FLIPPEN LEKKA Spice Recipe book

THE
FLIPPEN LEKKA
Spice
Recipe book
TRADE LABELS
printers
Tel:(021) 829 6906
André Cabano
Writer/Cook
Flippen Lekka Spice is a proudly South
African Multi Purpose Spice. It can be
used with all types of meat,
seafood, stews, vegies, pasta,
pizza, rice, soup and even
french fries and popcorn.
Flippen Lekka Spice is ‘n
trots Suid Afrikaanse
veeldoeldige spesery wat
gebruik word met alle tipes
vleis, seekos, bredies, groente, pasta,
pizza, rys, sop en selfs
aartappelskyfies en springmielies.
Voorwoord
The Flippen Lekka Spice Recipe book
is our 2nd version of it’s kind. This
newly revamped booklet contains our
latest mouth-watering recipes
combined with some golden-oldies
from the previous issue.
The Spice in a nutshell is...well...
more than just a spice, it’s an
inspiration for all foods...that
Miracle Ingredient !
Ons deel graag hiermee ons heerlike
en maklike resepte. Beproef en
geniet die resepte in en rondom die
kombuis of braaivleisvuur saam met
familie en vriende.
Ons vertrou dat die Flippen Lekka
Spice resepte almal sal inspireer en
sal sorg vir ‘n gesellige kook-enkuier ondervinding.
1
Groete/Regards
André Cabano
FLIPPEN LEKKA BUTTERMILK CHICKEN
1,5 kg chicken portions; 500ml buttermilk; ¼
cup hot sauce of your choice; 2 cups cake
flour; 1½ tablespoons Flippen Lekka Spice;
vegetable oil.
HONEY & GARLIC PORK CHOPS
6 – 8 deboned pork chops; 1 cup Tomato
sauce; 1/3 cup honey; ¼ cup soy sauce;
2 garlic cloves (minced); Flippen Lekka
Spice to taste.
Mix together tomato sauce, honey, soy
sauce and garlic. Season the pork chops
on both sides with Flippen Lekka Spice. Brush each chop with the sauce to
coat. Place pork chops onto an outdoor gas grill or on medium coals and
cook (while frequently basting with the sauce) for about 6-7 minutes on
each side or until the meat is cooked through.
WONDERFUL WIENER SCHNITZEL
4 Veal Schntzels or 4 Pork Schnitzels or 4
boneless pork loin chops pounded to
1/4-inch thickness; 1/2 cup cake flour;
250ml Buttermilk; Breadcrumbs; Flippen
Lekka Spice to taste.
Spice the schnitzels to taste. Cover the
schnitzels with flour, then dip them into
the buttermilk and then cover each one
with breadcrumbs. Place schnitzels into hot oil and cook about 2 to 3
minutes per side, flipping once. For best results, serve your schnitzel as
soon as possible after you make it. The longer it sits, the less crisp it
will be.
IRRESISTIBLE CHICKEN BURGERS
Place the chicken pieces in a large bowl and
pour the buttermilk and hot sauce over them.
Cover with plastic wrap and refrigerate
overnight. Preheat the oven to 180°C.
Combine the flour and spices in a large bowl.
Take the chicken out of the buttermilk and
coat each piece thoroughly with the flour mixture. Pour the oil into a
large heavy-bottomed pan to a depth of 1-inch and heat. Working in batches,
carefully place several pieces of chicken in the oil and fry for about 3
minutes on each side until the coating is a light golden brown (it will
continue to brown in the oven). Remove the chicken from the oil and place
each piece on a metal baking rack set on a sheet pan. When all the chicken
is fried, bake for 30 to 40 minutes in the oven, until the chicken is no
longer pink inside. Serve hot.
CHAKALAKA CHICKEN
1 Kg Chicken Breast Fillets; Flippen Lekka
Spice to taste, 1 can (410g) chakalaka; 125ml
mayonnaise; 125ml plain yoghurt; 60 ml cake
flour; 150 ml chicken stock.
Cut the chicken into smaller chunks and
season generously with Flippen Lekka Spice
in a greased ovenproof dish. Mix all the
remaining ingredients and pour over the chicken. Place in preheated oven at
180°C and bake for 45-50 minutes. Garnish with lemon wedges and parsley and
serve with basmati rice.
KONSERTINA AARTAPPELS
500g chicken mince; 20ml Flippen
Lekka Spice ; 2 eggs, 2 garlic cloves,
crushed; 1 red onion, finely chopped;
3 tbsp chopped chives; 1 cup
breadcrumbs; Sunflower or vegetable
oil for frying; 3 tbsp sweet chilli
sauce; 1 tsp balsamic vinegar.
6 aartappels, geskrop en ongeskil; olyfolie;
Flippen Lekka Spice na smaak; vars kruie
vir garnering.
Preheat oven to 180°C. Put the mince in a mixing bowl, add spices and mix
with the eggs, garlic, chopped onion, chives and breadcrumbs. Mix together
and shape into small burger patties. Heat oil in a frying pan and fry the
burgers for 3-4 minutes on each side, until the top and bottom are golden
and sealed. The middle may still be a little pink at this stage. Arrange on
a baking tray and bake in the oven for 10 minutes. Combine the sweet
chilli and balsamic vinegar in a small bowl, and brush the mixture over
the burgers as soon as they come out of the oven.
2
Verhit oond tot 200°C. Sny aartappels in 5mm
skywe, maar nie dwarsdeur nie. Plaas in 'n
oondpan. Bedruip met olyfolie en maak seker
dat al die gleufies olie kry. Besprinkel met
Flippen Lekka Spice na smaak. Bak vir
ongeveer een uur, en bedruip die aartappels halfpad deur met die vloeistof
in die pan. Garneer en bedien.
3
SWEET & SOUR PRAWN KEBABS
MAGICAL MEATLOAF MUFFINS
16 large raw prawns, peeled and deveined; 2
tbsp olive oil; 1 garlic clove, crushed; 2
tbsp soy sauce; 2 tbsp honey; 2 limes; 2 tbsp
chopped fresh coriander; pinch of chilli
flakes; Flippen Lekka Spice to taste; 4
wooden skewers soaked in water.
800g ground beef; 300g pork sausage
meat; 1/2 cup breadcrumbs; 2 tsp
Flippen Lekka Spice; 1 small onion
finely chopped; 1 large egg lightly
beaten; 1/4 cup ketchup.
Before you get started, preheat the oven to 180°C and lightly spray a
muffin pan. Combine all the ingredients in a mixing bowl, kneading
together well. Evenly divide the meat mixture in muffin pan. Evenly
divide the ketchup over each mini meatloaf. Slide the muffin pan into the
oven and bake for 45 minutes, until cooked through.
BACON EGG & AVO BOAT
1 large avocado; crisp fried bacon pieces;
2 small or medium eggs.
Cut the avocado in half. Scoop out some of
the avo meat in order for the eggs to fit
in the holes. Deposit an egg into each
half of the avo. Ensure that the avo is
level to avoid spillage. Cover with the
bacon pieces and place in the oven at 220°C
for 15 minutes or until eggs are cooked to
your fancy. Add Flippen Lekka Spice to taste.
Mix the olive oil, garlic, soy sauce, honey,
the zest and juice of 1 lime, coriander,
chilli and Flippen Lekka Spice. Pour it over
the prawns and toss well. Cover and marinate
in the fridge for 30 minutes. Cut the other lime into quarters. Thread 4
prawns and 1 lime wedge onto each skewer. Barbecue directly over medium
heat for 4-5 minutes, turning halfway and brushing with the remaining
marinade. Serve with a tomato & herb salad.
CAPE CLASSIC
1 Snoek spiced with Flippen Lekka Spice
Marinade 1: Lemon Juice, Butter, Apricot jam &
Garlic combined.
Marinade 2: Olive oil, dry white wine, lemon
juice & chopped parsley combined.
Use one of the above marinades to baste the
snoek whilst braaiing on medium coals. Five minutes before the snoek is
done, finely grate a bit of green pepper over the snoek to give it a very
distinct taste.
CRUMBED MUSHROOMS
20 medium button mushrooms, halved;
vegetable oil for frying;
1 cup plain flour; Flippen Lekka Spice
to taste; 1cup milk; 2 eggs; 2 cups
breadcrumbs.
RICE BALLS WITH MOZARELLA
Heat the oil in a fryer (or deep heavy
-bottomed pot) to 180-190°C. Mix flour
and spice in a large bowl, the milk mixed with eggs in another, and the
breadcrumbs in a third bowl. Toss the mushrooms in the flour, then in the
egg wash and then in breadcrumbs. Fry in batches until golden. Drain well
on kitchen paper towels. Serve the mushrooms with tartare sauce.
4
Leftover risotto rice; mozzarella, cut into
1cm cubes; beaten egg; white breadcrumbs;
Flippen Lekka Spice to taste; sunflower oil.
Spice the risotto generously with Flippen
Lekka Spice. Take a golf ball sized amount
of risotto and flatten in your palm, then
pop in a cube of mozzarella and roll until
the mozzarella is inside and cannot be seen.
Repeat with the rest of the risotto and
cheese. Roll each ball in egg and then in the crumbs. Place if fridge for 30
mins. Pour the oil into a large pan or wok and heat the oil. Fry each rice
ball for 5 to 6 mins until golden brown.
5
FANCY BUNS
DEEP FRIED CAULIFLOWER
1 small head of cauliflower cut into
small pieces; 1 cup cake flour; 1/2 cup
cornstarch; 1 tsp baking powder; 1 tsp
Flippen Lekka Spice; 1 cup water; 1 tbsp
Tabasco sauce; 2 cups breadcrumbs mixed
with 1 tsp Flippen Lekka Spice; oil for
frying.
Mix flour, baking powder, cornstarch and Flippen Lekka Spice together. Add
the water and Tabasco and mix until the batter is smooth. Dip the
cauliflower pieces into the batter and coat evenly. Allow excess batter to
drip off. Roll the cauliflower pieces in breadcrumbs until fully coated.
