GUAVA & OATS SMOOTHIES
For a perfect post-workout drink, this guava and oats smoothie packs a healthy punch of nutrition and fibre. Feel free to add any other of your favourite fruits.
(Serves 2)
You’ll need:
1 banana; cut into bite-sized chunks
410 g can Rhodes Guava Halves in Fruit Juice; drained, juice reserved
65 ml (¼ cup) oats
2 handfuls ice
Method
1. Place the banana and the Rhodes Guava Halves in a blender.
2. Add the oats and half the ice, and blend well.
3. Add the remaining ice and blend to the preferred consistency, thinning the smoothie with the reserved guava juice or a little water if desired.
Whether it’s for a picnic, a school lunch box, or an in-between meals snack, these pineapple muffins are both delicious and healthy.
(Makes 24)
You’ll need:
565 ml (2¼ cups) cake flour
20 ml (4 tsp.) baking powder
5 ml (1 tsp.) ground cinnamon
1 ml (¼ tsp.) salt
375 ml (1½ cups) sugar
625 ml (2½ cups) desiccated coconut
80 ml (⅓ cup) butter; melted
375 ml (1½ cups) milk
4 eggs
825 g can Rhodes Pineapple Pieces in Light Syrup; drained and chopped
Method
1. Sift the flour, baking powder, cinnamon and salt together and stir in the sugar and coconut.
2. Whisk the butter, milk and eggs together and add to the dry ingredients.
3. Add the chopped Rhodes Pineapple Pieces and mix until just combined.
4. Line a muffin pan with paper cases and add the muffin mixture until each case is ¾ full.
5. Bake in a preheated oven at 180 °C for 20 min.
6. Remove from oven and allow to cool.
A winner at every family braai. You can add any herb that you like, even chilli or cayenne pepper if you like things a little spicier.
(Makes 1 large loaf)
You’ll need:
500 g self-raising flour
7.5 ml salt
90 ml (6 tbsp.) finely sliced spring onions; only the green parts
90 g Cheddar cheese; cut into small dice
410 g can Rhodes Cream Style Sweetcorn
2 jumbo eggs; beaten
200 ml buttermilk
Method
1. Sift the flour and salt together in a large bowl.
2. Add the spring onions and cheese and mix lightly.
3. Whisk the Rhodes Cream Style Sweetcorn, eggs and buttermilk together and mix lightly into the dry ingredients, but be careful not to overwork the dough.
4. Place the dough into a large greased loaf pan and bake in a preheated oven at 180˚C for 75 min. or until a skewer, when inserted, comes out clean and the bread sounds hollow when tapped.
5. Remove from the oven and serve immediately with butter at your next braai.
CHICKEN TIKKA MASALA
Every family has their own twist on this classic curry, and some even say it has become the unofficial national dish of England! Try this easy recipe for a delicious and affordable Chicken Tikka Masala.
(Serves 4)
You’ll need:
4 chicken breast fillets; sliced thinly
65 ml (¼ cup) cake flour; seasoned with salt and pepper
Sunflower oil; for frying
1 onion; chopped
20 ml (4 tsp.) ginger garlic paste
20 ml (4 tsp.) garam masala
2.5 ml (½ tsp.) salt
1 ml (¼ tsp.) ground turmeric
410 g can Rhodes Chopped & Peeled Tomatoes
30 ml (2 tbsp.) lemon juice
190 ml plain yoghurt
Coriander leaves; chopped
Method
1. Toss the chicken in the seasoned flour and fry in batches in a little oil until brown, setting the browned pieces aside.
2. Add a little more oil to the pan and fry the onion until soft, then add the ginger garlic paste, garam masala, salt and turmeric, and fry for another minute.
3. Add the Rhodes Tomatoes and lemon juice and simmer, stirring often, until thickened.
4. Add the yoghurt and season to taste.
5. Now return the chicken to the saucepan and simmer for a few more minutes, or until the chicken is cooked through.
6. Sprinkle with coriander leaves and serve with basmati rice.
Hearty and wholesome, this dish is quick and easy to prepare – allowing you to spend time with the family on a lazy Sunday.
