Peri Peri Chicken

2 Kg Chicken Pieces
Thyme To Taste
Cake Flour
Freshly Ground Black Pepper
2S0ml Tomato Sauce
10ml Paprika
100ml Oil
Sml Mustard Powder
S0ml Vinegar
2ml Peri Peri Powder
S0ml Chutney
2 Dashes Tabasco Sauce
1Sml Worcestershire Sauce
1 Clove Garlic, Crushed
Preheat The Oven To 180 °c. Spray A Large Ovenproof Dish With Non-
Stick Spray.
Season The Chicken Pieces With Salt, Pepper & Thyme To Taste. Spoon A Little Cake Flour Into A Plastic Bag & Shake A Few Chicken Pieces At A Time In The Flour Until Well Coated.
Place The Chicken Pieces In The Prepared Oven Dish.
Mix All The Ingredients For The Sauce. Pour Over The Chicken Pieces. Cover With Plastic Wrap & Marinate For 2 Hours In The Fridge, Turning Occasionally.
Cover With Aluminium Foil & Bake For 30 Mins.
Remove The Aluminium Foil & Bake For Another 60 Mins Or Until Done.

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Mediterranean Chicken Casserole (Heart Foundation)

6 Deboned, Skinless Chicken Breasts, Cut Into Chunks
1 Tbsp Tomato Puree
2 Red Peppers, Cut Into Thick Strips
½ Tsp Paprika
1 Large Onion, Cut Into Thick Strips
15g Fresh Rosemary, Chopped
50g Sundried Tomatoes
15g Fresh Italian Parsley, Chopped
2 Tbsp Olive Oil
Half Orange, Peeled & Segmented
2 Cloves Garlic, Chopped
Salt & Freshly Ground Black Pepper
200ml Chicken Stock
Flour For Dusting
120ml Dry White Wine Or Orange Juice Or Chicken Stock

Lightly Dust The Chicken Pieces In The Flour. Heat The Olive Oil In A Casserole, Add The Chicken & Saute Until Golden Brown. Remove & Reserve On A Plate. Add The Onion & Peppers & Allow Them To Brown. Add The Garlic & Saute For Another Few Minutes. Add The Sundried Tomatoes, Stock, Wine (Or Substitute), Tomato Puree & Paprika & Gently Allow To Simmer. Add The Sauteed Chicken, Fresh Herbs & Orange Wedges. Cover With A Tight-Fitting Lid & Cook On Gentle Heat For 20
Mins So That The Chicken Can Absorb All The Flavours.

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•        Makes one very generous portion
•        1 tablespoon butter, softened
•        1 large egg
•        1/2 teaspoon vanilla extract
(or 1 teaspoon+ if you love vanilla)
•        2 tablespoons granulated sugar
(or 3 tablespoons if you want it sweeter)
•        1/4 cup all-purpose flour
•        1 teaspoon baking powder
•        1/2 teaspoon cinnamon
•        2 to 3 tablespoons strawberries, diced (Halve
or quarter your berries as desired)

In a medium bowl, combine all ingredients (except strawberries), and whisk until batter is just smooth, but do not overmix. Gently fold in the strawberries. Prepare a mug by spraying it very well with cooking spray and pour batter into mug, taking care that there is plenty of room for growth. The batter/cake will nearly double in height in the microwave so select a large mug and do not fill more than halfway. (You may have leftover batter or you may get two mugcakes from this recipe, but don’t overfill or you will have a big mess) Microwave on high for 75 to 90 seconds, or until done. Microwave cooking times vary widely and I suggest standing in front of the microwave the entire time. It could be done in 60 seconds, it could take 2 minutes; it’s very hard to say but mine took about 90 seconds. While the mug cake is cooling, make the glaze

Vanilla Buttercream Glaze

•        1 tablespoon butter, melted
•        1/4 cup powdered sugar
•        1/4 teaspoon vanilla extract (or 1/2 teaspoon+ if you love vanilla)
•        1 tablespoon+ cream (or milk)
•        Combine all ingredients (except for cream) in a small bowl and whisk, adding
the cream based on desired consistency of glaze. Spoon glaze over the mugcake
while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove cake from the mug by running a knife around the sides and inverting it onto a plate
and spooning the glaze over it.

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2 Tbsp.(eetl) butter
1/4 cup packed brown sugar
(donker bruinsuiker)
3 Tbsp.(eetl) flour
2 Tbsp.(eetl) milk
Pinch salt
Chopped dark chocolate and/or
dried cherries (optional)

In a heatproof mug or ramekin, melt the butter in the microwave. Stir in the brown sugar, flour, milk and salt. Don’t worry about getting it perfectly smooth.
Microwave on high for 1 minute – it will be done when it’s spongey
looking and springy on top but still a bit gooey – like sticky toffee
pudding. If you like, scatter chocolate and dried cherries overtop and let it sit – or stir a little – until the chocolate starts to melt.

