This spicy Moroccan chickpea salad has all the elements that make a salad fabulous. It is filled with crunchy greens, sweet butternut, juicy tomatoes, spicy chickpeas, and a zingy honey mustard salad dressing. I got the inspiration for this salad from one of our chain coffee shops, Mugg and Bean, who serves a similar salad. It is my absolute favorite item on their menu and I order this every time I visit them. This is my version of their Spicy Moroccan chickpea salad, and it is mighty good!
Summer honey mustard trout with pineapple salsa.
Trout is such a delicious freshwater fish and makes such a lovely lunch or light dinner on a hot summer day. My hubby cooked this summer honey mustard trout over the coals, and I made a pineapple salsa to complement it along with some roasted sweet potatoes for Sunday lunch today.
Recently, we had the opportunity to fish at a beautiful dam at the Horseshoe Trout and About while being on holiday in Sabie, Mpumalanga. It is a beautiful way to spend your day in nature and we were fortunate enough to catch quite a few trouts. Horse Shoe Trout and About cleans and vacuum packs all your caught fish for a small fee. Better and fresher you won’t find.
Chicken parmesan ziti bake is a delicious, easy pasta bake that will feed a large family. It takes little time to assemble, making this the perfect dinner choice for evenings where you are in a hurry.
I believe a Dagwood burger is the ultimate burger. So I made these Ultimate Dagwood burgers to celebrate the start of the 2019 Rugby World Cup tournament. In South Africa, World cup Rugby means braai’s (cookouts) and lots of socializing while cheering on the Springboks. South Africans love to get together and watch a Rugby game. South Africans also really love their meat. If you need to feed crowd why not consider making this home-made Dagwood burgers. They are very satisfying and you will not need much extra side dishes. Just add some beers and drinks, biltong and you are well on your way to a party.
I usually make my own patties. That way I know what went into them and I can make sure we dodge preservatives and other nasty ingredients. There are so many options that you can flavor your patties with. My favorite ingredients are fresh parsley and onion. I never make my patties without those two. Then I also add an egg to bind the mixture and to keep it juicy. Even though I add some salt and pepper to my mixture, I sprinkle some more on when flipping the patties. You can cook the patties on a grid or in a pan with a little olive oil.
How you cook your eggs is up to you. I prefer mine still slightly runny, making the burgers even more saucy. I also like a matured cheddar cheese but some people prefer the processed slices that melts very easily on the hot patty. As there is no hard and fast recipe on how to build a Dagwood burger you can really add your favorite ingredients. Why not add pineapple, caramelized onions, pickled cucumbers or even jalapeno chilies.
What if I told you that what you start your day with will impact the rest of your day? Putting together a healthy, nourishing breakfast does not need to be difficult or time consuming and a Buddha bowl such as the one I created will keep your energy levels up for the whole morning and prevent unwanted cravings that can lead to unhealthy snacking. It is also a creative way to finish all your left-over veggies from previous meals.
A Buddha bowl usually consists of a grain, fresh or roasted veggies and good quality protein and a healthy fat. I put this bowl together in less than fifteen minutes as I cooked the red and white quinoa in my pressure cooker in ten minutes, while simultaneously boiling the egg in an egg boiler device. (Yes, I am a bit of a kitchen gadget junkie). The rest is just left-overs from meals over the weekend like the corn that I cut from half a cobb and the roasted artichokes and sweet peppers that I used on our home-made pizza on Friday. Furthermore I just added a bit of everyday fresh ingredients fom my refrigerator. I really love the idea that you can add all of your favorite things to your bowl, the key is just to have some balance, a good quality grain, good protein, healthy fats and your favorite veggies. Why not swop out some of your veggies for some of your favorite fruits if you feel like it?
Serves 1. Easy. Takes less than 15 minutes.
How to make this Budha Bowl:
You wil need:
- 1/4 cup prepared quinoa
- 1/2 cob of corn cut off
- 1/2 cup chopped red and yellow pepper
- 1/2 cup shredded lettuce
- 5 cherry tomatoes halved
- 2 bottled roasted artichoke hearts chopped
- 1 medium boiled egg
- 2 teaspoons virgin olive oil
- micro herbs to garnish
- Salt and pepper to season
How to assemble:
- Neatly place all of the above ingredients in a medium bowl of your choice.
- Drizzle olive oil over all the ingredients
- Season with salt and pepper
This easy roasted tomato soup and toasted cheese sandwich is so ridiculously easy to make and tasty you will definitely be adding it to your list of go-to dishes for those evenings when you run out of dinner ideas. The soup has a short list of ingredients and together with the sandwiches this is a warm and comforting dish that can be on the table in less than an hour. If you don’t have artichokes in your pantry cupboard you can leave it out or even substitute it with grilled brinjal slices should you feel the need.
