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Visit the active LitNet platform at www.litnet.co.za


 
Leefstyl | Lifestyle > Kos & Wyn | Food & Wine > Resepte | Recipes

The Pick 'n Pay | LitNet Virtual Shopping Basket: Sarah Rose's recipes


Sarah Rose - 2008-02-27

STARTER: Curried Butternut Soup

Ingredients

1 butternut squash, peeled, seeds removed and cut into chunks
1 red onion (if available, otherwise 1 medium brown onion), diced
1 teaspoon curry powder (for a Thai flavour use 2 tsp red Thai curry paste)
1 can coconut milk
2 cups (500 ml) vegetable stock
1 tablespoon olive oil
salt and freshly ground pepper
dollop of sour cream

Method

Heat the olive oil in a heavy-based pot and cook the onion until soft.
Add the stock, butternut squash and curry powder, to taste. Bring to the boil, then cover and simmer until squash is tender.
Once the squash is cooked stir in the coconut milk.
Pour into a food processor or blender and blend until smooth (or pulse if you prefer it chunkier).
Return to the pot and warm through.
Season to taste with salt and freshly ground pepper, add a dollop of sour cream and serve.

 

MAIN COURSE: Chicken Breasts with Brown Mushrooms

Ingredients

4 Pick n Pay chicken breasts
Course salt and cracked black pepper
300ml Pick ‘n Pay Choice Greek Yoghurt
4 large brown mushrooms sliced
15ml butter
1 garlic clove, crushed
slices of Pick n Pay Choice mozzarella
50ml mayonnaise or salad cream
30ml lemon juice
Tabasco sauce, to taste

Method

Season chicken breasts with salt and pepper and add the yoghurt. Place chicken into a container and allow to marinade for 20 minutes.
Grill chicken breasts on a griddle pan or under the grill (even on the braai) until tender and cooked. Just before removing from heat add a slice of mozzarella cheese to each chicken breast and allow to melt.
Fry the mushrooms in the butter and garlic for 3 minutes.
Mix the mayonnaise, lemon juice and Tabasco sauce together and pour over the mushrooms. Sprinkle with crushed black pepper to taste and serve.
Serve chicken breasts, topped with the sliced brown mushrooms, with sides of your choice, I added oven baked chips but I also recommend mashed potato or a nice summery green salad.

Enjoy with a glass or two of Landskroon Sauvignon Blanc.

 

DESSERT: Raspberry Sorbet

Ingredients

500ml raspberry sorbet
2 cups fresh raspberries
340ml Berry Blaze Liqui-Fruit
1 cup crushed ice (optional)
orange slices to garnish

For a spirited version add

120ml vodka

Method

Add all the ingredients, except the orange slices, to a blender and pulse until mixed but still chunky (or until a smooth pulp, if you prefer).
Pour the icy dessert into a martini glasses and serve with a spoon (or a straw) and a slice of orange.

 

Send your recipes and any queries to food@litnet.co.za.
Click here for the competition rules and the most recent ingredients. Remember! You stand the chance of winning a R1000 shopping voucher from Pick n Pay or a cookbook sponsored by Jonathan Ball Publishers.