Easy 
suppers for hungry families

Egg pancakes with 
sweet-and-sour beef

Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients

5 large eggs

50ml milk

10ml olive oil

350g minute steaks, cut into strips

3 sweet peppers, cut into julienne strips

80ml sweet-and-sour sauce

Coriander, to serve

1 Whisk the eggs and milk together well. 
Heat a medium-sized non-stick frying 
pan. Spoon a ladle of egg into the hot pan 
and swirl around to cover the base.

2 Fry for a minute or until golden. Flip the egg pancake over and fry the other side for 
a minute. Stack on a plate and keep warm in the oven. Continue until you have made eight.

3 Heat a large frying pan or wok. Add the oil and stir-fry the beef strips for two minutes. Add the peppers and stir-fry for another four minutes or until cooked but still slightly crunchy.

4 Add the sauce and simmer over low heat for two minutes.

5 Spoon some of the filling onto a pancake and top with coriander. Roll up and serve.

Chicken à la King

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

60ml butter

1 onion, chopped

250g button mushrooms,

sliced

30ml flour

250ml milk

4 chicken breast fillets,

cubed

250ml frozen peas

Rice and chopped parsley, to

serve

1 Melt 30ml of the butter in a saucepan. Add the onion and fry for two minutes, then add the mushrooms and fry for five minutes. Remove from the saucepan and set aside.

2 Melt the remaining butter and add the flour. Stir to form a roux. Add the milk gradually, stirring well after each addition. Add the onion and mushrooms and season to taste. Simmer for five to seven minutes until the sauce thickens. Add the chicken and the peas and simmer for three to four minutes or until the chicken is just cooked.

3 Stir through the parsley and serve with rice.

Crispy 
baked fish

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Oven temperature: 200°C

Ingredients:

Juice and grated zest of 1

large lemon

30ml parsley, chopped

30ml piquanté peppers,

chopped

4-8 fish steaks, depending on

the size

100ml fresh breadcrumbs

Olive oil

Steamed vegetables and oven-baked chips, to serve

1 Mix the lemon zest, parsley and piquanté peppers together to form a paste.

2 Place the fish on a baking sheet and drizzle with the lemon juice. Season with salt and freshly ground black pepper.

3 Spread the paste over the fish and sprinkle the breadcrumbs over liberally. Drizzle lightly with olive oil.

4 Bake in a preheated 
oven for 20 minutes or until the crust has become golden 
and the fish is cooked.

5 Serve with steamed 
vegetables and oven-baked chips.

Curried vegetables in potato boats

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

4 large potatoes

30ml canola oil

1 onion, chopped

20-30ml medium or hot curry

powder

1 tin chopped tomatoes

300ml frozen, diced vege-

tables

1 tin of small white beans,

rinsed and drained

1 Boil potatoes in a large pot of salted water for about 15 minutes or until cooked. Remove and set aside to cool slightly.

2 Heat the oil and fry the onion until golden. Add the curry powder and fry for one minute. Add the tomatoes and simmer uncovered for five minutes. Add the vegetables and beans and simmer for another three to five minutes or until the vegetables are cooked.

3 Scoop some of the potato out so that it can hold enough filling. Peel and cut the removed potato into cubes and add to the curry. Spoon the curry into the hollow of each potato and serve.

— Gallo Images