C & M Fresh Fruit and Veg

02/06/2026

This Coconut Curry Chicken Stir Fry is a flavourful dish that combines the rich taste of coconut milk with aromatic curry spices. It’s a comforting and exotic meal that’s easy to prepare.

Servings: 4

Ingredients:

500g boneless, skinless chicken breasts, thinly sliced
2 tbsp vegetable oil
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 pkt sugar snaps
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
1 can coconut milk
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
Cooked jasmine rice, for serving
Fresh coriander, for garnish (optional)

Instructions:

Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of vegetable oil.
Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the onion, peppers, and sugar snaps. Stir fry for about 5 minutes until the vegetables are tender-crisp.
Sprinkle the curry powder over the vegetables and stir well to coat.
Return the chicken to the skillet.
Pour in the coconut milk, soy sauce, fish sauce, and sugar. Stir well to combine.
Cook for an additional 2-3 minutes until the sauce is heated through.
Serve over cooked jasmine rice and garnish with fresh coriander, if desired

Enjoy 😊

02/06/2026

01/06/2026

This Caprese Chicken Casserole is a delicious, Italian-inspired dish that combines tender chicken, juicy tomatoes, creamy mozzarella, and fragrant basil in a rich, garlicky sauce. It’s an easy, one-pan meal that’s both light and satisfying, making it perfect for weeknight dinners or special occasions.

INGREDIENTS (SERVES 4-6)

4 boneless, skinless chicken breasts (or 6 thighs)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon Italian seasoning
2 tablespoons olive oil
2 tomatoes, sliced
2 cloves garlic, minced
1 ½ cups shredded mozzarella (or fresh mozzarella slices)
½ cup fresh basil leaves
2 tablespoons balsamic glaze
¼ teaspoon red pepper flakes (optional, for heat)

DIRECTIONS

STEP 1: PREHEAT & PREPARE THE CHICKEN

Preheat oven to 190°C and grease a 9×13-inch baking dish.
Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.

STEP 2: SEAR THE CHICKEN

Heat olive oil in a large skillet over medium heat. Sear the chicken for 2-3 minutes per side, until lightly golden. Transfer to the baking dish.

STEP 3: ADD TOPPINGS

Scatter tomatoes and minced garlic around the chicken. Top each piece with shredded mozzarella (or fresh slices).

STEP 4: BAKE THE CASSEROLE

Bake uncovered for 25-30 minutes, or until the chicken is fully cooked and cheese is melted.

STEP 5: GARNISH & SERVE

Remove from oven and top with fresh basil and a drizzle of balsamic glaze. Serve hot with pasta, rice, or a fresh salad.

Enjoy 😊

01/06/2026

🍊 Don’t toss those peels… turn them into something powerful!

Fresh oranges aren’t just delicious—they’re useful too 😉
From juicy goodness to natural cleaning hacks, every part counts!

Stock up on farm-fresh citrus with us and make the most of every peel 🍊✨

Www.cmfruitandveg.co.za

01/06/2026

Wishing you all a happy June month 🥰

Thank you for your continued support 🤗

29/05/2026

This mango cherry smoothie is fun and fruity, and packed with delicious fruit. Enjoy as a light breakfast smoothie or afternoon snack!

Ingredients
2 cups frozen mango
1 cup frozen cherries
1.25 cups non-dairy milk
1 tablespoon almond butter
1 teaspoon h**p seeds

Blend and enjoy 😊

28/05/2026

This creamy potato leek soup recipe is comforting and delicious! Easy to make with simple ingredients, it's one of our favourite winter meals.

Ingredients
60ml (1/4 cup) Olive Oil
1 brown onion, halved, chopped
1 garlic clove, crushed
4 medium (about 700g) potatoes,cut into 2cm cubes
2 leeks, pale section only, washed, dried, thinly sliced
1.25L (5 cups) vegetable stock
3 thick slices day-old white bread, crusts removed, cut into 2cm cubes
Olive oil, extra for croutons and to serve
125ml (1/2 cup) thickened cream
2 tbsp finely chopped fresh chives

Step 1
Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
Step 2
Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
Step 3
Meanwhile, preheat oven to 200C or 180C fan-forced. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10-15 minutes or until crisp. Remove croutons from oven and set aside.
Step 4
Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture. Alternatively, use a stick blender to blend in the saucepan.
Step 5
Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt.
Step 6
Ladle the soup among serving bowls. Top with croutons, chives, a drizzle of olive oil and serve immediately.

Enjoy 😊

28/05/2026

Go bananas for freshness 🍌🌿

Fuel your day the natural way with farm-fresh goodness! From boosting energy to supporting your health, our bananas are a must-have in every basket.

🛒 Fresh. Local. Nutritious and only R19/kg
Add some sunshine to your shop today! 🌞🥬🍓 www.cmfruitandveg.co.za

28/05/2026

Happy Thursday 💕