(Serves 6)
You’ll need:
410 g can Rhodes Chakalaka Hot & Spicy
410 g can Rhodes Mixed Vegetables in Curry Sauce
800 g cooked beef sausage; cut into bite-sized pieces
410 g can Rhodes Butter Beans in Brine; drained
3 large potatoes; cooked
90 ml chicken stock
5–10 ml chopped green chillies (or to taste)
45 ml chopped coriander leaves (or to taste)
Salt and pepper; to taste
Melted butter or margarine; to taste
Method
1. Combine the Rhodes Chakalaka and Rhodes Mixed Vegetables in a deep casserole.
2. Top with the sausage pieces.
3. Mash the Rhodes Butter Beans with the cooked potatoes and chicken stock, then add chilli and coriander leaves and mix.
4. Season to taste, then pipe or spoon the mixture over the sausage pieces and drizzle with melted butter or margarine.
5. Bake in a preheated oven at 190°C for 20 min. or until bubbling hot.
6. Allow to rest for 20 min. before serving with a tomato salad.
ORANGE & SOY PORK CHOPS
Sweet, even tarty, citrus pairs perfectly with the flavours of pork. Try this dish the next time you’ve got friends over for a braai.
(Serves 6-8)
You’ll need:
500 ml (2 cups) warm water
115 g Rhodes Tomato Paste
250 ml (1 cup) Rhodes Sweet Orange Marmalade
125 ml (½ cup) soy sauce
80 ml (⅓ cup) lemon juice
5 ml (1 tsp.) salt
2.5 ml (½ tsp.) black pepper
5 ml (1 tsp.) ground ginger
6–8 pork chops
Method
1. Place the water, Rhodes Tomato Paste, Rhodes Sweet Orange Marmalade, soy sauce, lemon juice, salt, pepper and ginger in a large bowl and mix well.
2. Add the pork ribs and marinate overnight.
3. Cook the ribs in the marinade until just tender for about 45 min.
4. To serve, drain the ribs and braai over medium coals until thoroughly cooked and golden brown, basting occasionally with the marinade.
5. Serve with bean salad and lemon slices.
Sweet, even tarty, citrus pairs perfectly with the flavours of pork. Try this dish the next time you’ve got friends over for a braai.
(Serves 6-8)
You’ll need:
500 ml (2 cups) warm water
115 g Rhodes Tomato Paste
250 ml (1 cup) Rhodes Sweet Orange Marmalade
125 ml (½ cup) soy sauce
80 ml (⅓ cup) lemon juice
5 ml (1 tsp.) salt
2.5 ml (½ tsp.) black pepper
5 ml (1 tsp.) ground ginger
6–8 pork chops
Method
1. Place the water, Rhodes Tomato Paste, Rhodes Sweet Orange Marmalade, soy sauce, lemon juice, salt, pepper and ginger in a large bowl and mix well.
2. Add the pork ribs and marinate overnight.
3. Cook the ribs in the marinade until just tender for about 45 min.
4. To serve, drain the ribs and braai over medium coals until thoroughly cooked and golden brown, basting occasionally with the marinade.
5. Serve with bean salad and lemon slices.
ITALIAN VEGETABLE BAKE
You’ll feel as if you’re in the heart of Italy after just one bite of this delightful vegetarian dish. This bake is also perfect for a side dish or even a meal on its own.
(Serves 4)
You’ll need:
3 garlic cloves; chopped
1 onion; chopped
Sunflower oil; for frying
410 g can Rhodes Chopped & Peeled Tomatoes
50 g sachet Rhodes Tomato Paste
30 ml (2 tbsp.) basil pesto
10 ml (2 tsp.) sugar
1 aubergine; sliced
2 baby marrows; sliced
1 red pepper; sliced
250 ml (1 cup) mozzarella cheese; grated
Method
1. Fry the garlic and onion in a little oil without colouring.
2. Add the Rhodes Chopped & Peeled Tomatoes and Rhodes Tomato Paste.
3. Stir in the pesto and sugar and allow to simmer for a couple of minutes until thickened to your liking.
4. Layer the vegetables in a casserole, alternating each vegetable layer with a layer of tomato sauce, ending with a layer of sauce.
5. Bake in a preheated oven at 180°C for an hour, then sprinkle the cheese over the top.
6. Bake for a further 5 min. or until the cheese is bubbling.
7. Remove from the oven and serve with crusty bread or pasta.
You’ll feel as if you’re in the heart of Italy after just one bite of this delightful vegetarian dish. This bake is also perfect for a side dish or even a meal on its own.
