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Today's Recipe

Coconut Curry Tofu

Posted by Admin on April 11, 2011 at 1:34 PM Comments comments (0)


Creamy coconut milk, spicy curry, and ginger tofu dish!


Original Recipe Yield 6 servings



2 bunches green onions

1 can coconut milk

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced fresh ginger

2 teaspoons chile paste

500g firm tofu, cut into 3/4 inch cubes

4 tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces fresh mushrooms, chopped

1/4 cup chopped fresh basil

4 cups chopped bok choy

salt to taste



Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Nutritional Information


Amount Per Serving Calories: 232 | Total Fat: 13.2g | Cholesterol: 0mg

Tomato Curry Chicken

Posted by Admin on April 5, 2011 at 9:48 AM Comments comments (0)

Tomato Curry Chicken 

Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste; my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if desired.


Original Recipe Yield 4 servings



4 skinless, boneless chicken breast halves

50 g butter

1 onion, chopped

150 ml beer

1 (420g) can condensed tomato soup

1 tsp curry powder

1 tbsp dried basil

1 pinch ground black pepper

2 tbsp grated Parmesan cheese



Preheat oven to 180 degrees C.

Place chicken in a 20 x 30cm baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.

Bake at 180 degrees C for 1 hour; sprinkle with cheese for last 10 minutes of baking.

Nutritional Information


Amount Per Serving Calories: 264 | Total Fat: 8.5g | Cholesterol: 84mg

Afriki Yakhni

Posted by Admin on April 4, 2011 at 4:17 AM Comments comments (0)


• 1 Pound Lean Mutton Or Chicken -- Cubed

• 1 1/4 Cups Mixed Vegetables

• 1 Medium Onion -- Chopped

• 1/2 Teaspoon Ground Chili Peppers

• 1/4 Teaspoon Pepper

• 1/4 Teaspoon Turmeric

• 2 Cups Rice

• 1 Cup Yogurt

• 1 Teaspoon Cumin

• 1/2 Teaspoon Cardamom

• 1 Tablespoon Garlic

• 1 Tablespoon Ginger -- Chopped

• 1/2 Teaspoon Clove

• 2 Large Jalapeno -- Chopped

• 1 Can Tomato Paste

• 3 Tablespoons Olive Oil


Saute onion, cumin and jalapenos in oil until golden. Add meat, ground chili, pepper, tumeric, cardomom, garlic ginger and cloves. Saute until meat is browned. Add tomato and yogurt, simmer for 10 minutes. Add rice and stock, simmer for 20 minutes. Add vegetables and simmer until just cooked. Serve

Serves 4