Recipes

Serves 4

Baked Chicken with Spaghetti

Ingredients: main dish

• 8 chicken thighs, bone in, skin on • 2 teaspoons (10l) Ina Paarman’s Garlic & Herb

Seasoning • 2 tablespoons (30ml) olive oil • 1 large onion, chopped • Ina Paarman’s Green Onion Seasoning • 4 cloves garlic, sliced • 1½ cups (375ml) water • 2 teaspoons (10ml) Ina Paarman’s Chicken

Stock Powder • 1 x 400g Ina Paarman’s Roast Vegetable Pasta

Sauce • 150g spaghetti, broken into thirds

Ingredients: breadcrumb topping

• 1 slice of bread • a handful of parsley, chopped • 1 tablespoon (15ml) lemon zest • 1 teaspoon (5ml) Ina Paarman’s Garlic & Herb Seasoning • olive oil

Method

1. Season the thighs all over with Garlic & Herb Seasoning. 2. Heat the oil and brown chicken, skin side first. 3. Remove the chicken from the heat to a plate. 4. Add the onion, seasoned with Green Onion Seasoning to the pan. 5. Stir-fry until onions are beginning to brown, then add garlic and stir-fry briefly. 6. Adjust oven rack to middle position and preheat oven to 180°C. 7. Add water and Chicken Stock Powder to pan and bring to the boil. 8. Add the Pasta Sauce (shake out the bottle with ¼ cup (60ml) of water) and add spaghetti. Stir to mix. 9. Place the chicken in the sauce and simmer for 5 minutes on top of the stove. 10. Place pan in the oven covered with a lid or baking paper. Bake for 40 minutes. 11. While the chicken is baking, mix the topping ingredients (except the olive oil) together in a food processor. 12. Remove baking paper or lid. Turn oven up to 200°C. 13. Sprinkle the breadcrumb topping over the chicken and drizzle over a little olive oil. 14. Brown in the oven for 10 to 15 minutes. 15. Serve with a salad.

This one pot wonder is a real find! Only one pan to wash up and a delicious family friendly meal to enjoy.

Easy Minestrone

A nutritious meal-in-one, loved by young and old. An ideal vegetarian choice.

Ingredients

• 2 leeks, well washed and sliced • ½ teaspoon (2.5ml) Ina Paarman’s

Green Onion Seasoning • 2 tablespoons (30ml) olive oil • 4 large carrots, coarsely grated • 1 baby cabbage, finely sliced • 400g tin of tomatoes • 6 cups (1.5 litres) boiling water • 2 tablespoons (30ml) Ina Paarman’s

Chicken Stock Powder • ¾ cup (180ml) small shell noodles • 2 tablespoons (30ml) Ina Paarman’s

Roast Onion Soup & Gravy Powder • ¼ cup (60ml) cold water • 1 cup (250ml) frozen peas • 2 tablespoons (30ml) chopped parsley

Method

1. Sauté the leeks, seasoned with Green Onion

Seasoning, in the olive oil until soft and glazed. 2. Add the carrots, cabbage and tomatoes. 3. Add the boiling water, Chicken Stock

Powder and noodles. Simmer gently for 20 minutes. 4. Mix the Soup & Gravy Powder with the cold water until you have a smooth paste. 5. Add this mixture, together with the peas, to the soup. Cook for a further 10 minutes. 6. Taste for seasoning and add chopped parsley. 7. Serve piping hot with crusty bread to mop up every last drop.

v e s 4 S e r

Ina's Tip This soup improves with keeping. Prepare the day before and keep refrigerated, it will also freeze well. Remember, both the powdered Chicken and Beef Stocks are vegan.

Cupcakes Gold & Silver

A birthday cake variation for a teenage birthday or celebration. Decorate with a gold

and silver theme.

Ingredients: cupcakes• 3 extra large eggs, at room temperature• ¾ cup (180ml) canola oil• 1 cup (250ml) full cream milk, lukewarm • 1 x 600g Ina Paarman’s Vanilla Cake Mix • 24 small paper cups (silver or gold colour)

Ingredients: icing • 1 x 250g Ina Paarman’s Vanilla Icing Kit• 125g butter, at room temperature• 1/3 cup (80ml) water • gold or silver edible shimmer dust• gold or silver helium balloons

Method

1. Adjust the oven rack to the middle position and preheat the oven to 190°C. 2. Line two muffin pans with paper cups. 3. Mix cake according to package instructions. 4. Divide cake mixture between paper cups. 5. Bake for 15 to 20 minutes and leave to cool completely.6. Prepare icing according to package instructions. 7. Spread tops of cooled cupcakes with half of the prepared icing. 8. Pipe a rosette with the remaining icing, on top of each cupcake using the icing package and nozzle provided.9. Dip a smallish brush into the edible shimmer and flick the dust over the cupcakes (best to work on newspaper away from a draft).10. Arrange the cupcakes on a tiered stand, add candles and balloons.