Deep fry cauliflower pieces in batches until golden brown. Drain on paper
towels.
Obtain ready-made bread dough from your
grocer. Roll out and cut into desired sizes.
Roll the pieces into balls. Make a well into
your dough ball. Stretch/press to make a
little bit bigger and make the edges thinner,
and spoon a tablespoon or so of your
favourite meat filling into the well.
Hold ball in one hand, and with the other,
pinch two sides shut and kinda twist the whole bottom together to make
sure it's sealed. Don't make your dough too thin, or the filling will burst
out when you bake it. Let rest in a warm spot for about an hour, or until
they've risen a bit. When risen, lightly mist the balls with water and
brush them with a beaten egg. Bake in a 190°C preheated oven for about 20
minutes, or until lightly golden brown on top.
I used braized pork with a sweet & sour sauce as my filling.
NUTTY SPAGHETTI
CHEESE PUDDING
400g Spaghetti; 2 tbsp olive oil; 1 chopped
onion; 125g diced bacon; 60g walnuts;
Flippen Lekka Spice to taste; 100g
gorgonzola cheese; 1/4 cup chives.
Prepare the spaghetti until al dente and
drain. Fry the onion and bacon in the oil
until golden brown. Add the walnuts, fry
briefly, add the spaghetti and fry for
about 2 minutes whilst seasoning with Flippen Lekka Spice. Crumble the
gorgonzola over the pasta and stir through. Garnish with the chives.
3 cups fresh breadcrumbs; 4 cups milk; 6 eggs(white
and yolk seperated); 3 cups matured cheddar cheese;
1 teaspoon Flippen Lekka Spice.
Preheat oven to 190°C. Soak the breadcrumbs in the
milk for 5 mins. Add the egg yolks, spice and
cheese. Beat the egg whites and fold into the
mixture. Pour the mixture into a greased ovenproof dish and bake until set
and golden brown. Serve with honey and/or cream.
MOZARELLA STUFFED MEATBALLS
FLIPPEN LEKKA BACON & EGG PIE
1 Roll defrosted puff pastry; 200g Sour
Cream; 125g diced bacon; half cup finely
chopped parsley; 4 eggs; Flippen Lekka
Spice to taste.
Preheat oven to 200C. Grease a 30cm round
tart-pan. Roll out the pastry slightly bigger than the pan. Line the pan
with the pastry, trimming off the excess. Mix the sour cream with the
bacon, parsley and Flippen Lekka Spice. Spread the mixture onto the pastry
and make 4 indentations with a spoon. Break the eggs into the indentations.
Bake for approximately 20 mins until the eggs are set.
6
1 kg ground beef; 1 kg ground pork or mild
Italian sausage; 1 cup breadcrumbs; 2
Tablespoons Flippen Lekka Spice; 3 eggs; 3
garlic cloves, minced; 1/2 kg mozzarella, cut
into cubes; Olive Oil; Homemade pasta sauce
of your choice.
In a large bowl mix beef, pork or sausage
meat, breadcrumbs, spice, eggs and garlic. Form into balls. Press a cheese cube
in the middle and seal the meat around it.
Heat olive oil in a large pan. Brown meatballs and then set aside on plate.
Pour pasta sauce into pan and bring to a simmer. Add meatballs and simmer
until cooked through, about 30 minutes. Serve over spaghetti.
7
HONEY GLAZED CHICK STICKS
4 Chicken breast fillets cut into bite size
chunks; Flippen Lekka Spice to taste; 8
bamboo skewers, soaked in water for 30
minutes; 50ml Teriyaki sauce; 10ml fresh
lemon juice; honey for glazing.
Place the chicken pieces, Teriyaki sauce &
lemon juice in a Ziploc bag. Marinade for at least 3 hours in the fridge.
Remove from marinade and rub with Flippen Lekka Spice. Place the chicken
pieces on skewers. Grill over high heat (charcoal or gas) for 5 to 6 minutes
or as desired. Do not overcook. Glaze with honey whilst grilling. Serve
with a dipping sauce of your choice.
POTENT PETITE PEAS
2 Tbsp. olive oil; 2 cloves garlic, peeled and
sliced; 2 cups diced ham or bacon; 750 g
frozen petite peas; 1 cup water; 5ml Flippen
Lekka Spice; 1 Tbsp. chopped parsley.
In a saucepan, gently cook the garlic and ham
or bacon for 3-4 minutes in the olive oil,
being careful not to burn the garlic. Add the
frozen peas, water and spices and cook covered
for approximately 15 minutes. If required, adjust the taste with more
Flippen Lekka Spice. Stir in parsley and serve.
HAM & CHEESE BITES
1 Roll puff pastry. Cooked ham slices.
Grated cheddar cheese. Flippen Lekka Spice
to taste.
Unroll pizza crust onto a floured surface.
Place ham in a single layer over the
dough. Sprinkle cheddar cheese on top and
flavour with Flippen Lekka Spice. Roll
dough into a "jelly roll". Pinch dough together at the seam. Cut the rolled
dough into equal pieces. Place roll ups, about an inch or two apart, on a
greased baking sheet and bake at 190°C for 15 to 20 minutes.
SUNDAY SURPRISE – LEG OF LAMB
1 whole leg of lamb; 2 garlic cloves, peeled and
cut into thin slices; 3 teaspoons Flippen Lekka
Spice; 3 tablespoons olive oil; 1 cup red wine
vinegar; 1 finely chopped onion; 1 cup water;
1/2 cup chicken stock.
Make about 8 incisions near the leg bone and insert the garlic slices. Rub
the meat with the Flippen Lekka Spice and coat with the oil. Massage into
the meat. Refrigerate for at least 4 hours or overnight. Heat the oven to
220C. Meanwhile, combine the vinegar and onion in a saucepan and bring to
a boil over medium heat. Reduce the heat to low and simmer until reduced to
1/2 cup, about 20 minutes. Strain the sauce, reserving the onions and
vinegar separately. Place the lamb on a rack in a roasting pan and roast
until browned all over, about 20 minutes. Remove the lamb from the oven
and reduce the temperature to 180°C. Pour the reserved vinegar and water
into the roasting pan. Return the lamb to the oven and roast, basting with
the pan juices every 15 minutes, until the meat is done (about 90 mins).
Remove the lamb to a carving board and let it rest for 10 minutes. In the
meanwhile, make the onion sauce: Add the chicken stock and reserved onions
to the drippings in the roasting pan and bring to a boil over high heat,
scraping up any browned bits from the bottom of the pan. Season as needed
with Flippen Lekka Spice. Slice the lamb and serve with the onion sauce.
8
VERY NICE BROCCOLI & RICE
1 cup long grain rice; 1 1/2 tablespoons olive
oil; 2 garlic cloves, sliced thin; small onion
chopped; 2 cups hot water; 3 medium crowns of
broccoli blanched for 4 min, drained and
chopped into small pieces; Flippen Lekka Spice
to taste; 2 cups shredded cheddar cheese; 1 tin evaporated milk.
In a pan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on
medium heat, constantly stirring. Add hot water, stir and cover with lid.
Reduce heat to low and cook 12 minutes, or until water is absorbed. Bring
the following together in a mixing bowl: cooked rice, 1 cup cheese,
evaporated Milk; onion, Flippen Lekka Spice to taste. Transfer to a greased
oven pan and bake at 180°C for 30 min. Top with remaining cheese and
bake a further 10 min.
MARVELLOUS MARROWS
One Marrow, halved and pips removed; one cup
diced butternut; half an onion chopped;
30ml sweet & sour sauce; 125ml fresh cream;
Half a packet of Veggie Bake (flavour of
your choice); Flippen Lekka Spice to taste.
Fill the halved marrows with the butternut
and onion. Sprinkle the dry Veggie Bake powder. Pour over the sweet & sour
sauce and cream and season with Flippen Lekka Spice. Cover with foil and
bake in a preheated oven at 180°C for two hours.
9
VALENTINES LOBSTER TAILS
CURRIED BABY POTATOES
1kg cooked Baby potatoes; ½ can chopped
tomatoes; 1 medium sized onion chopped; ¼
cup finely chopped coriander; small piece
of fresh ginger; 2 garlic cloves crushed; ½
cup cashews; ½ can coconut milk; 6 dried
red chillies; 2 teaspoons of medium curry
powder; 1 teaspoon of mustard seeds; ½ tsp of turmeric; Flippen Lekka Spice
to taste.
Fry onion and garlic in a little olive oil. Add the ginger, cashews,
chillies, curry, mustard seeds and turmeric and fry together for 3 mins. Add
the coconut milk and tomatoes and combine with the boiled potatoes and
simmer for 5 mins. Add Flippen Lekka Spice to taste.
FRIDAY FUN FOR KIDZ
A fun recipe that kids can make themselves
(and you know they will eat it).
Cut up viennas in pieces. Let your kid
skewer a few bits of dried spaghetti
through them. Boil until spaghetti is
cooked. Serve it with bolognaise sauce.
HAVE YOUR SOUP & EAT THE BOWL
Bread bowls are a fun way to serve soup. Form
the dough to the outer side of oven proof
Pyrex bowls.
Ingredients: 1 tbsp sugar; 2 tbsp cooking oil; 2
tsp Flippen Lekka Spice; 2 cups hot tap water;
4 ½ to 5 cups flour; 2 tbsp instant yeast.
Method: Mix together first 4 ingredients. Stir yeast into 2 cups of flour
and add to liquid mixture. Continue to add enough flour until the dough
holds together in the shape of a ball, and is not sticky if you handle it
with floured hands. Cover and let rise until double, about 1/2 hour. While
dough is rising spray the outer side of the oven proof bowls and lay upside
down. Press balls into a flat disc and form it to the outer side of bowls.
Bake in 200°C oven for 10-15 minutes. Remove from oven and peel bread bowls
off the Pyrex bowls and place face up onto baking tray. Immediately put
bread bowls back in oven to brown the insides for another 6-8 minutes.
Remove to a cooling rack. Fill the bowls with your favourite soup.
