King's Choice Tomato Sauce. Love the taste. Enjoy the value
As people are busy with the festive holiday, you can make sales and make big bucks. Huya uchimhanye, if you got game.
US$6.50 for 12 x 375ml KC Tomato Sauce
US$3.25 for 6 x 375ml KC Tomato Sauce
US$8.00 for 4 x 2 litre KC Tomato Sauce
US$4.00 for 4 x 1 litre KC Tomato Sauce
500 g pork — smoked rasher, cubed
1 olive oil
1 onion — large, chopped
2 fresh thyme
2 bay leaves — fresh
3 garlic — large cloves, chopped
2 celery stalks — chopped
2 carrots — large, diced
1 cabbage — baby, shredded
1 fennel — bulb, thinly sliced
1 cup wine — dry white
400 ml king choice tomatoe sauce —
2 cup stock — chicken
400 g borlotti beans — tinned, drained and rinsed
400 g cannellini beans — tinned, drained and rinsed
salt and freshly ground black pepper — to taste
Heat half the oil and half the butter in a large heavy-based pot. Fry the pork until the fat until slightly crispy and fragrant. Add the remaining butter and saute the onion, herbs, garlic, celery and carrots until softened. Add the cabbage and fennel and saute until wilted.
Add the wine and simmer until reduced by half. Now add the tomatoe sauce and stock and gently simmer for +- 40 minutes. Add the beans and heat through for another 10 minutes. Season to taste.
Serve immediately with garlic bruschetta or crusty bread.
May this season find you among those you love, sharing in the twin glories of generosity and gratitude.
Tomatoes naturally contain high amounts of glutamic acid, which provides the well-known umami – or ‘meaty’ taste to dishes. If you regularly make tomato-based dishes such as spaghetti bolognese or chilis, then try adding a bit of ketchup next time. Not only does it give the dish a boost of tomatoey flavor, but the sweetness of the tomatoe sauce cuts through any acidity that might be left over in your dish.
3 Tbs almonds — chopped or flaked
1½ Tbs butter
1 onion — large, finely chopped
1 large red or orange pepper - deseeded and chopped
3 cloves garlic — cloves, finely chopped
1 handful fresh parsley — stalks finely chopped and leaves roughly chopped
2 x 400 g king choice tomatoes
2 x 400 g tin chickpeas — drained and rinsed
100 ml stock/bone broth or water (optional)
250 g spinach
to serve — to serve
1 Tbs lemon juice sea salt and black pepper extra virgin olive oil
2 tsp cumin — ground
2 tsp paprika — smoked
¼ tsp cayenne pepper
In a large, deep frying pan, toast the almonds over a medium heat for just under a min until golden, and then set aside. Melt the butter in the hot pan, add the onion and pepper and fry for 6 mins until it starts to soften.
Add the garlic, spices and parsley stalks and fry for 1 min, stirring constantly to prevent them from burning, then add thpurée and cook for another 30 seconds.
Tip the tomatoe sauce into the pan, turn up the heat to a medium simmer and cook for 15 mins, uncovered, to thicken and reduce. Add the chickpeas and cook for another 3 mins with a lid on. If you want the stew to be more soup-like, add the stock.
Turn up the heat, drop in the spinach and cook for 1 min, covered with the lid, then add the lemon juice and season with salt and pepper.
Serve each bowl with a good drizzle of olive oil and with the parsley leaves and toasted almonds scattered over.
Even though you might not necessarily enjoy them in the moment, photos are absolutely essential to the Christmas experience. We get it, fake-smiling is tiring. But we can guarantee that you’re going to look back on the pictures years from now and smile—for real, this time. Also, take a photo with your favour tomatoes sauce. We might just surprise you this Christmas.
Tomato Sauce is often seen as a base in a meat marinade. This is because the acidic nature of tomatoes tenderizes the meat, breaking down tough fibers and enabling the meat to hold more moisture. In other words, it makes the meat tender and juicy! Grab your 6 x 375ml KC Tomato Sauce for just $3.25 motongoita ka braai kenyu this festive season.
It’s also affordable and all-natural. So instead of using nasty chemicals to shine your silverware, try using tomato sauce. Simply pour it into a dish, place your silver items in the sauce (making sure it’s completely submerged), and let it sit. After about 10 minutes, it’s ready for a rinse and a polish!
