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.
Need something comforting? Then why not try this easy butternut and red lentil soup with coconut milk?
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.
This asparagus pea and lemon pasta is full of zesty, lemony goodness and is filled with simple and earthy ingredients. Top it with parmesan cheese and fresh herbs and serve with a green side salad for a complete meal.
This asparagus pea and lemon pasta will take you less than half an hour to prepare. I let it completely cool down in the refrigerator before serving. That way it is a really refreshing meal on a balmy summer’s evening
This fabulous Mielietert (Sweet corn bake) is creamy and sweet, and it will fill your plate with some true South-African sunshine and hospitality. This is the ideal side dish for your braai (cookout) this weekend.
So yesterday was Heritage day here in South-Africa. It is a public holiday where we celebrate the heritage of the different cultures that make up the wonderful diversity of South-Africa. On this day, South-Africans all over get together to have a braai (cookout) with friends and family. As this recipe is a favorite in many South-African households, it sure to feature on many of the planned menus. This golden delight is sweet enough that you could have it for dessert. Mielietert (sweet corn bake), sweet as it is, compliments grilled meat very well. Mielietert is extremely easy to prepare, with just a few ingredients mixed together and then baked in the oven. Not much of a fuss for such delicious treat. I have never come across anyone who does not like this. So you better watch out, this will be eaten in a flash! Therefore you should consider making an extra one for later.
For this mielietert you will need:
- 2 cans of sweetcorn
- 4 extra-large eggs
- 60 ml real butter (melted)
- 60 ml white sugar
- 60 ml flour
- 15 ml baking powder
- Large pinch of salt
To make this:
Preheat the oven to 180°C and butter a large pie dish.
Add all the ingredients to a mixing bowl and stir well. Add the batter to the pie dish and place into the oven and bake for approximately one hour. Once ready, it will have a golden color. Mielietert tastes best when served slightly warm.
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Mielietert (Sweet corn Bake)
- 2 cans 420 g sweet corn
- 4 extra large eggs
- 60 ml melted butter
- 60 ml flour
- 15 ml baking powder
Preheat the oven to 180° C
Add all the ingredients to a large mixing bowl and mix with a wooden spoon.
Pour the batter into a buttered pie dish and place in the oven.
Bake for approximately 1 hour until golden in color.
This earthy Moroccan quinoa gem squash is full of spicy flavors and is a delicious light lunch or side dish that goes well with roast meat.
So it is Monday again. It is thát day again. We start work again after the weekend, feel a little blue and have a Meat-free day. So I compiled a little recipe for you that will brighten up your Monday-blues: Fragrant Moroccan quinoa gem squash. These little rounds of yellow, sunshine are filled with healthy, fluffy, quinoa, crunchy nuts and creamy feta cheese. The lemon and orange adds just the right amount of sweetness and zest. They work perfectly as a light lunch or dinner when served with a fresh green salad and flatbread. They are also the perfect side dish to roast chicken or pork chops. Quinoa is not just gluten-free but also packed with proteïn.
I usually cook quinoa in my pressure cooker for 13 minutes to speed things up a bit. Hence this recipe is a quick and easy one. Thanks to the addition of quinoa, this is also a super healthy dish. Quinoa contains lots of protein as well as all 9 of the amino acids. Furthermore, it is a awesome source of calcium, manganese, and magnesium. Quinoa is, therefore, a great vegetarian option. When you roast the gem squash, turn them face-down on the baking sheet to ensure that they roast evenly. This also ensures that they caramelize on the edges giving them a sweet, nutty taste.
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Moroccan quinoa gem squash1
Pressure cooker for preparing the quinoa
- 3 gem squashes halved
- 30 ml garlic-flavored olive oil
- 1 cup quinoa
- 2 cups water
- 2 large pinches salt
- 1 orange's zest and juice
- 1 lemon's zest and juice
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp fresh mint chopped
- 30 g wall-nuts
- 1 wheel feta cheese
Preheat the oven to 200° C
Season the gem squash with salt, drizzle the garlic-flavored olive oil over it and place face down on a baking sheet. When the oven is ready, insert into the oven and roast for 20 minutes
Add the quinoa, water, and salt to the pressure cooker and cook on high for 20 min. When done release the pressure and open the lid. Let the quinoa cool down slightly.
Add the remainder of the ingredients excluding the feta cheese to the quinoa and mix well.
