Recipes

Appetizers

Servings: 6

Ingredients:

  • 1 kg (2lbs) baby potatoes
  • 2 tbsp olive oil
  • 1 tsp Delta salt
  • 1 tsp Delta pepper

For sour cream

  • 1 cup sour cream
  • ½ tsp Delta garlic powder
  • 1 tsp Delta onion powder
  • 1 tsp Delta salt
  • ½ tsp Delta pepper
  • 2 tbsp parsley finely chopped

Directions

  • Preheat the oven to 200°C.
  • Make cuts into each potato, taking care not to cut all the way through.
  • Toss the potatoes with oil, salt and pepper.
  • Place on a roasting tray and insert into the oven.
  • Bake for 30-45 minutes until the potatoes are golden brown, crisp and cooked through.
  • To make the dip, combine all the ingredients and mix well.
  • Serve the cooked potatoes with sour cream dip.

Servings: 4

Ingredients:

  • 1 kg
  • (2lbs) cauliflower S
  • tems trimmed from florets.
  • 3 tbsp oil
  • 1 tbsp of Delta 7 spices mix 
  • ½ tsp chilli flakes / red pepper flakes
  • ½ tsp Delta ground cardamom
  • 1 tsp Delta salt
  • ½ tsp Delta black pepper

Directions

  • Preheat the oven to 200°C.
  • Place the trimmed florets and stems into a large bowl.
  • Pour over the oil then add the spices. Toss to coat the cauliflower in the spices.
  • Spray a large sheet pan with cooking spray. Transfer the cauliflower to the sheet pan and distribute so that the cauliflower is in a single layer.
  • Place in the preheated oven and allow to roast for 30-45 minutes or until the cauliflower is fork tender and caramelized around the edges.
  • Remove from the oven and serve.

Servings: 4

Ingredients:

  • 1 tbsp. vegetable oil
  • 1 red bell pepper, chopped
  • 1/4 c. sliced green onions, plus more for garnish
  • 2 cloves garlic, minced
  • 1 tbsp. Delta chili powder
  • 1 tbsp. Delta ground cumin

Delta salt

  • 1 lb. ground beef
  • 1 15-oz. can diced tomatoes
  • 1 c. black beans
  • 1 tbsp. hot sauce
  • 1 c. Shredded mozzarella
  • 1 c. shredded Cheddar

Directions

  • In a large skillet over medium-high heat, heat oil. 
  • Add bell pepper and green onions and cook until tender, 5 minutes. 
  • Add garlic and cook until fragrant, 1 minute. 
  • Add chili powder and cumin and stir until combined, then season with salt.
  • Add ground beef and cook until no longer pink, 5 minutes more.
  • Add diced tomatoes and black beans and stir until combined. 
  • Stir in hot sauce, mozzarella, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.

Beef

Servings: 4

Ingredients:

  • 350g Basmati rice
  • 3tbsp rapeseed oil
  • 1tbsp ghee or butter
  • 1 Delta cinnamon stick
  • 2 Delta star anise
  • 1tsp Delta cumin seeds
  • 2 cardamom pods
  • 1 Delta bay leaf
  • 1 large red onion, chopped
  • 2cm piece ginger, peeled and grated
  • 2 Delta cloves garlic, crushed
  • 4 vine tomatoes, chopped
  • 1tsp Delta turmeric
  • 1tsp Delta paprika
  • 350g rump steak, cubed
  • 200ml Greek yogurt
  • A few Delta mint leaves
  • 1 red chili, sliced, plus whole chilies, to garnish
  • Pinch saffron, in a little water

Directions

  • Parboil the rice for 7 mins so it’s firm but not raw. Drain and set aside.
  • Heat the oil and ghee in a pan on low. When hot, fry the whole spices for 30 secs to release their aroma.
  • Add the onion and fry for 3-5 mins on a medium heat. 
  • Add the ginger and garlic and cook for 30 secs. 
  • Add the tomatoes and cook for 10-15 mins until they reduce to a thick sauce. Add the turmeric and paprika.
  • Add the steak and stir-fry for 2-3 mins, to brown. 
  • Add the yogurt and cook for 3-4 mins until the sauce thickens again. Cover the pan. Turn the heat to low.
  • Simmer for 15-20 mins. If the beef is not cooked through after this time, add a little water and cook until the sauce thickens again.
  • Layer the rice evenly on top of the meat. Push the mint and chilli into the rice, add the saffron mixture, and then cover the top of the pan tightly with foil to keep the steam in.
  • Turn the heat down very low and let the biryani steam for 10 mins. Once done, remove the foil to let the steam escape, then serve.