Serves: 4 Takes: About 45 min. Easy.
6 cups cherry tomatoes
2 medium onions peeled and cut into chunks
1/4 cup garlic flavored avocado oil
2 cups chicken stock
2 tsp sugar
2 bay leaves
1 level tsp of salt
ground black pepper
- Pre-heat your oven to 200 degrees celsius.
- Place cherry tomatoes and onions, in a roasting pan and drizzle with the garlic flavored avocado oil.
- Place into the oven and roast for 20 minutes until tomatoes blister and burst open.
- When done roasting, remove from the oven and add to a large pot together with the chicken stock, bay leaves and sugar.
- Simmer over gentle heat for another 15 minutes.
- After 15 minutes remove from heat, take out the bay leaves and use a stick blender to blend the soup to a smooth liquid.
- Serve in pre-warmed soup bowls with the toasted cheese sandwiches.
Toasted cheese, sweet peppers, spinach, and artichoke sandwich:
8 slices sourdough bread
1/2 cup sliced sweet peppers
4 artichoke hearts in olive oil (sliced)
1/2 cup of baby spinach leaves
salt and pepper to season
- Butter the slices of bread, turn over so the butter is on the outside of the sandwich and assemble the sandwiches by placing a layer of cheese, sweet peppers, sliced artichoke hearts, baby spinach leaves and then another layer of cheese on the unbuttered sides of 4 slices of bread. Close sandwiches with the left-over 4 slices of bread.
- Grill the sandwiches in a pre-heated sandwich press until golden brown and the cheese has melted.
MAKE THIS EASY COBB SALAD AS A LIGHT LUNCH ON HOT SUMMER DAYS WHEN YOU CANNOT BRING YOURSELF TO SLAVE AWAY OVER A HOT STOVE.
The past few days have been scorchers and it has been so hot outside that the tar seemed to be literally melting in the 37°C weather in our area. On days like these I cannot bring myself to stand in a hot kitchen and cook.
Say hello to a fresh and easy salad. This is a great tasting salad with all of your favourite goodies and a delicious, creamy salad dressing. You can literally add any of your favourite veggies or what you have on hand from your refrigerator .
I roasted some chicken breasts with chicken rub and a yoghurt and lemon marinade, but you can add any pre-roasted chicken from the store – I promise, neither I nor you family will judge when you place this delightful summer salad in front of them. 🙂
I decided to use raw corn on the cob as the ones that I had was still beautifully fresh but, should you prefer it, you can use some cooked ones or even corn from a can. Fry the bacon extra crispy for some extra crunch and texture.
Now please do not decide to the leave out the salad dressing as it really packs a mean punch to this salad. It has lots of flavour and your salad will definitely be poorer should you decide to leave out this creamy, delightful ranch dressing. I was sorry that I did not make it double to save for another salad during the week but I will definitely make a big jar to keep in the refrigerator during this week to further zoosh up some other salad.
So, if you want to have something light, yet yummy for lunch or dinner or feeling simply too lazy to cook just throw a few of your favourite salad ingredients together, smother it in ranch dressing and enjoy.
Ingredients for the salad:
- lettuce of your choice, enough to line a salad bowl with
- about 10 baby asparagus spear tips (Blanched in hot water for 2-3 minutes and then placed in ice water for a deep green colour)
- 1 cup of cherry tomatoes
- 1 avocado, peeled, stone removed and sliced.
- the corn kernels of one small cob of corn fresh or cooked.
- 1 small red pepper sliced
- 1/2 a cucumber cubed
- 2 hard-boiled eggs
- 4 pieces of bacon fried crispy in a little oil
- 2-3 roasted chicken breasts
What to do:
Place all ingredients in layers on a salad plate.
Ingredients for the ranch dressing:
- 1/2 a cup of good quality mayonnaise
- 1/4 cup fresh parsley
- 1 large garlic clove
- 1 tablespoon of chopped fresh chives
- lemon zest and juice of 1 small lemon
- fresh cracked salt and pepper to taste
What to do:
Combine all ingredients in a tall container and blend with a blender stick until smooth. Drizzle over the salad.
I have recently discovered that Fritata is a great way to use up all that left overs that tend to sit in your refrigerator. I had my in-laws over for dinner a few nights ago and made some pork fillet for them. Although everyone enjoyed it thoroughly some of it ended up in the fridge. So yesterday morning we slept in and when we finally got up, I was in the mood for a lazy Sunday morning brunch. Without too much ado I whipped up this Fritata for us. The sweet corn bread was also made for the dinner and went well the second time around with the Fritata’s savouriness.
