THE FLIPPEN LEKKA. Recipe book. Spice TRADE LABELS. André Cabano. printers. Tel:(021) Writer/Cook - PDF

THE FLIPPEN LEKKA Spice Recipe book TRADE LABELS printers Tel:(021) André Cabano Writer/Cook Flippen Lekka Spice is a proudly South African Multi Purpose Spice. It can be used with all types of

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THE FLIPPEN LEKKA Spice Recipe book TRADE LABELS printers Tel:(021) 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. Groete/Regards André Cabano 1 FLIPPEN LEKKA BUTTERMILK CHICKEN 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 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. 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. 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. 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. 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. 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 minutes. Garnish with lemon wedges and parsley and serve with basmati rice. KONSERTINA AARTAPPELS 6 aartappels, geskrop en ongeskil; olyfolie; Flippen Lekka Spice na smaak; vars kruie vir garnering. 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. 2 3 MAGICAL MEATLOAF MUFFINS 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. 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. 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. BACON EGG & AVO BOAT Heat the oil in a fryer (or deep heavy -bottomed pot) to 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. SWEET & SOUR PRAWN KEBABS 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. 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. RICE BALLS WITH MOZARELLA 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. 4 5 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. FANCY BUNS 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 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. CHEESE PUDDING 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. 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. 6 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. 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 HAM & CHEESE BITES 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. 1 Roll puff pastry. Cooked ham slices. Grated cheddar cheese. Flippen Lekka Spice to taste. 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 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. 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. HAVE YOUR SOUP & EAT THE BOWL FRIDAY FUN FOR KIDZ 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. 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. 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 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; read
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