FOR THE OF FOODwith the Savanna Braai Spice until browned. Do not overcook the meat. Remove from heat and set aside to cool. 2 Fry the onion and mushrooms with Smokey Rib Marinade

MADE WITH LOVE label (15026149)250 Labels per roll

OF FOOD

Recipes

THIS VALENTINE’S DAY SPOIL YOUR CUSTOMERSWITH THESE DELICIOUS MEAL AND DESSERT RECIPES.

YOUR SALES REPRESENTATIVE WILL BE ABLE TO ASSIST WITH PREPARATION TRAINING, DISPLAY AND PACKAGING SOLUTIONS.

ASK ABOUT OUR ‘MADE WITH LOVE’ LABELS WHICH CAN BE USED ON A VARIETY OF DELI SPICES DELIGHTS.

FOR THE

ROAST BUTTERNUT & LENTIL SALAD

Butternut, cubedRed onions, choppedButter/MargarineVeggie Seasoning(04650010)Green pepper, juliennedFresh coriander, finelychoppedFeta cheese, cubedLentils, brown, cooked (315 g uncooked)1000 Island Dressing (07595040)

Yield: ± 3.0 kg1.2 kg (1 large)400 g (4 small)160 g (²/3 cup)80 g

200 g (1 large)20 g (4 Tbsp)

200 g700 g (4 cups)

600 mℓ (2½ cups)

Method:1 Preheat an oven to 180°C.2 Place the butternut, red onions, butter/margarine and Veggie Seasoning in an insert and roast in the oven for ± 20 - 30 minutes or until the butternut is tender.3 Mix together the cooked butternut, onion, green pepper, half of the coriander (10 g), half of the feta cheese (100 g) and the lentils in a mixing bowl and add the 1000 Island Dressing.4 Spoon into a serving dish and garnish with the remaining coriander and feta cheese to serve.

VARIATIONButternut & Chickpea SaladReplace lentils and green pepper with 500 g (2 cans drained) chickpeas and top with rocket to serve.

www.delispices.co.za

TUSCAN CHICKENPASTA SALAD

BABY POTATOSALAD

Method:1 Bring a large pot of water to the boil. Addthe salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pastaand add the oil to prevent sticking.

Method:2 Heat the oil in a pan and fry the onions until soft and transparent. 3 Add the chicken and fry until browned. Set aside to cool.4 Mix together the onion, chicken, celery,carrot, cucumber and pasta.5 Whisk together the Garlic & Herb Sprinkle,mayonnaise and yoghurt to make a dressing.Add to the salad ingredients and toss gentlyto mix through.6 Spoon into a serving dish and serve cold.

VARIATIONRanch Chicken Pasta SaladReplace mayonnaise and yoghurt with 750 mℓ (3 cups) Creamy Ranch Dressing (07596040).

SaltPasta, conchiglie (shells)Oil

Yield: ± 2.5 kgPasta5 g (1 tsp)250 g (½ packet)15 mℓ (1 Tbsp)

OilOnion, choppedChicken, fillets, cut intostripsCelery, slicedCarrot, juliennedCucumber, choppedGarlic & Herb Sprinkle(04094010)MayonnaiseYoghurt, plain

Salad45 mℓ (3 Tbsp)150 g (1 medium)500 g

100 g (2 stalks)200 g (1 large)200 g (²/3 medium)50 g

500 mℓ (2 cups)250 mℓ (1 cup)

Method:1 Add the potatoes to a large pot of water. Bring to the boil and cook for ± 10 - 15 minutes or until the potatoes are cooked through. Do not overcook. Drain the potatoes, cut in half and leave to cool down.2 Melt the butter/margarine in a pan and fry the onions and red peppers until soft. Addthe Veggie Seasoning and stir. Add to the cooked potatoes and mix through.3 Mix together the coriander, milk and Creamy Ranch Dressing and pour over the potato mixture. Gently mix through. 4 Spoon into a serving dish and serve cold.

VARIATIONHoney & Mustard Potato SaladReplace Creamy Ranch Dressing with Honey & Mustard Marinade (07539040).