10
Fresh lobster tails; 1/3 cup butter; 2
tablespoons snipped fresh chives; 1 teaspoon
finely shredded lemon peel; 5ml Flippen
Lekka Spice.
Rinse lobster tails and pat dry with paper
towels. Butterfly tails by using a sharp
knife to cut lengthwise through centre of
hard top shell and meat, cutting to, but not
through, bottoms of shells. Press shell halves of tails apart with your
fingers. For sauce, in a small saucepan melt butter. Remove from heat. Stir
in chives, spices and lemon peel. Remove a few tablespoons of the sauce and
set the remaining sauce aside. Lightly grease the rack of a gas grill.
Preheat grill. Reduce heat to medium. Brush lobster meat with some of the
sauce. Place lobster, meat sides down, on the grill rack directly over heat.
Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the
tablespoons sauce. Cover and grill for 6 to 8 minutes more or until done.
Heat the reserved sauce, stirring occasionally. Transfer the sauce to small
bowls for dipping and serve with lobster. Can also be prepared on the coals.
BEER-BRAISED BEEF MEATBALLS
2 slices white bread, crusts trimmed; 1/2 cup milk; 1,25
kg ground beef; 1/4 cup worcestershire sauce; 10ml
Flippen Lekka Spice; 1/4 cup finely chopped flat-leaf
parsley; 2 cloves garlic, grated or pasted; 1 egg; 1 cup
beer; 1/2 cup beef stock.
Heat a heavy saucepan over medium-high heat. In a
bowl, soak the bread in the milk to soften. In a large
bowl, combine the beef and worcestershire sauce and season with Flippen
Lekka Spice. Squeeze out the excess liquid from the bread and crumble it into
the meat. Mix in the parsley, garlic and egg. Roll the meat into 2- to 2
1/2-inch balls.
Add olive oil to the hot pan, then add the meatballs and cook until browned,
about 5 minutes. Add the beer and stock. Cover the pan and cook for about 15
minutes, shaking the pan occasionally. When serving, cover each portion with
a load of grated Pecorino or parmesan cheese.
STEAK AND SWEET POTATO PIE
1 kg rump or stewing steak, cubed; 1 sweet
potato, cubed; 1 small yellow pepper,
chopped; Small red onion, chopped; 1 cup hot
beef stock; 1 tsp grated ginger; 1 garlic
clove, minced; 10 ml Flippen Lekka Spice;
ready-made pastry.
Brown steak cubes, then remove from pan. Fry ginger, garlic and onion,
followed by sweet potatoes, pepper and hot stock. Bring to the boil, add
Flippen Lekka Spice, then leave to simmer for about 15 minutes. Return the
steak to the pan for the last 5 minutes. Roll out two-thirds of the pastry on
a floured surface and line the bottom of a pie dish. Add the steak mixture,
then roll out the remaining pastry to top the pie, sealing the edges. Bake at
200 degrees C for 30-40 minutes until crispy and brown.
11
POTATO PANCAKES
6 medium potatoes, peeled; 2 tbsp sour cream; 2
tbsp flour; 2 eggs; Flippen Lekka Spice to taste.
Grate potatoes, squeeze out the excess liquid and
dry with paper towels. Mix with sour cream,
flour, egg, and Flippen Lekka Spice. Heat a couple of tablespoons of oil in
a pan over medium heat and add potatoes by large spoonfuls. Flatten them
out with the back of your spatula and fry until browned on each side.
PIESANG BOBOTIE MET SOUTVLEIS
1 Gekapte ui; Halwe gekapte soetrissie; 2
teelepels kerriepoeier; 2 teelepels Flippen
Lekka Spice; opgehoopte eetlepel
appelkooskonfyt; eetlepel asyn; 1 Blik
soutvleis (boelie bief); 2 piesangs in skyfies
gesny; 1 eier; kwart koppie melk.
Braai ui en soetrissie in olie tot dit begin
verkleur. Voeg kerriepoeier en Flippen Lekka Spice by en braai vir 1 minuut.
Voeg die res van die bestanddele by, behalwe melk en eier en roer liggies
deur. Plaas in oondvaste bak. Klits eier en melk saam en giet bo-oor. Prik
met vurk dat vloeistof effens kan intrek. Bak vir 30 min teen 180°C.
GREEN BEAN & BUTTERMILK SOUP
3 Cups green beans stemmed and cut in half;
4 cups chopped Potatoes cooked and cut in
chunks; 1 cup Chicken Stock; 2 cups
Buttermilk; 2 teasp fresh grated Ginger;
Flippen Lekka Spice to taste; Hot sauce
like Tobasco (if desired).
Add the potatoes and ginger to the stock
and cook until they are soft. Lift out the
potatoes and puree in blender. Add the green beans to the stock and cook
until just tender. Add the buttermilk and pureed potatoes and bring back
to a simmer. Add Flippen Lekka Spice and crushed black pepper to taste, as
well as the hot sauce if desired. Add Garnish and serve hot.
FLIPPEN LEKKA FESTIVE SEASON DIP
1 cup mayonnaise or salad dressing; 1 cup dairy
sour cream; 6 spring onions with tops, cut up; 2ml
garlic powder; 5ml Flippen Lekka Spice.
In a food processor or blender combine the
mayonnaise, sour cream, spring onions, and spices.
Process or blend until smooth. Cover and chill for 2-4 hours. Serve with your
favourite crackers and crisps or olives.
HAM-CHEDDAR & CHIVE EGGS
QUICK & EASY CHICKEN DISH
Butter or Margarine; 8 eggs; 2 tablespoons milk;
1 teaspoon Flippen Lekka Spice; 1/4 teaspoon
freshly ground black pepper; 1 1/4 cups diced
cooked ham; 1 1/2 cups shredded Cheddar cheese;
1/3 cup chopped fresh chives.
1 Chicken; 1 Dessertspoon lemon juice; 150g
packet of finely crushed smoked-beef chips;
1 Can Creamed mushrooms; 1 packet mushroom
soup powder; half a cup of cooked spinach; I
cup grated cheddar cheese; 2 eggs (beaten);
10ml Flippen Lekka Spice
Heat butter or margarine in a large non-stick
pan over medium heat. Add ham and saute until
browned. Meanwhile, in a large bowl, whisk
together the eggs, milk and spices. Pour into the pan and cook, stirring
occasionally, to desired doneness, 4 to 5 minutes, adding cheddar and chives
just before the eggs are set.
12
Cook the chicken with the Flippen Lekka Spice and the lemon juice until
soft. Remove the skin and debone the chicken. Now combine all the
ingredients, place in an ovenproof dish and bake for 30 mins @ 180°C.
13
PARMESAN & PESTO TOAST
French loaf; freshly chopped tomato; thinly
shaved parmesan cheese.
PESTO: 1 cup basil leaves; 2 tablespoons fresh
chopped chives; 50g pine nuts; 3 cloves garlic;
half cup olive oil; 5ml Flippen Lekka Spice.
Blend all ingredients in food processor until smooth.
Freeze bread until firm. Cut frozen bread into thin slices using a serrated
knife. Toast bread slices under hot grill until golden brown on both sides.
Spread pesto evenly over toasted slices. Top with tomato and shavings of
cheese.
SCOTCH EGGS
6 large or 8 small/medium hard-boiled eggs,
well chilled; 1 kg good quality sausage
meat, homemade or store bought; 1/2 cup
flour; 1 to 2 eggs, beaten; 1 cup bread
crumbs mixed with 5ml Flippen Lekka Spice;
Vegetable oil for frying.
Peel eggs. Divide sausage into 6 portions
for large eggs, 8 for small/medium eggs.
Roll each egg in flour then shape a
portion of the sausage by pressing it
gently but firmly around each egg. Dip
sausage-wrapped eggs into beaten egg and
roll in the spiced crumbs. At this point
you can refrigerate them to make them easier to handle or to fry at
another time. Heat oil and fry each egg for 4-5 minutes, turning
occasionally or until sausage is cooked and browned.
WATERTAND WATERBLOMMETJIES
700g stowe skaapvleis; 15ml Flippen Lekka
Spice; olie; 2 uie, opgekap; 2 knoffelhuisies,
fyngedruk; ½ koppie vleisaftreksel; 500g
waterblommetjies; 4 aartappels, geskil; 2
eetlepels vars suurlemoensap.
Geur vleis en braai tot buin in swaarboomkastrol. Haal uit. Braai uie en
knoffel in kastrol tot bruin. Plaas vleis terug met vleisaftreksel. Laat dit
stadig prut vir 'n uur. Voeg die waterblommetjies, aartappels en
suurlemoensap by en laat dit verder prut tot gaar.
Bedien op rys met slaai.
GEURIGE GROENBOONTJIE GEREG
1kg Gaar groenbone; 1 Pakkie fyngedrukte
Bacon Kips; 250g gaar gesnipperde spek; 2
Gekapte uie gebraai; 1 Pakkie gesnyde en
gebraaide sampioene; 3 koppies dik witsous;
10ml Flippen Lekka Spice; 1 koppie
gerasperde cheddar kaas.
Meng alles, behalwe die kaas. Strooi kaas bo-oor en bak vir 20 min teen 180°C.
POORMAN's BEEF WELLINGTON
45ml Butter; 150g sliced button mushrooms; 10ml
FLIPPEN LEKKA SPICE; 250ml fresh breadcrumbs; 4
cooked meatballs; 1 roll puff pastry; 1 egg (beaten).
Preheat oven to 200 deg C; In a pan, fry the
mushrooms in the butter and add the spices and
breadcrumbs; roll out the puff pastry and cut into
4 squares; place two tablespoons of the mushroom
mixture onto each square; place a meatball on each
one and top with the remaining mushrooms; gently
fold each one into “packets”, place on a baking tray
and brush them with the egg; bake for 15 minutes until golden brown.
14
GEBRAAIDE AARTAPPEL FRIKKADELLE
3 Groot aartappels gekook en fyngedryk; 2
Eiers; Halwe ui fyngekap; 1 eetlepel botter
of margarien; 1 Blikkie Boeliebief
fyngedruk; 10ml Flippen Lekka Spice;
Meelblom en broodkrummels.
