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Everyone loves potato, right?

Well here is a fantastic ‘quick’ soup recipe that will soon become a family favourite for those cold winter evenings.
Simple, nutritious and delicious!

Cream of potato soup

500g potatoes
1 onion
2 tablespoons butter or margarine
1 bayleaf
500ml milk
250ml water
Salt and pepper
Little fresh cream (optional)

Slice potatoes and onions finely.
Melt butter in pan, add onions and potatoes, cover tightly and cook very slowly for 5-6 minutes. (The vegetables must not change colour.)
Add bayleaf, milk, water and seasoning.
Bring to the boil, cover and simmer for 20-25 minutes, stirring occasionally.
Remove bayleaf and blend in a blender until smooth.
Reheat, add a little fresh cream, adjust seasoning and serve with fresh, homemade bread.

Chicken Cordon Bleu Roulade

This simple dinner party classic is a gourmet feast for the eyes.

3 large skinless, boneless chicken breasts
1 cup buttermilk

½ teaspoon black pepper
½ teaspoon salt
1 ½ cups fresh breadcrumbs (from 2 slices whole grain bread)
¼ cup grated Parmesan cheese
2 tablespoons canola oil, for frying

1 tablespoons butter
2 cups thinly sliced leeks, rinsed well and drained
Large pinch of salt
2 teaspoons chopped fresh tarragon or herb of choice
3 slices ham, cut in half
100g chilled Brie, sliced
Serves 6
Preheat oven to 425°F.
~Cut chicken breasts in half horizontally. Gently pound between sheets of plastic wrap with a flat meat mallet or small heavy skillet to even thickness (about 3/8″ thick).
~In a zipper-seal bag, combine buttermilk, salt and pepper. Add chicken, push out all air and seal. Knead through bag to distribute buttermilk mixture and refrigerate for 15 minutes.
~In a microwave-safe medium-size bowl, combine butter, leeks and salt. Cover and microwave at full power for 3 minutes or until leeks are tender.
~Stir in herbs and set aside. Meanwhile, stir together breadcrumbs and Parmesan in a shallow dish.
~Working one at a time, remove chicken from buttermilk, shaking off excess. Divide filling, meat and cheese evenly between cutlets, spreading it to within 10mm of the edges. From the short side, roll up the cutlet jelly-roll style to enclose the filling, and secure with toothpicks.
~Dip each rolled cutlet in breadcrumbs to coat, pressing crumbs gently to adhere.
~Transfer cutlets to a baking sheet, and bake in upper third of oven until juices run clear, about 30-35 minutes.
~Let roulades rest for a few minutes. Remove toothpicks before slicing each one in thirds. Serve hot with vegetables of choice or salads.

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