VARIATIONGarlic & Herb Potato SaladReplace Creamy Ranch Dressing with Garlic & Herb Marinade (07534040).

Baby potatoes, unpeeledButter/MargarineOnions, finely choppedRed peppers, finely choppedVeggie Seasoning (04650010)Fresh coriander, finely choppedMilkCreamy Ranch Dressing(07596040)

Yield: ± 3.9 kg2.3 kg (± 90)90 g (6 Tbsp)400 g (4 small)400 g (2 large)

100 g

10 g (2 Tbsp)

300 mℓ (1¼ cups)1 ℓ (4 cups)


For illustrative purposes

CHICKEN CAESAR WRAP

Method:1 Heat the oil in a pan and fry the baconuntil crisp. Remove from the pan.2 Fry the chicken with the Chicken Spice lluntil cooked through. Set aside and leaveto cool.3 Whisk together the Honey & MustardMarinade and mayonnaise to make a creamydressing.4 Assemble the wraps. Divide the lettuce,tomato, feta cheese, croutons, parmesancheese, chicken strips and bacon evenlybetween the 5 wraps. Drizzle with the creamy dressing. 5 Fold the wraps, cut in half and place into packaging. Serve cold.

OilBacon, diced (optional)Chicken, fillets, cut intostripsChicken Spice ll (04647030)Honey & MustardMarinade (07539040)MayonnaiseWraps (± 25 cm)Lettuce, shreddedTomato, choppedFeta cheese, cubedCroutons, plainParmesan cheese, shavings

Yield: ± 1.2 kg90 mℓ (6 Tbsp)60 g250 g

10 g

160 mℓ (²/3 cup)

160 mℓ (²/3 cup)400 g (5 large)75 g100 g (½ large)60 g50 g40 g


BBQ BEEF WRAP

Method:1 Heat the oil in a pan and fry the beef stripswith the Savanna Braai Spice until browned.Do not overcook the meat. Remove fromheat and set aside to cool.2 Fry the onion and mushrooms with Smokey Rib Marinade to make a relish. Cook until the onions are soft and the sauce is sticky. Remove from the heat and set aside to cool down.3 Assemble the wraps. Divide the lettuce, tomato, avocado, coriander, beef strips andrelish evenly between the 5 wraps.4 Fold the wraps, cut in half and place into packaging. Serve cold.

VARIATIONPrego Steak WrapReplace Smokey Rib Marinade with Prego Sauce (07625050).

OilBeef, stripsSavanna Braai Spice(08700010)Onion, slicedMushrooms, button, slicedSmokey Rib Marinade(07548040)Wraps (± 25 cm)Lettuce, shreddedTomato, choppedAvocado, slicedFresh coriander, finelychopped

Yield: ± 1.1 kg60 mℓ (¼ cup)280 g10 g

80 g (½ medium)80 g (± 4)

190 mℓ (¾ cup)

400 g (5 large)100 g100 g (½ large)100 g (½ medium)5 g (1 Tbsp)


CORONATION CHICKEN SANDWICH

Method:1 Spread butter/margarine onto one side of each slice of bread.2 Mix the Cape Fruit Sosatie Marinade,mayonnaise and chicken together.3 Spoon the chicken mixture onto five slicesof bread. Place the lettuce on top.4 Top with the remaining slices of bread tocomplete the sandwiches.

Chef’s Tip: Double these recipes for wrap,sub, pita or panini fillings.

Butter/MargarineBreadCape Fruit Sosatie Marinade (07544040)MayonnaiseChicken, cooked, shreddedLettuce

Yield: ± 780 g45 g (3 Tbsp)400 g (10 slices)80 mℓ (¹/3 cup)

80 mℓ (¹/3 cup)150 g

50 g



Method:1 Spread butter/margarine onto one sideof each slice of bread.2 Mix the pulled meat and Smokey Rib Marinade together.3 Mix the cabbage and Creamy RanchDressing together to make a slaw.4 Spoon the pulled meat mixture onto fiveslices of bread. Add the sliced jalapenos and slaw. 5 Top with the remaining slices of bread to complete the sandwiches.6 Toast the sandwiches in a pan or sandwichpress until golden brown.