Ingredients (Serves: 4-6)
- 1/2 kg: Fish, cut into small pieces (white fish is best)
- 2 cup: Long grained rice
- 2 large: Onions, chopped
- 2 tbsp: Desiccated coconut
- 1 tbsp: Ground coriander
- 11/22 tsp: Turmeric powder
- 1-inch: Piece ginger
- 2 tsp: Ground cumin seeds
- ½ king choice sauce
- 1 : Bay leaf
- Juice of a ½ lime
- 1/2 cup: Oil
- Salt to taste
- Wash the rice and soak it in cold water for at least 1 hour.
- Wash and cut the fish into 2-inch pieces.
- Mix the coriander, cumin, turmeric, king choice sauce and ginger together.
- Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
- Place the fish in the pan, stir without breaking the pieces.
- Cover the pan and allow the fish to cook in its own steam for five minutes.
- Remove the fish carefully with a fish slice and keep them warm.
- Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
- Drain the rice and add to the onions.
- Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
- Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
- Add extra warm water, just enough for the rice to simmer and cook
- Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
- Garnish with chopped coriander leaves
US$8.00 for 4 x 2 litre KC Tomato Sauce
US$4.00 for 4 x 1 litre KC Tomato Sauce we know its no longer one size fits all weather you are in in for the 1 litre or the 2 litre we got you covered
Traditionally, the Christmas tree went up on the 22nd of December and marked the start of the advent festivities. Wrapped presents were stashed under it and kept safe until the big day. Fun fact however is, in recent years, the last weekend of November has become an increasingly popular date to put the Christmas tree up, although it, of course, varies from one family to another. But tell you what? There has been a growing trend that has, of late, accompanied the Christmas tree culture. In most households, it is more likely to find a Kings Choice box wrapped under the tree.
Weekends are inevitably the busiest shopping days during the holiday season, so, if you want to avoid the crowds, try shopping on weekday evenings.
4 large bell peppers (about 2 pounds)
2 cups small cauliflower florets
2 tablespoons extra-virgin olive oil, divided
Pinch of salt plus 1/2 teaspoon, divided
Pinch of ground pepper plus 1/4 teaspoon, divided
½ cup chopped onion
1 pound lean ground beef
2 cloves garlic, minced
½ teaspoon dried oregano
1 (8 ounce) can no-salt-added king choice tomato sauce
½ cup shredded part-skim mozzarella
Preheat oven to 350 degrees F.
Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 3 minutes. Remove the peppers from the pot and set aside.
Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl.
Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.
Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese.
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.
Happy Thanksgiving! We know this year has been rough, but we see your strength and wish you all the best this Thanksgiving.
Food that is prepared in a particular style or combination can be referred to as a dish. If you describe something as simple, you mean that it is not complicated, and is therefore easy to understand. As King’s Choice, we are committed to make your dishes simple, but tastier. Get 4 x 2 litres of KC Tomato Sauce for just US$8.00.
Food that is prepared in a particular style or combination can be referred to as a dish. If you describe something as simple, you mean that it is not complicated, and is therefore easy to understand. As Kings Choice, we are commited to make your dishes simple, but tastier. Get 4 x 2 litres of KC Tomato Sauce for just US$8.00.
Buy your favourite sauce for the festive season. US$8.00 for 4 x 2 litres KC Tomato Sauce
1 375ml king choice tomato sauce
1 tablespoon olive oil
1 teaspoon garlic, very finely chopped
1 teaspoon shallot, finely chopped
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon salt (optional, I don’t add any salt )
1/2 teaspoon chilli power sauce Directions
In a small pot, heat the oil until shimmering. Then add the garlic and shallot, cooking long enough to infuse the oil with a garlic aroma (don’t let that garlic burn!)
Next, add the rest of the ingredients, cover, and let simmer for approximately 8 to 10 mins on low heat. Give it a quick stir every few minutes.
Serve cooled with the handvo, and store any left over chutney in the refrigerator for a week.
Little luxuries in life that we often take for granted — and most of them are free
800 g Amaboerie Pork Boerewors
500 g sadza
1 Onion, Chopped
2 cloves Garlic, chopped
400gm of chopped tomatoes
1 handful Fresh Basil Leaves
3 tsp Sugar
1 tbsp extra vigil olive oil
1/4 cup king choice Tomato Sauce
1 tbsp Food Lover's Signature Balsamic Reduction
1 cup Cherry Tomatoes
1 pinch Salt and pepper, to taste. Directions
In a small saucepan, heat the olive oil and add the chopped onions, garlic and sugar. Cook until they are translucent
Add the tin of tomatoes, tomato sauce, basil leaves, balsamic reduction and freshly ground salt and pepper.
