In a large pot of boiling, salted water cook the linguini according to packet directions. Meanwhile, in a nonstick frying pan, sauté the chicken until golden, 4 to 6 minutes. Add the cream and reduce ...

Recipe Credit: This mouth watering recipe was supplied by the Fiumara Family of the Golden Apple Supa IGA.

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In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour. In a non-stick frying ...

Place rocket into a bowl. Sprinkle over dried cranberries and roasted pistachios. Drizzle with a little caramelised balsamic vinegar. Toss lightly. Serve and enjoy! Have you cooked this recipe? We’d ...

Heat oven to 180°C. In a small bowl, mash the butter with one-third of the thyme leaves and the juice and zest of half a lemon. Mix everything together with some seasoning and set aside. Place the ...

1/2 cup (110 grams) caster sugar (for the custard) 1/3 cup (50 grams) plain flour (for the custard) To make the custard: In a saucepan over low heat combine the milk, cream, vanilla bean and seeds.

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Combine the OREO crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill. Beat the PHILLY and sugar with an electric mixer until smooth. Stir in the ...

Preheat oven to 180°C. In a small bowl mix together oregano, honey and mustard and season with sea salt and cracked pepper. Place the lamb into a roasting tray and baste with the honey mustard mixture ...