This is a simple, cheap and quick recipe that is sure to become a family favourite. Equally delicious with tinned salmon or tuna. Add as much of the award-winning BLUE KITCHEN Green Curry Paste as you like. Ingredients: 425g can tuna (in brine) – or salmon – drained 3 small potatoes, peeled, boiled and mashed […]

Traditional Mexican chilli bean filling, suitable for tostados, tortillas, tacos etc. This is the recipe made for the original BLUE KITCHEN Hot Chilli Sauce. Ingredients: Serves 4 750g Red Kidney Beans – canned or dried 1 onion, finely diced 400g peeled/diced tomatoes 2 teaspoons tomato paste 1 small zucchini, grated 3 medium mushrooms, washed, finely […]

Simple, but tasty – avocado, fetta and chilli sauce is so complementary it’s irresistable, and these morsels take the humble ‘bikkies and cheese’ to a new level. Thin slices of avocado and a good fetta cheese, topped with a generous spread of BLUE KITCHEN Chilli Sauce is all it takes – oh, and a nice […]

There are many versions of this celebrated Spanish rice dish. The typical Spanish paellera – a wide, round, shallow pan (10cm deep, 30cm diameter), preferably heavy with a flat base – gives this meal its name. In south-eastern Spain, in the seaside regions of Valencia and Alicante, paella is the favoured Sunday lunch. During the […]

When the mulberries are in season, we get so many we are always on the lookout for delicious new recipes. Here’s one that combines this wonderful berry with BLUE KITCHEN Davidson’s Plum Conserve. WARNING: It’s pretty yum! Ingredients: Pastry: 130g butter at room temperature, 1 cup of flour, 130g almond or hazelnut meal, (though you […]

A simple yet popular dish which is suitable as both an entrée or as a main. Serve piping hot in warmed bowls, together with the coarsely chopped coriander leaves sprinkled on top and a crusty, hot bread roll which you have placed in the pre-warmed oven when you started cooking the prawns. If preferred, serve […]