23 Aug 2017



2 skinless chicken breasts

45 ml honey

45 ml soy sauce

Juice of 1 lime

15 ml sesame oil

A 2 cm piece ginger, grated

1 clove garlic, crushed

Oil for brushing


125 ml red quinoa

125 ml white quinoa

15 ml soy sauce

500 ml boiling water


15 ml sesame oil

15 ml sunflower oil

250 g DENNY Portabellini Mushrooms, halved

2 cm piece ginger, grated

1 clove garlic, crushed

2 spring onions, chopped

375 ml broccoli florets

100 g sugar snap peas, sliced

30 ml freshly chopped coriander


2 cm...

23 Aug 2017


250 g Tagliatelli or Fettuccini

60 ml butter

1 small onion, chopped

1 clove garlic, crushed

500 g DENNY Mushrooms – white or brown, sliced

375 ml cream

80 ml grated Parmesan cheese

30 ml freshly chopped flat leaf parsley

Grated zest of a small lemon

Salt and freshly ground black pepper to taste


Cook pasta according to instructions on the packet.

Heat the butter and fry the onion, garlic and mushrooms until soft and golden.  Add the cream, Parmesan, parsley and lemon zest.  Heat through an...

23 Aug 2017


30 ml butter

30 ml olive oil

2 sticks celery, finely chopped

2 baby leeks, thinly sliced

200 g DENNY Exotic Mushrooms - reserve the Shimeji mushrooms and chop/slice the rest finely

250 ml barley

160 ml white wine

750 ml chicken stock

250 ml boiling water

To finish:

45 ml butter

A few sage leaves

Parmesan shavings

Cream cheese (optional)


Heat the butter and oil together.  Add the celery, leeks and chopped mushrooms.  Fry until soft and golden.  Add the barley and stir to coat with butter and...

23 Aug 2017



180 ml nutty wheat

120 ml cake flour

120 g mature Cheddar, finely grated

A pinch of salt

120 g butter, melted


30 ml oil

30 ml butter

2 red onions, halved and sliced

30 ml soft brown sugar

15 ml wholegrain mustard

250 g DENNY Brown Mushrooms, sliced

Salt to taste

250 g cultured cream

2 extra large eggs, beaten

15 ml cake flour

To finish:

70 g bacon or speck (optional)

Oil for frying

Fresh rocket leaves



Mix the ingredients for the crust together and press into the bottom and up...

23 Aug 2017


250 ml frozen peas

250 ml baby spinach leaves

250 ml sour cream

Salt and freshly ground black pepper to taste

500 g ravioli or tortellini with cheese or spinach and ricotta filling

 45 ml butter

250 g DENNY Baby Buttons Mushrooms

2 cloves garlic, thinly sliced

75 g feta cheese


Bring salted water to the boil and cook the peas for 2 minutes.  Add the spinach. Stir until just wilted.  Drain well and leave to cool.  Add the sour cream and seasoning to taste.  Use a stick blender and blend u...

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Denny Mushrooms  
Klipheuwel Road



T: +27 21 976 3170

Denny Foods  
12 Barlinka Avenue



T: +27 23 614 2359