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Shakshuka (African Poached Eggs)

Hailing from the Barbary Coast off Northwestern Africa, this dish of Tunisian? or Maghreb origins was first mentioned by my daughter when she made it for her brunch. Capsicums or bell peppers are not my cup of tea, only because of my body’s reactions to it. As much as I like eating it, it doesn’t agree with my innards and sometimes my hands get tingly … Continue reading Shakshuka (African Poached Eggs)

Beef & Lentils Stew

When you are cooking stew, do you get – I need a change in the recipe – moments? I do. Trying to incorporate other proteins into your meals? Will the rest of the family like it? Lentils & beans are part of the Legumes  family and are a good source of protein and fiber. It is also a good alternative to red meat. Ingredients: serves 2-3 600g … Continue reading Beef & Lentils Stew

Matcha Chocolate Shortbread

I am sure almost everyone has heard of Japanese matcha and it’s specially cultivation methods as well as health benefits. Because matcha means green tea, there are many versions of green tea marketed as matcha. Thehttp:// colour and taste of a genuine Japanese matcha is very different from many others you can try. I am slightly peculiar in that I get a headache from drinking … Continue reading Matcha Chocolate Shortbread

Chickpea Quinoa Salad

A very boring title for a salad packed with nutrients. I know I could have opted for yet another Mediteranean Power Packed Salad or something else, I didn’t. My husband made this salad for us some months back and I really enjoyed it and wished I had added it to this blog then and there. So here it is, Chickpeas & Quinoa Salad. It is great as … Continue reading Chickpea Quinoa Salad

Miso Grilled Saba / Saikyo-yaki Saba

Saba or Spanish Mackerel is high in Omega-3 fats, contains selenium, niacin and Vitamins B6 and B12 (https://www.localfish.org/spanish-mackerel 13Dec2019). This humble fish, packed with health benefits, also packs a strong smell during cooking.  My combination of Japanese miso with shreds of ginger & spring onions helps to mask the smell and helps to enhance the flavour of this fish.   Continue reading Miso Grilled Saba / Saikyo-yaki Saba

Lotus Root & Wing Bean Salad

This is my take of the Thai salad – Yam Tua Poo, no spice but very nice. Why Lotus Root and Wing Bean ? Both contain loads of essential vitamins and are gaining more popularity as more persons become aware of these foods. Too much might not be good for you, so do be aware of some possible side effects from the consumption of these foods as … Continue reading Lotus Root & Wing Bean Salad

Black Garlic & Feta meets Vegetables Quiche

A very unusual combination, at least for me. The new health food or trend of using Black Garlic in foods due to new findings of health benefits derived from it had made me curious on it’s taste and combinations in different food groups. I’ve also used Garland Chrysanthemum or Shingjiku (Japanese) or Tang Oh (Chinese) instead of my usual spinach. If you are not able to get … Continue reading Black Garlic & Feta meets Vegetables Quiche

Hummus

An easy dip to make for when you have company or just because you enjoy hummus. Chickpeas make a great food source and this recipe is suitable for vegans. Ingredients:  1 can (434 gm) chickpeas 1 clove garlic 2 tablespoon sesame oil pinch of salt juice from 1 lemon paprika chopped parsley Method: Drain the chickpeas and place in a food processor with the garlic … Continue reading Hummus

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Tomato Jam

Yes, tomatoes are a fruit not a vegetable. Something that was in the pipeline and on the T0-Make list for many years. A craving that my South African husband had, something from his growing up years and something that was available from the cottage industry there. I am very thankful of a wedding gift – Cook And Enjoy It by S.J.A. de Villiers (revised edition). Mrs … Continue reading Tomato Jam