Smoked Haddock Chowder

Smoked Haddock Chowder

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Smoked Haddock Chowder

  • Author: Essentials
  • Total Time: 20

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Ingredients

  • 1 tbsp. olive oil
  • 1 onion, peeled and chopped
  • 1 leek, sliced
  • 1l milk
  • 2 large potatoes, cubed
  • 2 tbsp. flour
  • 250g skinless smoked haddock
  • Quarter tsp thyme leaves

Instructions

  1. Heat the oil in a large pan. Add the onion and leek and cook gently for 5min, until softened. Pour in the milk, add the potato and bring to the boil. Reduce the heat and simmer for 5 min, then stir in the flour.
  2. Add the smoked haddock. Simmer for 7min, or until the fish is just tender. Taste and season. To serve, sprinkle the chowder with thyme.


Nutrition

  • Serving Size: 4
Sweetcorn, Butternut and Chorizo soup

Sweetcorn, Butternut and Chorizo soup

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Sweetcorn, Butternut and Chorizo Soup

  • Author: Essentials
  • Total Time: 30

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Ingredients

  • 1 tbsp. olive oil
  • 60 g diced chorizo
  • 1 onion, chopper
  • 2 garlic cloves, crushed
  • 2 tsp curry powder or paprika
  • 500g butternut, seeds removed and cubed
  • 1.25 L chicken stock
  • 200g frozen sweetcorn
  • Small handful of fresh coriander leaves.

Instructions

  1. Heat the oil and fry the chorizo for a few minutes, until crispy. Remove it wit ha draining spoon and set aside. Add the onion and cook for a few min, to soften. Stir the garlic and curry powder or paprika and cook for 1 min.
  2. Add the cubes of butternut and chicken stock. Bring to boil and simmer for 25 minutes. Add the sweetcorn and warm through. Serve the soup sprinkled with crispy chorizo and coriander leaves.


Nutrition

  • Serving Size: 4
Chilli, Beef and Chickpea Meal in a bowl

Chilli, Beef and Chickpea Meal in a bowl

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Chilli, Beef and Chickpea meal in a bowl

  • Author: Essentials
  • Total Time: 130

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Ingredients

  • 1 tbsp olive oil
  • 60g diced chorizo
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp curry powder or paprika
  • 500g butternut, seeds removed and cubed
  • 1.25L chicken stock
  • 200g frozen sweetcorn
  • Small handful of fresh coriander leaves

Instructions

  1. Heat the oil and fry the chorizo for a few min, until crispy. Remove it with a draining spoon and set aside. Add the onion and cook for a few min, to soften. Stir in the garlic and curry powder or paprika and cook foe 1min.
  2. Add the cubes of butternut and chicken stock. Bring to the boil and simmer for 25min. Add the sweetcorn and warm through. Serve the soup sprinkled with crispy chorizo and coriander leaves.


Nutrition

  • Serving Size: 4
Spinach and Coconut Soup

Spinach and Coconut Soup

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Spinach and Coconut Soup

  • Author: Essentials
  • Total Time: 20

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Ingredients

  • 400 ml coconut milk
  • 2 tbsp. Thai green curry paste
  • 1 Knorr Vegetable Stok Pot
  • 1 red chilly, deseeded and chopped
  • 200 g baby spinach

Instructions

  1. Pour the coconut milk into a pan and add the curry paste. Wisk in 300 ml boiling water and the Knorr Vegetable Stock Pot.
  2. Add the chilli and baby spinach leaves. Bring to boil, then simmer for 10 min and serve.

Notes

  • You can lower the kilojoule count by using reduced-fat coconut milk.

Nutrition

  • Serving Size: 2
Beef barley soup

Beef barley soup

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Beef barley soup

  • Author: Laughing Spatula
  • Prep Time: 20
  • Cook Time: 240
  • Total Time: 260

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Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds cubed stew meat – I used beef shin
  • 1 cup onion – diced
  • 1 cup carrots – diced
  • 1 cup mushrooms – sliced
  • 3 cloves garlic – minced
  • 1/3 cup tomato paste
  • 6 cups beef broth
  • 2/3 cup pearl barley
  • salt and pepper to taste

Instructions

  1. In large skillet over medium heat, heat the olive oil for about 2-3 minutes.
  2. Add half of beef cubes. Let cook without disturbing for about 3-4 minutes or until a brown crust begins to form. Turn once. Brown an additional 3-4 minutes and place in slow cooker.
  3. Repeat with remaining meat.
  4. To the already hot skillet, add your onion, carrots, mushrooms and garlic. Stirring to remove any flavorful brown bits from the bottom of the skillet.
  5. Saute until onions are just soft. Carrots will still be firm but will continue to cook in the slow cooker.
  6. Add tomato paste and saut̩ until incorporated into the veggies Рit will be a bit thick, just keep stirring! Cook for 2-3 minutes.
  7. Toss all that on top of the beef in your slow cooker.
  8. Add broth and barley.
  9. Stir until well combined.
  10. Cook on low for about 4 hours. Time will vary depending on how hot your slow cooker gets. Check the meat, when tender – its done! Season to taste.


Nutrition

  • Serving Size: 10
Biltongsop

Biltongsop

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Biltongsop


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Ingredients

  • 2 uie gekap
  • 100g biltong
  • 2 knoffel huisies fyn
  • 60 ml koekmeelblom
  • 500 ml ligte hoender aftreksel
  • 250 ml warm volroommelk
  • 125 g bees biltong fyngekap
  • 60 ml Feta kaas gekrummel

Instructions

  1. Braai die uie in die botter tot sag en deurskynend.
  2. Voeg die knoffelhuisies by en braai tot geurig.
  3. Voeg die meel by en braai tot die mengsel borrel.
  4. Voeg die hoender aftreksel by en verhit tot kookpunt.
  5. Voeg die warm melk by en verhit weer tot kookpunt.
  6. Laat prut tot gaar.
  7. Voeg die biltong by en verpulp tot glad.
  8. Verhit net voor opdiening weer tot kookpunt, roer die feta kaas by.
  9. Sit dadelik voor.