Tag Archives: easy supper

mac + cheese + tomato sauce = no frills + no fuss + just eat

mac + cheese + tomato sauce = no frills + no fuss + just eat

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This one is quick + easy and been a firm family favourite through the years. I remember sitting around the kitchen table, the radio playing in the background (there was no TV in those days)… My dad saying grace and thereafter mom bringing in this big baking tray full of steaming mac + cheese.

We did not have the fancy or posh mac and cheese – there was no bacon, no mushrooms, no cream etc … our mac and cheese came straight out of the Kook and Geniet and straight out of the oven. The basic ingredients are milk, eggs, macaroni and cheese. It’s the baked version that you can cut in blocks. We used to just get these blocks on our plates and in the middle of the table was a bottle of tomato sauce – and that was it for us … heaven.

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So today I took the same recipe my mom used and tweaked the ingredients to suit my adult taste buds. When it came to the tomato sauce I had to make a few changes – I fried some plump delicious rosa tomatoes in olive oil, added tomato sauce and fresh basil. Its still my  mom’s mac + cheese + tomato sauce – with a little twist. Life seemed much more simpler then. At least I can say that this recipe has remained simple and easy … give it a go.

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mac and cheese

 

mac + cheese + tomato sauce = no frills + no fuss + just eat
 
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Author:
Serves: 6
Ingredients
  • 1L Milk
  • 5 Eggs
  • 3t Mustard powder
  • 1t Salt
  • ½t Black pepper
  • 3 Cups of grated cheese
  • 4 Cups of cooked macaroni
  • Tomato sauce
  • 250g Rosa tomatoes - cut in half
  • 1T Olive oil
  • 80 ml Water
  • 1t Sugar
  • 250ml Tomato sauce
  • Salt and pepper for seasoning
  • 1 handful of fresh basil leaves – shredded
Instructions
  1. Preheat the oven to 160°C.
  2. Mix the milk, eggs, mustard powder, salt and pepper all together. Then add the cheese and cooked macaroni.
  3. Butter a baking dish well and add the mixture and bake for 1 hour.
  4. For tomato sauce: Heat the olive oil and fry tomatoes till the pan is quite dry. Add the water and cook again till quite dry.Then add the sugar + tomato sauce – heat through. Finally add the fresh basil + season to taste + serve with your mac + cheese.

 

 

pizza … my style – just don’t tell mamma

pizza … my style – just don’t tell mamma

brown bread pizza

Watch me make this live by clicking here.

Stand back … I can honestly say this is one of the most amazing things I have ever made. It astounds me that I did not discover this earlier in my life … you know all those times you sat hankering after a pizza but were just too lazy to call the pizza delivery guys. Well, now there is just no excuse. Just take a slice of whole wheat bread + roll it out with a rolling pin + brush with garlic and olive oil + fry in griddle pan + add your toppings + and bake! This takes just minutes to prepare and you can decide on what toppings you want…healthy or decadent…the choice is yours.

Just tell me this isn’t good? I know that you cannot beat an original Italian pizza base….you know the ones they make in Italy – but this is just as delicious, believe me. Just don’t tell Mamma!

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pizza ... my style - just don't tell mamma
 
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Author:
Serves: 2
Ingredients
  • Pizza base
  • 4 Slices of bread
  • 2 Cloves garlic – grated
  • 3T Olive oil
  • Topping
  • 140g Ina Paarman Sundried Tomato
  • 1 Small block of mozzarella cheese (this all depends on how much you want to layer on)
  • Dried origanum (optional) – a very small pinch per “pizza”
  • 8 Slices cooked salami
  • Kalamata Olives
  • 1 large onion – sliced and slowly fried in a bit of olive oil till golden brown
  • To serve
  • Rocket
  • Fresh basil
  • Chillies
Instructions
  1. Preheat the oven to 220 ºC.
  2. Take a rolling pin and roll the bread till flat.
  3. Mix the garlic and olive oil and brush the slices of bread with it.
  4. Fry each slice on both sides in a griddle pan tuntil the brown etching lines appear on your bread
  5. Take the sundried tomato and mesh it together with a fork. Smear the tamato on one side of the bread.
  6. Then add the mozzarella and all the toppings.
  7. Pop in the oven at 220ºC till the cheese in melted and bubbly.
  8. Serve with fresh rocket, basil, chopped chillies and always wash down your creation with a glass of good wine.

 

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lemony pork fillets + garlic scapes = blissful + whimsical combination

lemony pork fillets + garlic scapes = blissful + whimsical combination

lemony pork and garlic scapes

Sometimes life just stumps you.  Such was the case when these absolutely, incredibly, beautiful and delicate garlic scapes found their way into my kitchen and onto my plate. A friend of mine, Daleen gave me a bunch of these green little wonders and said that I needed to cook something with it. But there I was, utterly stumped.  What was I going to do with these culinary flowers?  They belonged in a pretty flower vase on the window sill surely?  At first I thought the little buds on these slender green shoots were “onion flowers” and then with a wicked smile, Daleen informed me that they were actually garlic scapes or garlic flowers. I had never seen these little miracles before …Clearly, I need to get out more… Anyway, these flowers were just so fragile and perfect – long leafless stems with the little closed flowers on the top – and inside the flowers were the seeds of the garlic plant.  It was another wonder of creation.

