Tuesday, February 20, 2018

Easy Satay Sauce

INGREDIENTS

  • 70g (1/4 cup) crunchy peanut butter
  • 125ml (1/2 cup) coconut milk
  • 1/2 garlic clove, crushed
  • 2 teaspoons kecap manis
  • 2 teaspoons fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

Stir in a saucepan 2-3 minutes. Use as a marinade or in stirfries etc

Thursday, February 8, 2018

Chicken, gnocchi and pesto bake

Ingredients

  • 500g potato gnocchi
  • 100g (1 cup) 4 cheese melt blend

  • 250g cooked chicken, shredded
  • 2 green shallots, chopped (or substitute spinach)
  • 2 zucchini, grated
  • 100g basil pesto
  • 200ml Bulla Cooking Cream

Method

  • tep 1
    Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain. (or steam for 4-5 minutes)
  • Step 2
    Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the Bulla Cooking Cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.

Friday, November 24, 2017

Haloumi, Mint and Cherry salad

Ingredients
  • 2 (225g each) pkts haloumi, sliced
  • 160g (1 cup) fresh cherries, pitted
  • 1/2 cup fresh mint leaves
  • Extra virgin olive oil, to drizzle
  • Balsamic vinegar, to drizzle

METHOD

  • Step 1
    Heat a non-stick frying pan over medium-high heat. Cook the haloumi for 2 minutes each side or until golden.
  • Step 2
    Arrange haloumi on a plate with the cherries and mint. Drizzle with oil and vinegar and season with pepper.

Sunday, July 9, 2017

Lemon, lentil and spinach soup

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 1/2 cups dried brown lentils
  • 3 potatoes, peeled, diced
  • 2 litres vegetable stock (or chicken stock)
  • 1 bunch English spinach, leaves removed, washed, chopped
  • 2 lemons, rind finely grated, juiced
  • Turkish bread, to serve

  • Step 1
    Heat oil in a large saucepan over medium heat. Add  garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
  • Step 2
    Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

Tuesday, June 20, 2017

Dark Chocolate and Red Wine Beef Stew

  • 4-6 tablespoons oil
  • 1.5 kilos beef 
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 2 cloves garlic, chopped
  • 2/3 cup red wine
  • 1/4 cup red wine vinegar
  • 1/2 cup sultanas
  • 2 bay leaves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1.5-2 cups beef stock (less in a slow cooker)
  • 50g/1.7 ozs dark chocolate 
  • Salt and pepper to taste
  • 3 tablespoons pine nuts
  • 3 tablespoons chopped parsley
Step 1 - In a large pot on medium heat, add a tablespoon of the oil and brown the beef Set aside. Reduce the heat to low and saute the  carrot, celery and garlic until soft but and fragrant, about 5-8 minutes.

Step 2 - Turn the heat up to medium again and add the beef back into the pot. Add the red wine and red wine vinegar and cook it for 5 minutes to evaporate the alcohol. Add the sultanas, bay leaves, cinnamon, nutmeg and beef stock and cook in low to medium heat with the lid on for 1.5 hours.

Step 3 - When 1.5 hours is up, melt the chocolate over a double boiler or in the microwave. Add one tablespoon of the stew liquid to the chocolate and then stir and then add another 3-4 tablespoons until the chocolate has incorporated the liquid well without seizing. Add the chocolate to the stew liquid and simmer for another 30 minutes and season with the salt and pepper to taste. Scatter pine nuts on top and chopped parsley. Serve with potatoes.

Friday, May 19, 2017

A yummy salad

Into your large salad bowl, place: chopped baby spinach, chopped mint leaves, diced cucumber and diced tinned peaches (can be fresh if they are in season). Add croutons and a handful of pomegranate seeds. In a pan, cook bacon pieces and diced haloumi until they are cooked. Add to the top of the salad, then drizzle with moscato glaze (or any other sweet dressing). Serve immediately, and enjoy the contrast of sweet and salty, crunchy and smooth.

Moroccan Sweet Potato Soup

Take 1kg sweet potatos, 500g potatoes and a few carrots. Chop, peel and add to saucepan with 1L chicken stock. Add to this spices to taste. These could include: tumeric, cinnamon, ginger, cumin, coriander, nutmeg, saffron and ras al hanout. I use generous quantities of each, so they can all be tasted. Add also a large pinch of salt, and, if you like, a squirt of lemon juice and a few drops of rose water. Cook this in the saucepan until it has all boiled and the vegetables are soft. Once it is cool, blend it all together. Taste and add more spices to your preferences. Serve with sour cream, flaked almonds and fresh chopped coriander.