A delicious broccoli falafel recipe.
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.
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.
This roasted pumpkin salad makes a hearty, nutritious meal and those little red pomegranate jewels just make it so much more yum!
Roasted Pumpkin and Couscous Salad with a Mint, Lemon and Mustard Dressing
- 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.
- 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
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 …
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
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 in tomato sauce served with McCain Oven Chips By Apriena Jugoo Pummer
- 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
- 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
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 …
Fish has become a regular meal option in our home and I have to say that I am very pleased by this. Its versatile, easy to whip up and let us not forget all those omega 3’s that is so good for us. Here I …
If you want pure soul food, biryani has got to be right on top of the list or at least for me it is. Even my seven and nine year old boys have grown to love it, well quite frankly I haven’t given them a choice in the matter really.
As much as I love the welcoming warmer days, I was so glad that we have been having some colder, cloudy days over the weekend in Johannesburg. You see us Indians don’t need an excuse to cook and indulge in Biryani but the cooler dull days made for the perfect excuse to twist my Swiss/Austrian husbands tongue to delight his senses in yet another biryani on the menu last night.
We love food here, if you look at us you would never think that, as we are….. well slim and trim but we really do love to eat.
If you have been reading my past blog posts then you will be aware that I only started eating seafood while I was pregnant with my first son, 10 years ago. So now, I try to make up for it. Come to think of it, we will be having an all seafood weekend as we are having family lunch at my sisters today and mum is making her delicious crab curry. Oh gosh, I cant wait for our late lunch today but first let me show you what is keeping me company while sitting here in my bed typing this ….. a bowl of last nights fish biryani.
I do hope you will try my recipe and enjoy it with your loved ones. I would love to hear from you guys, how often do you indulge in Biryani?
- 4 potatoes peeled and cut into 4's
- 2 large onions chopped in half rings
- 4 cloves garlic peeled and crushed
- 3 Tbsp ghee
- 1 kg fish (I used Hake) cut into pieces
- 100 ml creme fraiche
- 3 tbsp Masala (Curry powder)
- 250 ml full fat yoghurt
- 1 bunch coriander (dhania) chopped
- 2 sprigs curry leaf
- 1 bunch mint chopped
- 2 cups basmati rice parboiled for 10 minutes
- 1 tsp cumin (jeera) seeds
- 1 tsp fenugreek (methi) seeds
- 2 cinnamon sticks
- 4 cloves
- 3 tomatoes chopped
- 1 cup green peas
- Marinate your fish with the creme fraiche, 1 tablespoon masala, garlic, salt half of the chopped coriander and mint and set aside
- Parboil your rice with cinnamon stick, 3 cloves and salt and set aside
- Preheat your oven to 150 degrees celsius
- Steam you potatoes in the microwave to soften slightly
- In your pot, add ghee and fry your potatoes until golden, remove and set aside
- In the same pot add your onions and fry till golden. Remove half the fried onions
- To the remaining onions in your pot, add the fenugreek seeds, jeera seeds and cinnamon stick and the rest of the masala
- Add the chopped tomatoes and curry leaves and mix well with the spices
- Add the yoghurt and allow to cook for 5 minutes
- Switch off the heat and place your marinated fish into the tomato and yoghurt sauce
- Add a cup of frozen peas and start layering with potatoes, crispy fried onions, chopped dhania and mint and parboiled rice.
- Add dollops of ghee, seal with foil and pot lid and pop into the oven for 1 hour 15 minutes.