super-penne mozzarella-with-basil-pesto-and-avocado

Super Penne Mozzarella with Basil Pesto and Avocado

super-penne mozzarella-with-basil-pesto-and-avocado

INGREDIENT

400g (14 oz) penne pasta

1 ripe avocado, peeled and diced

150g (5 oz) mozzarella, torn into small pieces or cubes

1/4 cup basil pesto (store-bought or homemade)

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Cherry tomatoes, halved (optional, for extra freshness)

METHOD

Cook the Penne:

Bring a large pot of salted water to a boil.

Add the penne and cook according to the package instructions until al dente.

Reserve 1/2 cup of pasta water before draining.

Prepare the Pesto Sauce:

In a large bowl, combine the pesto and olive oil. If the pesto is too thick, you can thin it with a tablespoon of pasta water.

Assemble the Dish:

Add the cooked penne to the bowl with the pesto mixture. Toss the pasta gently to coat evenly. If needed, add a little more reserved pasta water to help the sauce coat the pasta.

Add the Avocado and Mozzarella:

Gently fold in the diced avocado and mozzarella, taking care not to mash the avocado.

Season with salt and pepper to taste.

Serve:

Plate the pasta and garnish with fresh basil leaves and cherry tomatoes (if using).

Serve immediately and enjoy!

This pasta dish is a lovely combination of creamy avocado, rich mozzarella, and vibrant basil pesto. Perfect for a light but satisfying meal!

spicy-breakfast-wrap-with-chilli-jam-and-crunchy- sprinkles

Spicy Breakfast Wrap with Chilli Jam & Crunchy Sprinkles

spicy-breakfast-wrap-with-chilli-jam-and-crunchy- sprinkles

INGREDIENT

2 large flour tortillas

4 large eggs

2 tablespoons milk

Salt & pepper, to taste

1 tablespoon butter or oil

4 slices crispy bacon (or sautéed mushrooms for a vegetarian option)

½ cup grated cheddar or crumbled feta cheese

2 tablespoons chilli jam

½ an avocado, sliced

½ cup baby spinach or rocket (arugula)

1 tablespoon spicy sprinkles

METHOD

Prepare the Eggs:

In a bowl, whisk the eggs with milk, salt, and pepper.Heat butter or oil in a pan over medium heat and scramble the eggs until soft and fluffy. Remove from heat.

Warm the Tortillas:

Lightly heat the tortillas in a dry pan for about 30 seconds on each side until warm and pliable.

Assemble the Wraps:

Spread 1 tablespoon of chilli jam over each tortilla. Divide the scrambled eggs between the two tortillas.

Add crispy bacon (or mushrooms), grated cheese, avocado slices, and baby spinach.

Sprinkle the spicy sprinkles evenly on top for an extra kick.

Wrap & Serve:

Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a wrap.

Slice in half and enjoy immediately!

This bold and flavourful breakfast wrap combines creamy, spicy, and crispy textures—perfect for a satisfying morning meal!

 

gourmet-avocado-parmesan-pesto-and-garlic-crostini-salad

Gourmet Avocado, Parmesan, Pesto & Garlic Crostini Salad

gourmet-avocado-parmesan-pesto-and-garlic-crostini-salad

INGREDIENT

For the Crostini:

1 small baguette, sliced into thin rounds

2 tablespoons olive oil

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

For the Salad:

2 ripe avocados, diced

100 g parmesan cheese, shaved

1 cup cherry tomatoes, halved

¼ cup black olives, sliced

2 cups baby arugula or mixed greens

¼ cup toasted pine nuts (optional)

For the Dressing:

¼ cup pesto sauce

Salt & pepper, to taste

METHOD

Prepare the Garlic Crostini

Preheat oven to 200°C (400°F). Mix olive oil, garlic, salt, and pepper. Brush onto baguette slices and bake for 8-10 minutes until golden. Let cool.

Assemble the Salad

In a bowl, mix avocados, tomatoes, olives, and arugula. Add parmesan and pine nuts (if using). Season with salt and pepper.

Combine & Serve

Drizzle pesto over the salad and toss. Serve with crostini on the side or crumbled in for crunch.

Garnish & Enjoy

Top with extra parmesan and fresh basil. Enjoy the creamy, bold, and crunchy flavors!

pesto-chicken-and-roasted-zucchini-salad

Pesto Chicken and Roasted Zucchini Salad

pesto-chicken-and-roasted-zucchini-salad

INGREDIENT

2 medium zucchini, diced into bite-sized pieces

15 ml cooking oil (such as avocado oil)

Salt, to taste

250 g cherry tomatoes, halved

450 g cooked chicken, diced

125 ml black olives, sliced

80 ml feta cheese, crumbled

125 ml pesto sauce

Optional: 500 ml baby arugula for serving

Optional: Fresh basil leaves for garnish

METHOD

Roast the Zucchini:

Preheat the oven to 220°C. Toss the diced zucchini with oil and a pinch of salt. Spread evenly on a baking tray and roast for 15-20 minutes, stirring once, until golden and tender. Let cool slightly. (For a stovetop option, sauté the zucchini in a pan over medium heat until browned and softened.)

