Think Chef

For this month’s , Think Chef decided to do something we all love and know. Because !

➡️VETKOEK WITH CURRY MINCE

➡️Ingredients:
For the vetkoek
- 500g Think Chef Vetkoek Mix
- 150ml water
For the Curry mince
- 500g beef mince
- 2 onions chopped finely
- 45ml Think Chef Medium Curry
- 30ml apricot jam
- 50ml vinegar
- 5ml salt
- 750ml oil

➡️Directions:
1. Add water to Think Chef Vetkoek mix, and knead well for about 10-15min. Leave proof in a warm place. While the dough is proofing, start with your curry mince.
2. Add 50ml of oil to the pan. Fry onions, add mince, and fry all until golden brown.
3. Add Think Chef Medium Curry, apricot jam, vinegar, and salt.
4. Leave to cook for about 20 minutes. Now back to your Vetkoek dough.
5. By now, the dough will be double in size. Portion into desired sizes.
6. Add the remaining oil to the pot and put on medium heat. Once the oil has reached temperature, add vetkoek dough.
7. Cook the dough until golden brown on both sides. Tip - You need to flip it over halfway through the cooking process.
8. Leave to cool for 2 minutes before adding the curry mince.

Happy !

Let’s face it, with winter comes the flu. Did you know that Think Chef Borrie can be used as a natural flu remedy?
➡️THINK CHEF FLU REMEDY

➡️Ingredients:
• 250ml hot water
• Juice of ½ lemon
• 1 tablespoon honey
• 1 to 2-inch piece fresh ginger, grated
• 1 teaspoon Think Chef Borrie
• ½ teaspoon ground cinnamon

➡️Directions:
1. In a small saucepan, put ginger, turmeric and water and bring to a boil. Cover and let simmer for about 20 minutes.
2. Add lemon, honey, and cinnamon and let it sit for a few minutes.
3. Pour the hot brew into a mug.

Our next is Carbonada from Argentina. This dish is traditionally cooked in a pumpkin but can be prepared in a regular pot.

➡️EASY ARGENTINE CARBONADA

➡️Ingredients:
- 450g beef goulash
- 1 onion
- 1 red bell pepper
- 1 yellow bell pepper
- 3 cloves garlic
- 2 potatoes
- 2 sweet potatoes
- 2 peaches or apricots,
- 1 cup butternut squash,
- 2 ears of corn, cut into 2.5 cm rounds
- 250g Think Chef Base Tomato
- 1 Litre water
- 1 cup beef broth
- 1 cup white wine
- 1 bay leaf
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste

➡️Directions:
1. In a large pot, heat a little oil over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes. Remove the beef from the pot.
2. In the same pot, add the chopped onions and peppers. Sauté and add the minced garlic. Cook for another minute until fragrant.
3. Return the browned beef to the pot. Add the diced potatoes, sweet potatoes, butternut squash, and corn. Whisk water and Think Chef Tomato base. Mix this with the beef broth and white wine.
4. Add the bay leaf, paprika, cumin, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 - 2 hours.
5. (Optional): Add sliced peaches or apricots during the last 30 minutes of cooking.

Join us on … aka Instagram.

Another to make simple, fast, and delicious dishes using Think Chef products.

CHOCOLATE MOUSSE CARAMEL CHEESECAKE

Ingredients:
- 500g Think Chef Cheesecake Base
- 250g Think Chef Chocolate mousse.
- 1 litre water
- 1litre milk
- 1 can Caramel treat
- 100g butter, melted
- 3 packets of Oreo cookies

Directions:
1. Mix water and Chocolate mousse in a mixer for 10 minutes. Place in fridge.
2. Mix Cheesecake base with milk. Whisk on high for 5 minutes. Add a can of Caramel treat, and mix for another 3 minutes.
3. Take 2 of the 3 packets of Oreos and crush them fine and add melted butter to form the base of the tart.
4. Add mousse and Cheesecake into layers to achieve a marble effect. Place in fridge to set.
5. Use the last packet of Oreos to garnish your cake as desired.

Happy to all the !

Today is . Food Safety is a top priority at Think Chef, and we take the utmost care to provide the safest food to our loyal customers.

Even Nonna would approve…

… and in some parts of our country, it is already here. But do not fear the , , or as Think Chef products will have you more protected against the cold than , , or the entire ! Try some of these products this winter:

: Introducing the Think Chef Pasta Sauce. This super versatile product can be used for more than just a fabulous creamy pasta sauce. Our favourite is to use it to make creamy spinach.

Today is . And there aren’t many foods that are as culturally diverse as aka .

Turmeric dates to the Vedic culture in India (approximately 4000 years ago). In Vedic culture it was used in food and it also had religious significance. This popular spice started its global trek by reaching China by 700 AD, East Africa by 800 AD, and West Africa by 1200 AD (among a few places). Marco Polo, the famous merchant, and explorer described turmeric as a vegetable that had similar qualities to saffron.