Meng die aartappel, ui, een geklitste eier, botter, boeliebief en speserye
saam. Vorm plat frikkadelle. Strooi met bietjie meelblom, doop in geklitste
eier en dan in krummels. Braai in warm olie tot alkante bruin.
15
FLIPPEN LEKKA VISVINGER PASTEI
(Lekker en maklike Saterdag-middag gereg)
FLIPPEN LEKKA MACARONI CHOPS
16 Goudgebraaide Visvingers; Tuisgemaakte tamatie
& uie-smoor; Halwe pakkie Sampioensop poeier;
125ml Vars Room; 2 Eetlepels broodkrummels en 5ml
Flippen Lekka Spice gemeng; 1 Koppie gerasperde
Cheddar kaas.
Plaas die gebraaide visvingers in 'n gesmeerde bakskottel en gooi die
tamatie & uie-smoor bo-oor. Klits die soppoeier en room goed sodat daar geen
klonte is nie en voeg by. Besprinkel nou met die krummel en spesery mengsel.
Strooi kaas bo-oor en bak in die oond teen 180°C vir 20 min. Sit voor met 'n
groen slaai.
6 tot 8 Gebakte Lamtjops OF Varktjops; 350g
gaar Macaroni; Twee gekapte en gebraaide Uie;
Halwe bottel Mrs Balls Chutney; Klein
blikkie tamatie pasta; 20ml Flippen Lekka
Spice; Koppie Cheddar Kaas.
Plaas chops in gesmeerde oondbak; Voeg macaroni by; Voeg die gebraaide ui,
chutney en tamatie pasta bo-oor; Besprinkel met Flippen Lekka Spice; Bedek
met kaas en bak @ 180 grade vir sowat 20 min.
Flippen Lekka Ziplock Omelettes
SAPPIGE SPARE RIBS
Crack 2 extra-large eggs into a Ziploc bag
and shake to combine them. Put in a
variety of ingredients such as: cheeses,
ham, onion, green pepper, tomato, mushrooms,
etc. Add Flippen Lekka Spice to taste.
Make sure to get the air out of the bag and
zip it up. Place the bag(s) into boiling
water for exactly 13 minutes. You can
usually cook 6-8 omelettes in a large pot.
Open the bags and the omelettes will roll out easily. Be prepared for
everyone to be amazed.
1 Koppie suiker; Halwe koppie asyn; 1 koppie
tamatiesous; halwe teelepel Tabasco sous;
15ml Flippen Lekka Spice.
Meng al die bogenoemde in kastrol en maak
warm. Prut vir 2 min. Marineer vark
ribbetjie in die sous vir ten minste 3 ure.
Plaas ribbetjie met marinade in bak en plaas in oond teen 140°C vir 90 min.
Braai nou liggies oor kole indien verkies.
BRANDEWYN & COKE T-BONE STEAKS
Twee koppies Coke; Halwe koppie brandewyn;
Eetlepel Mrs Ball's-blatjang; Twee eetlepels
sojasous; Twee eetlepels goeie asyn; Flippen
Lekka Spice na smaak; Goeie gehalte T-Bone
Steaks.
Voeg die Coke en die brandewyn in 'n pan.
Voeg die blatjang by. Kook totdat die hele
storie 'n dunnerige stroop maak. Roer dan die sojasous en asyn by, en kook
vir nog vyf minute. Koel af. Bedek die vleis met die sous en los vir 30
minute.
Braai nou die steaks op warm kole soos jy of jou gaste hulle wil hê. Bedruip
gereeld met die marinade. Geur na smaak met Flippen Lekka Spice. Dieselfde
marinade kan ook op skaap- en varktjops gebruik word.
16
BLITSVINNIGE BRAAI SLAAI
1 Blik Pitmielies gedreineer; 1 Blik Crushed
Pineapple gedreineer; 1 Koppie Mayonnaise;
Halwe blik kondensmelk.
Meng al die bestanddele saam en verkoel.
Voila !!!
(Indien te droog, voeg ewe hoeveelhede Mayo en kondensmelk by.)
17
GRILLED RIB-EYE STEAK
Choose a choice grade boneless rib-eye steak.
Season steak with Flippen Lekka Spice on
both sides.
EGG PIZZA IN MICROWAVE
Use a pre-heated griddle pan and sear steak
approximately 5 minutes on each side. The
steak will probably be medium rare,
depending on thickness. Now place the steak
in the oven for another 5-10 minutes at
200°C.
2 eggs; 2 tablespoons chopped pepperoni or your
favourite pizza toppings; 2 tablespoons milk;
3ml Flippen Lekka Spice; 2 tablespoons shredded
mozzarella or Cheddar cheese.
Coat a microwave-safe cereal bowl with cooking
spray. Add eggs, pepperoni, milk and Flippen Lekka Spice. Beat until
blended. Microwave 45 seconds at high power. Stir. Top with cheese and
microwave 30 to 45 seconds more, or until eggs are set. Serve immediately.
BLOMKOOL & BROCOLLI SLAAI
Een Blomkool; Een Brocolli; 125g
Brosgebraaide spek stukkies; Een Granny
Smith Appel in blokkies gesny; 150g
Fetakaas in klein blokkies gesny; Handvol
rosyntjies; 150ml Mayonnaise; 10ml Flippen
Lekka Spice.
Kook die blomkool en Brocolli tot net gaar (moet nog crispy wees) en breek
in kleiner stukkies. Meng alles saam en verkoel. Hoe langer die slaai in
die yskas staan, hoe lekkerder.
BEFAAMDE BOTTERSKORSIES
2 gekapte knoffelhuisies; 1 gekapte ui; 1 pakkie
gesnipperde spek; 2 botterskorsies, in die lengte
deurgesny; 750 g maalvleis; klein blikkie tamatie
pasta; 1 blik tamatie- en uiemengsel; gerasperde
cheddarkaas; 15 ml Flippen Lekka Spice.
Braai ui en knoffel in 'n bietjie olie. Voeg spek by en braai verder. Voeg
die maalvleis en speserye by en braai tot bruin. Voeg die tamatie- en
uiemengsel en tamatie pasta by. Kook intussen die botterskorsiehelftes in
soutwater tot sag. Vul botterskorsies met die vleisvulsel. Rapser kaas oor.
Bak teen 180°C oop tot bruin.
18
Marvellous Mince
500g lean minced beef; 2 large potatoes,
parboiled and sliced; 2 chopped onions;
1 crushed garlic clove; 3 chopped
carrots; 1 small tin tomato paste; ¼ cup
fresh peas; 20ml worcestershire sauce;
1tblsp margarine; Flippen Lekka Spice
to taste; handful grated parmesan cheese.
Brown the mince in a pan with the melted butter. Remove the mince and add
the onions, garlic, carrots and peas to the pan. Fry the veggies on high heat
for 5 minutes and add the mince again. Add the worcestershire sauce and
tomato paste and simmer for 5 minutes. Place the mixture into a greased
ovenproof dish and cover with the potatoes. Sprinkle the cheese over the
dish and place in a pre-heated oven at 180°C for approximately 1 hour.
CARAMELISED HONEY & MUSTARD PORK
BANGERS WITH MASH
8 pork sausages; 1½ tbsp honey; ½ tbsp
wholegrain mustard; ½ tbsp olive oil; ½
tbsp lemon juice.For the Mash Potato: 500g
mashed potato; 30g butter; Flippen Lekka
Spice to taste; 50ml milk.
For the gravy: 1 finely sliced red onion;
20g butter; ½ tbsp olive oil; 2 tsp sugar; 1
tbsp balsamic vinegar; juices from the
sausages; 250ml brown gravy(we use Bisto).
Heat the oven to 180°C. Mix the sausages with the honey, mustard, olive oil
and lemon juice and roast in a pre-heated oven for 30-40minutes until they
are golden brown. In the meanwhile, cook the potatoes in boiling salted
water for about 30 minutes until cooked through. Heat the butter and the
oil in a separate pan and fry the onion on low heat until soft. Add the
sugar and the vinegar and simmer until the liquid has been absorbed and the
onions are sticky. Add the gravy and simmer on a low heat. When the
potatoes are cooked, drain them and return to the pot. Mash with the butter,
milk and Flippen Lekka Spice and when smooth and fluffy return to a low
heat and beat vigorously 2 minutes until smooth. Remove the sausages and
pour the excess juices into the gravy and stir well. Season the gravy with
Flippen Lekka Spice to taste. Plate all the ingredients and enjoy.
19
NOTAS/NOTES
PYNAPPEL OOR DIE KOLE
2 Pynappels in stukke gesny; 75ml Margarien;
5ml kaneel; 125ml bruinsuiker; 125ml soet
witwyn.
Rol die pynappelstukke in die suiker en deel op in 4 porsies. Plaas elke
porsie in foelie (blink kant binne) en sprinkel bietjie margarien oor
elkeen. Voeg die kaneel en wyn oor elkeen. Maak toe en braai oor medium
kole vir 20min. Heerlik en maklik.
FLIPPEN LEKKA VIS
800 g stokvis, gesny in blokkies; 1 koppie
broodkrummels; 250 ml vars room; 1 koppie
gerasperde mozzarellakaas; gerasperde skil
van een suurlemoen; handvol pietersielie;
15ml Flippen Lekka Spice.
Smeer 'n oondvaste glasbak met botter of margarien en pak vis daarin.
Strooi Flippen Lekka Spice en suurlemoenskil oor. Gooi die room oor die vis.
Strooi die pietersielie oor. Meng broodkrummels en mozarella, en sprinkel
dit oor. Bak teen 180°C vir 30 minute.
FLIPPEN LEKKA HOENDERLEWER GEREG
500gr Hoenderlewertjies; 1 ui in ringe; 1
groen soetrissie gekap; 1 blik tuna in water;
1 blikkie gerookte mossels; 1 pakkie
sampioene gekap; 2 knoffelhuisies fyngemaak;
1 pakkie sampioensoppoeier; 500 ml melk; 20ml
FLIPPEN LEKKA SPICE.