Assemble the Salad:

In a large bowl, combine the diced chicken, cherry tomatoes, black olives, and crumbled feta. Add the roasted zucchini and drizzle with the pesto sauce. Gently toss until well coated.

Serve:

If using arugula, divide it onto plates or a serving platter. Spoon the pesto chicken salad over the greens. Garnish with fresh basil leaves if desired.

Enjoy this fresh and flavorful salad, perfect for a light meal or side dish!

 

parmesan-chicken-strips-with-crostini-basil-pesto-and-chilli-jam

Parmesan Chicken Strips with Crostini Basil Pesto and Chilli

parmesan-chicken-strips-with-crostini-basil-pesto-and-chilli-jam

INGREDIENT

Parmesan Chicken Strips:

2 boneless, skinless chicken breasts, cut into strips

1 cup (250 ml) panko breadcrumbs, ½ cup (125 ml) grated parmesan

1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper

1 egg whisked with 2 tbsp milk

½ cup (125 ml) flour

Cooking oil for frying or baking

Crostini:

1 small baguette, sliced

2 tbsp olive oil mixed with 1 minced garlic clove, salt & pepper

Toppings:

¼ cup (60 ml) basil pesto, 2 tbsp chilli jam

Fresh basil leaves & parmesan shavings for garnish

METHOD

Prepare Parmesan Chicken Strips:

Mix panko, parmesan, garlic powder, paprika, salt, and pepper. In another bowl, whisk egg and milk. Coat chicken in flour, dip in egg, then coat with panko mix. Fry in oil for 3-4 mins per side until golden. Drain. (For baking, bake at 200°C for 20 mins, flipping halfway.)

Make Crostini:

Brush baguette slices with olive oil, garlic, salt, and pepper. Bake at 200°C for 8-10 mins until crisp.

Assemble & Serve:

Spread pesto on crostini, top with chicken, drizzle with chilli jam, and garnish with basil and parmesan. Enjoy!

chilli-mayo-braai-slaw

Chilli Mayo Braai Slaw

chilli-mayo-braai-slaw

INGREDIENT

For the Slaw:

3 cups shredded green cabbage

1 cup shredded purple cabbage (optional, for color)

1 large carrot, grated

1 medium red onion, thinly sliced

½ cup fresh coriander leaves, roughly chopped

½ cup toasted sunflower seeds or chopped peanuts (optional, for crunch)

For the Dressing:

½ cup Super Saucy Chinese Chili Mayo

2 tbsp apple cider vinegar or white vinegar

1 tbsp honey (or maple syrup for a vegan option)

1 tsp Dijon mustard

Salt and freshly ground black pepper to taste

METHOD

Prep Vegetables:

Mix green cabbage, purple cabbage, carrot, and red onion in a large bowl.

Make Dressing:

Whisk Super Saucy Chinese Chili Mayo, vinegar, honey, and mustard. Season with salt and pepper.

Combine:

Toss vegetables with dressing until evenly coated.

Chill:

Refrigerate for 15-30 minutes for enhanced flavor.

Serve:

Top with coriander and toasted sunflower seeds or peanuts for crunch.

basil-pesto-potato-bake

Basil Pesto Potato Bake

basil-pesto-potato-bake

 

INGREDIENTS

For the Bake:

1 kg potatoes, thinly sliced

1 cup heavy cream

½ cup Super Saucy Basil Pesto

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves, minced

Salt and freshly ground black pepper, to taste

For the Topping:

½ cup breadcrumbs

¼ cup grated Parmesan cheese

2 tbsp melted butter

Fresh basil leaves (for garnish)

METHOD

Prepare the Potatoes:

Preheat your oven to 180°C. Grease a baking dish with butter or non-stick spray.

Layer the sliced potatoes evenly in the dish.

Make the Pesto Cream Sauce:

In a mixing bowl, whisk together the heavy cream, Super Saucy Basil Pesto, minced garlic, and ½ cup grated Parmesan. Season with salt and pepper.

Assemble the Dish:

Pour the pesto cream sauce over the potato layers, ensuring even coverage.

Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top.

Prepare the Topping:

In a small bowl, mix the breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture over the cheese layer.

Bake:

Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the topping is golden brown and crispy.

Garnish and Serve:

Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil leaves for a festive touch.

chilli-bits-prawn-skewers

Chilli Bits Prawn Sewers

chilli-bits-prawn-skewers

INGREDIENTS

For Prawns:

500g large prawns, peeled and deveined (tails on)

3 tbsp Super Saucy Chilli Bits

1 tbsp honey

2 tbsp lime juice (freshly squeezed)

1 tbsp soy sauce

1 tbsp olive oil

2 garlic cloves, minced

Skewers (soaked in water if wooden)

For Garnish:

2 tbsp fresh coriander, chopped

1 tsp sesame seeds

METHOD

Prepare the Marinade:

In a bowl, mix Super Saucy Chilli Bits, honey, lime juice, soy sauce, olive oil, and minced garlic. Adjust the seasoning to taste.