Stir, add the halved cherry tomatoes, then allow to simmer for 15 - 20 mins until the liquid has reduced.
Remove from the heat, allow to cool a bit, then pulse, in short bursts with a hand held blender, until it resembles a thick pulp with chunky pieces of tomato.
Be careful not to blend it too much.
Serve the Amaboerie with the pap and the tomato and basil relish on the side.
Use Beef Boerewors if you do not eat Pork
Few things are more gratifying than to satisfy hunger while igniting taste buds with an exquisite combination of flavors. A palatine playground. Yet those memorable meals are usually saved for special occasions when budgets allow, if we are so blessed.
2 tablespoons oil
1 medium red onion, chopped
1 red bell pepper, diced
1 ½ tablespoon minced garlic
¾ cup coffee (or additional broth)
1 cup vegetable
1 tablespoons EACH cocoa powder and ground cumin
½ tablespoon smoked paprika
2 chipotle peppers
5 teaspoon chilli sauce
2 tablespoons brown sugar
2 (14-ounce) cans fire roasted tomatoes
2 (14-ounce) cans black beans, drained and rinsed
1 ½ - 2 pounds butternut squash, peeled and diced
OPTIONAL: 2 tablespoons cornmeal. Instructions
Heat the olive oil in a 5-quart dutch oven. Add the onions and cook for 4-5 minutes or until the onions just begin to turn translucent. Stir the onions as required to keep them from browning.
Add the red bell pepper, jalapeños, and butternut squash and continue to cook for another 3-4 minutes. Add the garlic and let cook for just 30 seconds before adding in the coffee, broth, cocoa powder, smoked paprika, chipotle peppers, chili sauce, cumin, brown sugar, and tomatoes. Allow the chili sauce to come to simmer before reducing the heat. Cover and let the chilli cook for 25-30 minutes on low heat. Taste for spice level and adjust with additional chipotle peppers if desired. Add the black beans and allow the chili to cook for another 30 minutes.
The chilli is done when the butternut squash is tender and the liquid should reduce a bit. To make your chili heartier, sprinkle in 1 tablespoon of the cornmeal, stir to combine, and allow 5-7 minutes to thicken. You can add the second tablespoon and follow the same directions to thicken it further.
Serve with chilli sauce , topped with crushed tortilla chips and sour cream (if not vegan) or diced avocados. Chopped cilantro and lime wedges are good too.
Tomatoes contain salicylic acid, a beta hydroxyl acid which works as an effective remedy for treating acnes. Mash a ripe tomato and apply its pulp on the pimple prone area. Leave it on your skin for 20 minutes before rinsing it off with lukewarm water and pat dry. Repeat this remedy twice a day for immediate results.
1 Tbsp vegetable oil
2 links 8 oz. Mexican Chorizo
4 boneless skinless chicken thighs about 1 1/4 lbs.
12 oz. bag frozen onion, bell pepper, celery mix
2 Tbsp tomato paste
2 1/2 cups dry long grain white rice
1 15 oz. can diced tomatoes
4 cups chicken broth
1 whole bay leaf
1 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
1 bunch green onions . INSTRUCTIONS
Cut the chicken thighs into small, one inch chunks. Add the vegetable oil to a large pot along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing). Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about 7-10 minutes). Drain off the excess fat. Add the frozen, chopped onion, celery, and bell pepper mix. Stir to combine and heat through (about 1-2 minutes).
Add the tomato paste and dry rice to the pot. Stir and cook for about two minutes. You should hear the rice crackling and popping as it cooks. This toasts the rice and caramelizes the tomato paste for more flavor. It's okay if it begins to coat the bottom of the pot, but don't let it burn.
Add the chicken broth and diced tomatoes (with juices) to the pot. Stir to combine and dissolve anything stuck to the bottom of the pot. Finally, add the bay leaf, cumin, smoked paprika, and oregano. Stir once more, place a lid on the pot, and turn the heat up to high. As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let the pot sit for an additional 10 minutes, undisturbed, to continue to steam.Remove the lid and fluff the jambalaya. If you see the bay leaf, remove it. Serve hot topped with sliced green onion.
