Recent Posts

Moroccan Beef Stew with Chickpeas and Spinach

Moroccan Beef Stew with Chickpeas and Spinach

    It is warming, it is hearty, it is filled with goodness and it most certainly is lip smacking damn delicious. Simple, economical ingredients that are paired together and simmered low and slow leaving you with tender, melt in your mouth flavours. During the 

Mackerel and Cashew Nut Salad with Beetroot Vinaigrette

Mackerel and Cashew Nut Salad with Beetroot Vinaigrette

A simple yet delicious mackerel salad with a beet vinaigrette.

Spinach and Dhal Makhani – Good old Indian comfort food

Spinach and Dhal Makhani – Good old Indian comfort food

 

 

Cold, chilly evenings has slowly crept its way into our part of the woods here. The steaming, creamy hot chocolates are filling up my kids cups and the hearty, comforting and warming meals are filling up my pots in the kitchen.  My favourite part about winter is the food and off course the cuddles and fires and wine….. oh wait it seems like my winter love list is getting a little longer. 

Spinach and Dhal Makhani
Spinach and Dhal Makhani

 

 

Back to the winter warming meals. This Spinach and Dhall Makhani is packed with all the Indian flavours that will make you lick your bowl clean. This is a promise! And the best part, it is so easy to make compared to any other dhall makhani recipe that you will find. Take 30 minutes out of your day, and do yourself a favour, try this recipe.

Spinach and Dhal Makhani
Spinach and Dhal Makhani

I love big, bold flavours and this recipe will deliver just that. the cumin, curry leaves and fresh garlic combined with the tomatoes and finished off with a dash of cream, is like heaven in your mouth, Like I said before, it is a promise!

Happy cooking

Pri

Spinach and Dhal Makhani

Spinach and Dhal Makhani

Apriena Jugoo Pummer
A warming winter Indian classic made in under 30 minutes. Rich, creamy, buttery and warming.
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 tin lentils rinsed and drained
  • 1 tin red kidney beans rajma beans- rinsed and drained
  • 1 can sugar beans rinsed and drained
  • 1 teaspoon turmeric
  • Ghee
  • 1 onion finely sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed garlic
  • 2 sprigs curry leaves
  • 1 tablespoon curry powder
  • 1 tomato chopped
  • 1 cup chopped spinach
  • A dash of cream
  • Salt to taste

Instructions
 

  • Place the rinsed lentils and beans in a pot with a cup of water and 1 teaspoon turmeric, salt and allow to get really mushy, you can smash it a bit with a masher
  • Heat a pan on medium heat and add the ghee, onions and cumin seeds
  • Allow the onions to brown before adding the garlic, curry powder and curry leaves
  • Mix well and then add the tomatoes, cook for until tomatoes are softened then add the chopped spinach and cook for a further 3 minutes
  • Add the braised onion and tomato/ spinach mixture to the mushy dhall and allow to simmer for 5 minutes before adding the cream, switch of heat
  • Serve with naan, roti or rice
Keyword dhall makhani, easy recipes, recipe under 30 minutes, vegetarian
The Best Broccoli and Chickpea Falafel Recipe

The Best Broccoli and Chickpea Falafel Recipe

A delicious broccoli falafel recipe.

The perfect Masala Fried Fish recipe that even your kids will love

The perfect Masala Fried Fish recipe that even your kids will love

Soft Flaky and delicious masala fried fish

Roasted Pumpkin and Couscous Salad with pomegranate and rocket

Roasted Pumpkin and Couscous Salad with pomegranate and rocket

Simple is good right? Of course it is, in fact with everything that we have gone through in the past year reassessing our needs is vital and simplicity holds the answer. The pandemic has awoken us in realising what is essential and what is not and how living a simple life can bring about peace. Our eating habits should reflect the same. Simple, healthy recipes should be part of your weekly meals. Sometimes we lack inspiration and go back to what we know, but fear not, here I am again with another delicious recipe to add to your list.

Roasted Pumpkin and Couscous Salad
Roasted Pumpkin and couscous salad

 

When some people hear the word salad, their minds mostly think just boring leafy greens thrown together with other bits and bob tossed in a store bought salad dressing. Prove those people wrong. Your creativity can really be articulated here. Creating a salad with the endless amount of vegetable and fruit we have available today should be a dream, let those creative juices flow. 

 

Roasted Pumpkin and Couscous Salad
Roasted Pumpkin and Couscous Salad

 

 

This roasted pumpkin salad makes a hearty, nutritious meal and those little red pomegranate jewels just make it so much more yum!

