A favorite Thai dish that’s incredibly easy to make.

 

Ingredients: (for 12 people)

 

6 chicken fillets, cut into cubes

 

7 t tbsps. peanut butter (soft)

 

7 tbsps. soy sauce

 

7 tbsps. fresh lemon or lime juice

 

1 tbsp. brown sugar

 

2 tbsps. curry powder

 

2 cloves garlic, chopped

 

1 tsp hot sauce (e.g. Tabasco)

 

Method:

 

Place your peanut butter, soy sauce, lemon juice or of lime, brown sugar, the curry powder, garlic and hot sauce into a bowl and combine. Next, stir in your chicken making sure it’s thoroughly coated. Then, place the bowl in the refrigerator to allow the chicken to marinade for overnight or for a minimum of two hours.  

 

When you are ready to cook the chicken, thread them onto skewers and place them on a hot barbeque, cooking for at least 5 minutes each side.  Alternatively, you can also grill your chicken satay skewers in the oven.  And, voila, ready to eat!

 

 

A variation of this classic Mexican dip using fresh tomatoes.

 

Ingredients: (4 people)

 

3 avocados, peeled

 

The juice of one lime

 

1 tbsp. salt

 

½ onion, chopped

 

1 handful fresh cilantro (coriander), chopped

 

Two juicy tomatoes, seeded, cut into cubes

 

1 clove garlic, finely chopped

 

A little cayenne pepper (optional)

 

Method:

 

Mash the avocado with the lime juice and salt in a bowl. Next, add the onion, cilantro, tomatoes, garlic and cayenne pepper and mix well. Place the bowl in the refrigerator for 1 hour to allow the flavor to develop. Serve with some nachos!! 

 

 

Nobody can say no to this gorgeous combination!

 

Ingredients: (for 6 persons)

 

100 g. bacon, chopped

 

30 g. butter

 

250 g. mushrooms (medium-sized to fit filling inside)

 

2 sprigs rosemary, peeled

 

1 onion, chopped

 

150 g. Edam cheese, grated

 

Method:

 

Remove the stems from the mushrooms, chop the stems finely and leave aside.

 

In a pan, melt the butter and sauté the onion until soft. Add the chopped stalks from the mushrooms and cook for 5-7 minutes.

 

In another pan, fry the bacon until crisp. Then, transfer the crispy bacon into your pan containing the mushroom mix, together with your cheese and rosemary. Mix well.

 

Stuff your mushroom "caps" with this mixture, place them on a baking sheet and put into the oven which has been pre-heated to 200°C.

 

Bake the stuffed mushrooms for 15-20 minutes.  The end result? Little nuggets of decadent cheesy goodness!!

 

 

A super easy - full of flavor – one ingredient recipe!

 

Ingredients: (For 8 people)

 

200 g. parmesan cheese, grated

 

Method:

 

Preheat you oven to 210°C.  

 

Lay a sheet of baking paper onto a tray.  

 

Onto the baking paper, sprinkle the parmesan in circles 4-5 cm in diameter and cook in the oven for about 4 minutes.

 

Once cooked, remove what now resembles flat parmesan circle biscuits carefully from the tray using with a broad knife or spatula. You will then take a rolling pin and roll over each biscuit while they are still warm. The purpose of this is to allow the biscuits to “stick” onto the rolling pin so as to take its shape.  Once they have cooled, carefully remove them from the pin and you will be left with the cheesiest crispy crisps! Yum!!!