Add the feta and mint and mix gently
Heat a frying pan and toast the nuts till they become slightly darker and release a nutty fragrance. Coarsely chop the toasted nuts and mix into the quinoa filling.
Spoon the quinoa into the gem squash and fill it to the top. Garnish with extra feta cheese and mint.
I simply adore citrus fruits, the sweet tanginess and the smell of the peels when cut or grated. I also love lazy Sundays with a roast in the oven and the sweet promise of dessert and an afternoon nap on a cool winter’s afternoon. If all of the above also appeals to you, you might want to consider trying this orange, honey and garlic chicken with sweet perfumed baby fennel bulbs. There is just something very festive about placing a roast on a set table and carving it after saying grace. I almost feel like doing it every day of the week. The ingredients all cook down to a sweet fragrant sauce, and the fennel bulbs soak in all the citrus flavour that complement their soft anise flavours.
I served this roast chicken with fluffy white Basmati rice garnished with fresh parsley, and a lightly sauteed greens and roasted baby beetroot salad.
Serves: 4 Takes: About 15 min to prepare and 1 1/2 hour to cook. Easy
- One large chicken (about 1.5kg)
- 1/2 orange
- 3 large hands full of mixed fresh herbs (parsley, thyme, sage, rosemary)
- 1/4 cup olive oil
- 1/2 cup orange juice
- 4 cloves garlic (minced)
- 1/8 cup honey
- 1 Tbsp balsamic vinegar
- juice of half a lemon
- 2 heaped teaspoons chicken rub
- 3 whole oranges (cut into quarters)
- 1 teaspoon pink himalayan salt
- cracked black pepper
- 8 baby fennel bulbs (greens cut off)
- 2 large leeks (chopped into slices)
- Pre-heat your oven to 200°C
- Prepare the chicken by patting dry with a paper towel and removing excess fat.
- Place the 1/2 orange and the fresh herbs in the empty cavity and tie the legs together with string.
- Combine the olive oil, orange juice, garlic, honey, balsamic vinegar, lemon juice, salt and chicken rub in a container and whisk well.
- Place the chicken, fennel bulbs, orange quarters and leeks in a large dutch oven.
- Pour the prepared olive oil-mixture over the chicken and season with salt and pepper.
- Cover the dutch oven with it’s lid and roast for about one hour.
- After one hour remove the lid and further roast uncovered for another 30 minutes making sure all the juices run clear when a knife is inserted inbetween the leg and body before removing from the oven.
- Once removed from the oven, rest for another half an hour to let the juices redistribute before carving and serving with the fennel bulbs and leeks.
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Planning a braai (barbeque) for this weekend? Why not try these awesome burgers with lamb patties cooked over the coals topped with smoked mozzarella cheese. They are quick and easy to make and your friends and family will love you for them and I promise you once you have made your own patties, you will never want to buy ready-made ones again. The patties are made with simple fresh ingredients and gains flavor from the grill. The patties can also be pan-fried or roasted in the oven but I find them at their best when cooked over the coals with slices of tomato on top.
I placed the tomato slices on the patties in a closed braai grid as the grilled tomato just adds more depth and flavor to the burger, but you can use fresh slices if you prefer. Remember a good burger is made with the freshest breadrolls and lettuce for extra crunch and texture. I prefer to lightly toast the breadrolls in the oven, it really makes a difference so please don’t skip this step. Add your favourite hot sauce or flavored mayonaise to crown all the goodness you collected in the bun. Lastly, don’t forget to serve with some fries and your favourite drink.
Serves: 4-5 Takes: Less than an hour. Easy
- 500g lamb mince
- 1 medium onion
- 3 big hands full fresh parsley
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 tomato sliced
- smoked mozzarella cheese (or cheddar)
- pickled cucumbers
- burger buns (toasted)
- your favourite burger sauce
- Ready some medium coals to roast the patties.
- Finely chop the onion and parsley in a food processor.
- Add the onion and parsley to the lamb mince in a mixing bowl together with the salt and smoked parsley and mix well.
- Form patties from the mixture and place on a double braai grid for flipping over the coals.
- Top the patties with the tomato slices and season with salt and pepper before closing the grid.
- Once the coals are ready, cook the patties for about twenty minutes or until cooked through. Season with salt and pepper after each flip of the grid. Remove the grid when it is done.
- Place the patties on a bed of lettuce on the burger bun and top with cheese, pickled cucumbers and sauce of your choice
- Serve with fries.
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.