Happy cooking 

Pri 

Roasted Pumpkin and Couscous Salad

Roasted Pumpkin and Couscous Salad with a Mint, Lemon and Mustard Dressing

Apriena Jugoo Pummer
Vegetarian, delicious hearty salad.
Prep Time 10 mins
Cook Time 35 mins
Course Appetizer, Lunch, Main Course, Salad, Side Dish
Cuisine all, Mediterranean
Servings 4 people

Ingredients
  

  • 600 grams McCain Pumpkin Chunks
  • 2 tablespoons olive oil
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon powder
  • I teaspoon minced garlic
  • Salt and pepper to taste
  • 100 grams rocket
  • 1 cup couscous
  • 1 bunch chopped spring onions
  • 125 grams pomegranate seeds
  • Mint Lemon and Mustard Dressing :
  • 5 tablespoons olive oil
  • Juice of 1 lemon
  • 2 tablespoons honey
  • 2 tablespoons mustard Handful of mint leaves chopped
  • Salt and pepper to taste
  • Combine all the ingredients for the mint lemon and mustard dressing and mix until well combined.

Instructions
 

  • Preheat oven to 200 degrees Celsius
  • Lay the pumpkin on a baking tray
  • Drizzle with olive oil and toss with chilli powder, ground cumin, cinnamon powder, garlic, salt and pepper
  • Roast for 25- 30 minutes until the pumpkin is cooked
  • Whilst the pumpkin is roasting, cook the couscous according to package instructions and set aside
  • Combine the pumpkin, couscous, rocket, chopped spring onions and pomegranate and toss well
  • Drizzle with the minty dressing and mix well
  • Taste and adjust salt and pepper if needed
Keyword couscous, easy, healthy, pomegranate, pumpkin, quick, salad, vegetarian
A Delicious, Quick and Healthy Mongolian Vegetarian Stir Fry

A Delicious, Quick and Healthy Mongolian Vegetarian Stir Fry

Don’t we all love quick and easy meals that is packed with flavour? I certainly do. Life is busy and some nights getting take out might be a quick solution to feed those tummies but this recipe will prove that dinner can be both delicious 

Greek Chicken Souvlaki Skewers with Oven Chips and Crunchy Salad

Greek Chicken Souvlaki Skewers with Oven Chips and Crunchy Salad

Souvlaki is a one of Greece’s best known street food and for good reason. It is bursting with delectable flavours. Chicken fillet cubes marinated with classic greek herbs and flavours resulting in a succulent meal that will delight the whole family. Chicken souvlaki is a 

Aubergine Moussaka – a twist on a  Greek classic with herbs and tomatoes, giving you all the feels. A delicious Meat free Meal

Aubergine Moussaka – a twist on a Greek classic with herbs and tomatoes, giving you all the feels. A delicious Meat free Meal

Need new inspiration for meatless meals, then you at the right place.

Fresh aubergines cooked in a delicious tomato sauce with garlic and herbs. This dish is full of flavour and i served it with McCain oven chips, linked for reference. You can also serve it with  flatbreads, couscous or rice. 

Aubergine Moussaka

Aubergine Moussaka

Aubergine Moussaka in tomato sauce served with McCain Oven Chips By Apriena Jugoo Pummer

Apriena Jugoo Pummer
A delicious twist on a Greek classic
Prep Time 5 mins
Cook Time 30 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4 people

Ingredients
  

  • McCain Oven Chips
  • 1 kg aubergines
  • 3 tablespoons olive oil
  • 1 onion sliced
  • 3 cloves garlic – crushed
  • 1 teaspoon chilli flakes
  • 2 teaspoons paprika
  • 1 bay leaf
  • 2 teaspoon dried oregano
  • 2 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • ½ cup water – little more if needed
  • 1 can chopped tomatoes
  • Fresh chopped parsley
  • Salt and pepper to taste

Instructions
 

  • Cook McCain Oven Chips according to package instructions
  • Chop the aubergine into medium sized chunks- keep the skin on
  • Heat oil in a pot over medium heat
  • Add onions and allow to cook for 5 minutes before adding the garlic, chilli flakes, paprika, bay leaf, oregano and thyme
  • Next add the tomato paste, sugar and water
  • To the pan add in the chopped aubergine and mix well
  • Add in chopped tomatoes and allow to simmer on medium heat until the aubergine is cooked
  • Remove from the heat and garnish with chopped parsley
  • Serve with McCain oven chips
Mackerel Fillets with a delicious Basil Pesto served on a crusty baguette….. you will love it

Mackerel Fillets with a delicious Basil Pesto served on a crusty baguette….. you will love it

Don’t we all have those days when all you want is something quick to throw together to satisfy those hunger pangs? I had a wonderful weekend of cooking and creating but by midday yesterday I was having one of those days that I have just