HUMMUS BI TAHINI
Hummus is great served with pita chips, vegetables, or crostada. Make a wrap sandwich by spreading hummus on thin pita bread, adding veggies like cucumber, bell peppers, and carrots, then roll it up.
2-4 tablesppons lemon juice
½ cup plain yogurt
2 tablespoons high quality olive oil, plus 1-2 tablespoons for garnish
1 small clove garlic, minced
½ cup tahini (stir before using)
1 lb. chickpeas (from a 16 oz. can, or from dried, then cooked, chickpeas)
2 teaspoon salt
½ teaspoon paprika

Place the lemon juice, yogurt, olive oil, garlic, tahini and chickpeas in a blender (the liquid is at the base of the blender). Blend on high, stopping to stir frequently, until the hummus is smooth, adding 1-2 tablespoons lukewarm water. Taste, and season with salt. More yogurt can be added as desired, to smooth out the hummus.
Spread the hummus on a medium-sized plate, drizzle with olive oil and sprinkle with paprika.
Recipe:  Janine Botha

THAI CHICKEN AND EGG NOODLES
30 ml olive oil
4 chicken breast fillets, sliced
250 ml chicken stock
35 ml soft brown sugar
25 ml lime or lemon juice
6 spring onions, thinly sliced
2 cloves of garlic, crushed
20 ml fresh, grated ginger
1 red chilli, seeded & chopped
25 ml sherry or apple juice
5 ml cornflour, mixed with water to form a paste
salt and freshly ground black pepper to taste
30 ml fresh, chopped coriander
250 g thin egg noodles

Heat AMC 24cm Fry Pan over medium temperature until Visiotherm is just below frist red area. Also bring 2.5 litres water, with salt added, to the boil in AMC 24cm High or Pasta Perfecto.
Heat oil in pan and fry chicken on both sides until just brown, but not overcooked. Spoon out and set aside. Turn temperature down to lowest setting.
Pour stock, sugar and lime or lemon juice into unit. Stirto dissolve sugar. Bring to the boil and add spring onions, garlic, ginger and chilli. Simmer sauce for 3 – 5 minutes.
Stir in sherry or juice, and mix cornflour into sauce. Simmer gently, until sauce thickens. Season, return chicken to sauce and heat through. Sprinkle with coriander.
Boil pasta in water and drain well. (The egg noodles boil for only a few minutes, so take care to overcook them)
Serve individual portions of pasta and spoon sauce over.
Resep geplaas deur Diane Roode Hancox-
Hier is ‘n heerlike Thai resep uit my AMC resepteboek.

THAI STIR FRIED BEEF WITH OYSTER SAUCE
450 gr rump steak – sliced
30 ml Soya sauce
15 ml Corn flour
45 ml oil
15 ml garlic – chopped
15 ml fresh ginger – chopped
250 gr mushrooms – Shitake, button, straw and or oyster mushrooms
30 ml Oyster sauce
5 ml sugar
4 spring onions – cut into short lenghts
2 red chillies – cut into strips for garnish

Marinate beef in soya sauce and corn flour for 1 hour
Heat half the oiil in wok or pan and fry ginger and garlic until lightly browned
Add beef and fry until evenly coloured – Remove from pan and set aside
Heat remaining oil and fry mushrooms
Return beef to pan with mushrooms
Add oyster sauce and sugar
Fry toghether for a short while then add spring onions, mixing well
Garnish with strips of chillie and serve with Jasmine rice
PS moenie sout by gereg voeg nie – die oester en soya sous is sout genoeg
Recipe posted by Mandy Nel

THAI STIR FRY CHICKEN WITH BASIL
45 ml oil
4 cloves garlic sliced
2-4 red chillies seeded and sliced
500 gr chicken – cubed into bite size pieces
40 ml fish sauce
10 ml soya sauce
5 ml sugar
12 basil leaves
2 chillies seeded and sliced for garnish

Heat oil in wok or pan.
Add garlic and chillies fry until golden.
Add chicken, stir – fry until it changes colour.
Add fish sauce soya and sugar and fry until chicken is cooked (about 4 minutes).
Stir in basil leaves.
Garnish with chillies.
Serve with Jasmine rice or noodles (ek verkies natuurlik glass noodles by die enetjie).
Recipe posted by Mandy Nel

CHICKEN FRIED RICE

Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.
Makes 3 servings of chicken fried rice, or 4 – 6 as part of a meal.
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
½ cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish.

(Alternately, you can mix the green onion and egg in with the other ingredients).

THAI MEAT BALLS WITH PEANUT SAUCE
450 gr minced beef, pork or chicken
15 ml minced garlic
1 lemon grass stalk finely chopped
15 ml fresh coriander chopped
30 ml red curry paste
15 ml lime juice
1 egg
salt
rice flour
oil
coriander to garnish

Mix ALL ingredients except for rice flour oil and garnish.
Shape into balls about walnut size and dust with rice flour.
Heat oil in wok and fry balls until browned and cooked through.
Garnish serve with rice and peanut sauce or sweet thai chilli sauce.
PEANUT SAUCE
15 ml oil
15 ml red curry paste
10 ml crunchy peanut butter
15 ml palm sugar
15 ml lime juice
250 ml coconut milk
Fry curry paste in oil for 1 minute.
Stir remaining ingredients in and bring to a boil.
Lower heat and simmer for 5 minutes until sauce thickens.
Cool and serve with meatballs.
Recipe posted by Mandy Nel