I sort off just went through the fridge to see what was available and just worked from there. The great thing about Fritata is that nothing is set in stone and anything you like goes (well…. that’s in my opinion)
This golden lovely will be on the table within 20 minutes and will provide enough for at least 6 portions.
- 1 Tbsp of olive oil
- 1 small onion(chopped)
- 1 clove of garlic (minced)
- 1 small yellow sweet pepper cut into Julienne strips
- 1 cup of left over meat (I used pork fillet)
- 1 small potato(boiled and peeled)
- 1 cup of cherry tomatoes
- 6-7 eggs
- 50 ml of fresh milk
- a big fist full of parsley (chopped)
- 1t Italian dried herbs
- Freshly ground salt and pepper to season.
- Preheat your oven to 180 °.
- Heat the oil and fry the onion, garlic and yellow pepper until soft and translucent in a large frying pan.
- Add the potato and cherry tomatoes and fry for 2 minutes.
- Whisk the eggs and milk and add the parsley, herbs, salt and pepper.
- Add the egg mixture to the pan and cook for about 5 minutes until most of the egg has set in the pan.
- Place the pan in the preheated oven for at least another 5 minutes. Remove when all of the egg has been cooked.
- Serve with your favourite bread or toast.
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I have been getting that feeling for a while now…. it is time to still my need for chili and Mexican food. Fresh Mexican food, not just tacos that come in a shop-bought-kit with spices and one or another suspicious sauce… but homemade with lots of zesty limes, sweet tomatoes, freshly roasted spices, golden cheddar cheese and of course the fiery red chili… and quite a bit of it for that matter…. Yes please!
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This fiery ensemble is sure to cure any midweek winter blues you may be experiencing. Although I am a huge summer fan I have to admit that there are some things I cannot wait for every year that comes around with winter: Sitting in front of our fireplace with a good book and a glass of red wine, drinking hot chocolate out of gigantic mugs, the feeling of our double thick goose down duvet and of course spicy food and curries! I don’t know about you but I feel cheered up just thinking about this…. Bring on winter!
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I got the idea from Rachel Allen’s food show on Home Channel and sort of just improvised from there… The chili is served with steamed basmati rice mixed with chopped fresh cilantro and a fresh tomato salsa salad that is not to be left out as it compliments the chili perfectly… I also added a dollop of creme fraîche and guacamole to cool the heat down a bit . All really yummy…
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This serves 3 to 4 persons.
- 1 Tbsp olive oil
- 1 large onion chopped
- 3 large garlic cloves chopped
- 1 thumb size piece of fresh ginger, peeled and chopped
- 2-3 chilies chopped ( You decide whether or not you want the extra heat by leaving in the seeds)
- 1 t ground coriander
- 1/2 t ground cinnamon
- 500 g ground beef mince (extra lean)
- 1 1/2 cans of chopped tomatoes (I froze the other half to use later)
- 2 t sugar
- 1/2 lime’s juice squeezed
- freshly ground salt and pepper to taste
- 1 can of brown sugar beans (drained)
- 2 t cumin seeds
- 2 large tomatoes diced
- 1/2 small onion very finely chopped
- 1 garlic clove very finely grated
- 1/2 lime’s juice squeezed
- 1 good handful of chopped cilantro
- freshly ground salt and pepper
- a splash of olive oil
- 1 cup of basmati rice steamed as per instructions on rice packet
- grated cheddar cheese
- freshly chopped coriander
- Heat olive oil in a thick bottomed pot and fry the onion, garlic, ginger, chili until soft and translucent
- Add the coriander and cinnamon and fry for 1 more minute
- Add the meat and cook until brown
- Now add the chopped tomatoes, sugar and lime juice and bring to a simmer and cook for another 10 to 15 minutes until the liquids have reduced and the sauce has thickened. Season with salt and pepper and add the can of sugar beans.
- In the mean time while the chili is simmering, heat a small frying pan and add the cumin seeds to toast. ( No oil is required) Remove once the seeds change color and are slightly smoking. Place in a mortar and pestle and grind fine.
- Add the toasted cumin seeds to the chili and finish simmering
- Once sauce has thickened and reduced, remove from heat.
Just add all the ingredients together and toss lightly
Mix in some chopped cilantro with the steamed basmati rice. Place chili on top of rice and top with grated cheddar and dollops of creme fraîche and/or guacamole and chopped fresh chili
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On a Sunday evening just before all the madness of another week starts again, I like to just kick back and relax! That is why I usually choose something easy like sandwiches for dinner. Please don’t frown! Nobody said sandwiches had to be boring!