Every now and then I’ll pop some aubergine on the table at home. I love it, but so far I’ve been unable to get the rest of the family on board with this veggie. If it’s tucked into some moussaka I might just get away with it, but that’s as far as I’ve managed to get!
Continue reading “Aubergine with tahini yoghurt and almonds”
This is my favourite type of recipe – simple, fresh ingredients where the flavours truly shine! This light and refreshing tomato and mozzarella summer salad makes a beautiful side dish or a light meal, perfect for those hot days when you don’t feel like spending too much time in the kitchen.
We’re turning up the heat this Heritage Day with a bold and spicy vegetarian braai dish that’s bursting with local flavour. These veggie and halloumi skewers with chakalaka dip are guaranteed to keep your tastebuds happy.
Continue reading “Spicy halloumi and veg skewers with creamy chakalaka dip”
This bright and wholesome bowl is a lunch I’ve been enjoying on repeat lately. It’s also great for picnics. Ever popular quinoa is very versatile, and in this bowl I’ve topped it with spiced chickpeas, crunchy carrots, tomatoes, crumbly feta and a nutty tahini dressing. It’s an incredibly satisfying meal and a nutritious way to elevate your salad game.
This is my favourite kind of summer lunch – a satisfying salad filled to the brim with fresh flavours. I chose to use sorghum grain for this tasty salad, and used tabbouleh inspired additions including tomatoes, cucumber and fresh herbs. The salad is tossed in an olive oil and lemon juice dressing, and it really is a treat for the taste buds.
This recipe is inspired by a recent segment I did on the Expresso show where we prepared a dish with barley, and it reminded me that it’s been a while since I enjoyed this chewy and nutty grain. As winter draws closer for us in the southern hemisphere this is a wonderfully warming and satisfying salad to make and enjoy.
My kids get very excited when I take the stand mixer out to make homemade bread, they can’t get enough of it! These kaleidoscopic brioche buns are bright and bold but there’s nothing spooky about the flavour – I mean, is there anything better than enjoying a soft, fresh bread roll that’s still warm from the oven?
I absolutely love chickpeas and trying new ways of serving them. Usually I go for the tinned variety as that is the most convenient option, but lately I’ve been buying dried chickpeas, cooking them in large batches and freezing them to use for hummus and dishes like this one. It’s not too much of a faff if you do a big batch each time, and works out to be more cost effective. Chickpeas have a rather earthy flavour with a touch of nuttiness, and I love cooking them with lots of spices, particularly cumin and chilli. These spicy and herby chickpeas can be served as a simple side dish or lunch alongside a salad.
Cupcakes & Couscous 