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Baked Orange Sweet :


  • PineappleFresh, cleaned and diced finely 30.0 g
  • Ginger, peeled and thinly slicedand diced finely 3.0 g
  • Tomatoes, roas, diced finely 32.0 g
  • Coriander, fresh, chopped for garnish 2.0 g
  • Onions, peeled and diced finely 17.0 g
  • Lime, juiced 1.0 pc

Coriander cream cheese:

  • Cream cheese, low fat 75.0 g
  • Pesto, green coriander 2.0 g

Spicy Tomato Marmalde:

  • Ginger (minced) powder 1.2 ml
  • Sugar 60.0 ml
  • Lemon, peeld and chopped 1/2 in no 30.0 g
  • mustard seeds 5.0 g
  1. Baked Orange Sweet :

    • Steam for 10 minutes.
    • Sprinkle with Robertsons Chip and Potato and olive oil and bake in the oven at 160˚C for 20 minutes.
    • Baste with oil from the tray after the 20 minutes, place back in the oven and bake for a further 15 minutes at 180˚
    • Once baked, cut into quarters. Heat up a griddle pan till very hot, lightly brush each quarter with pan juices and place on griddle pan to get the lines on the sweet potato.
  2. Salsa:

    • Mix the diced onions with the lime juice.
    • Mix together the fresh pineapple, ginger, rosa tomatoes, coriander and onions.
  3. Coriander cream cheese:

    • Mix together the cream cheese with the coriander pesto.
  4. Spicy Tomato Marmalde:

    • Cook the Knorr Tomato Pronto, Robertsons Peri Peri, sugar and lemons over medium heat until thick and has a jam consistency.
    • Once cooked, stir in the mustard seeds.