Keshmiri J

Paid partnership with The Fry Family Food Co.

There’s something special about
discovering a recipe and making it your own.

I made this comforting Mince Casserole from Fry’s Well Seasoned recipe book.

Layers of Fry’s Pea Protein Mince, pasta, vegetables and a creamy butternut and sweet potato mash, all baked until golden and bubbling.

It’s the kind of recipe that feels right at home around the dinner table, and one I’ll definitely be making again.
Looking for more delicious, plant-based recipes?
Download Fry’s Well Seasoned recipe book (link in bio) and discover your next favourite.



Mince casserole
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1 green pepper, chopped
1 red pepper, chopped
1 cup button mushrooms, chopped
2 green chillies, finely chopped
1 Tbsp fresh thyme, finely chopped
3 tsp ginger and garlic paste
2 Tbsp mixed masala
1 large carrot, chopped
1 Tbsp tomato paste
5 medium tomatoes, liquidised
Salt to taste
Pinch of sugar
PASTA
One packet of shell pasta (macaroni or similar)
Salt to taste.
MASH
2 cups sweet potato, chopped
2 cups butternut, chopped
Salt to taste
2 Tbsp butter
2 boxes Fry’s Pea Protein Mince
1 Tbsp butter
2 Tbsp oil.
1 medium white onion, finely chopped

Method
1) Heat oven to 180°. Cook the pasta in boiling salted water until al dente.
2) Drain and set aside.
3) Salt the butternut, sweet potato to taste.
4) Dot the veggies with the 2 Tbsp of butter and
Bake until soft.
5)Remove from oven and mash together. Heat oil and butter for the mince.
6) Sauté onion, carrots, peppers, mushrooms, thyme and chilli for few minutes on low heat (careful not to let it burn).
7)Add ginger and garlic paste, and masala. Stir well. 8)Add in mince, tomato paste, liquidised tomato, salt and sugar.
9)Simmer on medium heat for 15 minutes. Stir in intervals and make sure it doesn’t get too dry.
10) Stir in al dente pasta.

ASSEMBLE

1) Layer pasta & cheese in greased baking dish.
2) Pipe butternut and sweet potato mash on the top. 4) Bake in a hot oven for 15 minutes.

Garnish with fresh herbs and serve and enjoy

We’v made a lamb mince biryani now we’re going to make a soya mince biryani using soya mince

Soya mince biryani
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Ingredients
1 tbsp ghee
1 pack fry’s soya mince
1 onion
1 green chilli
1 tomato
1 tsp tomato paste
1 two ginger garlic
1 tsp jeera seeds
1 tsp each garam masala,dhania jeera powder ,tumeric ,roasted packo masala
2-3 tsp mixed masala
Handful of peas
Boiled basmati rice
Saffron boiled in milk
Mint and coriander to garnish
Extra butter for garnish

Method
1) In a pot add ghee,once melted add in onions,chillies and sauté till onions are golden.
2) Add in curry powders,tomato,tomato paste and mix well
3) Add in mince,peas,water and salt ,mix ,cover and cook for 15 mins.
4) Once mince is done and water has dried up turn off heat.
5) Layer with boiled basmati rice , pour over saffron milk,add garnishes,blobs of butter and sprinkle 1/3 tsp garam masala over
6) Steam for 20 mins on very low
7) Allow to sit for 5 mins
8) Serve with cucumber raita

Enjoy

Paid partnership with The Fry Family Food Co.

Top Chow is Fry’s annual cooking competition, honouring South African home cooks and their families. Families who’ve used and loved Fry’s for nearly 35 years.
This year they’re moving the competition online. Buy any Fry’s product, make your top chow, post videos or photos of the dish and stand a chance to win a share of R5,000 weekly.
Tag and use the hashtag to enter.
My top chow is this soya sausage chutney my mom used to make growing up, and it still takes me right back to her kitchen.

Soya sausage chutney
Ingredients
Fry’s soya sausage of your choice
4 tomatoes
1 onion
1 green chilli
1 tsp mustard seeds
1 tsp jeera seeds
2 cloves garlic
Curry leaves
1 tsp each turmeric, garam masala, dhania jeera powder
2-3 tsp curry powder
90g butter
2 tbsp oil
Salt and sugar
Method
1. In a pan, melt the butter and fry the soya sausages for 2 minutes. Remove and set aside.
2. In the same pan, add 2 tbsp oil, onions, garlic, chillies, mustard and jeera seeds and curry leaves. Sauté on low heat until the onions turn slightly golden.
3. Add the curry powders and mix well.
4. Add the liquidised tomatoes, salt and sugar. Mix, cover and allow to cook until the oil rises to the surface.
5. Add the soya sausages and mix, adding a little water if needed. Cover and cook for a further 5 minutes.
6. Enjoy hot with roti or fresh white bread.
Competition run from 31 August - 11 October. Winners drawn weekly. T&Cs apply.

When you’re craving something ,just make it…no matter how long it takes.

Crepes filled with cinnamon apple

Paid Partnership- Foodies of SA
One Pot Lemon & Herb Roast Chicken

Ingredients
1 PnP Free Range Whole
Chicken Without Giblets (1-1.7kg)
1 white onion, quartered
1 bag (500g) Pick n Pay Garlic and Herb Butter Baby Potatoes
½ cup butter, melted
1 tbsp garlic paste
¼ cup Let’s Cook Pick n Pay Rosemary, destemmed & finely chopped
¼ cup Let’s Cook Pick n Pay Italian Flat Leaf Parsley, finely chopped, plus extra to garnish
¾ tsp each, salt & pepper 2 large lemons, halved
1 tray (400g) Pick n Pay Soft Selection Squash, chopped into chunks

EQUIPMENT NEEDED:
Oven-proof pot with a lid

Method
Preheat the oven to 180°C on fan-assist.
1) Pat the chicken dry with a paper towel, and place it in the centre of a large, shallow ovenproof pot. Add the quartered onion pieces inside the cavity of the chicken. Carefully tie the legs of the chicken with kitchen twine or toothpicks to secure the cavity. Arrange the Pick n Pay Garlic and Herb Butter Baby Potatoes around the chicken and add 2 lemon halves among the potatoes, cut side facing up. *Chef Tip: An oven-proof pot with a heavy base is perfect for even-cooking in the oven!

3. In a bowl, add the melted butter, garlic paste, chopped Pick n Pay fresh herbs, salt & pepper and squeeze the juice of two lemon halves.
Mix to combine.
1)Generously brush half the lemon & herb marinade over the chicken and potatoes, cover with a lid or foil and roast for 45 minutes.
2) Remove the roast from the oven and add the chopped Pick n Pay Soft Selection Squash to the potatoes. Brush the remaining marinade over the chicken and veggies and roast for a further 30 minutes, uncovered until golden brown.
3)Remove the string or toothpicks used to tie the chicken legs.
Carve the chicken and serve with roasted veggies. Garnish with freshly chopped parsely and squeeze the roasted lemon halves over the chicken and ENJOY!

Chef Tip: If the pan juice consistency is too thin, remove the chicken & veggies from the pot, place the pot on the stove and reduce the liquid until slightly thickened.