Easy Weekend Crowd-Pleasers | Recipes For Any Occasion

Set the table, pull out the extra chairs and play that soft house music because these recipes are worth sharing with the ones you love! And if you’re feeling like you need some self-love, the Creamy Curried Pasta recipe is a stunner! Feeling pinched for time, then try the Cheesy Chicken and Corn Wraps! The creator of these tasty creations is the stunning Farzana Kumandan from Sprinkles and Spice, please show her some love!

Cheesy Chicken and Corn Wraps

Ingredients 

2 tablespoons butter

6 chicken fillets cubed

½ cup frozen corn

1 tablespoon Portuguese spice

½ cup water 

¾ cup mayo 

½ cup mild, medium or hot Nandos peri peri sauce (depends on your preference)

Method

Braise the chicken fillets, corn and spice in butter until golden brown

Once browned, add the water and simmer until the chicken has cooked, water has reduced and it’s cooked completely dry

Add in the sauce and mayo

Simmer for 2 minutes until sauce has thickened

Fill your store bought wraps, roll them up and place them packed tightly next to each other in a rectangle Pyrex dish

Generously sprinkle with cheese, and grill on 200 degrees for 5-10 minutes until the cheese bubbles and is grilled to perfection

If you don’t have wraps, roti works well too, make some – its so lekker!

Credit: Farzana Kumandan

Creamy Curried Pasta

Ingredients

500g pasta if your choice

2 tablespoons butter

½ finely diced onion

¼ finely diced red pepper

1 big grated garlic clove

1 punnet sliced mushrooms

3 chicken fillets cut in strips

2x 7g Curry Powder envelopes

½ tsp thyme

1 teaspoons crushed chillies

1 teaspoon salt

2 tablespoons sugar

240g tub tomato puree

2x 250ml fresh cream

Method

Boil the pasta in salt water with a dash of olive oil until al dente, strain, rinse in cold water to stop the cooking process and set aside

On a stove top on a medium to high heat, melt the butter

Add the onion, pepper and garlic and braise until light brown

Add the mushrooms and chicken and braise until dry and golden brown

Add the spices, salt, and sugar and mix well

Add the tomato puree and fresh cream bring to boil

Simmer for 5 minutes

Add in the pasta, mix and garnish with coriander

If you making it before hand, heat the sauce and mix in the pasta just before serving, this ensures your pasta is creamy and saucy

Credit: Frazana Kumandan

Show Farzana some love and let her know that we sent you her way!

We Approve This Deliciousness | Mid-Week Dessert Ideas 🧁

Is it time for dessert? Or do you fancy a mignardise course or some post-meal pastries and snacks? Farzana Kumandan from Sprinkles and Spice has you sorted! These easy-peasy Bread Pudding and Milk Tart recipes will have you asking for ‘seconds, please’.

Bread Pudding

Ingredients

6 slices of bread 

4 eggs

2 tablespoons butter

¾ cup sugar

750ml full cream milk

3 heaped tablespoon custard

¼ cup coconut 

1 tablespoon vanilla essence

½ teaspoon fine cinnamon 

Pinch of cardamom and/or nutmeg 

Pinch of salt

Method

Preheat oven to 180 degrees

Add all ingredients to a blender. Blend all ingredients in a blender until smooth

Spray a medium rectangle Pyrex dish with spray and cook and pour in your mixture 

Bake on 180 degrees on the lower rack of the oven for 45 minutes until the top is golden brown and a slightly cracked crust is formed 

Once done, remove from the oven and brush over apricot jam

Turn off the oven but return the pudding to the warm oven to rest and settle for 20 minutes 

Milk Tart

Ingredients for the base

250g soft butter (not melted)

125g sifted icing sugar

2 eggs

2 heaped cups flour

Method for the base

Cream the eggs, soft butter and sifted icing sugar until smooth

Fold in the flour and mix with a wooden spoon until it forms a soft dough (If the dough is too sticky, the butter was too soft, add an extra ½ cup flour)

Press into a large black oven tray, ensuring you form a crust over the sides

Pop in the freezer for 20 minutes

Ingredients for the milk custard

8 large eggs (you can use 7 if you prefer it less firm)