Butter/margarineBreadMeat, pulledSmokey Rib Marinade(07548040)Cabbage, shreddedCreamy Ranch Dressing(07596040)Jalapeno, pickled, sliced

Yield: ± 900 g45 g (3 Tbsp)400 g (10 slices)150 g160 mℓ (²/3 cup)

150 g90 mℓ (6 Tbsp)

25 g (1 medium)

Chef’s Tip: Double these recipes for wrap, sub, pita or panini fillings.

TOASTED PULLED MEAT & CREAMYRANCH SLAW SANDWICH


CHICKEN & MUSHROOM PIE

Puff pastryEggMilk

Pastry400 g (1 roll)50 g (1 large)45 mℓ (3 Tbsp)

Method:6 Preheat an oven to 180ºC.7 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. Trim and decorate the edges. Cutshapes from the remaining pastry and decorate the top of the pie.8 Whisk together the egg and milk and brush over the pastry.9 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 10 Allow to stand for ± 10 minutes, cut into squares to serve.

Chef’s Tip: Use shredded cooked chicken in place of the fillets.

VARIATIONChicken & Bacon PieAdd 250 g chopped bacon and fry with the onions.

Method:1 Pre-steam the chicken fillets for ± 15 - 20minutes. Leave to cool, then flake the cooked chicken.2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mushrooms and the cooked chicken.3 Mix the Chicken & Mushroom Pie R/P withthe milk and pour over the chicken mixture.4 Bring to the boil, reduce heat and simmerfor ± 20 - 30 minutes or until thickened,stirring occasionally. 5 Spoon the chicken mixture into a halfinsert and leave to cool.

Chicken, filletsOilOnions, choppedMushrooms, button,slicedChicken & Mushroom Pie R/P (08440024)Milk

Yield: ± 2.8 kg1.5 kg90 mℓ (6 Tbsp)400 g (4 small)500 (± 25)

120 g (1 sachet)

600 mℓ (2½ cups)



PENNE BOLOGNAISE

OilOnions, choppedBeef, minceTomatoes, choppedTomato pasteSpaghetti Bolognaise R/P (08430026)Water

Yield: ± 3.4 kg90 mℓ (6 Tbsp)300 g (2 medium)1.2 kg410 g (1 can)100 g (6 Tbsp)130 g (1 sachet)

600 mℓ (2½ cups)

Method:1 Heat the oil in a large pot and fry the onions until soft and transparent.2 Stir in the tomatoes, tomato paste andSpaghetti Bolognaise R/P. Gradually add thewater. Stir continuously until the mixture boils.3 Reduce heat and simmer for ± 20 - 30minutes, stirring occasionally, until the sauce has thickened.

Method:4 Bring a large pot of water to the boil. Addthe salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking.5 Serve bolognaise mince sauce with the penne.

Chef’s Tip: Replace penne with anotherpasta shape.

SaltPasta, penneOil

Pasta10 g (2 tsp)500 g (1 packet)45 mℓ (3 Tbsp)



STICKY PLUM & CHERRY CHICKEN

Method:1 Preheat an oven to 180ºC.2 Season the chicken with Chicken Spice ll.3 Mix together the Plum & Cherry FlavouredGlaze and Smokey Rib Marinade to make abasting sauce.4 Baste the chicken with the sauce and bakein the oven for ± 25 - 30 minutes or until the chicken is cooked and the marinade is sticky.Turn the chicken over half way through cooking.

Chicken, drumettes/wingsChicken Spice ll (04647030)Plum & Cherry Flavoured Glaze (07670040)Smokey Rib Marinade (07548040)

Yield: ± 1.4 kg1.5 kg

30 g 200 g (1 sachet)

160 mℓ (²/3 cup)NEW


BERRY CRUMPETS

Master Sweet Batter R/P (08169050)MilkWaterBlueberries/Strawberries/Mixed Berries, chopped

Yield: ± 800 g500 g (1 sachet)

190 mℓ (¾ cup)190 mℓ (¾ cup)125 g

Method:1 Sift the Master Sweet Batter R/P into themilk and water whisk until smooth and lump-free. Add the berries. Decant into a pouring jug and allow to rest for ± 10 minutes.2 Heat a non-stick pan on medium heat. Grease with non-stick spray or lightly brushwith oil.3 Spoon batter into the pan (± 40 g per crumpet), keeping them at least 1 - 2 cm apart.4 Cook the crumpet for ± 2 minutes untilthe surface is full of air bubbles and the bottoms are golden brown. Flip with an egg lifter or spatula and cook for ± 1 minute onthe other side before removing from the pan.

