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Chicken Curry with Beans

SERVES: 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY:  EASY

INGREDIENTS

  • 30ml Oil
  • 2 medium onions, peeled and chopped
  • 2 large cloves garlic, peeled and minced
  • 20 curry leaves
  • 30ml medium curry powder
  • 15ml ground cumin or jeera
  • 15ml ground coriander or dhania
  • 30ml brown sugar
  • 10ml coarse ground black pepper
  • 10ml salt
  • 12 – 16 chicken thighs (1.5kg)
  • 350ml speckled beans, soaked overnight and drained
  • 1 tin tomato puree
  • 2 tins chopped tomato
  • 3 large potatoes, peeled and cut into 6 pieces each
  • 2 chicken bouillon cubes
  • Fresh coriander to garnish

DIRECTIONS

1. Heat the oil in an 8 – 10lt pot.
2. Fry the onion and garlic until lightly browned.
3. Add the curry leaves, curry powder, cumin and coriander and fry for 2 minutes.
4. Add the chicken pieces and fry while stirring for 5 minutes.
5. Add all the remaining ingredients, except the fresh coriander and bring to the boil.
6. Turn down the heat, place the lid on the pot and simmer for 25 minutes.
7. Place the pot in the Wonderbag on a mat or cloth, seal and leave to cook for 4 hours.
8. Open the Wonderbag, check the seasoning and adjust if needed.
9. Serve with rice, pap, roti or naan bread and poppadum’s and sambals.

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White Chocolate and Raspberry Bread and Butter Pudding

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 6 cups French bread cubes
  • 160g chopped White Chocolate
  • 250ml Raspberries, fresh or frozen
  • 125ml toasted Pecans
  • 250ml Cream
  • 3 Eggs
  • 50ml Sugar
  • 150ml warm Water
  • 5ml Vanilla
  • 1 can sweetened Condensed Milk

DIRECTIONS

1. Preheat the oven to 180 degrees Celsius.
2. Grease a medium sized pot or casserole with a lid.
3. Place ½ the bread cubes in slow cooker. Sprinkle with ½ the chocolate, nuts and raspberries.
4. Repeat with the remaining bread, chocolate, nuts and raspberries.
5. In small bowl, mix remaining ingredients and pour over the bread pudding.
6. Cover and cook in the oven for 30 minutes.
7.Place the sealed pot on a mat or cloth in the Wonderbag for 3 hours.
8. Serve with cream or ice cream.

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Chocolate Brownies with Pecans and Raspberries

SERVES: 6 to 8
PREP TIME:  10 MINUTES
STOVE TOP TIME:  20 MINUTES
WONDERBAG TIME:  2 HOUR
DIFFICULTY : EASY

INGREDIENTS

  • 250ml all-purpose Flour
  • 300ml granulated Sugar
  • 125ml Cocoa Powder
  • 2,5ml Salt
  • 65ml Oil
  • 5ml Vanilla
  • 4 Eggs
  • 100g dark Chocolate, melted
  • 250ml coarsely chopped Pecan Nuts, toasted
  • 250ml Raspberries
  • 5ml Baking Powder
  • 5ml Vanilla
  • Icing sugar for dusting

DIRECTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. In medium bowl, mix flour, granulated sugar, cocoa and salt.
  3. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk.
  4. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate.
  5. Stir in pecans and raspberries.
  6. Spray a 25cm square baking pan and line with baking paper.
  7. Pour the mixture into the pan and bake for 20 minutes.
  8. Remove from the oven, cover with foil and place in the Wonderbag on a cloth or mat and seal.
  9. Leave to finish baking for 2 hours.
  10. Remove, unmould and cool.
  11. Slice, dust with icing sugar and serve with cream or ice cream.