CHERRY SMOOTHIE

Ingredients

130g cherries, stones removed
1 juicy pear, peeled and cored
150g fresh strawberries
6 ice cubes

Method

• Blend the ice cubes for a few seconds.
• Add the remaining ingredients and blend until smooth.
• Pour into two glasses and garnish with a cherry or two.

Serves 2

CREAMY PRAWN ARRABIATA

Ingredients

500g prawns
1 x 500g Knorr Unbelievable Bolognaise Cook-In-Sauce
5ml dried crushed chillies
300ml cream
50ml coriander, chopped
Salt and pepper to taste
Coriander to garnish
800g tagliatelle
oil as needed

Method

• Peel and devein the prawns.
• In a pan, heat the Knorr Unbelievable Sauce.
• Reduce the heat, add the prawns and crushed chilli and simmer until cooked.
• Remove from heat and add the cream and chopped coriander.
• Add salt and pepper to taste.
• Bring a pot of salted water to the boil, add the tagliatelle and cook until al dente.
• Drain and rinse the pasta with cold water and toss in oil.
• Mix with sauce and garnish with coriander.

Serves 4

VANILLA BANANA SMOOTHIE

Ingredients

2 bananas, quartered
2/3 cup of vanilla soy milk
1 tsp vanilla extract
a handful of ice cubes
sprinkle of cinnamon (optional)

Method

• Place all the ingredients into a blender and blend on high speed until smooth.
• Garnish with a few slices of banana and enjoy.

Serves 2

PEANUT BUTTER CUPS

Ingredients

1 ¾ cups cake flour
2,5ml salt
5ml baking powder
½ cup butter, softened
1 cup brown sugar
½ cup peanut butter
1 egg, beaten
5ml vanilla essence
2 Tblsp milk
40 miniature chocolate covered peanut butter cups, unwrapped

Method

• Sift together the flour, salt and baking powder together, set aside.
• Cream the butter, sugar, peanut butter and brown sugar together until fluffy.
• Beat in the egg, vanilla essence and milk.
• Add the flour mixture and mix well.
• Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake in a pre-heated oven at 190°C for about 8 minutes.
• Remove from oven and immediately press a mini peanut butter cup into each ball.
• Cool and carefully remove from the muffin pans.

Makes 40

APRICOT SMOOTHIE

This delicious apricot smoothie recipe is very low in calories.

Ingredients

1 cup fat free natural yoghurt
1 cup tinned apricot slices(in fruit juice)
2 tbsps honey
4 ice cubes

Method

• Place the apricot, yoghurt, honey and ice cubes into a blender and blend until smooth.

Serves 2

TANGY KIWI SMOOTHIE

Ingredients

2 kiwi's peeled and sliced
2 apples cored, peeled and sliced
Juice of 1/2 a lime
200ml of orange juice

Method

• Place all ingredients into a blender and blend until smooth.
• Decorate glasses with kiwi slices.

Serves 2

FRUITY LAMB SOSATIES

Sosaties can be made with any types of meat but lamb is by far the tastiest meat to use. Best cooked on a braai or BBQ. This recipe is a South African favourite, the apricot really compliments the flavour of the lamb.

 

Ingredients

500g de-boned shoulder of lamb, cut into 2,5cm cubes
1 onions, sliced into 2,5cm pieces
1 onion, finely chopped
50ml olive or cooking oil
4 cloves of peeled and crushed garlic
1 Tblsp of curry powder
1 tsp of tumeric
1 Tblsp of brown sugar
4 crushed bay leaves
1 Tblsp of lemon juice
2 lemons cut into wedges
120ml of meat stock
125g packet of dried apricots
1 green pepper, cut into 2,5cm cubes
1 Tblsp butter
Wooden skewer sticks

Method

• Place the bay leaves at the bottom of a bowl and add the cubes of lamb.
• Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.
• Add the tumeric, lemon and meat stock, bring to the boil.
• As soon as the marinade comes to the boil, pour it over the meat.
• Allow to cool and place in fridge overnight.
• When ready to cook skewer the meat, apricots, green pepper and onion onto the sticks.
• Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

Cooking suggestions:

• The sosaties can be grilled under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along.
• Serve them with potato salad or baked potato and lemon wedges the lemon wedges.