Chicken and tuna sandwich Ingredients 6 slices bread 2 chicken fillets 1/2 tsp. Paprika 1 tsp. Spice of your choice 85g tuna 1 diced tomato Lettuce sliced 1/2 onion chopped 4 tbsp. Nola Mayonnaise Original 1 tbsp. Habanero sauce 1/4 cup white and yellow cheddar cheese Salt and pepper Method Season chicken fillets with spice of your choice and pan fry for 4-5 minutes then shred it. In a bowl combine chicken fillets, lettuce, tomato, onion, tuna, Nola Mayonnaise Original and habanero sauce. Spread mayonnaise on each slice of bread, spread chicken mayo filling and cheese over the it. Repeat the process….. Heat butter in a pan, place the sandwich and cook for 2 minutes each side or until golden brown

The deliciously creamy taste and texture of Nola Mayonnaise is the perfect complement to these Bread sausage roll ups Ingredients 8 slices bread 8 Sausages 8 slices cheese 1 egg 1 tbsp. milk 1 tsp. aromat 1 tbsp. Original Nola Mayonnaise Method Trim edges of each slice of bread Roll each slice of bread with a rolling pin, flatten until very thin. Spread Nola mayonnaise on each slice Place the sausage, cheese and roll up tightly, repeat with remaining bread slices. In a bowl combine eggs and milk, aromat and whisk until well beaten In another bowl place bread crumbs Dip bread rolls in the egg mixture, then roll it in breadcrumbs Deep fry until golden and crunchy For the Dip In a small bowl, stir together 2 tablespoons of Nola Mayonnaise, 1 teaspoon habanero sauce, 1 teaspoon honey, ½ teaspoon lemon juice, 1 teaspoon of mixed dried herbs. Taste and adjust as desired. #CreateAStir #CreamyAndDelicious

#SCGS Cola Lamb Riblets Ingredients 1 kg Lamb riblets 2 Tbsp Seven Colours Grill SeasoningTM 1 tsp Paprika 1 Tbsp Oil 2 knobs Butter ½ medium Onion, finely chopped 1 tsp Garlic 1 Tbsp Mixed herbs ¼ cup Sweet and sticky sauce 1 Tbsp Honey ¼ cup Tomato sauce ¼ cup Cola 1 Tbsp Lemon juice, freshly squeezed 1 tsp Hot sauce (optional) Method Season lamb riblets with 1 Tbsp Seven Colours Grill SeasoningTM and paprika. Heat a large saucepan over medium-high heat then add oil and 1 knob of butter, fry lamb riblets for 3 minutes per side until golden brown and set aside. In a saucepan add the other knob of butter and sauté onion and garlic until soft. Add dried mixed herbs, sweet and sticky sauce, honey, tomato sauce, Cola, lemon juice, remaining Seven Colours Grill SeasoningTM and hot sauce if using, stir to combine and bring to a simmer. Add seared lamb riblets to the sauce and let them simmer for 15-20 minutes on a low heat. Tip: Best served with mashed potatoes. #fyp #lambriblets #food #tiktokfood #zee_thecook #tiktoksa

#mogodu

The new Stork white Margarine is easy to use. Since it is already white, it requires less whipping, saving time and effort. It is truly convenient! Ingredients: 500G icing sugar 500G Stork margarine 1 Tbsp. cold water Vanilla essence (optional) For sponge cake 2½ cup flour 2½ tbsp baking powder 1 tbsp vanilla essence ¼ tsp salt 1 cup Water 1 cup Cooking oil 5 large eggs Method For sponge cake Beat eggs and sugar together until light and creamy. Sift flour, baking powder and salt Together. Add water, vanilla essence and cooking oil and mix well. Spoon mixtures into two greased, round cake pans and bake for 30 min or until a toothpick comes out clean. Allow the cake to cool completely before frosting with buttercream. For icing Add Stork white margarine and icing sugar to the bowl of a standing mixer. Start by mixing on a low speed until the buttercream gets crumbly, once the icing sugar is incorporated turn up the mixer and mix for 3 minutes or until the icing is smooth and fluffy. #StorkWhiteBakingMargarine #BakeLifeColourful