Packing brown sugar just means pressing it firmly into the measuring cup. We find it easiest to fill the measuring cup first, then press the sugar gently down using the back of a spoon. You don’t need to use a lot of force. The sugar will compact and leave a quarter-inch or so gap at the top. Use the spoon to fill this in, press the sugar down again, and then repeat as needed until the measuring cup is filled.

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57 gr low fat cream cheese,
softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents
liquid from forming) (maizina)

For “mix ins”, add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any “mix-ins”, or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a
650 watt microwave). Since microwave powers are different, you may need to
experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will “break” and you’ll need to start
over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.

*I also had success with 1 minute 50 seconds on high.

1 tablespoon crushed graham crackers (Marie biscuits)
1/2 teaspoon melted unsalted butter

Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug cheesecake.

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Makes 12 mugs or one big Pyrex (20 x
25 cm) dish full

100 g butter – melted
250 ml sugar
50 ml cocoa powder
220 g self-raising flour
1 t fine ginger
12 t fine clove
12 t fine cinnamon
1 t baking powder
2 ml salt
100 ml milk
5 ml vanilla extract
250 ml light brown sugar
125ml white sugar
100 ml cacao
500 ml boiling water

Pre-heat oven to 180 C. Add the sugar and cocoa to melted butter in
a mixing bowl. Add the flour, baking powder, spices and salt and
mix. Add the milk and vanilla and mix thoroughly. Spoon the mixture
into 12 small mugs that has been prepared with Spray In Cook or the
Pyrex dish. Mix the brown sugar, white sugar and cocoa and sprinkle
over the batter in the mugs or Pyrex dish. Pour some boiling water
over each pudding and bake for 40 minutes if you do it as a whole pudding in the Pyrex dish or about 15 minutes if you do individual portions. Serve with hot custard, cream or ice-cream.
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Chicken, Corn and Pepper Lasagne

Serves 4| Preparation Time: 20 mins | Cooking Time: 20 mins


  • 1 box Knorr Chicken Lasagne Mate
  • 250 ml Cheddar cheese
  • 200 g corn kernels
  • 15 ml oil
  • 500 g chicken breasts, sliced
  • 1 red pepper, sliced
  • 1 onion, chopped
  1. Empty the contents of the cheese sauce sachet into a jug, fill to 400 ml with boiling water and stir for 1 min
  2. In a large pan, brown the onion, sliced chicken breasts and red pepper in oil
  3. Add the sachet of seasoning mix, 600 ml hot water and the pasta to the chicken
  4. Bring to the boil, stirring occasionally
  5. Reduce heat and simmer for 10 min
  6. Pour into a 2-litre oven dish, pour cheese sauce over and sprinkle with grated cheese
  7. Grill for 10 min or bake for 20 min at 180°C 
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Black bean and sausage soup

Gavin Victor
Preparation time: 10 min
Cooking time: 70 min
350 g butternut
2 onions
2 cloves garlic, crushed
15 ml olive oil
250 ml black beans, soaked overnight
3 carrots, chopped
410 g tomatoes
2 litre chicken stock
12 chipolata sausages
30 ml freshly chopped parsley
Slice butternut and onion (with their skins on) into thick wedges. Toss in garlic and oil in a roasting pan and bake in a preheated oven at 180 ºC for 45 minutes, or until just tender. Remove butternut andonion skins and dice flesh. Drain beans and rinse. Put into a large pot with carrot and plenty of water. Bring to the boil and simmer for 20 minutes, or until just cooked. Drain. Combine butternut, onion, tomatoes, beans and carrot ina large pan and add hot stock. Cook for 20 minutes, stirring occasionally. Prick sausages and grill until browned, then cut inhalf and add to soup with parsley. Serve with crusty bread. Serves 4.
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Spinach, Butternut and Feta Lasagne

Enjoy the natural goodness of spinach and butternut topped with feta cheese in this great tasting lasagne.

Serves 4 | Preparation Time: 10 mins | Cooking Time: 10 mins


  • 1 box Knorr Chicken Lasagne Mate
  • 300 ml feta cheese
  • 300 g butternut
  • 300 g spinach, chopped
  • 1 onion, chopped
  • 15 ml oil
  1. Empty the contents of the cheese sauce sachet into a jug, fill to 400 ml with boiling water and stir for 1 min
  2. Cube the butternut and microwave on high for 7 min
  3. In a large pan, fry the onion and spinach in oil
  4. Add the sachet of seasoning mix, 600 ml hot water, butternut and pasta to the spinach
  5. Bring to the boil, stirring occasionally
  6. Reduce heat and simmer for 10 min
  7. Pour into a 2-litre oven dish
  8. Pour cheese sauce over and sprinkle with crumbled feta cheese
  9. Grill for 10 min or bake for 20 min at 180°C
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