Braai uie, groenrissie, lewer, sampioene en knoffel. Voeg die tuna met die
water by. Meng die soppoeier en FLIPPEN LEKKA SPICE met die melk en voeg
by. Prut vir 10 minute. Voeg mossels net voor opdiening by.
Bedien met rys en groen slaai.
20
21
Cell No.
071 371 0499
Email Address:
info@flippenlekkaspice.co.za
Web Address:
www.flippenlekkaspice.com
NOTAS/NOTES
FLIPPEN LEKKA WARM
AARTAPPEL GEREG
6 Medium aartappels in skywe gesny en 5 min
gekook. Besprinkel met 20 ml olyfolie. Plaas
in gesmeerde bakskottel. Gooi een blikkie
Kekerertjies (Chickpeas) bo-oor. Plaas goud
gebraaide uie en sampioene bo-oor. Sprinkel Flippen Lekka Spice na smaak.
Voeg 250 ml room by en bedek met cheddar kaas. Bak in oond op 180°C vir
40 min. Heerlik saam met braaivleis.
FLIPPEN LEKKA TUNA GEREG
Twee Blikkies Tuna in olie, gedreineer; Een
pak Kaas en uie Chips (Simba) fyngemaak; Een
ui fyn gekap; Een blikkie pitmielies; Een
pakkie sampioenroomsop; Gaar skulpnoedels;
Koppie cheddarkaas; 15ml Flippen Lekka
Spice.
Braai ui tot sag; Meng sop met een koppie koue water; Voeg nou alles behalwe
kaas bymekaar en meng; Plaas in oondvaste bak en bak teen 180°C vir 30 min;
Sprinkel kaas oor en bak verder vir 15 min.
FLIPPEN LEKKA BUTTERNUT & FETA
Een butternut in blokkies gesny en gaar
gestoom; Een ui in blokkies gekap; Fetakaas
na smaak; 25ml Vars Room; 10ml Flippen Lekka
Spice
Plaas gestoomde butternut in gesmeerde
oondbak. Strooi rou uieblokkies bo-oor. Besprinkel met Flippen Lekka Spice.
Krummel die feta bo-oor. Voeg room by. Bedek met foelie en bak teen 180°C vir
40 min.
24
25
FLIPPEN LEKKA CHICKEN
BREAST FILLETS
BOBAAS BEESSTERT
4 Hoenderbors Fillette; Pakkie Bacon Kips;
2 eiers geklits; koppie koekmeel; 15ml
Flippen Lekka Spice.
2 Beessterte; 1 botteltjie Griekse slaaisous
(nie die romerige soort nie);1 pakkie bruin
uiesoppoeier; 4 wortels gesny; 10 klein
aartappeltjies; 15ml Flippen Lekka Spice.
Maak Bacon Kips baie fyn en meng met die speserye. Doop fillette in meel,
dan in eier en dan in krummel mengsel. Plaas in yskas vir halfuur. Bak dan
in vlak olie tot gaar of braai in oond teen 180°C vir 30 min.
Lekkerrrrrrrr !
Die hoender kan ook in kleiner repies gesny en op dieselfde wyse voorberei
word.
Plaas die beessterte in 'n groot swaar ysterpot. Meng die slaaisous, speserye
en die soppoeier en gooi dit oor die beesstert. Laat dit stadig teen 120°C
vir 8 ure bak. Voeg die wortels en aartappels die laaste 2 uur by. Bedien op
rys.
FLIPPEN LEKKA MOSSEL SOP
FLIPPEN LEKKA CHOLESTEROLBOM
Voeg 1 pakkie Hoenderroomsop by 1 liter
volroom melk. Verhit stadig en roer
aanhoudend totdat begin kook. Maak 1
blikkie gerookte mossels fyn en voeg met
olie en al in die sopmengsel. Voeg 10ml
Flippen Lekka Spice by. Prut nog 5 minute
en dien op. Garneer met gekapte
pietersielie.
Tuisgemaakte slaptjips besprinkel met
Flippen Lekka Spice; 500 ml kaassous; 1 ui
gekap; 2 knoffelhuisies fyngemaak; 1 groen
soetrissie; 500 g maalvleis; 10ml Flippen
Lekka Spice.
Braai ui, soetrissie en knoffel in olie. Voeg maalvles by, en braai tot bruin
met speserye. Plaas Maalvleis in oondbak, meng met kaassous en pak die
skyfies bo-op.
Bak verder in oond vir sowat 15 min teen 200°C.
FLIPPEN LEKKA GEBRAAIDE AARTAPPELS
750ml Kookolie. 750ml koue water. 8 tot 12
Medium grootte aartappels geskil en halfeer.
Plaas koue olie en koue water bymekaar in
pot. Voeg die heel aartappels by en plaas
deksel op. Plaas op stoofplaat op hoogste
stelling. Kook vir sowat 45 minute.
Roer elke 15 min baie versigtig. Verwyder deksel en braai vir nog sowat
15 minute. Op hierdie stadium het al die water reeds verdamp. Verwyder uit
olie en besprinkel met Flippen Lekka Spice. Die aartappels sal vir ten
minste nog 'n uur lank "crispy" bly. Moenie bang wees dat die storie sal
vlamvat nie. Slegs wanneer jy koue water by warm olie gooi sal dit
brandslaan.
26
MAKLIKE MOSSEL GEREG
20 vars swart mossels of gevriesde mossels;
3 uie; botter/olie; Halwe bottel witwyn;
2 blikkies Italiaanse tamaties;
1 brandrissie; 3 vars fyn knoffelhuisies;
10ml Flippen Lekka Spice; Vars Franse brood.
Braai opgekapte uie in botter of olie in pan tot goudbruin. Voeg die res by
en sit die deksel op. Bring tot kookpunt en laat prut vir 5 minute en skud
die pan gereeld. Die mossels raak gou gaar. As die mossels oop is, is hulle
gaar en eetbaar, gooi die toe mossels weg dis is nie eetbaar nie.
Bedien met heerlike vars Franse brood.
27
PIKANTE PATAT GEREG
FLIPPEN LEKKA BRAAI PIE
Twee tot drie patats, geskil, in skywe gesny en
halfgaar gekook; Ses tot agt gemmerkoekies,
fyngemaak; Vier eetlepels bruinsuiker; 250ml
Vars room.
Plaas die halfgekookte patatskywe in 'n gesmeerde oondbak. Strooi die
gekrummelde gemmerkoekies oor. Strooi die bruinsuiker oor. Voeg room by.
Bedek die bak met foelie en bak @ 180°C vir 30min. Verwyder foelie en bak
nog 10min. Absoluut heeeeeeeeerlik !
Use a sandwich type grid with edges and apply
some cooking spray; 2 Rolls of Puff Pastry; 1
Packet Shredded Bacon; 1 Onion; 1 Red Pepper;
1 Yellow Pepper; 1 Packet of mushrooms;
Mozzarella and/or Cheddar cheese to taste;
Flippen Lekka Spice to taste.
Defrost the dough and roll the first one out onto the grid. Fry the onion,
bacon and peppers together. Spread the onion, pepper and bacon mixture onto
the dough. Chop and add the mushrooms. Apply Flippen Lekka Spice to taste.
Add the grated cheeses. Place the second roll of dough on top. Seal the
dough on the sides. Egg wash the dough for that extra golden brown effect.
Place it high up on the coals and turn constantly until golden brown.
FLIPPEN LEKKA FRIKADELLE
1 ui opgekap; 1 rooi soetrissie opgekap;
1 groen soetrisse opgekap; 1 geel soetrissie,
opgekap; 500 g maalvleis; 10 ml Flippen
Lekka Spice; Handvol grofgekapte
pietersielie; 1 eier; 12 repies spek.
Meng al die bestanddele, behalwe die spek. Vorm dit in bolletjies. Neem 'n
kolwyntjie pan, en voer elke holte uit met 'n spekrepie. Pak die
maalvleisbolletjies in elke holte.
Bak teen 180°C vir 40 minute.
KASSLER CHOPS & SALSA SURPRISE
6 Kassler chops; 50ml English Mustard; 50ml Brown
sugar; 15 ml Flippen Lekka Spice. Make a salsa by
using a small can of pineapple rings, chopped
finely and mixed with a few finely chopped
gherkins.
Spice the chops and grill over the coals until sealed. Remove the chops and
place each one on a piece foil, big enough to cover it. Brush each chop with
mustard and cover with the brown sugar. Place a spoonful of the salsa on
each chop before sealing it in the foil. Place back on the coals for about
20 mins.
VARK & PYNAPPEL KEBABS
1 kg ontbeende varkvleis in blokkies gesny;
1 blik pynappelstukke; 25 ml olie; 125 ml
suurlemoensap; 25 ml sojasous; 12,5 ml
bruinsuiker; 1 ui fyngekap; 15 ml Flippen
Lekka Spice; 1 vars fyngemaalde
knoffelhuisie.
Meng al die bestandele goed, tesame met die helfte van die pynappelsap, en
marineer varkstukkies oornag daarin.
Ryg op 'n stokkie met soveel pynappel soos jy wil en braai oor die kole.
WENK: Laat week die stokkies vooraf vir 'n paar minute in warm water. Dit
sal voorkom dat die stokkies brand.
28
VROLIKE VIS FILETTE
1 blikkie koue bier; 1 koppie meel; ½ koppie
mielieblom; 3ml kerriepoeier; 10ml Flippen
Lekka Spice; 1 kg vars stokvis (of vis van
jou keuse) in filette gesny.
Meng al die droë bestanddele. Voeg die bier
stadig by. Die beslag moet die tekstuur van pannekoekdeeg hê. Doop vis in
meel, en doop dit daarna in die beslag. Bak in warm kookolie teen 190°C
vir 4 tot 5 minute. Bedien met Tartare sous, skyfies en groente.