Chef’s Tip: Add a little more liquid to thebatter if needed.Chef’s Tip: Sift the Master Sweet Batter R/Pto prevent any lumps in the finished recipe.

Serving Suggestions:*Drizzle with syrup and top with a dollop offresh whipped cream.*Top with dollops of Chocolate Mousse(08954030)/Strawberry Flavoured Mousse(08956030)/Vanilla Flavoured Mousse(08955030).

VARIATIONApple & Cinnamon CrumpetsReplace the berries with 200 g peeled and chopped apples/chopped canned pie apples and half a teaspoon of ground cinnamon. Add into the crumpet batterbefore resting. Sprinkle with cinnamonsugar before serving.Choc Chip CrumpetsReplace the berries with 100 g milk chocolate chips.



VALENTINE’S PAVLOVA

Egg whitesSaltCastor sugarCorn flourWhite vinegar

Yield: ± 1.4 kgPavlova200 g (6 large)2 g (pinch)315 g (1½ cups)8 g (2 tsp)5 mℓ (1 tsp)

Method:1 Preheat an oven to 180ºC.2 Place the egg whites in a clean large bowl and add the salt.3 Beat the egg whites until stiff peaks form,then gradually add the sugar one spoon at atime while beating. Continue beating untilstiff and glossy.4 Fold in the corn flour and vinegar.5 Line a baking tray with baking paper andspray with non-stick spray. Spoon the meringue mixture onto the tray into one large circle. Smooth the top, then use the back of a spoon to create a hollow in the center.6 Bake for ± 5 minutes before reducing theoven temperature to 120ºC. Continue to bake for a further ± 75 minutes.7 Slide off the baking tray, keeping the baking paper attached and place on acooling rack to cool completely. Gentlyremove the baking paper.

Method:8 Add the Strawberry Flavoured Mousse tothe milk in a mixing bowl and whisk for ± 10minutes or until the mixture is whipped andforms soft peaks.9 Fill the pavlova with the strawberry mousseand top with mixed berries to serve.

Strawberry Flavoured Mousse (08956030)Milk, chilledFresh mixed berries

Mousse250 g (½ sachet)

500 mℓ (2 cups)300 g (2 cups)

Chef’s Tip: For individual pavlovas reduce the baking time to ± 45 minutes.



STRAWBERRY DELIGHT

Marie biscuits, crushedButter/Margarine, meltedStrawberry FlavouredMousse (08956030)Milk, chilledMarshmallows

Yield: ± 2.0 kg400 g (2 packets)160 g (²/3 cup)500 g (1 sachet)

1 ℓ (4 cups)150 g (1 packet)

Method:1 Mix the crushed Marie biscuits with themelted butter. Spoon the mixture into the base of a half insert and press down with a spoon to form a compressed base.Refrigerate for ± 15 minutes.2 Add the Strawberry Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10minutes or until the mixture is whipped andforms soft peaks.3 Spoon the mousse mixture onto the biscuit base and spread to form a smooth layer. 4 Chop up the marshmallows into bite-sizepieces and layer on top of the mousse.Refrigerate for ± 3 hours.

VARIATIONSEton Mess with MarshmallowsReplace the biscuit base with 200 g crushedmeringues and layer alternately with the strawberry mousse and marshmallows.Oreo Mousse Replace the Strawberry Flavoured Moussewith Chocolate Mousse (08954030). Replace the Marie Biscuits with crushed Oreo’s and replace the marshmallows with crumbled flake sprinkled over the top.Chocolate DelightReplace Strawberry Mousse with Chocolate Mousse (08954030). Replace marshmallowswith crumbled chocolate flake, chopped nuts and quartered whispers.


