Posts

The Story behind the Basket

Be yourself; Everyone else is already taken.

— Oscar Wilde.

A few years ago we got exposed to some of the best food producers in Southern Africa. I was raised on a farm in the Free State and food directly from the field was the norm. Homemade everything was a given. My expectation was to find the same quality in the city, but I was quickly brought back to the reality of the fast-food culture that we’re part of.

We believe that when you stand around and moan about poor quality products and lack of service, you are part of the problem and the only true solution is to be the change you want to see.

So what started out as a personal treasure hunt for the best products to spoil ourselves and loved ones, then turned into Spoil Basket.

Olive Pizza

Olive Pizza

For the Olive lover, by an Olive Lover. One Pizza Home Mix makes 8 medium pizza bases.
Prep Time30 mins
Cook Time30 mins
Cuisine: Italian
Servings: 8 Pizzas

Equipment

  • Ceramic Pizza Stone

Ingredients

Instructions

Pizza Base

  • Follow the instructions on the back of the pizza base packet. No shortcuts!

Topping

  • Mix the tomato sauce and olive oil in a bowl and spread over the pre-cooked base.
  • Spread one teaspoon of olive tapenade onto base.
  • Add peppers and cheese.
  • Season with salt & pepper.
  • Bake until cheese is melted and bubbly.

Notes

If you have cooked bases (without oppings) left over, place in an airtight bag and freeze for up to 3 months. Thaw before using.

Chicken and noodle stir fry

Chicken stir fry

The Met Liefde Hoender Braai sous has the perfect balance of flavours.
Prep Time5 mins
Cook Time20 mins

Ingredients

Instructions

  • Cook the egg noodles in boiling water and a pinch of salt for 5 minutes
  • Cut the chicken breasts in small cubes and fry in a pan with your favourite Canola & Olive oil blend, salt and pepper.
  • Add the fresh cut veggies to the pan and fry.
  • In a sauce pan mix the Hoender Braai sous with 125ml water, bring to simmer and add the ButtaNutt spread for a real Thai taste.
  • Mix half of your sauce into the egg noodles and the other half into the chicken and veg mixture.
  • Enjoy responsibly, this dish is addictive!

Butternut couscous salad

Butternut Couscous Salad

You'll be nuts about the flavour!
Prep Time5 mins
Cook Time10 mins

Ingredients

Instructions

  • Lightly roast couscous in a pan with some olive oil.
  • Dissolve the stock cube in boiling water in a mixing bowl.
  • Add couscous into the mixing bowl and only stir once to seperate the couscous.
  • Let it stand for 5 minutes.
  • Pan-fry the butternut cubes with a pinch of salt, black pepper and nutmeg.
  • Chop the nuts and add them to the pan. Add the mixed seeds too and lightly roast it.
  • Gently mix the EPA! into the couscous and add the nuts, seeds and butternut.

Le Mayo Green broccoli basil salad

Le Mayo Green broccoli salad

The sauce is what make this dish outstanding.
Prep Time15 mins
Cook Time5 mins

Ingredients

Instructions

  • Wash all the vegetables in lukewarm saltwater.
  • Chop the vegetables in chunky pieces.
  • Layer the vegetables in the following order: salad leaves and mushrooms.
  • Pour half of the Le Mayo sauce evenly over mushrooms.
  • Layer Peas, then red/yellow peppers.
  • Pour the other half of the Le Mayo sauce evenly over peppers.
  • Layer cheese, then broccoli florets.
  • Drizzle with balsamic reduction.

Monkey salad

Monkey salad

Prep Time15 mins
Course: Side Dish
Keyword: banana, marshmellow

Ingredients

  • 10 Marshmallows The rest of the packet will be eaten by your helpers
  • 2 Apples
  • 6 Bananas
  • 50 ml Condensed milk
  • 100 ml Mayonnaise

Instructions

  • Cut the apples and bananas in small bite-size pieces
  • Mix the condensed milk and mayonnaise and pour over above.
  • Mix gently
  • Cut the marshmallows with a pair of scissors (Dip the blade of the scissors in warm water after every marshmallow) and add on top of the above.

Nutty sweet potato rolls

Nutty sweet potato rolls

Prep Time15 mins
Cook Time45 mins
Course: Side Dish
Keyword: buttanut, salted caramel popcorn
Servings: 8

Ingredients

Instructions

  • Peel the sweet potato and cook in boiling water for 15 minutes .
  • Drain the cooked sweet potato and mash until fine.
  • Defrost puffed pastry and roll it out on a floured surface into a rectangle.
  • Add the ButtaNutt spread to the mashed sweet potato and mix well.
  • Spread the mixture evenly on the rolled puffed pastry.
  • Roll up the pastry and cut into wheels.
  • Layer the wheels in a greased oven dish.
  • Pour the cream on top.
  • Bake in the oven on 180 degrees for 45 minutes.
  • Coat the top with the salted caramel popcorn just before serving.