Recipes from my kitchen


Try this beef marrow bones recipe at your next braai as a starter/snack before the main event.

So much flavour in these babies.

You will need:

Marrow bones

Knorr Stock Pot

Steak and Chops spice

Fresh Thyme


Oil (I used Canola Oil)

Boiling water

In a pot, place the marrow bones and add the spice and stock. Add the oil and then boiling water.

Cook for 10 minutes.

Take bones off the heat and place on a foil sheet. Be sure to wipe off excess water.

Top with the fresh Thyme and chives.
Cover (with the foil) and bake until cooked — 10 minutes should be okay.

You can serve these with toast (as a spread) or as they are. Totally up to YOU.

I hope you enjoy.



You will need:
500g Samp

2 Vegetable Stock Pots


1 cup of Fresh Cream

300g Chopped Mushrooms (optional)

1 Chopped Onion

Dried Parsley (for garnish)


Assuming that the samp was soaked overnight or for 8 hours at least.

Bring water to the boil. Add oil and then the samp.

Boil for 1 hour or until tender.

Once cooked, set aside.

Fry chopped onions and mushrooms. Add Knorr Vegetable Stock Pots and fresh cream.

Bring the samp back to the heat and add the onion and mushroom mixture and stir in.

You can take it off the heat after five minutes.

Garnish with dried parsley and mix.


You will need:

10 Chicken thighs

1 Chopped Onion

4 Medium sized Tomatoes

1 Clove of Garlic or ½ a teaspoon of crushed garlic


Knorr Chicken Stock Pot (dissolved in 1L of boiling water)

Curry Powder

Robertsons Chakalaka Spice

Chicken Spice

Fry onions, garlic and the spices.

Add tomatoes and sautee.

Add the chicken. Stir until the chicken “browns”.

Add the dissolved stock and cover.

Allow to simmer for 1 hour (or until cooked. Depending on your stove).

When cooked, your stew should be thick enough and ready.

If not, You can add Minestrone soup to thicken.

You will need:

Julienne carrots ( I used a peeler)

Red Onions



salad dressing (of your choice)


Combine all the ingredients and add your favourite salad dressing.

For the Beetroot:

Add water, lemon juice and some vinegar to the pot.

Boil the beets until tender.

If you like:

Fry some onion. Add Tomato sauce and peach chutney.

Take off the heat and allow to cool.

Add canned peaches and mix in the beets.