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Recipes

South Indian Seafood Curry

South Indian Seafood Curry

Serves 4-6 Ingredients: 1 tin (400ml) coconut milk ½ tin (200g) tomato puree 2 tsp tomato paste 1-2 tsp salt 2 heaped Tbsp SpiceMecca South Indian Seafood Curry Masala 2 medium onions chopped 3-4 Tbsp vegetable oil 1 Tbsp garlic paste 1kg fish/prawns/crayfish ½ cup (125ml) water (if required) Method: Liquidise the coconut milk, tomato puree, paste, salt and SpiceMecca South Indian Seafood Curry Masala. Braise onions in oil until golden brown. Add garlic paste and fry for 2-3 minutes. Add liquids and cook for 15-20 minutes on medium heat until the sauce thickens. Stir occasionally. Add water, if required....

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Choc Chip Cookies

Choc Chip Cookies

Ingredients: 125g butter ½ cup white sugar ½ cup brown sugar 1 egg 1tsp vanilla essence 1Tbsp cocoa (optional) 1¾ cup self raising flour ±150g chopped walnuts ±150g-200g chopped Plain Dairy milk choc   METHOD: Cream butter & sugars well Add egg & essence and blend Add cocoa, flour, nuts & choc and stir Form small balls and place on a greased baking tray Bake @ 180˚C for ±12-15min.  

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Cauliflower & Sweet Potato Soup

Cauliflower & Sweet Potato Soup

INGREDIENTS: 50ml olive oil 1 Tbsp garlic, finely chopped 1 large onion, finely chopped ± 600g cauliflower florets ± 250g sweetpotato, cubed 2 tsp English mustard 1 tsp Spice Mecca flavourmate / Aromat 1 tsp grated nutmeg Salt and white pepper to taste Zest of 1 lemon Squeeze of lemon juice (to taste) ± 1½ litre milk 125ml (½ cup) grated parmesan 250ml (1 cup) sunflower seeds 2 Tbsp soya sauce Garnish with parsley   METHOD Gently fry the garlic and onion in oil till golden Add cauliflower, sweetpotato, mustard, flavourmate, nutmeg, salt, pepper, lemon juice and zest. Add milk...

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Snoek Pate

Snoek Pate

INGREDIENTS: 1 large red pepper 50g butter 2 green chillies, chopped (to taste) 1 tsp crushed garlic 400g smoked snoek 1 tub (230g) cream cheese 125 ml fresh cream Fresh coriander, chopped ½ red onion METHOD Rub red pepper with a little oil and place under the grill to char. Allow to cool. Deseed and dice. In a pan, melt the butter then add the chillies and garlic and fry for 1-2 minutes. Add deboned snoek, stir and fry for ± 5 minutes. Allow to cool. Stir in cream cheese, fresh cream, diced red peppers and red onion. Garnish with...

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Rustic Chicken Butterbean Curry

Rustic Chicken Butterbean Curry

INGREDIENTS: ± 100ml oil 2 onions, chopped 5 pieces stick cinnamon 8 cardamom pods 8 whole cloves 2 Tbsp ground coriander 1 Tbsp ground cumin 1 level Tbsp turmeric 1 Tbsp crushed chillies / chilli powder (to taste) 1 Tbsp garlic and ginger paste 50g tomato paste 500g chicken fillets, cubed Salt (± 1½ tsp) (to taste) ½ cup water 3 tins butter beans Fresh coriander   METHOD Braise onions, stick cinnamon, cardamom and cloves in the oil until golden brown. Add the rest of the spices and garlic and ginger paste. Fry for 1-2 minutes. Stir in tomato paste...

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