29
SUCCULENT BBQ CHICKEN BREAST FILLETS
GORGEOUS GROUND BEEF & MARROW
6 to 8 Chicken Breast Fillets; 1 Cup Lemon Juice;
1 Tablespoon Honey; 10ml Flippen Lekka Spice;
2 Tablespoons Vegetable Oil; 1 Tablespoon Fresh
Grated Ginger.
500g minced beef; marrow sliced into approx
3cm slices (just over 1 inch) with seeds
removed; tin of plum tomatoes; clove of
garlic; large onion-chopped; olive oil;
1 Tablespoon parmesan cheese; 10ml Flippen
Lekka Spice.
Mix Marinade in a blender. Place the chicken
pieces and marinade in a zip-lock bag and let
marinade overnight in the fridge. Braai over hot coals until done.
Blanch the marrow for 5 minutes. Drain and
place on baking tray. Soften onion in olive oil, add minced beef, Flippen
Lekka Spice and garlic and brown. Add tomatoes and simmer for 15 minutes.
Add the parmesan, stir well and take off heat. Add mixture to centre of
marrow slices. Place in oven at 180° centigrade (350F) for 40 minutes.
Serve with mashed potatoes, sweetcorn and salad.
KONINKLIKE KIEPIE
BILTONG POTJIE
6 tot 8 Hoenderbors fillette; 125ml
Balsamiese reduksie; 125ml Sojasous; 125ml
Bruinsuiker; 10ml Flippen Lekka Spice.
Meng die balsamiese reduksie, sojasous en
suiker en verhit in 'n pan tot die suiker
smelt. Plaas die hoender in 'n oondbak met
'n deksel en gooi die sous oor. Bak vir 40
min teen 180°C. Haal deksel af en bak vir nog 20 tot 30 minute.
Besprinkel met speserye. Draai die dye 'n paar keer totdat die sous lekker
dik en stroperig is.
750 g Biltong; 2 chopped onions; olice oil; 500ml
Beef Stock; 500g pasta shells; 1 x green pepper
and 1 x red pepper chopped; 250g sliced
mushrooms; 250ml fresh cream; 400g grated cheese;
Flippen Lekka Spice to taste.
Combine the onion, peppers, mushrooms and olive
oil and fry in pot. Add the beef stock and pasta. Cook until pasta is soft.
Add the fresh cream and Flippen Lekka Spice and stir. Then add the biltong
and cheese. Stir through and cook for another 5 minutes.
BACON, BUTTERNUT & SPINACH PASTA
CHICKEN ALFREDO & RICE CASSEROLE
250g Sliced Bacon; 15ml Olive oil; 1 small
butternut, peeled and cubed; Pasta of your choice;
100g baby spinach, rinsed; Flippen Lekka Spice
to taste; Feta cheese to garnish.
Preheat oven to 200°C. Season Butternut with
Flippen Lekka Spice and place on oven tray and
drizzle with olive oil. Toss to coat evenly then
roast until tender and slightly caramalised (25 to 30 mins). Cook pasta
according to packaging instructions. In a frying pan, cook bacon until
crispy, add spinach and cook slightly until the spinach wilts. Add the
roasted butternut and season again with Flippen Lekka Spice. Toss together
with cooked pasta and drizzle with olive oil. Sprinkle with the Feta and
serve.
30
1 Packet of Royco / Knorr Alfredo Pasta
Sauce powder; 125ml milk; 2½ cups cooked
white rice; 2 cups cubed chicken breast
fillets, fried; 1 cup frozen peas; ¼ cup
chopped and roasted red peppers; 5ml Flippen
Lekka Spice; 1 cup soft breadcrumbs; 1 Tbsp
butter.
Preheat oven to 180°C. In large bowl combine pasta sauce and milk.
Stir in rice, chicken, peas, red peppers and Flippen Lekka Spice. Transfer to
baking dish. Bake covered for 30 minutes. Uncover and stir. Combine bread
crumbs and melted butter and sprinkle atop. Bake uncovered for 20 minutes
more or until heated through and crumbs are golden brown. Let stand
5 minutes before serving.
31
BRAAIVLEISBREDIE
SUCCULENT SAUSAGE SOSATIES
Omskep die naweek se oorskietbraaivleistjops in
'n vullende bredie en sit dit op 'n weekdag voor
vir aandkos. Binne 'n halfuur kan julle aansit
en eet. Dis genoeg vir 4-6 mense. Die bereiding is
10 minute en die gaarmaaktyd sowat 15 minute.
Die bestanddele is: 15 ml (1 e) olyfolie; 1 ui, grof gekap; 1 knoffel-huisie,
gekneus; Flippen Lekka Spice na smaak; 6-8 heel gebraaide skaaptjops; 1 blik
(410 g) heel tamaties; 1 blik (410 g) botterbone, gedreineer; 250 ml (1 k)
vleisaftreksel; 20 ml (4 t) blatjang; 250 ml (1 k) vars basilieblare; gekapte
pietersielie en ekstra basilieblare vir garnering.
Verhit die olyfolie in 'n groot pan en braai die ui en knoffel daarin tot
sag en geurig. Geur met Flippen Lekka Spice. Voeg die skaaptjops, tamaties,
botterbone, aftreksel, blatjang en basilieblare by en roer goed. Bring tot
kookpunt, verlaag die hitte en laat sowat 10-15 minute oor lae hitte prut
tot geurig en warm. Garneer met pietersielie en ekstra basilieblare. Sit
voor saam met romerige fyn-aartappels en 'n vars groenslaai.
BOEREWORS AARTAPPELSLAAI
SLAAISOUS: 30ml wit wynasyn; 125ml
olyfolie; 3ml swartpeper; 1 knoffelhuisie
fyngedruk; Flippen Lekka Spice na smaak;
15ml Dijon mosterd; 5ml suiker.
SLAAI: 1kg baba-aartappels, met skil,
gehalveer; 15ml olyfolie; 1 ui, dun gesny;
1 rooi soetrissie, in repe gesny; 500g gaar
boerewors, in skyfies gesny; 1 groot steel
seldery, gekap.
Klits alles vir slaaisous saam tot goed gemeng. Kook baba aartappels tot
net sag en dreineer. Verhit intussien olie en braai uie en soetrissie tot
sag. Voeg worsstukkies by en meng deur. Meng liggies met gaar aartappels en
seldery. Giet slaaisous oor terwyl steeds warm. Bedien louwarm of koud.
750g smoked cheese grillers cut into 2 ½ cm
long slices; fresh pineapple, cut into 2 ½ cm
chunks; ½ large white onion, cut into large
chunks; 1 cup of your favourite basting
sauce; Flippen Lekka Spice to taste.
Thread the ingredients in alternating
fashion onto skewers. Spray a pan with
non-stick cooking spray. Place skewers on pan
and brush with half of the basting sauce. Grill in hot oven for about 6 – 8
minutes, until pineapple and onion begin to char. Remove from oven and turn
over. Brush with remaining basting sauce and add Flippen Lekka Spice to
taste. Grill for another 5 minutes. Can also be done over hot coals.
CREAMY CORN STUFFED GEM SQUASH
2 gem squashes, halved and seeds removed; 1 large
egg; 100ml fresh cream; pinch of grated nutmeg;
1/4 tsp ground pepper; a pinch of Flippen Lekka
Spice; 2 tbsp of finely chopped spring onions; 1
cup of corn kernels; 1/4 cup grated cheddar
cheese.
Preheat oven to 200°C. Place the squash halves on a roasting pan and roast
for 30 minutes until the flesh is tender. While the squash halves are
roasting, prepare the filling. In a large measuring cup, mix together egg,
cream, nutmeg, pepper, Flippen Lekka Spice and spring onions. Remove squash
halves from the oven and fill them with corn kernels until almost full.
Reduce oven temperature to 180°C. Fill each of the squash halves with the
filling. Bake for 15-20 minutes until filling is set. Remove from oven and
top with grated cheddar cheese. Set oven to grill and grill until the cheese
is bubbling and golden brown. Garnish with chopped spring onions.
FLIPPEN LEKKA PORK CHOPS
FESTIVE FRENCH TOAST
2 eggs; 1/2 cup milk; Flippen Lekka Spice to
taste; butter or spray & cook; 4 slices day-old
bread; syrup and whipped cream.
In a shallow bowl with a fork, combine eggs;
milk & spices. On medium, heat frying pan on
stove. Either melt a little butter or spray
pan with spray & cook. Dip bread into bowl
with egg mixture. Make sure both sides are wet. Place slice of bread in pan.
Continue process with the other slices. Turn slices over when bread is
slightly brown. Remove cooked slices to a plate and keep warm. Top each
slice with syrup and whipped cream and serve warm.
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6 Pork Loin Chops; Cake Flour; One cup of
your favourite basting sauce / marinade; 2
tbsp. Brown sugar; 1 green apple, peeled,
cored and diced; 2 tbsp. olive oil; 10ml
Flippen Lekka Spice.
Coat the chops with the flour. Stir the
basting sauce / marinade, brown sugar and
apple in a bowl and set aside. Heat the oil
in a pan over medium-high heat. Add the pork and cook until well browned on
both sides. Pour off any fat. Pour the sauce mixture over the pork. Reduce
the heat to low. Cover and cook for 20 minutes or until the pork is cooked
through.
Add chillies or pepper sauce if desired. Serve with a green salad.
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GARLIC STEAK & ONION COMBO
BEEFY POTATOES
500g rump or sirloin steak, sliced into 1/2 inch
thick cubes; 1 large white onion cut into rings;
3 gloves crushed garlic; cooking oil; 1 teaspoon
lemon zest; 1/4 cup soy sauce; Flippen Lekka
Spice to taste.
1.5 kg potatoes; Grated cheddar cheese; 1 can
Corned Beef; 1 medium onion, peeled and
chopped; Flippen Lekka Spice to taste;
chopped tomatoes and spring onions for
garnishing.