In South Africa, we all know that turmeric is colloquially named borrie. As far as our research goes, Borrie is a derivative of the Javanese word borrie. This means that the likelihood of borrie being brought to South Africa by the Javanese (1658 – 1834) is high. Alternative theories suggest that borrie came to South Africa via Durban, meaning that it was brought to South Africa from India.

Primarily, borrie is a key ingredient in curry powder mixes, but can also be found in manufactured foods such as canned beverages, dairy products, baked products, ice cream, yellow cakes, yoghurt, orange juice, biscuits, popcorn, sweets, cake icings, cereals, sauces, and gelatines.

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Today is . We know that it is not always easy to feed an entire family. Luckily, Think Chef products are designed to be tasty and bulk up your cooking!

What’s better than using a Think Chef product? What about combining 2 Think Chef ingredients! In this new segment, we’ll be sharing some to make simple, fast and delicious dishes using Think Chef products.

We start with a simple recipe for making curried mash, a flavourful twist on a classic dish!

➡️CURRIED MASH

➡️Ingredients:
- 500g Think Chef Instant Mash
- 2.5L boiling water
- 1 large onion finely chopped
- 30ml vegetable oil
- 30ml Think Chef Medium Curry
- 2 cloves garlic crushed
- Fresh parsley for garnish

➡️Directions:
1. In a pan heat oil and fry onion, add garlic and medium curry fry on low heat for about 5-10min.
2. Add boiling water to instant mash stirring well, to prevent any lumps. Add curry mixture to mash and mix well.
3. Curried mash can be enjoyed with a steamed dish or sausages.

– Think Chef products can be utilized in a variety of dishes, both local and foreign. This month, we focus on the UK and Bangers and Mash. But why is it called Bangers and Mash?
"Bangers and Mash" is affectionate British slang for sausages and creamy mashed potatoes, served with gravy. The term "bangers" refers to the sausages, named as such because, historically, sausages would burst open "with a bang!" when cooked if not pricked with a fork.

➡️EASY BANGERS AND MASH

➡️Ingredients:
- 8 Pork Bangers
- 30ml vegetable oil
- 250g Think Chef Instant Mash
- 1,25L Boiling water
- 2Tbsp Butter
- 2 tsp salt

➡️Directions:
1. Add oil to the pan and fry the bangers until cooked.
2. Mix boiling water with instant mash and whisk well. Add butter and salt.

: Introducing the Think Chef Creamy Instant Mash. Simply add boiling water and within 5 minutes you have 3 kilograms of mash.

Happy South Africa.

Today is . One of our core beliefs at Think Chef is to stop food waste and save where we can. This belief saves food and can even save you money! Click on this link to read more about the French Law regarding food waste. https://tinyurl.com/2s4afwjj or click here to watch a video about this law by PBS News Hour: https://www.youtube.com/watch?v=BhgaJI3sOMA&ab_channel=PBSNewsHour

We recently had the privilege of taking part in the Cape Diem Potjiekos Fair 2024. Check out the photos to see some delicious potjie and side dishes… using Think Chef products of course!

– Think Chef products can be utilised in a variety of dishes… local and foreign. This month, we focus on Italy 🇮🇹
➡️Pannetone

➡️Ingredients:
- 500g Think Chef Vetkoek mix
- 150ml milk, warmed
- 100g golden castor sugar
- 3 free-range eggs, beaten
- 175g butter, melted
- 3tbsp Marsala wine
- 1 tsp vanilla
- 0.5 tsp salt
- 150g raisins
- 4tbsp orange juice or brandy
- 75g candied peel
- Oil, for greasing

➡️Directions:
1. Put the milk and yeast (found inside the Think Chef Vetkoek mix tub) in a small bowl and whisk together.
2. Whisk the sugar and eggs in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine, and vanilla extract.
3. Add flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook.
4. Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes at a very low speed.
5. Cover and leave to rise in a warm place until it more than doubles in size, which will take about 2 hours.
6. Meanwhile, soak the raisins in orange juice or brandy.
7. Grease an 18cm deep cake tin. Line the base with baking paper and make a 10cm collar with double-thickness baking paper to line the sides of the tin.
8. Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3-4 minutes. The dough will be soft and sticky, so oil your hand well to handle it.
9. Roll the dough into a ball and place it into the prepared tin. Cover and leave it to rise for 45 – 60 minutes, or until doubled in size again.
10. Preheat oven to 180 °C.
11. Brush the top of the panettone with the beaten egg and sprinkle over almonds
12. Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving.

Today is . Use Think Chef products to speed up the prepping process for your up-and-coming feast… like Think Chef guru Joanie did.

