- 4 beet roots peeled and quartered
- 2 bags baby spinach
- 1 clove garlic
- 1 – 2 tsp butter
- 1 block Greek feta
- Olive oil
- Walnuts or toasted pinenuts
- Balsamic vinegar
Rub beetroot with olive oil and thyme and season to taste. Roast 200 deg C for 25 to 30 mins or until cooked.
Heat butter, add sliced garlic and cook for 30 secs. Add spinach and sauté for 2 mins, season to taste.
Arrange spinach on a platter. Scatter roasted beetroot on top of the spinach. Crumble feta over the beetroot and top with walnuts. To finish drizzle balsamic vinegar from a height(as Jamie Oliver’s would say).
My friend is an exceptional cook has been cooking this dish for the last 25 years. I have many fond memories of chowing down on this at her home. This recipe has been simplified a little and I feel I have retained the dignity of this dish. I serve this with bhaturas and it has become a real favourite in my home.
- 6 chicken thigh fillets
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp garam masala
- 3 -4 tbsp natural yoghurt
- 1/2 cup lukewarm water
- 1/2 red onion
- 1/2 tsp mustard seeds
- 1 tsp salt
- Handful of fresh coriander
- 1 green chilli
- 1tbsp ghee or oil
Cut thigh fillets into four pieces. Add garlic, ginger, garam masala, yoghurt. Mix well and leave in the fridge for a couple of hours or over night to marinate. Slice onions and coriander stalks finely.
Heat ghee in a pan, add mustards seeds and fry for 30 secs and then add onions, fry till soft. Add chicken to the pan and brown for 3 – 4 minutes. Season to taste. Add water, lower heat and cook 20 -25 mins till chicken is cooked and water has evaporated.
Garnish with chopped coriander leaves and green chilli.
Tip: if you want to make this spicy add 1/2 tsp chilli powder or2 fresh chillies.
My sweet chilli wings seem to have become a favourite with most of my daughters friends. I had some pomegranate molasses in the fridge so I thought I might experiment, and the recipe is worth sharing so here goes. We love our garlic and ginger in this house, so if you don’t just cut back on the amount.
- 1kg Chicken Wings
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tsp ground cumin
- 1/2 tsp paprika
- 3 tbsp Pomegranate Molasses
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp salt
Tip the wings and then cut them in half so you have drumettes and wingettes. In a large bowl add all the ingredients and mix well. Cover and let the wings marinate for 30 mins to an hour. Place wings in a baking dish and bake for 1 hour at 190 deg C. Recipe for Pomegranate molasses is on my Oct 11 “Moroccan Chick Pea Salad” post.
This is a large frittata that serves 6 people. I have only ever made frittata in the oven. I use different ingredients, each time I cook this so i will try to post the different combinations.
- 1 Chorizo
- 1 bunch Asparagus
- Generous handful of baby spinach
- 1 large chilli
- 1/2 tsp garlic
- 1/2 cup milk
- 1/2 cup cream
- 8 eggs
- 1/4 cup tasty cheddar cheese
- 1/4 cup Feta cheese
- 1/4 cup Parmesan Cheese
- 20g butter
- 1 tsp Olive Oil
- Dash of Paprika
Apply a generous amount of melted butter onto your baking dish.
Dice Chorizo into 2 cm pieces. Cut each Asparagus into 3 pieces.
Heat a dash of oil in a frying pan and cook Chorizo until it is browned. Transfer to a plate and set aside. Remove fat/oil and wipe pan clean, add a small amount of butter and place pan back on heat, add Asparagus, garlic and chilli and cook for 1 min, add handful of spinach and remove from heat.
In a large bowl, crack 8 eggs, add milk, cream,paprika, cheddar cheese, and 1/2 the parmesan cheese. and mix. Season to taste. (Chorizo and Feta are salty so please be extra careful with salt).
Add Chorizo, Asparagus, garlic, chilly, and spinach to the eggs, mix gently – pour into baking dish. Place pieces of feta cheese into the mixture, Sprinkle top with remaining parmesan cheese.
I also put small dollops of butter in the mixture 10g tops – this is not necessary but it does add to the flavour.
Bake in a moderate oven – 180 deg C for 25 – 30 mins, till frittata is firm and just slighty wobbly in the middle.
Tip: 15 mins into cooking turn the dish around so you get an even colour on the top. As you can see from my photo I forgot to do that.
This is the cheats pasta sauce. I cook a big pot of it and freeze half of it for another day. You can use mince in this recipe, I used Pinenut & Spinach sausages, italian sausages work well for this as well.
- 1 Onion
- 2 Chillies
- 200g Sliced Mushrooms
- 700g Jar Passata
- 400g Can Tomatoes
- 2 tsp minced garlic
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 4 Pinenut & Spinach Sausages
- Handful of Parsley
- 1/2 cup water
Cut each sausage into 3-4 pieces. Heat oil in a large saucepan and lightly brown sausages. Remove sausages from pan. Add diced onions and chopped chillies, cook till onions are soft. Add garlic and mushrooms and half of chopped parsley, Cook for 2 mins, add jar of Passata, can tomatoes, sausages ,herbs, garlic and water. Bring to boil and then lower heat and let simmer for 20 mins.
Garnish with parsley, serve with pasta.
This dish is version of a Sri Lankan recipe.
- 500g green beans
- 1/3 cup Shredded coconut
- 1/2 tsp Chilli Flakes
- 1 clove Garlic
- 1 small onion
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
Remove tips from beans and slice diagonally into 2cm pieces. Slice onions.
Heat oil in a wok on high heat.
Add mustard seeds and cumin, add sliced onion and sauté till starts to change colour.
Add garlic and fry for another 5 secs
Add beans and salt, mix well and allow beans to cook on medium heat for 5 minutes.
Add shredded coconut and chilli flakes. Cook for another two minutes and it’s done.
Serve with Rice and Dhal.