Ina Paarman's Kitchen

𝗠𝗮𝗹𝘃𝗮 𝗣𝘂𝗱𝗱𝗶𝗻𝗴

One of South Africa’s most loved desserts is Malva Pudding – a warm, spongy baked pudding drenched in a saucy glaze. Our Sticky Malva Pudding Mix adds so much convenience, with the dry ingredients perfectly measured and the apricot glaze ready to heat.

Interesting fact: Did you know that Malva Pudding was Nelson Mandela’s favourite dessert?

𝗠𝗮𝗸𝗲 𝗮 𝗺𝗲𝗮𝗹 𝗼𝗳 𝘀𝗮𝘂𝘀𝗮𝗴𝗲

If you have access to good-quality venison sausage (kudu or impala, for instance), make a stunning meal of it with this recipe for Blue Cheese Polenta (or braai pap) and a delicious Onion Relish made with reduced red wine. This recipe is from Ina’s latest book, “My Favourite Recipes,” available from select bookshops throughout South Africa.

https://bit.ly/4dzCh44

𝗛𝗮𝗽𝗽𝘆 𝗰𝗼𝗹𝗼𝘂𝗿𝘀 𝗳𝗼𝗿 𝘆𝗼𝘂𝗿 𝘀𝘂𝗽𝗽𝗲𝗿 𝘁𝗮𝗯𝗹𝗲

A pop of colour is always a welcome addition to any table! While many cooks prefer to slow roast a punnet of cherry tomatoes, Ina also has a quicker way: roast or air-fry these at 200 °C for only 10 minutes until the skins crack open and they are warmed through. A juicy boost of nutritious tomatoes (rich in vitamin C), the perfect side to any meal! Tip: Prick the tomatoes with a toothpick before roasting to avoid unwanted explosions.

Save this recipe: https://bit.ly/4jm1EYn

𝗞𝗲𝗲𝗽 𝗶𝘁 𝘀𝗶𝗺𝗽𝗹𝗲 𝘄𝗶𝘁𝗵 𝗮𝗻 𝗲𝗴𝗴 𝘀𝗮𝗹𝗮𝗱

When you’re looking for a quick and affordable, protein-rich salad recipe, this is it: our Egg, Butter Lettuce and Blue Cheese Salad. Tip: If you don’t love blue cheese, rather use our Creamy Honey Mustard Dressing and a cheese of your preference.

Did you know that eggs are still considered the most cost-effective source of animal protein? They are also a great source of vitamins A and D. Good to know!

https://bit.ly/3FtUQKt

𝗔 𝗽𝗮𝘀𝘁𝗮 𝗿𝗲𝗰𝗶𝗽𝗲 𝗳𝗿𝗼𝗺 𝗔𝘂𝘀𝘁𝗿𝗮𝗹𝗶𝗮

Upon visiting Australia earlier this year, Ina came across this delicious recipe made by a family friend, Estelle Gildenhuys – it was her late father Barry’s favourite dinner-party dish! Pan-fried bacon with garlic, fresh chillies and plump prawn tails, stirred through freshly cooked spaghetti, with a sprinkle of fresh parsley.

Get this star recipe: https://bit.ly/43Pnoau

𝗚𝗿𝗲𝗲𝗻 & 𝗮𝗿𝗼𝗺𝗮𝘁𝗶𝗰 𝗽𝗮𝘀𝘁𝗮

Orecchiette pasta is shaped like “little ears,” famously from the Italian region of Apulia. While most orecchiette is made without eggs (only flour and water), the resulting little pasta hollows take a little more time to cook than most pasta shapes. Try our recipe for Orecchiette with Broccoli, tossed with our Basil Pesto and topped with crunchy pecan nuts: a beautifully green, meatless, textural pasta supper!

Find the recipe: https://bit.ly/4mJa9Qn

𝗚𝗹𝗮𝗺𝗺𝗲𝗱-𝘂𝗽 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗺𝗼𝘂𝘀𝘀𝗲

While our Chocolate Mousse Mix needs no introduction, we can always do with clever ideas on how to glam it up for a special occasion. Make your own white chocolate “bark” by adding pistachios, cranberries and edible silver balls to melted white chocolate, spread out on a baking tray lined with baking paper, then cool and break into large splinters.

What a beautiful, festive serving suggestion! See the step-by-step photos in the link below.

Find the recipe: https://bit.ly/3HdRtb3

𝗡𝗘𝗪 𝗳𝗿𝗼𝗺 𝗼𝘂𝗿 𝗸𝗶𝘁𝗰𝗵𝗲𝗻: 𝗖𝗼𝘂𝗻𝘁𝗿𝘆 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗼𝘂𝗽

Great news! We’ve expanded our range of delicious Ready To Serve Soups. Say hello to our Country Chicken Soup, a classic, comforting, home-style soup that is deeply nourishing and reputed to be a miracle cure for colds.

Tell us, do you love to eat soup during winter?

𝗦𝗹𝗼𝘄-𝗕𝗿𝗮𝗮𝗶𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗧𝗵𝗶𝗴𝗵𝘀

The key to braaiing the best, crispy chicken thigh portions is to take your time with a high grid position over the course of at least 45 minutes. If your grid stand is too low, lift it up with a potjie stand. We love seasoning these thighs with our versatile Braai & Grill Seasoning and a lick of our Sticky Plum & Soy Marinade. Chicken perfection!

https://bit.ly/43A7lvT