In a bowl, marinate the steak with soy sauce and Flippen Lekka Spice for at
least an hour. Pour the cooking oil in a heated pan then stir fry the onion
rings until the texture becomes soft. Remove the onions from the pan. Put
the marinated steak cubes in the pan and let it fry until until colour
turns brown. Then add the crushed garlic and lemon zest and saute it for a
few minutes. Add the left-over marinade and allow it to boil. Simmer for 15
to 20 minutes or until meat is tender and add the fried onion. Add water if
needed.
Scrub the skin of the potatoes until clean
and steam them until they are done. While
the potatoes are cooking, in a non-stick pan, heat up a bit of olive oil and
cook the chopped onions for aboout 2 minutes. Add in the corned beef and
stir thoroughly to cook for about 3 to 5 minutes. Preheat oven to 200°C.
Cut the potatoes into halves lengthwise and place them onto a baking tray.
Rub a good dash of Flippen Lekka Spice onto the top of the potato halves.
Top with some grated cheese, followed by the corned beef. Bake for about 5
minutes, or just until the cheese is melted and slightly brown. Top with
chopped tomato and spring onions.
BREAKFAST PIZZA
Diced and fried Beef Breakfast Sausage;
Thin-crust refrigerated pizza dough;
3/4 cup diced seeded tomatoes; 1/2 cup
grated cheese; 4 eggs; 2 tablespoons thinly
sliced spring onions; Flippen Lekka Spice
to taste; Salsa or chutney to add with
fried sausage.
Preheat oven to 180°C and unroll dough on
greased baking sheet. Roll evenly to 14 X 10-inch rectangle. Bake 8 minutes
in oven. Remove from oven and top evenly with beef mixture, spice, tomatoes
and cheese. Make four “wells” in beef mixture and crack one egg in each
“well”. Continue to bake in 180°C oven 13 to 15 minutes or until desired
doneness of egg is reached. Remove from oven, sprinkle with green onion. Cut
into four wedges. Serve with additional salsa, chutney or sauce of your
choice.
BACON BASKET EGGS
Eggs; lightly cooked bacon strips; Flippen
Lekka Spice to taste.
Spray a muffin pan with non-stick spray. Coil
the bacon slices around the wells of the
muffin pan. Crack an egg and pour into the
well. Sprinkle with Flippen Lekka Spice. You
can also whisk your eggs together and add some cheese, and pour this mixture
into the bacon baskets. Bake them at 180°C for 10 minutes for a runny
centre, or 12 minutes for the scrambled & cheese version. Use a spoon to
remove the baskets and serve with toast.
BAKED BREAD-BOWL EGGS
CRUMBED PARMESAN PORK CHOPS
8 crusty rolls; 8 large eggs; 1/4 cup chopped
mixed herbs, such as parsley and chives; 2
tablespoons heavy cream; Flippen Lekka Spice to
taste; 4 tablespoons grated Parmesan.
3 slices white bread; 1 garlic clove,
crushed; 2 tsp Flippen Lekka Spice; 40g
(1/2 cup) finely grated parmesan; 1 egg,
lightly whisked; 4-6 pork chops.
Preheat oven to 180°C. Slice off top of each roll
and gently remove some bread until there is a
hole large enough to accommodate an egg. Arrange
rolls on a baking tray. Keep tops aside. Crack an
egg into each roll, then top with some herbs and
a bit of cream. Season with Flippen Lekka Spice. Sprinkle with Parmesan.
Bake until eggs are set and bread is toasted (about 25 minutes). After eggs
have cooked for 20 minutes, place bread tops on baking tray and bake until
golden brown. Place tops on rolls and serve warm.
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Place the bread in the bowl of a food
processor and process until finely chopped.
Combine the breadcrumbs, garlic, spices and parmesan in a bowl. Place the egg
in a shallow bowl. Dip the pork chops in egg, then in the breadcrumb
mixture, pressing to coat. Spray a non-stick frying pan with non-stick spray
to lightly grease. Cook the pork over medium-high heat for 5-6 minutes each
side for medium or until cooked to your liking. Serve with a salad of your
choice.
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COTTAGE PIE WITH CHEESY TOPPING
I Large onion, finely chopped; 1 celery stalk,
finely chopped; 1 large carrot, finely
chopped; 750g minced beef; 2 tsp flour; 300ml
beef stock; 1 tbsp tomato paste; 2 tbsp
Worcestershire sauce; Flippen Lekka Spice to
taste; 150g mature cheddar cheese, grated; 750g mashed potatoes.
In a large saucepan, fry the onion, celery and carrot in a little oil for
3 minutes. Add the minced beef and fry until brown. Add the flour and
continue stirring for 1 min. Add the stock, tomato paste, Worcestershire
sauce and spices and bring to a boil. Cover and simmer for 40 min, stirring
occasionally. Add the cheese and a dash of Flippen Lekka Spice to the mash
and stir through. Transfer the mince mixture to an ovenproof dish and top
with the potato mixture. Place in a preheated oven at 200°C for 20 mins
until the potato topping is golden brown.
MAGICAL MINCE PASTIES
Ready rolled Puff Pastry; 500g lean ground
beef; 250g boiled potatoes, peeled and
diced; 1 medium onion, finely chopped;
5 - 6 tablespoons beef stock; 2 teaspoons
Flippen Lekka Spice; milk.
Combine beef, potatoes, onion and season with Flippen Lekka Spice. Stir in
the beef stock. Roll dough out on lightly floured surface. Cut the dough
in circles. Preheat oven to 200°C. Place meat mixture lightly in centre of
each circle. Brush border with milk. Fold dough in half over filling,
pinching edges together to seal. Brush pasties with milk. Arrange on a
greased baking tray. Bake 10 minutes, reduce oven temperature to 160°C and
continue baking until pasties are light brown, about 45-50 minutes.
SAPPIGE SKAAPHART
EK daag almal uit om dit te probeer. Dis
lekkerder as Steak !!!
Laat jou slagter vir jou die skaapharte
“butterfly” en dan so twee maal deur die
“tenderizer” druk. Dit lyk presies soos
Tenderized Steak. Bedek met meel en bak in
warm olie tot bruin gebraai so 4 tot 5 minute
per kant. Besprinkel met Flippen Lekka Spice, en Voila. Koningskos !!!
BUTTERNUT SOUP WITH FETA
1 kg butternut peeled and chopped; 2 potatoes
peeled and cubed; 2 leeks; 1 large onion; 1/2
tsp mild curry powder; 750 ml chicken stock;
1/2 tsp fine nutmeg; 1 tsp Flippen Lekka Spice;
250ml fresh cream; feta cheese.
Dice the leeks and onion and fry in olive oil
on medium temperature. Add the curry powder
and Flippen Lekka Spice and allow the onions
to absorb the curry & spice flavours for a few
minutes. Add the diced butternut and potato
and stir to coat with oil. Add stock and let the butternut simmer gently
until very soft. Add the nutmeg and blitz the soup with a stick blender.
Return to a very low heat just to keep it warm. Add the cream and stir
through just before serving. Garnish with crumbed feta.
SPINACH & EGG MUFFINS
FLIPPEN LEKKA FISH CAKES
1 Cup Pan fried fish, flaked (even canned tuna
will do); 1/2 cup Potato, boiled and mashed;
1/4 cup Spring Onions, chopped fine; 2 tsp
Green Chilli, chopped fine; 1 1/2 tsp Ginger,
chopped fine; 1 Cup Breadcrumbs; 2 tsp chopped
parsley; Flippen Lekka Spice to taste.
Mix flaked fish, potato, 2 tbsp breadcrumbs, onion, chilli, ginger, parsley
and Flippen Lekka Spice. Form your fishcakes into the desired size. Roll in
remaining bread crumbs and keep aside. Heat a heavy bottom pan and add 2
tbsp oil. Place the fish cakes in the pan and cook on both sides till
golden brown.
Serve hot with salad or salsa and any sauce of your choice.
36
2 eggs; 1 cup baby spinach chopped; 1 tbsp
fried bacon bits; 1 tbsp grated parmesan
cheese; Flippen Lekka Spice to taste.
Preheat the oven to 200°C. Whisk the
eggs and spinach with the Flippen Lekka
Spice and add the bacon bits. Using a
tablespoon dollop the egg mixture into
mini-muffin pan, preferably the silicone
kind for non-sticking. Sprinkle the
parmesan cheese on top and bake for 10-12
minutes.
37
PERFECTLY PREPARED PORK
SCHNITZELS
BRICK CHICK
Remove the schnitzels from the packaging
and dry them with kitchen paper. Season
lightly with Flippen Lekka Spice. Put some
cake flour in a plastic bag and place the
schnitzels one by one in the bag, shaking
them to coat with flour. Dip the schnitzels
one by one in a beaten egg and coat evenly. Dip the schnitzels in
breadcrumbs flavoured with Flippen Lekka Spice. Place the crumbed
schnitzels on an open plate in the fridge for at least 4 hours before
frying them. Heat sunflower oil in a heavy based pan and fry each
schnitzel on both sides until golden brown. Drain on kitchen paper and
serve hot.
NB: Do Not skip the step where the schnitzels are refrigerated. This will
ensure that the crumbs stick to the meat.
YUMMY CHICKEN
4 Boneless & skinless chicken breast
halves; 25ml Worcestershire sauce; 15 ml
Flippen Lekka Spice; 8 slices grilled
bacon; half a punnet button mushrooms
fried in butter; 1 cup grated cheddar
cheese; honey & mustard salad dressing.
Place chicken pieces in a bowl and pierce
with a fork. Rub with the spices and pour
over the Worcestershire sauce. Cover and
refrigerate for at least 2 hours. Remove
chicken from marinade and fry in a pan for
5 mins on each side. Place on baking tray and cover the chicken with the
bacon, mushrooms and cheese. Grill in hot oven until cheese has melted.
Remove from oven and pour over the honey & mustard salad dressing to taste.
Flattened by the weight of a brick, the
chicken cooks quickly and develops a lovely
crisp skin. Wrap a brick in foil. Place in
the oven and preheat to 250°C. Heat for at
least 20 minutes.
