Monday, September 28, 2015

Health, Beauty & Wellness Fair

Catch The Chef's Choice at

ߓƗhen: Tues 29 Sept 2015
ߏ䗨ere: Al-Ansaar Hall
⌚Time: 10-4pm
ߒïst: R50 ( includes a bottomless tea/coffee ☕& a hand treatmentߑ˰ߒŠ)                                

Other exhibitors include:                                                
 -- a reflexologist
- an aromatherapist
- a physiotherapist
- personal fitness trainersߒꊭ makeup specialistsߒĊ- organic food sellersߍΰߍʰߍŰߌ튭 healthy cookwearߍአ-body talk
- weight loss specialists ߙŊ- support groups for diabetes and cancer
- Banting sales representatives
- Mendhi artistsߑЊ- Hearing ߑ & vision screeningsߑ0ߑӊ- SPOIL yourself with beauty treatmentsߒŰߒǰߒƨhead,neck shoulder, back & foot massages as well as facials)
AND be sure not to cook on the day as there will be a variety of Food ߍ䠥xhibitors with healthyߍ堦 sumptuous meal options!!!! Lots more health & beauty products will be available!

 Be sure not to miss out, get your tickets now from Baytul Nur(ߓް31-2097838)㬠ʊDo something for yourself,Look goodߘά Feel Great ߒì Be Wellߘʠ!!!!! BE PART OF THE WELLNESS REVOLUTION NOW!!ߙ̰ߑ㰟ѣ

Sunday, September 27, 2015

Feeling hot! Hot! Hot!

U like It Hot!

then u need to try TCC Mexican Chilli Marinade to turn up the heat to ur meat dish!

To order, contact The Chef's Choice Cell / whatsapp: 0780529488 Bb pin: 2814b55f Email: BlackBerry channel:C002A8DAD

Saturday, September 26, 2015

Home-made Ice Cream

3 ripe bananas, pureed, frozen
450ml Milac
100g castor sugar
1/2 tsp vanilla essence
In a blender, on low, add bananas, 2min, then add milac, blend 3min! Use a spatula, mix well, then blend on medium, 3min, add sugar & vanilla, blend 1min on high! Freeze +3hours, preferably overnight! For chocolate add 2 tbsp cocoa! There's lots of flavors can be achieved using base mixture! Enjoy!

The Chef's Choice

Thursday, September 17, 2015

Eid ul Adha Souk

<=-P Catch us @ EID UL ADHA SOUK AM Moolla Hall Keal Road Sherwood Saturday 19th Sept 10am till late Sunday 20th Sept 10am to 6pm The Chef's Choice of products 100% Halaal ** Milac Gold A best selling cream alternative, Millac Gold has all the benefits of dairy cream! Used in both sweet and savoury dishes! -Bain marie stable in sauces -GM free -Suitable for vegetarians -Microwavable in sauces -Gluten free R50 / litre ** 1kg Wonder Dough (available by order) Simply thaw, use required amt and re-freeze leftovers! For pizza base: simply press into greased pan, top with desired ingredients, and bake! For naan / sharwarma bread: Simply grill on tawa with butter R80 / kg For buns: Shape, apply egg wash and bake! ** Thaw & bake Range ** Mini croissants (30g) R50 / 10 ** Mini Choc Chip croissants (30g) R60 / 10 ** Chocolate croissants (85g) R90 / 6 Thaw & serve range! ** Choc Cream Puff R50 / 12 ** Strawberry Cream Puff R40 / 12 ** Salted Caramel Puff R50 / 12 ** Mini Choc Dipped Eclairs R50 / 10 ** Crystal Sugar Donuts R45 / 5 ** Chocolate topped Donuts R55 / 5 Honey... R45 Freshly ground spices & Spice blends TCC Chilli powder - R25 TCC Special Blend - R40 TCC Mix Masala - R40 TCC Biryani masala - R40 TCC Tandoori Masala - R40 TCC Barbecue Spice - R35 Marinades: TCC Prego - R45 TCC Peri Peri - R45 TCC steak Special - R45 Patha Rolls R40 / roll Recipe books now available!!! *Selection of exquisite delights *A taste from heaven *Treasures from Asia R80 each To order, contact The Chef's Choice Cell / whatsapp: 0780529488 Bb pin: 2814b55f Email: BlackBerry channel:C002A8DAD

Sunday, September 13, 2015

Chicken Kalya!

3 chicken fillet, cubed
Quarter onion, sliced
2 potatoes, cut in quarters nd fried
Marinate chicken with foll:
1 & 1/2 tomato, grated
Quarter cup sour milk
2tsp TCC Chilli powder
1 tsp dhania jeeru
1/4 tsp tumeric
2tsp TCC Special blend
2tsp TCC Tandoori Masala
2tsp TCC Green Chutney
1tsp Ginger
1tsp Garlic
1tsp lemon juice
Fry onions in olive oil until brown
Add marinated chicken
Add the fried potatoes when cooked
Garnish with dhania

Saturday, September 12, 2015

Sticky Wings!