CHOCOLATE CARAMEL FRIDGE TART

Caramel FlavouredTennis biscuits, finelycrushedButter/margarine, meltedChocolate Mousse(08954030)Milk, chilledFresh creamCaramel Treat™Milk chocolate, grated

®

Yield: ± 2.5 kg400 g (2 packets)

160 g (²/3 cup)500 g (1 sachet)

1 ℓ (4 cups)250 mℓ (1 cup)360 g (1 can)40 g

Method:1 Mix the crushed biscuits with the melted butter. Spoon the mixture into the base ofa half insert or twelve 200 mℓ cups. Press down with a spoon to form a compressedbase. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes.2 Add the Chocolate Mousse to the milk ina mixing bowl and whisk for ± 10 minutesor until the mixture is whipped and formssoft peaks.3 Spoon the chocolate mousse mixture ontothe biscuit base and spread to form a smooth layer. Refrigerate for ± 1 hour. 4 Whip the cream until stiff peaks form. Do not overbeat.5 Spoon the Caramel Treat™ out into another large mixing bowl and mix until smooth. Add the whipped cream and lightly fold together until combined.6 Spoon the caramel cream mixture onto thechocolate mousse and spread to form a smooth finish. Be careful not to mix the two layers. Sprinkle with grated chocolate and refrigerate for ± 4 hours.

Chef’s Tip: Using chilled milk will reducewhipping time.Chef’s Tip: Garnish with fresh mint and fresh mixed berries.

VARIATIONSalted Caramel Chocolate TartLeave out the fresh cream. Spoon the lightly whisked Caramel Treat ™ onto the biscuit base and sprinkle with 2 g of sea salt. Top with the whipped chocolate mousse.


Method:1 Mix the Strawberry Flavoured Jelly Powderwith the boiling water until dissolved.2 Stir in the cold water and mix.3 Pour the liquid jelly into ± 45 - 50 serving cups and place on a tray in the fridge for ± 4 hours to set.

PINK TRIO CUPS

Strawberry FlavouredJelly Powder (08948030)Water, boilingWater, chilled

Yield: ± 5.6 kgStrawberry Jelly500 g (1 sachet)

1.25 ℓ (5 cups)1 ℓ (4 cups)

Method:4 Add the Strawberry Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. Pipe or spoon the strawberry mousse onto the jelly making sure that each cup contains the same amount of mousse.

Strawberry FlavouredMousse (08956030)Milk, chilled

Strawberry Mousse500 g (1 sachet)

1 ℓ (4 cups)

Method:5 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. Pipe or spoon the vanilla mousse onto the strawberry mousse making sure that each cup contains the same amount of mousse.

Chef’s Tip: Garnish with sprinkles or freshly cut strawberry halves.

Vanilla FlavouredMousse (08955030)Milk, chilled

Vanilla Mousse500 g (1 sachet)

1 ℓ (4 cups)




STRAWBERRY SUNDAE

Marie biscuits, crushedButter/Margarine, meltedVanilla Flavoured Mousse (08955030)Milk, chilledStrawberry jam

Yield: ± 2.0 kg400 g (2 packets)160 g (²/3 cup)500 g (1 sachet)

1 ℓ (4 cups)180 g (½ cup)

Method:1 Mix the crushed Marie biscuits with themelted butter/margarine. Spoon the mixture onto the base of the half insert or serving cups and press down with a spoon to form a compressed base. Refrigerate for ± 15 minutes.2 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes until the mixture is whipped and forms soft peaks.3 Evenly distribute the mousse mixture ontothe biscuit base and spread to form a smooth layer.4 Top with a thin layer of the strawberry jam.5 Repeat the process to have two biscuit and three mousse layers.

Chef’s Tip: Garnish with sprinkles or fresh berries.

VARIATIONBlack Forest SundaeAdd crumbled chocolate brownies betweenmousse layers and replace the strawberryjam with black cherry jam.


Documents

FOR THE OF FOODwith the Savanna Braai Spice until browned. Do not overcook the meat. Remove from heat and set aside to cool. 2 Fry the onion and mushrooms with Smokey Rib Marinade