RECIPE
G N I R P S F O E T S A T A w.spar.co.za Recipe courtesy of ww
D BANANA BRAAI SALA A delicious, tropical fruit salad featuring bananas, pineapple, grapes and crunchy almonds in a yoghurt and chutney dressing. This salad is full of fibre and natural flavour. Bananas are a good source of energy, packed with calcium for strong bones, potassium for muscle cramps and tryptophan, which is converted into the “happy hormone” serotonin.
Ingredients: • 440 g can SPAR pineapple chunks, well drained • 2 medium bananas, peeled and sliced • Small bunch black or green seedless grapes, rinsed • 100 g SPAR almonds • 5ml peri-peri spice • 175 ml SPAR plain low fat yoghurt • 25 ml SPAR pineapple chutney • Salt to taste
Method 1. Combine the fruit and nuts in a salad bowl. 2. Blend the yoghurt, chutney, peri-peri and salt. Pour this dressing over the fruits. 3. Serve chilled as is, or on a pillowpak of SPAR Freshline salad leaves. Hints and tips Pour the drained pineapple syrup into 3 plastic lolly moulds and freeze them. These are popular with the children on warmer days as an alternative to ice cream. Ingredients: • SPAR Freshline garlic braai rolls • 1 bag SPAR Freshline mixed salad leaves • 8 preserved whole green figs • 8 peppadews • 200 g very finely sliced beef biltong • 100 g SPAR Marksbury select blue cheese • SPAR balsamic glaze
with fig blue cheese
Method 1. Toast the garlic braai rolls on a sandwich press or over the braai. 2. Arrange the lettuce leaves on 6 individual plates. Reserve a few. Cut the figs lengthways into quarters or eights. Dot fig wedges here and there on leaves. Add peppadews. 3. Scatter the finely sliced biltong over the salad. Crumble the blue cheese and add it to the plates. 4. Cut the toasted garlic braai rolls into wedges and serve with the salad. 5. Finish with reserved leaves. Drizzle the balsamic over the salads just before they go to the table.
Assemble this stunning South African salad at the last minute for an impressive start to a meal.
Hints and tips For a meat-free option, substitute the biltong with sliced avocado.
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G ROLLS SPRIN 6 Serves 4-
Ingredients • 15 ml SPAR sunflower oil • 1 SPAR Freshline onion, finely diced • 500 g SPAR chicken mince • 1 sachet SPAR cream of chicken soup • 30 ml Thai green curry paste • 30 ml SPAR sweet chilli sauce • 1 SPAR Freshline carrot, peeled and grated • 60 ml SPAR Freshline fresh coriander, chopped • 1 x 300 g pack spring roll pastry • SPAR oil for frying For the sweet chilli mayo • 125 ml SPAR mayonnaise • 60 ml SPAR sweet chilli sauce
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www.spotongmag.co.za
BERRY BANANA SMOOTHIE RECIPE .com www.fryfamilyfood Recipe courtesy of
Ingredients • 1 cup raspberries • ½ frozen banana • 1 scoop coconut ice cream or vegan ice cream • 2 tablespoons ground almonds • 2 tablespoons vanilla Fry’s Kasha • 1 cup strawberries • ½ frozen banana • Berries, banana and flaked almonds, to garnish Method • Blend the raspberries and banana together. Set aside. • Blend the coconut ice cream, almonds and Kasha together. Set aside. • Blend the strawberries and banana together. Set aside. • To assemble: Pour the raspberry and banana smoothie into a glass, carefully place a few slices of bananas against the glass (this is optional), carefully pour over the vanilla and almond smoothie and finally layer carefully with the strawberry smoothie. • Garnish with strawberries and flaked almonds and enjoy. Method 1. Heat 15 ml oil in a frying pan and fry the onion until soft. 2. Add the chicken mince and cook, stirring to break up the lumps. 3. Stir in the contents of the sachet of cream of chicken soup, Thai green curry paste, sweet chilli sauce and carrots. 4. Allow to cook for a further 10-15 minutes, stirring occasionally, then remove from the heat, stir the coriander through and allow to cool. 5. Place a sheet of spring roll pastry onto a clean work surface. Spoon about two tablespoons of the chicken mixture into the corner of the pastry closest to you. 6. Brush the corners and edges with water to seal. 7. Roll up the pastry to enclose the filling, folding in the sides as you go. 8. Heat oil in a wok or pan and fry the spring rolls in batches until golden brown. Remove from the oil and drain on paper towel. Serve immediately. 9. To make the sweet chilli mayo, combine the mayonnaise and sweet chilli sauce. Hints and tips These spring rolls make super party food. They can be made and frozen before you fry them. Remove from freezer and cook from frozen.
