄8-inch thick, about 1 cup
1 portabella mushroom, sliced 1⁄8-inch thick, about 2 cups
1 small shallot, minced
2 cups red wine
1⁄4 cup red wine vinegar
2 tbsp. heavy cream
1 tbsp. plus 1 tsp. brown sugar

For the Burgers
4 tbsp. LAND O LAKES® European Style butter, softened
4 burger buns
1 1⁄2 lb. ground beef (80% lean)
Kosher salt
6 oz. Gruyere, cut into 1⁄8-inch slices
1⁄2 small head of radicchio, thinly sliced

For the Sauce:
In a large sauté pan, melt 2 tbsp. of butter over medium-high. Add onions and a pinch of salt and cook, stirring occasionally, until the onions turn light brown and very soft, about 7 minutes. Add 2 more tbsp. of butter and the mushrooms. Season with salt and cook, stirring frequently, until they turn tender and dark brown, about 3 minutes.
Using a slotted spoon, transfer mushrooms and onions to a bowl and set aside. Add shallots to the pan and cook, stirring frequently, until they begin to soften and become aromatic, about 1 1⁄2 minutes. Add red wine, increase heat to high, and bring wine to a boil. Reduce wine to 1⁄2 cup, scraping the bottom and sides of the pan with a wooden spoon to loosen any browned bits, about 15 minutes.
Add vinegar, heavy cream, sugar, and the remaining 2 tbsp. of butter, and continue to reduce mixture until it forms a thick sauce that clings to the back of a spoon and leaves a clean line when a finger is swiped across the back, 5 to 6 minutes. Stir in onions and mushrooms, season with salt, and remove from heat to set aside.

For the Burgers:
Heat a grill or a cast-iron grill pan over medium-high. Form meat into 4 patties slightly larger than the buns, press a slight indentation into the middle of each patty, and season heavily with salt.
Using a spatula or butter knife, spread softened butter evenly on the cut sides of the burger buns. Grill burgers, flipping them occasionally, until cooked to desired doneness, about 10 minutes for medium rare. Melt 1 to 2 slices of cheese on each burger, then set aside to a clean platter to rest.
Toast buns on the grill, cut-side-down, until they just turn golden, 1 to 2 minutes. Top with burgers, fat spoonfuls of onion-mushroom sauce, and radicchio.

Recipe and picture courtesy of http://www.saveur.com/

Layne’s Sugar beans with madumbies (yams) or potatoes

TRH Layne's Sugar beans with madumbies (yams) or potatoes

Boil 1 cup sugar beans, once half done, remove from heat and set aside.
1 large onion finely chopped
1 grated tomatoes
1 tsp tomato paste
1tsp ginger and garlic paste
2 tsp mother in law curry powder
1 tsp geera and dhania
2 tsp romboo karoo curry powder
Salt to taste
Curry leaves

Potatoes or madumbies x 5
Braise onion and cinnamon, as well as bayleaves in hot oil
Add ginger and garlic paste, and fry a little
Add curry powder, mother in law and romboo karoo, geera and dhania and saute
Add tomatoes and paste and curry leaves and mix, cook till oil surface, then add the boiled beans, potatoes and salt and cook on high, till gravy becomes thick.
Garnish with fresh dhania.
Add water if needed. Enjoyed best with Roti or bunny with carrot salad, over soaked mango pickle and vinegar chillies, jalapeño and onions.

Prepared, tried and tested by: Layne Ram

Jasmita’s Carrot pickle, Green peanut chutney and Coconut Pepper chutney

TRH Jasmita's carrot pickle, Green peanut chutney and Coconut Pepper chutney

Carrot pickle
1kg carrots peeled, washed and sliced.
4 tblsp salt
5 tblsp chilli powder
1/4 cup methia pickle masala

To braise
6 fresh green chillies
2 tsp mustard seeds
2 tsp hing(asafoetida)
6 tblsp oil

Once carrots are sliced. Salt (4 tblsp) the carrots and leave overnight in a colander to drain out any water from the carrots, place a bowl under.

Next morning-
Add methia pickle masala and chilli powder and 1 tsp salt to the carrots.

To Braise
Heat the oil, add mustard seeds. Hing and chopped chillies, once it starts popping, add this onto the carrots and mix well.
Let it cool and then place in a container in the fridge. I also freeze half and use at a later time. Keeps very well in the freezer.

Green peanut chutney
1/2 cup curly Parsely and mint (used fresh from the garden)
1/2 cup roasted – shop bought peanuts
2 tsp salt
2 fresh jalapeño chillies
2 green chillies
8 tblsp lemon
5 tblsp water
Salt to taste
1 tsp black pepper

Blend all the above together…
That’s it, nice and easy and yummy😘

Coconut pepper chutney
1/2 cup desiccated coconut
1 medium size pepper( I used a orange pepper)
1/2 cup Greek yoghurt
2 red chillies
1/2 tsp black pepper
Salt to taste
1 tsp fresh lemon juice..

Blend all the above together… and enjoy😘

Prepared, tried and tested by: Jasmita Thakersee

Sureka’s Bhindi (Okra) chutney

TRH Sureka's Bhindi (Okra) chutney

500g cleaned and sliced okra

Fry okra in two tablespoons of oil
Now add 1/4 teaspoon tumeric and two dried chillies to the frying okra.
Fry for aproximately ten minutes keep aside
Fry a sliced onion in two tablespoons of oil, add two green chillies and four diced tomatoes, salt to taste and 2 teaspoons of chilli powder.
Cover and cook until chutney has thickened
Add okra, stir so okra is nicely coated with the chutney garnish with finely chopped dhania

Prepared, tried and tested by: Sureka Jaichund


Shrimp Minestrone

Shrimp Minestrone

1 1/2 c. chickpeas, cooked, organic
1 c. water, purified
1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
1 c. carrot, fresh, organic
1/2 c. onion, any type, organic
1 clove garlic, fresh, organic
6 c. chicken broth, organic, free-range
2 tsp. rosemary, fresh, organic
1/2 red pepper flakes, crushed, organic
1 bay leaf, organic
1 c. sweet potato, fresh, organic
1 med. tomatoes, red, fresh, organic
1 lbs. shrimp, fresh, wild-caught
2 tbs. basil, fresh, organic

Soak the dried garbanzo beans in water for at least 8 hours.
Drain off the water, and add enough fresh water to cover the beans.
Bring the beans to a rolling boil; remove from heat.
Cover and let stand for 1 hour, then return to heat and simmer for 30 minutes. Set aside.
Heat the extra virgin olive oil in a 4-quart Dutch oven; add the carrots, the onions, and the garlic and cook over medium heat for 5 minutes, stirring occasionally. Remove from heat.
Drain the cooked garbanzo beans in a colander and rinse.
To the veggies in the Dutch oven, add the beans, the chicken broth, the rosemary, the crushed red pepper, and the bay leaf.
Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
Add the sweet potatoes and tomato. Cover and cook 20-30 minutes more or until beans and sweet potatoes are tender. Remove and discard the bay leaf.
Stir in the shrimp and the basil.
Bring to a boil. Reduce the heat and cook, uncovered, for 1-2 minutes or until shrimp turn opaque. Ladle the minestrone into bowls.

Recipe and picture courtesy of http://www.beyonddiet.com/