Tomatoes Stuffed with Mushrooms
A practical and delicious recipe, tomatoes stuffed with mushrooms are a great suggestion for the vegan world.
· 1 medium onion
· 4 Tomatoes
· 100 g mushrooms
· 1 teaspoon of Garlic Lemon and Herbs
· 1 teaspoon of Italian Herbs
· Grated vegetable cheese
· Olive oil to water q.b.
· Salt to taste
1 – Wash the tomatoes and cut the top part as if it were a lid.
2 – Remove all the contents of the tomato, sprinkle with our Garlic, Lemon & Herbs spice and grind the salt to taste.
3 – Preheat the oven to 200ºC.
4 – Bake the egg for about 15 minutes.
5 – Next, put in a container the onion, the mushrooms, chop everything and reserve.
6 – Add the boiled egg and re-chop it all.
7 – Wrap in the prepared vegetable cheese.
8 – Fill the tomatoes with the preparation and cover with cheese.
9 – Bake at 180 ° C for 15 min.
10 – Remove from oven and finish with our spice Italian herbs to taste.
A practical recipe and super tasty, stuffed eggplant is a good suggestion of a sophisticated dish with a special touch.
· 250g diced bacon
· 150 g clam noodle
· 150 g peeled prawns
· ½ can pineapple in syrup
· 1 tablespoon Garlic Lemon and Herb
· 1 tablespoon Peri-Peri Braai Spice
· Olive oil to taste
· 1/2 Onion
· 1 tablespoon olive oil
· 1 Eggplant
· 100 ml pineapple juice from the can
· ½ Cup of grated Parmesan cheese
· 150 g laminated mushrooms
1 – In a frying pan put the diced onion, cubed bacon with garlic Lemon and Herb spice, olive oil, Peri-Peri Braai Spice , heat the same over medium heat and cook the mixture for about 5 minutes or until the bacon has cooked completely add the inside of the clam´s and peeled shrimp (previously boiled).
2 – Open the Eggplant lengthwise and remove the inside forming 2 empty halves.
3 - Add all the other ingredients, including the inside of the Eggplant as well as the diced pineapple and then join to the mixture and cook for about 20 minutes.
4 – Preheat the oven to 180° C. Then garnish the Aubergine halves with the mixture, cover to finish with grated Parmesan cheese and bake for 15 minutes, just long enough to Brown the cheese and roast the eggplant.
5 – Remove and ready to serve.
Classic Mixed Salad
Try a Classic Salad along with our special seasoning that accompanies it. Good appetite!
· 1 lettuce
· 1/2 red cabbage
· ¼ red onion
· 50 g watercress
· 50 g red peppers
· 50g yellow peppers
· 150 g cherry tomatoes
· Italian Herbs
· Olive oil to taste
· Vinegar to taste
· 150 g Feta cheese
· 50 g Olives
1 – In a container, add lettuce, cabbage, onion, Watercress, the colorful peppers, cherry tomatoes, feta cheese and mix.
2 – Then, in another bowl, add the vinegar, olive oil and Italian Herbs and stir well.
3 – Prepare the bowl with the salad. Add the sauce and the olives to decorate. Mix well.
Traditional Chicken Barbacue
A practical recipe simple and super tasty, with a special thanks to Peri-peri Chicken.
· 1 medium Chicken
· Peri-peri Chicken
· Olive Oil to taste
1 – Open a medium chicken in half at the chest before marinating.
2 – Spread the chicken with olive oil and season with our Peri-peri Chicken spice, let stand for about 20 minutes.
3 - Prepare the grill. Heat the grill, barbecue approximately 25 cm away from the coals.
4 - Cut the chicken into pieces and serve accompanied by chips, and give it the best taste adding our Chip spice Seasoning.