Marinate the Prawns:

Add the prawns to the marinade, ensuring they are well coated. Cover and refrigerate for 20-30 minutes to absorb the flavors.

Skewer the Prawns:

Thread the marinated prawns onto skewers, leaving a small gap between each one for even cooking.

Grill the Prawns:

Preheat your grill or braai to medium-high heat. Cook the skewers for 2-3 minutes per side, brushing with any leftover marinade, until the prawns are pink, opaque, and slightly caramelized.

Final Touch:

Remove the prawns from the grill and brush them with a thin layer of warm Chilli Bits sauce for an extra kick.

Garnish and Serve:

Sprinkle the skewers with chopped coriander and sesame seeds before serving.

cape-malay-chimichurri-tartlets

Cape Maylay Chimichurri Tartlets

cape-malay-chimichurri-tartlets

INGREDIENTS

For the Tartlet Shells:

2 sheets puff pastry

1 egg (for egg wash)

½ tsp turmeric (for extra color and flavor)

For the Filling:

2 tbsp clarified butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

½ tsp cinnamon

500g lamb shank or chicken,

1 small potato, diced and parboiled

¼ cup golden raisins

½ cup chicken or vegetable stock

1 tbsp tamarind paste

Salt and pepper, to taste

For the Chimichurri Drizzle:

3 tbsp Super Saucy Chimichurri

1 tbsp cream (to add richness)

1 tbsp lemon juice

For Garnish:

2 tbsp fresh coriander leaves

¼ cup pomegranate seeds

1 tbsp brandy (for flambéing)

Extra spice mix (coriander, cumin, turmeric) for dusting

METHOD

Make the Tartlet Shells:

Preheat your oven to 200°C.

using puff pastry, cut it into small squares or rounds and press them into a greased muffin tin to form tartlet shells.

Brush the shells with egg wash, sprinkle with turmeric for extra color, and bake for 10-12 minutes until golden brown and crisp. Remove from the tin and set aside.

Prepare the Filling:

Heat clarified butter in a large pan over medium heat. Add chopped onion and cook until translucent, then add garlic and sauté until fragrant.

Toast the spices (coriander, cumin, turmeric, and cinnamon) in the pan for a minute to release their flavors.

In a separate pan, sear the lamb shank until browned on all sides, then slow-cook it in a covered pot with stock and tamarind paste for 2-3 hours until tender. Shred the lamb.

Add the shredded lamb to the onion and spice mixture, stir in the parboiled potatoes, golden raisins, and simmer for 5 minutes until everything is well combined and the liquid reduces. Season with salt and pepper.

Prepare the Chimichurri Drizzle:

In a small bowl, combine Super Saucy Chimichurri, cream, and lemon juice. Stir to combine and set aside.

Assemble the Tartlets:

Spoon the Cape Malay spiced lamb mixture into each tartlet shell.

Drizzle the Chimichurri sauce generously over the filling.

Garnish and Serve:

Flambé the pomegranate seeds by heating them in a pan with a splash of brandy. Top the tartlets with the flambéed pomegranate seeds, fresh coriander leaves, and a dusting of extra spices for an aromatic finish.

chilli-chimichurri-braai-wings

Chilli-Chimichurri Braai Wings

chilli-chimichurri-braai-wings

INGREDIENTS

For the Marinade:

1 kg chicken wings, cleaned and separated into flats and drumettes

3 tbsp Super Saucy Chinese Chilli Oil

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp honey

1 tsp smoked paprika

1 tsp ground cumin

1 tsp salt

½ tsp black pepper

For the Chimichurri Coating:

4 tbsp Super Saucy Chimichurri

1 tbsp fresh lemon juice

1 tbsp olive oil

For Garnish:

Fresh coriander leaves, chopped

Thinly sliced red chilies (optional)

METHOD

Marinate the Wings:

In a large bowl, combine the Super Saucy Chinese Chilli Oil, garlic, soy sauce, honey, smoked paprika, cumin, salt, and black pepper.

Add the chicken wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.

Prepare the Chimichurri Coating:

In a small bowl, mix the Super Saucy Chimichurri with lemon juice and olive oil. Set aside for basting and finishing.

Braai the Wings:

Preheat the braai to medium-high heat.

Grill the marinated wings over direct heat, turning frequently to prevent burning, for about 15-20 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 75°C

Coat with Chimichurri:

As the wings come off the braai, toss them in the prepared Super Saucy Chimichurri coating, ensuring each wing is generously coated.

Garnish and Serve:

Transfer the wings to a serving platter and sprinkle with chopped coriander and sliced red chilies for an extra festive touch.