Use a Leg-quarter of chicken. Roughly chop a
garlic clove and mix with approximately 15ml
of Flippen Lekka Spice. Carefully slide your
fingers under the skin of the chicken and
spread half of the herb mixture over flesh.
Rub the remaining herb mixture all over the outside of chicken. To cook
chicken, heat a large frying pan over medium heat. Place chicken, skin-side
down, in pan, then immediately weigh down with the hot brick. Place in the
oven at 180°C and cook for 20 minutes. Remove brick, turn chicken over,
replace brick and cook for a further 20 minutes. Remove brick and transfer
chicken to a plate to rest for 10 minutes. Garnish and serve.
FLIPPEN LEKKA CARAMALISED ONIONS
750g Baby onions (pickling onions); 100g
butter or margarine; 2 Tbsp sugar; 2 Tbsp
Balsamic Vinegar; 1 Tbsp Flippen Lekka Spice.
Place the onions in a single layer in a large
frying pan and cover with water. Add all the
other ingredients, cover, and bring to boil.
Remove the lid and simmer gently, shaking the pan vigorously at intervals to
prevent the onions from burning. Continue this process for 15 to 20 mins
until the liquid has almost evaporated and the onions are golden brown.
DEEP FRIED CHICKEN LIVERS
500g chicken livers; 1 egg; 1/2 cup milk; 1 cup
flour; 1 tablespoon garlic powder; 2 tablespoons
Flippen Lekka Spice; vegetable oil for frying.
Place the chicken livers in a colander, and rinse
with water. Drain the livers well. Whisk together
the egg and milk until well blended. Place the
flour, garlic powder, and Flippen Lekka Spice in
a plastic bag and shake to combine. Heat oil in a
deep-fryer or saucepan to 190°C. Shake the chicken livers in the
flour mixture. Place the chicken livers in the bowl of egg and milk
mixture, and coat each liver. Place the livers, one at a time, into the
plastic bag of flour mixture and shake the bag to coat each liver
completely. Gently place the coated livers, a few at a time, into the hot
oil. Cover the pan of oil with a frying screen to avoid getting burned by
spatters of oil that will pop out as the livers fry. Deep fry the livers
until crisp and golden brown, 5 to 6 minutes.
38
FLIPPEN LEKKA WINTER DUMPLINGS
2 cups of self raising flour OR 2 cups of
plain flour with 2 teaspoons of baking
powder added. Flippen Lekka Spice to taste.
Rub into the flour about two tablespoons of
softish butter. Rub the butter in with your
finger tips, just like you would when
making scones until it resembles
breadcrumbs. Chopped parsley or chives. Add
enough water to make a firm dough. Form
small balls and drop them into your favourite casserole. Add them
approximately 20 minutes before the end of your casserole cooking time.
39
BBQ CHICKEN BACON KEBABS
FLIPPEN LEKKA BREAKFAST
CASSEROLE
8 slices bacon; 2 Tbsp. butter; half punnet
sliced mushrooms; Flippen Lekka Spice to
taste; 6 slices sandwich bread; 2 cups
shredded cheddar cheese; 8 large eggs;
1-1/2 cups milk.
Fry bacon until crisp. Melt 1 Tbsp. butter in a pan. Add mushrooms. Cook
until browned. Season with Flippen Lekka Spice. Butter a baking dish with
the remaining tablespoon of butter. Lay bread in baking dish in an even
layer. Top with mushrooms. Crumble bacon over mushrooms. Sprinkle cheese on
top. Beat eggs, milk and Flippen Lekka Spice together. Pour evenly over
cheese, making sure to cover all of the bread. Preheat oven to 180°C.
Bake breakfast casserole 40 minutes or until golden and slightly puffy.
6-8 chicken breast fillets cut into 1-inch
cubes; 200g uncooked bacon pieces; Your
favourite BBQ sauce; 20ml Flippen Lekka
Spice; 10ml fresh lemon juice.
In a large Ziplock bag, mix chicken, lemon
juice and 10ml spice and refrigerate for at
least 1 hour. Pulse bacon in a food processor
until it forms a smooth paste. Add the other
10ml spice to the bacon paste and blend for
a few more seconds. Add the bacon paste to
the chicken cubes and coat the chicken thoroughly with the paste. Thread
chicken onto skewers. Make sure to get some bacon paste in between the
chicken cubes. Place kebabs on grill and cook on high heat, turning
occasionally, until well browned on all sides (10-12 minutes). During the
last few minutes of cooking, brush kebabs with BBQ sauce and continue to
cook and rotate until you have a nice coating of BBQ sauce.
GEBRAAIDE ROOMYS
2 liter roomys, enige geur; 2 eiers;
Tennisbeskuitjies, gekrummel; olie
Skep roomys uit in balletjies. Klits die
eiers, doop die roomysballetjies daarin, en
daarna in die tennisbeskuitjies. Plaas op
skinkbord en vries vir 4 ure. Haal uit,
herhaal weer die doopproses totdat jy geen
roomys meer kan sien nie - slegs die
gekrummelde tennisbeskuitjies. Hou dit in vrieskas tot benodig. Maak olie
baie warm in kastrol. Gebruik die draadbakkie waarmee jy gebakte skyfies
maak, en sit roomysballe in. Laat dit in die diep olie braai vir 'n
maksimum van 15 sekondes. Bedien onmiddellik met aarbeie en room.
MAGIC MEATBALLS & SPAGHETTI
Make your favourite meatball mix and fry
them until golden brown in olive oil. When
the meatballs are done, place them on a
plate and discard the oil, but do not clean
the pan.
For the sauce, add ½ cup good red wine,
15ml Flippen Lekka Spice and one 450g can
of ”Miami Boerie Relish” (sweet tomato flavour) to the same pan. Cook over
medium heat for 10 minutes, stirring continuously. Add the meatballs to the
hot sauce and simmer for 15 more minutes. Serve over cooked spaghetti.
QUICK CHILLI CHICKEN
DEEP-FRIED GREEN BEANS
500 g green beans; sunflower oil for
frying; 3/4 cup flour; 3/4 cup water; 2
large eggs; 1 teaspoon baking powder;
breadcrumbs; 1 teaspoon Flippen Lekka
Spice.
Cook beans in large pot of boiling salted water until crisp-tender, about 2
minutes. Drain. Cool in bowl of ice water. Drain again. Heat oil in deep
fryer or pot over medium-high heat. Combine flour, water, eggs, baking
powder and Flippen Lekka Spice in large bowl and whisk until smooth
batter. Dip a few beans at a time into batter and shake off excess batter.
Cover the beans carefully with the breadcrumbs. Add to hot oil and fry
until golden brown, about 4 minutes per batch. Using slotted spoon,
transfer to paper towels to drain. Sprinkle with more Flippen Lekka Spice
and serve hot.
40
1 Kg Boneless chicken pieces; "Hot" Flippen
Lekka Spice to taste; 1 small onion finely
chopped; 3 chopped green onions; 125ml
sweet-chilli sauce; 25 ml mayonnaise; 125ml
tomato puree; 4 tablespoons cake flour;
125ml chicken stock; 5 red chilies.
Preheat oven to 180°C. Rub the chicken pieces
with the “HOT” Flippen Lekka Spice and
place in a greased ovenproof dish. Mix all
the remaining ingredients (except the green
onion) in a separate bowl and pour over the chicken. Bake uncovered for 50
mins and remove. Add the green onion and bake for a further 10 mins. Serve
with white rice.
41
NOTAS/NOTES
OROS HOENDER
8 Hoenderporsies; 1 Ui gekap; 1 Koppie
Mayonnaise; 1 Koppie Blatjang; Halwe
Koppie Oros (lemoen geur) verdun met
halwe koppie water; 15 ml Flippen
Lekka Spice.
Braai ui tot goudbruin. Braai hoenderporsies in warm olie tot bruin aan
beide kante. Plaas die uie, hoenderporsies en Flippen Lekka Spice in 'n
gesmeerde oondbak. Meng die res van die bestanddele en giet oor die hoender.
Plaas deksel op en bak @ 180°C vir een uur.
FLIPPEN LEKKA HOENDER PASTA POT
Gebruik verkieslik 'n platboom swartpot
oor die kole. Braai ui en green pepper saam
in olyfolie. Braai hoenderbors fillette
wat in repies gesny is by die uie en green
pepper. Geur na smaak met Flippen Lekka
Spice. Plaas bolletjies tagliatelle pasta
(of jou pasta keuse) bo op. Voeg water by en
kook stadig tot pasta gaar en vloeistof weg
is. Voeg water by soos benodig. Geur nou met
nog Flippen Lekka Spice. Verwyder meeste kole onder die pot. Voeg 250 ml
room by. Die pasta sal die room absorbeer. Voeg 'n laag gegeurde witsous
(sowat 1 liter) bo-oor die pasta. Krummel 'n pakkie Bacon Kips en strooi
bo-oor die witsous. Voeg gerasperde cheddar kaas bo op. Versier met 'n paar
skyfies (ringe) tamatie. Plaas deksel op pot en plaas warm kole op deksel.
Voeg weer warm kole na 15 minute by. Verwyder kole na sowat 30 minute. Die
kaas sal nou gesmelt en lekker crispy wees. Kan ook op die stoof gemaak
word. Plaas dan die pot in die oond sonder die deksel om die kaas te smelt.
STEAK & RISOTTO
Braai Sirloin of Rump in baie warm pan
in bietjie olyfolie tot net geseël.
Sprinkel Flippen Lekka Spice na smaak.
Plaas terug in matige pan en gooi klein
bietjie rooiwyn by. Berei tot gaar na
smaak. Bedek met fyngemaakte avo,
gekrummelde feta en sweet chilli sous.
Grill in oond tot kaas effens smelt. Hierdie een het ons bedien op Risotto.
42
43
All the Good stuff
no junk
PET sealed
cap
NO added
msg
The Secret
Made with
love
Quality herbs
and spices
Multi purpose
spice
Available at more then
350 outlets country wide
44
Bottled by
hand