Chakalaka Shakshuka

October 15, 2015 in breakfast, brunch, cooking, food styling, healthy eating

Shakshuka is thought to have originated in North Africa. It’s a dish of eggs, poached in a spicy sauce of tomatoes, chilli, peppers and onion. This local version uses our very own fiery, vegetable-packed, tomato based Chakalaka. I shopped around a bit and found there are many delicious store-bought canned versions so just use your favourite.

It is, traditionally, a breakfast food, but the peppery character of the chakalaka and nourishing heartiness of the eggs served with smoky, crunchy pita breads can definitely be made into lunch, dinner or an anytime snack. The thing I love most about this recipe is its name – it sounds like a magic spell or incantation. And it pretty much is. Follow this recipe and conjure up a breakfast of supernatural magnitude.

Mieliebrood

October 15, 2015 in baking, breakfast, brunch, cooking, food styling, light meals, lunch, vegetarian

Mieliebrood is one of those good old South African staples usually served as a side at the braai. Personally, I like it plain, hot out of the oven slathered in good quality butter. I like to cook mine in a cast-iron skillet, but the recipe also works perfectly well in a traditional loaf tin.

There’s nothing fancy about this recipe and that is why I love it so much. It’s the kind of thing that you can decide last minute that you’re craving and, provided you have the few basic ingredients in your cupboard, can whip up and pop into the oven in 10 minutes. Then all you have to do is get your butter ready and wait for this perfect, fluffy, sweet loaf to come out of the oven!

Comforting Green Autumn Soup

June 10, 2015

Autumn is by far my favourite season. It has sprinklings of beautiful soft rain, gives us perfect mild sunshine & the trees start dotting the garden floor with all their magnificently, fiery leaves. There's also soup. Comforting, thick, delicious soup (which is ALWAYS an excuse for warm, crusty bread). This recipe is very simple, but packs a huge, green health-punch while maintaining the reassuring embrace that a good soup should.

Aromatic Moroccan Lamb with Roast Root Veg, Nutty Hummus & Crunchy, Chilli Chickpeas

May 27, 2015

Nothing says "Sunday lunch" quite like roast lamb. Instead of the traditional rosemary, garlic & lemon combination I decided to lean towards the warmer Moroccan flavours to ensure my lamb paired perfectly with the nutty hummus I have been craving. The sweetness of the meat couples perfectly with the honeyed flavours of exotic spice; cumin, clove, star anise, cinnamon, coriander seed, all spice, ground ginger, black peppercorns, fresh rosemary and lemon zest were all ground into a fragrant pulp. The lamb was coated in olive oil and rubbed with the spice mix. I then poured a glut of beautiful, raw honey all over the leg, squeezed two juicy lemons over it and popped it into a very hot oven.

The Tomato - Edible Summer

October 17, 2014

The tomato may just be my favorite thing about summer. The French often refer to the tomato as the “pomme d'amour” or "love apple" and I can think of no other vegetable (or fruit, botanically speaking) that incites more amorous excitement or that I eat with more relish than a sun-ripened tomato. It has no prickly edges or tough skin to peel - you just eat it up, letting its juices run down your chin. Summer bliss!

Crunchy Kale Chips

September 07, 2014

So the whole world seems to have gone low carb/banting/paleo/bread-is-evil mad. Although it's not really my scene, I must give credit where credit's due and these kale chips that everyone around me has been raving about are definitely worth the fuss. Ridiculously easy to make, these chips are light, super crunchy & salty and even more delicious topped with a dollop of hummus!

Sweetcorn & Spinach Fritters with Fresh Guacamole & Salsa

August 30, 2014 in cooking, spinach, breakfast, brunch, lunch, light meals, food styling, styled fresh

These fresh, light herby fritters are one of my go-to foods for a quick, tasty meal. The thing I absolutely love about this recipe is that it is so versatile. You can have these for breakfast, lunch, brunch, dinner or even a midnight snack! Leave out the cheese for a healthier version (but be warned: the cheese makes them SO tasty!) Serve on its own as a lovely, light meal or top with a poached egg, some spicy chicken breasts or ostrich kebabs fresh off the braai!