(Serves 4)
You’ll need:
3 garlic cloves; chopped
1 onion; chopped
Sunflower oil; for frying
410 g can Rhodes Chopped & Peeled Tomatoes
50 g sachet Rhodes Tomato Paste
30 ml (2 tbsp.) basil pesto
10 ml (2 tsp.) sugar
1 aubergine; sliced
2 baby marrows; sliced
1 red pepper; sliced
250 ml (1 cup) mozzarella cheese; grated
Method
1. Fry the garlic and onion in a little oil without colouring.
2. Add the Rhodes Chopped & Peeled Tomatoes and Rhodes Tomato Paste.
3. Stir in the pesto and sugar and allow to simmer for a couple of minutes until thickened to your liking.
4. Layer the vegetables in a casserole, alternating each vegetable layer with a layer of tomato sauce, ending with a layer of sauce.
5. Bake in a preheated oven at 180°C for an hour, then sprinkle the cheese over the top.
6. Bake for a further 5 min. or until the cheese is bubbling.
7. Remove from the oven and serve with crusty bread or pasta.
CHEESE & CURRY BEAN BAKE
Easy to make and great as a party dish, this hearty cheese and curry bean bake is packed with the delicious flavours of smoked bacon and fresh coriander. Serve warm with rotis, naan bread or corn chips for dipping.
(Serves 4–6)
You’ll need:
125 ml (½ cup) cheddar cheese; grated
15 ml (1 tbsp.) coriander leaves; chopped
2 x 410 g cans Rhodes Butter Beans in Curry Sauce
Salt and coarsely ground black pepper
125 g bacon; diced and fried
Method
1. In a mixing bowl, combine the cheese, coriander and Rhodes Butter Beans and season to taste.
2. Spoon the butter bean mixture into a baking dish and sprinkle the bacon on top.
3. Place in a preheated oven at 180˚C and bake for 20 min. or until heated through.
Easy to make and great as a party dish, this hearty cheese and curry bean bake is packed with the delicious flavours of smoked bacon and fresh coriander. Serve warm with rotis, naan bread or corn chips for dipping.
(Serves 4–6)
You’ll need:
125 ml (½ cup) cheddar cheese; grated
15 ml (1 tbsp.) coriander leaves; chopped
2 x 410 g cans Rhodes Butter Beans in Curry Sauce
Salt and coarsely ground black pepper
125 g bacon; diced and fried
Method
1. In a mixing bowl, combine the cheese, coriander and Rhodes Butter Beans and season to taste.
2. Spoon the butter bean mixture into a baking dish and sprinkle the bacon on top.
3. Place in a preheated oven at 180˚C and bake for 20 min. or until heated through.
Enjoy this delicious variation on the classic crêpes Suzette as a delicious treat or even surprise your kids after a weeknight dinner. Serve with whipped cream or ice cream.
(Serves 6)
You’ll need:
Zest and juice of 2 oranges
190 ml (¾ cup) Rhodes Seville Orange Marmalade
190 ml (¾ cup) orange liqueur (Triple Sec or Cointreau)
30 ml (2 tbsp.) lemon juice; freshly squeezed
125 ml (½ cup) butter; cubed
12 pre-made pancakes; warmed
Whipped cream or ice cream; to serve
Method
1. Place the orange zest and juice in a saucepan and add the Rhodes Seville Orange Marmalade and heat to boiling point.
2. Reduce the heat and simmer until slightly thickened.
3. Add the liqueur and lemon juice, increase the heat and bring the mixture back up to just below boiling point. Remove from heat and add the butter, one cube at a time, mixing each cube in well before adding another.
4. Roll up each pancake and arrange in a warm oven dish. Pour the hot syrup over the pancakes and leave to stand for 10 min.
This delicious dessert takes practically no time to prepare, which allows you to take some time out and relax. Feel free to add other Rhodes fruit depending on your taste.
(Serves 6)
You’ll need:
250 ml (1 cup) self-raising flour
250 ml (1 cup) sugar
410 g can Rhodes Fruit Cocktail in Syrup
5 ml vanilla essence
Whipped cream; to serve
Method
1. In a bowl, stir the flour and sugar together.
2. Add the Rhodes Fruit Cocktail with syrup and the vanilla essence and mix until just combined.
3. Pour the mixture into a greased pie dish and bake in a preheated oven at 180°C for 30–40 min. or until golden and baked through.
4. Serve warm with whipped cream.
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