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
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)
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!
Creamy Curried Pasta
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
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
Show Farzana some love and let her know that we sent you her way!
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’.
6 slices of bread
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
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
Ingredients for the base
250g soft butter (not melted)
125g sifted icing sugar
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.
Hello my chickpeas! I’ve decide to start this new series where I help you find fun in the kitchen and graduate to Lvl.1 cooks!
I’ve called it Simple Student because these recipes are simple, economic for student life and even if you’re a simpleton – these recipes will surely have you cooking yummy foods for yourself in no time!
👆To start this series off is my go-to recipe for classic comfort that can be made ahead of time, in large batches for the week or in large batches to help you cope for the rest of the week.
We’ve all had some type of chicken alfredo pasta. And I dare not call this recipe that in fear of being lynched by some shook Italians and because of that it’s fondly called Creamy Chicken Pasta. ‘Cos that’s all this recipe literally needs: cream, chicken and pasta. Boom! You’re a chef!🍳
✌Now, I know that looks like a lot. But I have been making this recipe for two years now, so I know what it needs to suit my tastes and what it needs to suit my mommy’s needs.
👌Don’t start out fancy with this. The basic flavours of this dish speak for itself. Once you become comfortable with adding enough salt and pepper – feel free to get creative. I prefer adding some paprika for slight colour and smoke, and dried chilli flakes for spicy-ness!
👉Once browned, remove chicken cubes from the pan. The bottom of the pan will have some brown sticky bits, don’t worry, you haven’t burnt anything. That’s what chefs call fond. It’s browned bits that stick to the pan, typically after browning meat. It adds wonderful flavour without you having done a lot!
👇I added some spinach to mine. Feel free to add whatever you have in the fridge or cupboard. Or whatever you’re craving – except chocolate. I doubt that’ll be a lekker (nice) flavour combo.
All I can say about the spaghetti is: heavily salted water and follow the cooking instructions! Please, please, please!
This recipe is one of my favourites to make for myself when I’m feeling a bit miserable or for my family on a Winter’s day.
CREAMY CHICKEN PASTA
Prep time: 15 minutes
Cook time: 30 minutes
2-3 skinless boneless chicken breasts
1/2 medium onion
1 clove of garlic or 2 teaspoons of dried garlic
2 cups of cream
1 cup of milk
Salt & Pepper
2 tablespoons of canola/olive oil
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon dried chilli flakes
2 tablespoons cream cheese
1 cup mozzarella cheese
Use tofu instead of chicken
1. Cut chicken breasts into inch-sized cubes
2. Marinate your chicken in the dry spices: salt, pepper and any additional spices. Not the garlic!
3. Make sure that each cube is nicely spiced, and leave in the fridge (warm day) or at room temperature (cold day).
4. Chop your onion into a rough dice, it doesnt have to be super small, bite sized. Put onto a board or o a plate for now.
5. Peel, slice and dice your garlic and other additional veg. Put these all on a board or plate for now.
6. Pour oil into a skillet (pan) and turn on the heat. Medium heat to bring the oil up to temperature.
7. Test to see if the oil is hot by placing the end of a wooden sopon in the oil. If it begins to bubble around the bit in the oil, you’re all good to go!
8. Carefully place your chicken cubes in. Don’t throw them in! Ask for help if this freaks you out, or place them in the pan using a tongs.
9. Let your chicken brown for 2-3 minutes each side. We’re not aiming to fully cook the chicken here yet, if we do, adding it to the pasta and hot creamy sauce will cause it to overcook. We want it to be brown on the outside, pink and raw in the middle. Trust me, it will cook in time!
If you’d like to use stiff veg like broccoli or carrots, now would be a great time to add them. If you use bell peppers, leafy veg or asparagus, add them in later.
10. Onced browned and delicious, remove from the pan.
11. Lower the heat and add in your onions and garlic. Cook until the onions are soft and almost transluscent. Stir every now and then, season with salt and pepper.
12. Pour water into a pot and turn it up onto high heat to bring to a boil. Remeber add lots of salt! More than you think you need 😉
13. Once your water comes to a boil, add in your pasta and set a timer on your phone so you don’t overcook it. Simple psaghetti typically takes 8-10 minutes depending on your brand – so read the packet instructions.
14. Once your pasta is cooked, turn off the heat and drain some of the pasta water. Keep a bit in the pot with the pasta to prevent them from sticking.
15. Add your cream to your onions and garlic mixture. Keep the heat of your stove medium-low. Add your milk too and wait for it to come up to a boil. You’ll start to see a few bubbles in the sauce, don’t be tempted to stir!
16. Season your cream sauce with salt and pepper and any additonal spices.
17. After 2 minutes, stir it gently to prevent if from burning. Add in your chicken, pasta. And a few tablespoons of your pasta water. AND MIX, TOSS AND COAT 😉
Add your vegetables in here if you didn’t in the beginning.
18. It will still look runny and watery, don’t panic, give the chicken a chance to cook in the sauce and the pasta, to suck up those flavours. Put a lid on to help excess moisture evaporate quicker.
19. Once it has thickened, turn off the heat and serve yourself a huge helping!
Let me know in the comments below what your favourite pasta dish is? And don't forget to follow GirlOnTheBus for more fabulous student life stuff!