Innholdsfortegnelse for 2024-07-10 i Daily Voice

Ingredients 1 tin chickpeas (rinsed and drained) 1 large butternut (save some seeds) 1 onion 1 carrot 1 large sweet potato ½ red pepper Handful celery and parsley 2 cloves garlic 2 tbsp butter 1 tsp brown sugar 1 tsp cinnamon 1 tbsp Sprinkles and Spice roast chicken spice 1 tbsp Sprinkles and Spice orange pepper 1 cup fresh cream Crushed chillies for garnish Method Peel, rinse and roughly chop up all the veggies. In a large pot, on a high heat, add the butter and once melted, add all the vegetables and the chickpeas (save two tablespoons chickpeas aside) Add in all the spices and braise until fragrant, golden brown, and caramelised. You want to roast all the veg to release all the flavours. Close the lid and reduce…

Ingredients 3 tablespoons butter 1 finely chopped onion 2-3 chicken fillets diced into small cubes 1 teaspoon barbeque spice 1 teaspoon white pepper ½ finely chopped red pepper 1 finely chopped green chilli 1 finely grated garlic clove 1 teaspoon garlic and ginger 2 finely grated large carrots 2 tablespoons freshly chopped parsley and/or celery. 1 litre cold water 1 packet white onion soup powder 1 packet cream of chicken soup powder 1 packet thick veg soup powder 1 cup frozen corn 2 tins cream style corn 2 litres milk – 4 litres of milk depending on the thickness you like (I used 2 litres) 1 cup fresh cream Method Braise the onion in butter until golden brown. Add the chicken, spices, pepper and chilli, and braise for five minutes,…

Ingredients 1 x 600g country- style soup mix, cut and ready to cook 2 tablespoons butter ½ onion 3 chicken fillets cubed ½ red pepper diced 2 large cloves garlic thinly sliced 1 sprig spring onion sliced (green and white) ¼ cup parsley 1 tablespoon Sprinkles and Spice roast chicken spice 1 tablespoon Sprinkles and Spice chaat masala 1 tsp white pepper 1 tbsp green dhania chutney or green chilli 1 punnet mushrooms sliced 2 tins cream style corn Fresh cream, 250ml 1 packet thick veg soup powder 1 punnet baby marrows sliced in thick chunks Salt to taste Method Rinse the pre-cut veg and add it to a pot with 1½ litres water. Boil until the veg is soft and blend with a stick blender, set aside. In a…

Ingredients 500g split peas ¼ cup soup mix 2-3 blocks chicken or veg stock. 1 tsp garlic and ginger 500g-1kg beef pieces with bone 2 heaped tsp pepper or to taste 2 all spice (pimento) 1 clove 3 large carrots 1 onion 1 tomato 1 potato 1 cup celery 1 cup parsley Method Rinse and soak the split peas and soup mix in boiling water, overnight, or for at least an hour. Liquidise or pulse the veg in a food processor until fine and pulpy. If you do not have any of the above, finely grate the veg, and finely chop the parsley and celery. *For the stove top On a stove top in a large pot, add all the ingredients, top up with water, and mix well. Bring to…

Ingredients ¼ cup oil 1 large onion 3 grated cloves of garlic 1 cup red lentils (rinsed) 1 butternut (peeled and cut in chunks) 2 grated carrots 1 large red pepper 1 handful parsley 1 handful celery Dash of fresh lemon juice 2 litres of water or vegetable stock Salt to taste 2 teaspoons jeera (cumin) ½ teaspoon crushed red chillies 1 teaspoon smoked paprika Method Braise the onion in olive oil until it’s translucent. Add in the garlic and braise until the tips of the garlic start turning slightly golden brown. Add in the spices, lentils and veg and braise for three minutes. Add in the water and reduce the heat to low. Simmer on a low heat for 35 minutes. Add a dash of lemon juice and salt…