Substituting brown rice for the white rice in this recipe will not yield the same results. Brown rice requires more liquid and a longer cooking time"
US$8.00 for 4 x 2 litre KC Tomato Sauce yes you can buy your 8 litres and stock, just Refrigerate after opening.and you are set
The fruit isn’t, but the leaves, roots, and stem (and, in limited doses, even some unripe fruit) are rich in tomatine, an alkaloid that’s mildly toxic to humans. It won’t kill you, unless you chow down pounds and pounds of it, but it is likely to cause you some gastrointestinal distress.
While Italian food made it famous, that was actually only a gateway to pasta. Chinese Chow Mein and German Spaetzle are just a couple of the ways the world has taken pasta and fallen in love with it all over again. Picture this…. a warm steaming pile of spaghetti in a rich red King Choice sauce, littered with seasoned sausage, black olives, and mushrooms served with crusty garlic bread on the side.
Tomatoes are ripe when their skins turn glossy and they feel heavier than they should.
Happy Chef's Day! A perfect day to learn new recipes and call yourself a chef.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) bottles of king choice sauce (375ml)
6 ounces provolone cheese, sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese.
Directions Instructions Checklist
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add king choice sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted."
Ingredients: (serves 2)
1-1/2 pounds of chicken thighs, with the bone in and skin on
some salt to taste
1 Tbsp extra virgin olive oil
1 small onion, thinly sliced
1 green bell pepper, washed, seeded, and sliced thinly
4 ounces cremini mushrooms, thickly sliced
2 garlic cloves, finely chopped
1/4 cup red or white wine
1-1/2 cups peeled and chopped, firm ripe tomatoes, with their juices
1/4 tsp freshly ground black pepper
1/2 teaspoon dry thyme (or 1 teaspoon fresh, chopped)
1/2 teaspoon dry oregano (or 1 teaspoon fresh, chopped)
Directions: Start by seasoning the chicken pieces on all sides with the salt. Heat the olive oil in a large frying pan on medium heat. Place the chicken pieces skin side down in the pan and brown, which should take about 5 minutes, and then turn over and lightly brown the other side. Take the chicken out of the pan and set aside. Pour all but 2 tablespoons of the rendered fat out of the frying pan, and then add the sliced onions, bell peppers, and mushrooms. Increase the heat to medium high.
Cook until the onions are translucent, and the mushrooms have become limp. This should take about 10 minutes. Add the garlic to the pan and cook a minute or so longer. Add the wine and simmer until the liquid is reduced by half, and then add the tomatoes. Stir in all of the spices as well as about a teaspoon of salt to taste. Simmer everything uncovered for another 5 minutes or so, and then put the chicken pieces on top of the tomatoes and onions, skin side up.
Lower the heat and cover the frying pan with its lid slightly ajar so some of the steam can get out. Proceed to cook the chicken on a low simmer, turning it from time to time. Cook everything until the thighs are tender, which should take about 30 to 40 minutes. Serve over pasta to soak up the juices.
A perfect excuse to have KC sauce today even, when you’re not a fan of literature.
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste
878 ml king choice sauce
¾ teaspoon salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
5 ounces feta, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving. PREPARATION
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes sauce and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes sauce have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
Gently crack eggs into skillet over king choice sauce. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Dozen is one of the most primitive customary units of numbers. The number system with base number 12 is called duodecimal or dozenal. It is believed to have started with the counting of the finger bones using the thumb. It is connected to nature. A day has two cycles of 12 hours, and a year has twelve months or twelve moon cycles or zodiac signs. Moreover, 12 is the number under 18 with most divisors – 1, 2, 3, 4, 6, and 12, allowing most sub-divisions of the unit.Twelve dozens are called a ‘gross’. Ten dozens are called a ‘small gross’ and twelve grosses are called a ‘big gross’. Merchants usually buy their goods in gross and sell them in dozens. get your dozen of kc tomatoe sauce today
You’re so healthy! You’re saving so much money! And then you think about all the ingredients you’ll need to buy. And the chopping. And the dishes. And then takeout suddenly seems like a way better idea. now you stuck with crumbling options too cook or to buy food
The best way to keep your heart in a healthy state is by eating right, sleeping right and limiting stress. it's a perfect day for that jog you have been contemplating. Run that mile. Do those exercises. Eat healthy, or just run to the fridge to grab your favourite tomato sauce.
What keeps you healthy 🤔?
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