PRESS RELEASE: We're very proud to announce that Think Chef, in partnership with the Government of India, The Indian consulate in South Africa, the Indian Space Research Organisation (ISRO), and the RP - Sanjiv Goenka Group, with oversight of the Indian Ministry of Food Processing Industries, have successfully negotiated a deal where ISRO will incorporate Think Chef products in future space missions.

Dr. G.R.A. Patel, chief nutritionist at ISRO stated that "... this is a great step forward partnering with Think Chef". Mr. J.O.K. Ebrahim also weighed in on the matter stating that "Our astronauts need food that is easy to make, nutritional, and can handle the extremities of space. Think Chef ticks all the boxes".

To read the full article in the Indian Times, click here: https://tinyurl.com/3n75cdja

We understand that finding hot cross buns has been a challenge for many of our clients recently. Fear not! Below is a recipe for making your very own hot cross buns at home.

➡️Hot Cross Buns
➡️Hot Cross Buns

➡️Ingredients:
Buns:
- 500 g Think Chef Vetkoek Mix (yeast included)
- 300 ml Lukewarm water (replace water with milk for a softer finish)
- 125 ml castor sugar
- 2 tsp cinnamon
- 2 tsp Allspice
- 210 g sultanas
- 50 g unsalted butter, melted and cooled
- 1 egg

Crosses:
- 125 ml flour
- 5 tbsp water

Glaze:
- 1 tbsp apricot jam
- 2 tsp water

➡️Directions:
1. Mix all dry ingredients well. Add butter, milk/water, egg, and sultanas. Mix well and knead until smooth dough forms.
2. Leave dough in a bowl and cover with cling wrap, place in a warm space. Leave to rise. The dough needs to double in size. This can take between 30 minutes and 1 hour.
3. Line your baking pan with baking paper. Remove cling wrap and punch dough to deflate.
4. Dust the work surface with flour, place dough on the work surface, and shape it into a log. Cut into 12 equal sizes. Roll dough into balls. Place balls into the prepared baking pan.
5. Return to a warm place to rise again for 30-45 minutes.
6. Preheat oven to 180 °C.
7. For the crosses, mix flour and water until a thick runny paste forms. Spoon into a 3mm piping bag. Pipe crosses onto buns.
8. Bake in preheated oven for 22 minutes, or until golden brown.
9. Meanwhile, place jam and water in a bowl and microwave for 30 minutes.
10. Remove buns from oven. Brush with jam mixture while warm. Allow to cool before serving.

We’ve had a few folks asking us, so here’s the answer. The name Think Chef was inspired by the “think” messages on Jerry’s fridge on the show Seinfeld. 😉

Today is . The Think Chef Black Tubs have been specifically designed to serve as more than just product carriers. Here’s an example shared by one of our clients: Use the tub to store vegetable peels for the compost heap. The fact that the tub seals completely keeps decomposing peel smells contained within the tub.

Think Chef products are like Swiss Knives. Versatile and reliable. Our Creamy Mushroom Base can be used in a variety of dishes such as Mushroom Pasta, Chicken à la King, and Mushroom Soup!

– Think Chef products can be utilised in a variety of dishes… local and foreign. Today we start with a new segment called . First up; Japan! 🇯🇵

➡️肉じゃが Nikujaga (Japanese Meat and Potato Stew)

➡️Ingredients:
- 1 tbsp sesame oil
- 4 large potatoes
- 1 medium carrot, peeled and cut into 1cm pieces
- 1 large onion, cut into slices
- 1.5 cups water
- 1 kg lean ground beef
- 1 tbsp sugar
- 1/2 cup low sodium soya sauce
- 2 tbsp sake
- 1 tbsp mirin
- 50g Think Chef stew base

➡️Directions:
1. In a large, heavy-bottomed pot or Dutch oven over medium heat, heat the oil until it shimmers.
2. Add the potatoes, onion, and carrots, stirring occasionally until the vegetables are coated with oil.
3. Add water and bring to boil.
4. Add the beef and stir to combine. Bring to a simmer and use a spoon or a mesh skimmer to skim off impurities that rise to the surface.
5. Add the sugar and cook until dissolved, (approx. 2 minutes).
6. Add the soy sauce, sake and mirin. Taste the broth, and add up to 1 tablespoon of additional sugar, if desired.
7. Partially cover with lid and cook over medium to low heat, until potatoes are tender, (approx. 15 minutes).
8. Remove the lid and keep at a lively simmer until all ingredients are very tender.
9. Mix the Think Chef stew base with some broth. Make sure there are no lumps. Pour back into stew and simmer for 10-15 minutes.
10. Serve hot.

3…2…1… LAUNCH! Check out our new website: https://thinkchef.co.za/