2 tablespoons custard powder

A pinch of salt

2 tablespoons vanilla essence

1 Tin Condensed Milk

1¼ cups cold milk

1 cup cold water

3 tablespoons soft butter (cut in 12 small pieces)

Fine Cinnamon for dusting

Method for the milk custard

In mixer whisk the eggs, custard, salt, vanilla essence and condensed milk until smooth

Add in the milk and water and whisk until well combined

Lastly, add the pieces of butter

Pour over the chilled base and dust with cinnamon

Bake on 180degrees for 50 minutes on the lower part of the oven (Do not preheat the oven)

Once the custard starts to expand and bubble, it’s done!

Make sure you follow Farzana on Instagram and Facebook for more yummy recipes, all made with love! Stay hydrated.

Midweek Soup Ideas | To Feed Your Body and Soul 🥣

This right here is the definition of love. There is no other food on this planet that perfectly sums up the feeling of snuggling under a cozy blanket. Holding hands with your favourite person (even if it yourself). Warm, fuzzy socks and soft glowing Winter sunsets. A steaming bowl of soup is the perfect source of happiness and nutrition this Winter! Soups are amazing health buddies too, providing ample amounts of water and nutrients to your body. Plus, it’s low-cal!

We teamed up with Farzana Kumandan from Sprinkles and Spice to bring you a special collection of her classic Winter recipes to spice up your chilly days. You can find all kinds of delicious inspo right here – @sprinklesandspicect

butternut soup topped with a dash of cream, toasted pumpkin seeds and fresh coriander
Credit: Farzana Kumandan for Sprinkles and Spice

Pumpkin / Butternut Soup

Ingredients

Half a pumpkin or 1 large Butternut (rough chop, save some seeds)  

1 onion, chopped

1 carrot, chopped

1 sweet potato, chopped

 ½ green pepper, diced

Handful of celery and parsley

2 cloves garlic, finely diced

2 tbsp of butter

1 tsp brown sugar

1 tsp cinnamon

1 tsp barbeque or Cajun chicken spice

Dash of nutmeg

1/4 cup of fresh cream (or dessert cream or ideal milk)

Method

Braise all your veg in butter, sugar, cinnamon, barbeque or Cajun chicken spice and nutmeg mixture.

Braise until all the veg is golden brown and caramelized – Don’t miss this tip it adds extra flavour

Close the lid and turn down the heat, allowing the veg to sweat for 1 minute

Top with boiling water and simmer until all the veg is soft

Once soft, liquidize until smooth using a stand blender or hand blender

Return to the pot and add either a ¼ cup of fresh cream or dessert cream or ideal milk.

Simmer until it boils

Garnish with freshly toasted pumpkin or butternut seeds and a sprinkle of fresh coriander. Serve! 🥣

delicious, thick yellow lentil soup with a light sprinkle of spice on top and finished off with fresh coriander
Credit: Farzana Kumandan for Sprinkles and Spice

Lentil Soup

Ingredients

¼ cup Olive oil

1 large Onion, diced 

3 cloves of garlic, grated

1 cup red lentils, rinsed

1 Butternut, peeled and cut into chunks

2 carrots, gated 

1 large red pepper, chopped

1 handful parsley

1 handful celery

Dash of fresh lemon juice

2 litres water or veg stock

Salt to taste

*dry roast these spices in a hot pan and grind it fine in a mortar and pestle

2 teaspoon whole jeera (cumin seeds)

½ teaspoon crushed red chillies

1 teaspoon smoked paprika 

Method

Braise the onion in olive oil until it’s translucent

Add in the garlic and braise until the tips of the garlic start turning slightly golden brown

Add in the spices, lentils and veg and Braise for 3 minutes

Add in the water and reduce the heat to low

Simmer on a low heat for 35 minutes

Add a dash of lemon juice and salt to taste and blend with a stick blender or in a liquidizer until smooth

Serve with a slice of lemon and crusty bread or flat bread

Let us know how these recipes turned out. Leave your thoughts and suggestions in the comments below! And make sure to follow Farzana Kumandan on Instagram and Facebook. Stay hydrated!

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