Guest Blog: SupermartNG Food Recipes Of The Week

SupermartNG’s food recipes of the week!

1 Spicy Chicken Kebab

Small chops just got a whole new meaning. Add this spicy chicken breast on a stick to the nibblers at your next event. This is a great alternative to barbecue chicken wings, particularly if your guests are pepper lovers like us.


400 grams chicken breast

4 tbsps hot chilli sauce

1 pc garlic clove

1 teaspoon seasoning powder

1 teaspoon black pepper

1 tbsp olive oil


Cut the chicken breast into cubes. Preheat the oven to 370°F.

In a bowl mix 1 crushed garlic clove, ginger, chicken seasoning, olive oil and hot chilli sauce to make the marinade.

Rub the marinade on the chicken and put into a resealable bag or leave in the bowl. Keep in the fridge for about 30 minutes.

Pile the chicken on skewers and place in a foil lined baking sheet. Allow each side to cook for about 10 minutes or until done.

Serve warm and squeeze over some lime.

Click here to get all the ingredients –

2 Fruit Salad – Kiwi, Strawberry and Paw Paw

This fruit combo is fortified with a range of vitamins and minerals that would make your doctor proud. Stock up on your much needed vitamins with this simple flavour-filled fruit salad made up of Kiwi, Strawberry and Paw Paw. The dressing is what gives the fruit salad life upon life!


450 grams kiwi

450 grams paw paw

450 grams strawberries

2 tbsps honey

2 pcs lemon

1 bunch mint leaves


Squeeze the juice from the lemons into a bowl. Add in honey and chopped mint leaves and mix. Set aside for about 30 minutes (doing this overnight allows the mint flavour incorporate more into the dressing).

Peel the paw paw and kiwi. Cut the paw paw into chunks, slice the kiwi and strawberries into wedges. Pour the fruits into a glass bowl.

Pour the dressing over the fruits and gently toss to combine. Chill for a while before serving.

Garnish with a sprig of mint leaves.

Click here to get all the ingredients:

3 Oreo Peanut Butter Truffles

No bake desserts are a quick way to get that sweetness you crave. Peanut butter Oreo truffles are totally customisable, you can swap out for original or golden Oreos. Toppings can also be adapted but for this we chose milk chocolate and sprinkles.


154 grams Oreo Peanut Butter

220 grams cream cheese

440 grams milk chocolate


Line a cookie sheet with parchment paper. Set aside.

Put the Oreos into a food processor and blend until fine crumbs. Alternatively put the cookies in a ziploc or any resealable bags and mow over with a rolling pin.

Pour crushed cookies into mixer and add in the cream cheese mix until smooth at low to medium speed (Make sure cheese is softened, if not put in the microwave for a few seconds).

Using a teaspoon scoop out the mixture and roll into 1-inch balls. Place on the lined tray. Do this until all is exhausted.

Put the balls in the freezer for about 20 minutes. Melt milk chocolate in microwave or saucepan and allow to cool to about room temperature

Dip balls in melted chocolate and roll around until well covered. Pick up with a fork and give it a bit of a shake to allow excess chocolate run off. Cover with sprinkles (optional). Place on the tray using another fork to support.

Put truffles in the fridge for about 1 hour or until firm.

Truffles can keep in the fridge for about 1 week.

Click here to get all the ingredients –

4 Lemon Muffins

Muffins are so versatile they can be eaten at any time of the day. They work well for breakfast, brunch, snack time, name it. We have this sweet and tangy thing going and we just cannot stop. Sprinkle some sugar over the muffins and you are good to go.


3 cups plain flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sugar

2 pcs eggs

3 pcs lemon

1 cup milk

1 teaspoon vanilla essence

6 tbsps unsalted butter

1 teaspoon salt


Preheat the oven to 350°F. Prepare a 12-cup muffin pan with baking cups.

Mix 2½ cups flour, ¼ teaspoon baking soda, ¼ teaspoon salt and 1½ teaspoon baking powder in a medium bowl. In another bowl whisk sugar, eggs, 1½ teaspoon lemon zest, ¼ cup lemon juice and milk. Mix in the melted and cooled butter.

Make a well in the bowl with the dry ingredients and pour in the wet ingredients. Stir until just combined (do not over mix).

Pour the batter into the baking cups, about ¼ way (this is because the batter rises). Sprinkle some sugar over (optional). Allow to bake for about 20 minutes. To check if it is done, insert a toothpick and it should come out clean.

Allow to cool for about 5 minutes before transferring to a wire rack.

Click here to get all the ingredients –


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