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This recipe for the classic Sweet & Sour Pork dish is straight-forward, easy to make and simply delicious Sweet and Sour Pork Extract: Global Flavours Cookbook Ingredients 500 g pork loin or shoulder, cut into Return the pork to the skillet, pour the sauce over, and stir until thickened. Serve hot with rice.

This chickpea and corn salad is versatile, colourful and tasty. Chickpea & Corn Salad Alison Boezak-White Ingredients 1 tin chickpeas, drained 1 tin sweetcorn kernels

B&B aka beans-and-bones soup is one of my standard go-tos on a cold day. It’s delicious!

Laat die sop effens afkoel en verwerk dit dan saam met die lemoensap tot die verlangde dikte. Gooi die sop terug in die kastrol, voeg die lemoenskil by en verhit stadig tot dit warm is. Voeg water by as die sop te dik is.

I happened to open the koesister.com newsletter to check out the chicken soup recipe, which I received

This delicious vegetarian chickpea “tuna” spread is perfect for sandwiches. A while ago I came across a TikTok video by @babes_wevegan for a Chickpea Tuna recipe and knew I needed Vegetarian Chickpea “Tuna” Spread Verushka Ramasami Note Perfect for sandwiches. Ingredients 1 tin chickpeas ¼ red onion diced ¼ red/green/yellow pepper diced dhania and mint chopped In a bowl, mash the chickpeas. Add the vegetables, seasonings and mayo and mix well.

Amasi (Sour Milk) Makes: 1 litre Ingredients 1 litre fresh cow’s milk (unpasteurised and refrigerated Cook’s Note Also known as ‘maas’, amasi is soured or fermented milk commonly used as a drink or as an

If you're hesitant about pressure cookers, you've come to right place. The electric pressure cookers available on the market these days are much safer to use than the old-school stovetop ones, because they come with various built-in safety features. These include settings that won’t activate pressurised cooking if the lid is not closed properly or has a leak, a locked lid that won’t open accidentally if the cooker is still pressurised, the ability to prevent vent blockages, and pressure regulation. However, each brand may have different features, so always read the manual before using yours. In general, the following tips are good general guidelines. Do: check the rubber gaskets, valves and seals to make sure they are in good working order and that there’s no food blocking them before cooking. make sure you use enough liquid – too little liquid may cause food to burn or cause lack of pressure. follow the instructions for keeping your cooker clean. make sure you follow proper instructions for releasing pressure (natural release, quick release or cold-water release). follow a recipe if you aren’t sure of cooking times and how to release the pressure. wear oven mitts or gloves when handling cookers after use. Don’t: use too much oil in your cooker because it may damage it, and definitely do not deep-fry anything in your cooker. overfill your cooker. Make sure to follow the directions for how much food or liquid is safe to put in your cooker. submerge your electric cooker in water. expose your hands, face or other body parts to hot steam when releasing steam or opening the pot’s lid. use a cooker that has worn out gaskets or valves. Source: consumernotice.org

Imagine wafts of cumin filling up the kitchen as you cook this spicy chickpea and spinach dish. Spicy Chickpea and Spinach With Cumin And Ginger Katrina Krotoa Arends Note I add crispy-fried bacon finely chopped 2 teaspoons red chilli flakes 2 medium size tomatoes, chopped ½ cup vegetable stock 1 can chickpea Now add the chickpea and let it cook on low heat for 15 minutes. Let the chickpea break down. Not into mush but with some coarse pieces of chickpea.

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Chickpea Burger with Coconut Onion Rings and Garlic & Herb Yoghurt Sauce Serves 6 Ingredients For the Chickpea Patty 2 x 400g cans chickpeas, drained 1 red onion, chopped 1 tbs fresh minced garlic 100 g Add the oats mixture to the chickpea mixture and combine using your hands, making sure all the ingredients Shape the chickpea mixture into 6 burger patties and lay them on the baking tray. Spread the yoghurt sauce on the bottom bun, then place lettuce, two tomato slices, chickpea patty, two

Fahiem Stellenboom shares the story behind his pièce de résistance – the delicious, spicy, rich chicken-and-corn soup – and the woman who taught him to make it – his favourite aunty, Aunty Yashmiena (Mina) Abrahams These women were konfyt queens and could turn anything into jam and preserves – green figs, sour figs However, the one dish that she taught me to make, and which always garners the most praise, is this chicken-and-corn soup.