Feed a family of four for only R100

Wholewheat fusilli pasta with tomato and butter bean sauce

Instructions

1. Place a large pot on the stove, fill halfway with water, add a pinch of salt, and bring to the boil.
2. Once boiling add the fusilli pasta and cook until al dente.
3. Heat a small pot on the stove on a medium high heat. Add two teaspoons of oil, then add carrots and cook for 10 minute or until soft.
4. Add the canned tomato and mixed through the carrots, simmer for 5 minutes.
5. Add the butter beans and cook for 2 minutes.
6. Place the carrot sauce into a blender and blend until smooth, if the mixture is too thick add enough water to thin it down to the consistency you like.
7. Return to the same pot and reheat, toss through the cooked fusilli pasta, and cook for a further 3 minutes to ensure everything is heated through.
8. Check the seasoning and serve while still hot.

Massaman chicken curry noodles

Chicken bake with broccoli and rice

Warm feta and tomato pasta bake

Delicious Thai tuna fish cakes

Instructions

• Preheat the oven to 170 degrees Celsius.
• Cut the pumpkin into small 1 cm cubes and place on a baking tray lined with foil. Drizzle with a little oil and season with salt and pepper.
• Place pumpkin in the oven and cook until soft.
• Crack the eggs into a bowl with the milk and whisk together until well incorporated.
• Cut the green leaves of the leeks, we will be using the white part only. Slice the leeks in half lengthwise and wash under cold water to remove any dirt.
• Cut the leeks into half a centimetre slices. Place a large non-stick pan on the stove, drizzle with a little olive oil and cook the leeks over medium heat until softened. Remove and set the leeks aside and allow the large non-stick pan to cool down.
• When ready, spray and cook the sauté pan, add the cooked pumpkin, the softened leeks and the washed cannellini beans.
• Season the egg mixture with salt, pepper, and any additional herbs and spice. Whisk once more and pour the mixture over the butternut, leeks, and cannellini beans.
• Place in the oven on the middle rack and bake until the frittata is set.
• Remove from the oven, cut into slices, and serve.

Perfect pumpkin, cannellini bean and leak frittata

Instructions

1. Preheat the oven to 170 degrees Celsius.
2. Cut the pumpkin into small 1 cm cubes and place on a baking tray lined with foil. Drizzle with a little oil and season with salt and pepper.
3. Place pumpkin in the oven and cook until soft.
4. Crack the eggs into a bowl with the milk and whisk together until well incorporated.
5. Cut the green leaves of the leeks, we will be using the white part only. Slice the leeks in half lengthwise and wash under cold water to remove any dirt.
6. Cut the leeks into half a centimetre slices. Place a large nonstick pan on the stove, drizzle with a little olive oil and cook the leeks over medium heat until softened. Remove and set the leeks aside and allow the large nonstick pan to cool down.
7. When ready, spray and cook the sauté pan, add the cooked pumpkin, the softened leeks and the washed cannellini beans.
8. Season the egg mixture with salt, pepper, and any additional herbs and spice. Whisk once more and pour the mixture over the butternut, leeks, and cannellini beans.
9. Place in the oven on the middle rack and bake until the frittata is set.
10. Remove from the oven, cut into slices, and serve.

Bon appétit!

Sumptuous and soothing chicken and sweetcorn soup

Instructions

1. Place 500 g of the sweetcorn kernels into a blender (keep 100g aside), add the milk and blend. This mixture must not be smooth but rather chunky.
2. Place a pot on the stove and add a little oil, sauté until the onion are soft and starting to colour.
3. Add the sweetcorn mixture from the blender into the pot and stir.
4. Bring the mixture up to the boil then add the chicken pieces, remaining sweetcorn kernels, seasoning and desired herbs and spices.
5. Reduce the heat and simmer until the chicken is cooked through, about 8 minutes.

Serve while it's hot and steaming!

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