Servings: 4

Ingredients:

  • 2 lb. beef chuck, cut into 1 1/2-inch pieces
  • Delta salt 
  • Delta black pepper
  • 2 tbsp. vegetable oil 
  • 1 medium onion, diced
  • 4 garlic cloves, finely grated
  • 3″ piece ginger, finely grated
  • 1/2 tsp. Delta ground cinnamon
  • 1/4 tsp. Delta chili pepper
  • 3 tbsp. Delta curry powder
  • 2 (13.5-oz) cans unsweetened coconut milk

Directions

  • Season meat generously with salt and pepper. 
  • In a large skillet over medium high heat, heat oil. 
  • Add beef and cook, flipping once, until deeply golden, 3 to 5 minutes per side. Transfer to a plate.
  • Add onion to skillet and cook until soft, about 5 minutes. 
  • Add garlic, ginger, and spices and cook until fragrant, 1 minute. 
  • Add coconut milk and bring to a simmer. 
  • Lower heat to low, add beef, and continue to simmer until fork tender, about 1 1/2 hours.

Servings: 5

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 800 g diced tomatoes
  • 500 g tomato sauce
  • 200 tomato paste
  • 2 teaspoons Delta dried oregano
  • 2 teaspoons Delta dried basil
  • 1 teaspoon Delta salt
  • ½ teaspoon Delta black pepper

Directions

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. 
  • Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. 
  • Season with oregano, basil, salt, and pepper. 
  • Simmer spaghetti sauce for 1 hour, stirring occasionally.
  • Enjoy your spaghetti.

Servings: 4

Ingredients:

  • 3/4 c. balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Delta dried thyme
  • 1 tbsp. Delta dried oregano
  • 4 (6-oz.) filet mignon, or 4 large pieces of sirloin 
  • 2 beefsteak tomatoes, sliced
  • Delta salt
  • 4 slices mozzarella
  • Delta basil leaves, for serving

Directions

  • In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
  • Pour over steak and let marinate 20 minutes.
  • Season tomatoes with salt and pepper.
  • Heat grill to high. Grill steak 4 to 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
  • Top with basil before serving

Chicken

Servings: 4

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 medium tomatoes, diced
  • 3 cloves garlic, thinly sliced
  • 1 small piece fresh ginger, peeled and minced
  • 1 serrano pepper, seeded and minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Delta ground turmeric
  • 1 teaspoon Delta  salt
  • ½ teaspoon Delta  ground pepper
  • 1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • ½ medium red bell pepper, diced
  • ½ medium green bell pepper, diced
  • ½ Juice of 1/2 lemon or lime
  • Delta mint for garnish

Directions

  • Heat oil in a large saucepan over medium heat. 
  • Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. 
  • Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. 
  • Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.
  • Add chicken and increase heat to maintain a lively simmer. 
  • Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. 
  • Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. 
  • Garnish with cilantro and/or mint, if desired.

Servings: 4

Ingredients:

  • 1 tbsp. oil
  • 1 yellow onion, chopped
  • 2 red bell peppers, chopped
  • 1 large carrot, cut into thin 2″-long pieces
  • 2 cloves garlic, minced
  • 1 tbsp. Delta curry powder
  • 1/2 tsp. Delta chili pepper
  • Delta salt
  • 2 c. milk 
  • 3 c. chicken broth
  • 2 c. shredded rotisserie chicken
  • 1/3 c. chopped fresh cilantro, plus more for garnish
  • 1 package ramen noodles

Directions

  • In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. 
  • Add garlic and stir until fragrant, 1 minute. 
  • Add curry powder and cayenne and season with salt. Stir until combined.
  • Pour over milk and chicken broth and bring to a simmer. 
  • Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
  • Garnish with cilantro.
  • It can be served with mashed potato or cooked rice.

