Potato soup 4 potatoes cut into chunks1 onion, medium sized, chopped¾ tbsp butter1 chicken stock cube1 ½ cup full cream milk¼ cup parsley snipped Salt and pepper Directions:1. Boil potatoes until tender. Leave to cool for 5 minutes. 2. Pour potatoes with the boiling water into blender. Cover and blend at high speed for 30 seconds until smooth. Set aside. 3. In a medium pan, heat and stir onion and butter until onion turns golden brown. 4. Add blended potatoes to pan, milk, stock cube, salt and pepper and leave to boil. If texture is too thick, add more water. 5. Serve in small bowls and garnish with parsley leaves. Chicken Barbeque 500 g chicken breasts, fillet slices½ yellow pepper or green pepper½ tbsp red pepper4 tbsp sunflower oil1 large onion1 tsp garlic, crushed1 tbsp ginger, fresh and chopped or 1 tsp ginger powder3 tbsp barbeque sauce1 tbsp soy sauce, 1 tbsp red vinegar, 1 tbsp grape vinegar sauce1 tsp corn flour½ tsp sugarSalt and pepper Directions:1. Cut thick chicken slices into thinner ones then cut chicken into medium pieces. Cut peppers and onion into medium squares. 2. In a wok, heat 2 tbsp oil over high heat. Add pepper and onion and stir for 1 minute. Remove from wok. 3. Add chicken and fry until chicken turns golden. Remove from wok. 4. Add remaining oil then add garlic, ginger and stir for a few seconds. Add soy sauce, vinegar, barbeque sauce, sugar and very little salt and pepper. Stir until well combined. 5. Dissolve corn flour in half a cup of water then add to sauce and stir constantly until sauce thickens. Add chicken and stir so that chicken is well coated with sauce. Take off heat, add pepper and onion and stir. Serve immediately. Cole slaw salad ½ head cabbage, small size ½ red cabbage, small size 2 carrots, shredded 2/3 cups mayonnaise 1tsp sugar 1 tsp lemon juice 1 tsp ketchup (optional) Salt Directions:1. Wash cabbage leaves and drain. Using a sharp long knife, cut cabbage and red cabbage into shreds. 2. In a bowl mix well mayonnaise, sugar, lemon juice, ketchup and little salt. 3. In a large salad bowl, mix cabbages, red cabbages, and carrots. Just before serving, pour prepared dressing over salad and stir.
