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CHICKEN CORN SOUP WITH CONEY ROLLS


CHICKEN CORN SOUP WITH CONEY ROLLS
Chicken Corn Soup and home baked Coney Rolls are the perfect warm me up winter meal.

Chicken Corn Soup
500 g of cubed chicken fillet
3 Tablspoons of butter
1/2 teaspoon salt
1 tablespoon crushed garlic
1 packet Knorr White Onion Soup mix
850 ml of water
1 can of creamstyle sweetcorn
250ml of fresh cream

Cook chicken fillet with the butter, salt and garlic until well done.
Add 850 ml water to the White Onion Soup mix and stir until smooth. Therafter add to the chicken and bring to a boil stirring continuously.
Once boiled reduce heat and add creamstyle sweetcorn and fresh cream to the soup and simmer for about 5 minutes.
Garnish with chopped coriander.

Home baked Coney Rolls
1 sachet yeast
2 and 1/4 cups of lukewarm water
1/4 cup of sugar
2 Tablespoons of oil
1 tsp of salt
5 and 1/2 cups of flour

Mix the yeast and water in a large mixing bowl, add a pinch of sugar and let it rest for 5 minutes.
Thereafter add the oil, sugar and 4 cups of the flour.
Knead into a soft dough, add the rest of the flour a little at the time until dough is nice and rollable. (You may not need all the flour)
Leave to rise in an oiled bowl for 2 hours.
Roll into a large pizza shape and cut into 16 slices. Roll up each slice from the large end to the slim middle.
Bake at 180 degrees C for 30 minutes.
Spread melted butter on top as soon as it’s baked.
RECIPE AND PHOTO:  Yasmeen Ibrahim
2 nd photo: Hanlie Sanders