Easy meals to cook tonight
Spring has turned cool on us, so to offer some cheer for an evening in front of the TV, here are some quick recipes you may want to try when you get home
COMFORT FOOD: CHICKEN WINGS WITH MASH
Baby potatoes, halved
6 chicken wings
Mrs Balls chutney
1 teaspoon Robertsons Paprika
1 onion, diced at size of your choice
1 green pepper, cut into strips
CHICKEN: Boil your wings till tender, remove from pot and cool.
Marinate your wings with spices of choice along side Robertsons Paprika and smear with Mrs Balls chutney. Pop in a 180 pre-heated oven for about 20 minutes, to brown.
YOUR MASH: Boil your halved potatoes till tender. Put them out to cool and mash while adding milk till smooth. Season with dried coriander.
VEGGIES: Boil mixed veggies till tender yet still crispy, about 10-15 minutes.
GRAVY: Fry your onion, green pepper and garlic. Mix about 3 tablespoons of soup powder of your choice with about half a cup of water (or ready made gravy), simmer for a few minutes, then serve.
Source: Genevieve Kgafe
HEALTHY MAIN: OVEN CHICKEN
This one-dish meal is suitable for people on a high-protein, low carb diet. Substitute as you wish with your own preferred ingredients
8-portion pack of chicken pieces
Mixed vegetables, approx 250g (uncooked or frozen)
1 tin of chopped tomatoes
1 teaspoon of chopped garlic (or more if you are fighting off a flu bug)
Lay out the chicken in an oven dish and season with chicken spice or salt & pepper. Add the vegetables and garlic and pour over the tin of tomatoes. Cover with tin foil. Cook in the oven on 180 for about 50 minutes-1 hour. Lift off the tin foil, check chicken is cooked and then grill it uncovered for a few minutes, just until the chicken skin is brown and crispy.
Source: Juliette Saunders
SWEET SNACK: CHOCOLATE FRIDGE CAKE
This old-fashioned recipe requires no cooking
1. Cup of butter (it looks like about 250g)
2. Cup of sugar (250ml)
3. Teaspoon of vanilla essence
4. Two tablespoons of cocoa
5. Two eggs
6. Two packets of Marie biscuits
Melt the sugar in the butter over low heat. Add the two tablespoons of cocoa, stir in until dissolved. Take off the heat. Add the vanilla. Lightly beat the eggs, add to the warm cocoa mixture.
Crunch up the two packets of biscuits roughly. Stir in. You are going to think that two packets are too many but they are not. You will make a very thick, sticky mess. Keep on mixing until the biscuits are covered in the cocoa.
Butter a dish with a low rim (about 5cm). Press the mixture firmly in. Refrigerate for a couple of hours, until firm. (It gets very firm. You may want to portion it before it is completely set.) Cut in squares and serve.
Source: Elizabeth Noire
COOK WITH YOUR CHILD: RICE KRISPY TREATS
These are best made and eaten on the same day.
2 tablespoons butter or marg
4 cups Rice Krispies cereal
In a saucepan, melt butter over a low heat. Add marshmallows and stir until completely melted.
Now, remove from heat and add the Rice Krispies cereal and stir until they are well coated.
Using wax paper, press the mixture into a square or rectangular greased cake tin (about 34cm x 20cm).
Allow to cool and then cut into bite-sized squares. Makes about 30 squares.
2 x 360 g cans caramel treat
65 ml lemon juice
250 ml cream, stiffly beaten
18 Tennis biscuits
2 x 50 g peppermint crisp chocolate bars, chopped
Whisk together the caramel and lemon juice. Fold in the cream and set aside.
Spray a 20 cm square dish with non-stick spray and place a layer of biscuits in the bottom. Spoon half of the caramel mixture over the biscuits and sprinkle with half of the peppermint crisp, followed by a layer of biscuits. Repeat another layer of caramel, ending with a final layer of peppermint crisp.
Place in the fridge to set before serving. Serves 6 – 8
We promised these would be easy recipes - Cook and Enjoy!