18 chicken wings or drumettes
100ml TCC Steakhouse marinade
2 tbsp TCC Special blend
2 tsp TCC Chilli powder
3 tbsp smooth apricot jam
100ml orange juice
Place chicken wings in a shallow oven dish, season with salt! Grill +-5min until browned! Reduce oven temperature to 160ºC! Warm remaining ingredients together in a pot, combined well & thickened! Pour onto the wings to coat them completely! Bake 20min! Enjoy!

TCC - The Chef's Choice
[A special blend of spices roasted & ground to perfection]

Friday, September 11, 2015

Shaahi Vegetable Masala

TCC - Shaahi Vegetable Masala!

3 tbsp vegetable oil
200g cauliflower florets
1 medium onion, chopped
2 courgettes, sliced
1 red pepper, diced
1 green pepper, diced
100g peas
200g chopped tomatoes
75ml water
2 tbsp TCC Special blend
1 tsp TCC Chilli powder
1 tbsp chopped fresh coriander
Heat oil in a pan, fry onion for a few minutes! Add cauliflower, sear for a minute or two!  Add remaining vegetables, cook for a further 5min! Add spices, tomatoes & water, partially cover, cook for 15min, stirring occasionally! Add half of coriander & turn off heat! Garnish with remaining coriander! Serve with rotis/rogni naan!

TCC - The Chef's Choice
[A special blend of spices roasted & ground to perfection]

The Chef's Choice launching in Ixopo

*MARACAS* Announcing the LAUNCH of THE CHEF's CHOICE Products!! \=D/

Venue: 40 Chapel Street, IXOPO
Date: Saturday, 19 September
Time: 11 - 3pm

We have a variety of Goodies to choose from:
**Thaw & Serve mini choc eclairs, cream puffs, donuts ...
**Thaw & Bake croissants, pizzas, wonder Dough ....
**Freshly Ground Spices
**Marinades , HoNey ..
**Milac Gold Cream
& MuCh much More... =-J

These products are so Delicious & easy...

:D This is your Chance to View, Taste, Buy / Order our Scrumptious products!

** *Shhh* There'll be lotsa other stalls too, Food... Tupperware...Kitchen ware... etc Jumping Castles for the kids... <=-P

*run* Don't Miss Out See you there !!! ߑ

For more info contact: =-c
Khatija Mansoor
Bbm: 5162C96F / 24D35C70
W/app: 0838997868 Cell: 0727947744

Tuesday, September 1, 2015

TCC Prawn Masala

300g Prawns, deveined
2 tbsp oil
2 tbsp TCC special blend
1 tsp TCC chilli powder
2 tbsp TCC mix masala
1/4 tsp honey
1 tbsp lemon juice
1 small onion, chopped
100ml tomato paste
Combine all powdered spices, honey & lemon juice!Marinate Prawn for 3 hours, preferably overnight! Heat oil, stir fry onions for a few minutes! Add tomato paste, stir few seconds, then add the Prawn, mix well, cover& cook for 8min, lower heat, toss, stir, simmer for 5min! Serve with rotis or rice!

TCC - The Chef's Choice
[A special blend of spices roasted & ground to perfection]

CHicken with Zaatar

1 free-range chicken, divided into quarters (backbone discarded), about 4 lb
2 red onions, thinly sliced
2 garlic cloves, pressed or crushed
4 Tbsp olive oil, plus more for drizzling
1 tsp allspice
1 tsp cinnamon
1 Tbsp sumac
1 lemon, thinly sliced
scant 2 cups chicken stock or water
1 1/2 tsp salt + more to taste
1 tsp freshly ground black pepper
2 Tbsp za’atar
generous 1/4 C pine nuts
4 Tbsp flat-leaf parsley, chopped

The preparation:

Marinate – In a large bowl, mix onions, garlic, olive oil, spices (except the za’atar), salt and pepper and stock or water. Add the chicken and toss to combine. Leave in the fridge to marinate for a few hours or overnight.

Prepare – Preheat the oven to 400 degrees. With your hands, transfer the chicken, onions and lemon to a rimmed baking tray large enough to accommodate the chicken, skin-side up, in a single layer and spaced apart.

Season – with salt and pepper. Drizzle a bit of the marinade over all. Sprinkle with za’atar.

Roast – for 30-40 minutes until the chicken is browned and cooked through, or 165 degrees internal temperature. (If you prefer crispy skin, run the chicken under the broiler for a few minutes; watch carefully to avoid overcooking.)

Serve & Enjoy – Meanwhile, toast the pine nuts over moderate heat, stirring, until they turn golden brown. Transfer the hot chicken and onions to a serving plate and sprinkle with parsley, pine nuts and a drizzle of olive oil. Discard the lemon or leave as garnish. Sprinkle with a bit more za’atar and sumac, if desired

Recipe by Scarpetta Dolcetto
Courtesy of Zaytoun SA