Servings: 4

Ingredients:

  • 4 boneless chicken breasts with skin
  • Delta Salt
  • Delta black pepper to taste
  • 1 tablespoon dried herbs (Delta rosemary)
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1/4 cup cold butter, cut into small pieces
  • 1 tablespoons chicken broth (or water), if needed to thin sauce

Directions

  • Season chicken on both sides with salt, pepper and herbs.
  • Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer.
  • Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  • Cook about 5 minutes. 
  • Add lemon juice and butter to pan with chicken. 
  • Shake pan gently until butter melts for 2 to 3 minutes more. 
  • Add a splash of chicken broth or water if sauce needs to be thinned.
  • You can serve it with baked potato and green salad.

Servings: 4

Ingredients:

  • 4 boneless chicken breasts with skin
  • 1 teaspoon Delta paprika
  • 1 pinch garlic powder
  • Delta ground black pepper to taste
  • 1 onion, sliced into thin rings
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup butter

Directions

  • Pound chicken breasts to 1/2 inch thickness. 
  • Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
  • In a large skillet, melt the butter over medium heat. 
  • Arrange chicken breasts in the pan, cover, and cook for 10 minutes. 
  • Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
  • Remove lid, and mix onions and mushrooms into the butter sauce. 
  • Reduce heat to low, and cook uncovered for 5 minutes.
  • It can be served with mashed potato or cooked rice.

Dessert

Ingredients:

  • 2 3/4 c. all-purpose flour
  • 1 tsp. Delta baking soda
  • 3/4 tsp. Delta salt
  • 1 c. (2 sticks) butter, cold, cut into cubes
  • 1 c. packed Delta dark brown sugar
  • 1/2 c. Delta granulated sugar
  • 2 large eggs
  • 2 tsp. Delta sugared vanilla 
  • 2 c. chocolate chips

Directions:

  • Preheat oven to 350° and line two large baking sheets with parchment paper. 
  • In a medium bowl, whisk together flour, baking soda, and salt. 
  • In another large bowl, using a hand mixer, cream together butter and sugars until mixture resembles coarse sand. 
  • Add eggs, one at a time, beating well after each. 
  • Scrape down sides of bowl, add vanilla, and beat until combined. 
  • Add dry ingredients and mix until just combined, then stir in chocolate chips. 
  • Using a medium cookie scoop, scoop dough 2″ apart onto prepared pans. Bake until golden and edges are set, but middles are still soft, 13 to 15 minutes.

Ingredients: 

  • 8 bread slices
  • 1/2 cup almond sliced remove skin
  • 1/4 cup pistachios sliced
  • 1/4 cup golden raisins
  • 2 tbsp. coconut shredded
  • 2 cup milk
  • 1/2 cup condensed milk
  • 1/4 cup Delta sugar
  • 1 tbsp. Delta sugared vanilla
  • 1 cup thick cream

Directions:

  • Remove the sides of bread slices. 
  • Cut it to small pieces and spread it in a glass dish, sprinkle Almonds, pistachios, raisins and shredded coconut all over.
  • Combine together milk, condensed milk and vanilla essence and bring it to boil.
  • Reduce the flame and cook it for 3-4 min. stirring continuously. 
  • Remove from flame and pour this over the bread. Let it set for 10 minutes. 
  • In another bowl combine cream and condensed milk. 
  • Spread this over the soaked bread.
  •  Preheat the oven 180°and bake it for 15-20 minutes till it slightly changes the color. 
  • Remove from oven and top it with remaining nuts.
  • Serve cooled.

Ingredients:

  • 2/3 cup butter, softened
  • 1-2/3 cups sugar
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2/3 cup Delta baking cocoa
  • 1-1/4 teaspoons Delta baking soda
  • 1 teaspoon Delta salt
  • 1-1/3 cups whole milk
  • Confectioners’ Delta sugar or favorite frosting

Directions:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
  • Add eggs, 1 at a time, beating well after each addition.
  • Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.
  • Pour batter into a greased and floured 13×9-in. baking pan.
  • Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes.
  • Cool on a wire rack.
  • When cake is cool, dust with confectioners’ sugar or top with your favorite frosting.

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