garlic scapes, garlic flowers

But how and what could I do with these edible creations?  As always my weekly food journey starts with the world’s greatest encyclopedia, the internet. I read that the flower of the garlic plant is sometimes eaten and that it has a much milder flavour than the actual garlic bulbs. I read further that these seeds were mostly consumed while immature and still tender. This seemed to make some sense as the bottom part of the stem was rock hard. These stalks will be great in soups and stews.

inside of the garlic scapes, garlic flower

I don’t know why but my mind took me to Asia when I saw them … a dish of greens and pork. That is what I eventually decided to do…. My secret for this recipe was to keep everything simple.  The idea was to let the subtle garlic scapes infuse with lemon and then just let this flavour the greens and the pork.   The delicate simplicity of the flavours makes this a genuinely blissful, if not whimsical combination. Garlic scapes are available in stores at the moments – so please try it – it’s both fun and delicious.

lemony pork and garlic scapes

 

lemony pork fillets + garlic scapes
 
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Author:
Serves: 2
Ingredients
  • For the pork
  • 300g Pork fillet
  • Juice of one lemon
  • 1T Soya sauce
  • Black pepper for seasoning
  • Salt – if you need extra seasoning
  • Oil for frying in pan
  • For the garlic scapes
  • 4-6 Garlic scapes (keep some whole and have some cut in halves) - use only a small piece of the stem and the flower
  • 2T Butter
  • Fresh juice from ½ lemon
  • A bit of white wine - +- 50ml
  • Salt and pepper for seasoning
  • For the Asian greens
  • Asian greens for two people - I went to the Chinese market and got a variety of greens i.e. bok choy
  • 1-2T Soya sauce
  • Oil for frying
  • Fresh juice from one lemon
  • Lemon infused olive oil to drizzle over your dish when cooked
Instructions
  1. For the pork: Add the oil to the pan and sear the fillets.
  2. Then add your seasoning - pepper + lemon juice + soja sauce - fry the pork fillets on medium high heat till done.
  3. Make sure your fillets are properly cooked through - but do not over cook. Add a bit of salt if you like.
  4. For the scapes: Add butter to a medium hot pan.
  5. Braise the garlic scapes till soft in butter and wine. This will take about 10 minutes.
  6. Add the lemon juice and some salt and pepper for seasoning.
  7. For the other greens: Heat a wok until it is very hot – add the oil and then the greens.
  8. Flash fry the greens for a few minutees and add the soya sauce + lemon juice + pepper.
  9. Taste for seasoning.
  10. To serve: Add the greens to the plate.
  11. Cut your pork and put that on top of the green.
  12. Drizzle the juices of the pan over the pork + drizzle some lemon infused olive oil over the whole dish.
  13. And then place some garlic scapes on top.

 

 

“viskoekies en tamatiesmoor” – dressed up for a night at the opera

“viskoekies en tamatiesmoor” – dressed up for a night at the opera

“viskoekies en tamatiesmoor” - dressed up for a night at  the opera

Open fish cake lasagna + tomato and gherkin relish – I grew up with fish pasta made with tinned pilchards for Saturday lunch so when Babs invited me for lunch this Saturday past – I knew what was on the menu. I asked my mom to wait for me to get to her place – I grabbed my copy of You can with Fish by Tamsin Snyman and rushed over to her house all inspired. I wanted to show her something different …for all too often we get caught up in the routine, making the recipes we know in the same way we have always made them.

“viskoekies en tamatiesmoor” - dressed up for a night at  the opera

We decided to try Tamsin’s fish cakes (love her use of potatoes in the dish) but replaced the tuna with pilchards – and as I am always prone to do… I added lots of fresh herbs, extra lemon and a Dhanya and Chillie sauce I discovered. We served it with a lasagna sheet and a tomato and gherkin relish. The gherkin gives it that beautiful tanginess and just complements the dish in an extraordinary way. It is kind of like “Viskoekies en tamatie-smoor” just dressed up and off to see the opening night of Verdi’s famous opera, La Traviata… and so, so simple.

Try it. I promise you it will make your heart sing!

10 Famous Italian Operas

1. Aida, by GiuseppeVerdi
2. Cavalleria Rusticana, by Pietro Mascagni
3. Il Barbiere de Siviglia, by Gioachino Rossini
4. La Gioconda, by Amilcare Ponchielli
5. La traviata, by Giuseppe Verdi
6. L’elisir d’amore, by Gaetano Donizetti
7. Madama Butterfly, by Giacomo Puccini
8. Nabucco, by Giuseppe Verdi
9. Norma, by Vincenzo Bellini
10. Pagliacci, by Ruggero Leoncavallo

Opera info from yusypovych.com

“viskoekies en tamatiesmoor” - dressed up for a night at  the opera

 

“viskoekies en tamatiesmoor” - dressed up for a night at the opera
 
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Author:
Serves: 4
Ingredients
  • For fish cakes
  • 1 ½ Medium potatoes
  • ½ Tin sardines + tomato sauce [210g]
  • 1 Egg
  • 1T Bread crumbs [my mom uses all the crumbs from the bottom of her rusks packets – very good idea mom!]
  • 2T Fresh parsley - chopped
  • 1T Fresh coriander – chopped
  • ½ t Chillie flakes – optional
  • ½ T Dhanya and chillie sauce (i discovered this last week in the shop - it adds a lovely zing to this particular dish)
  • 1 Spring onions – chopped
  • Juice of ½ lemon
  • Salt to taste
  • Black pepper to taste
  • Sunflower oil for frying
  • For lasagna sheets
  • 4 Lasagna sheets – one sheet per person
  • For tomato and gherkin relish
  • ½ Onion – chopped
  • 1T Olive oil
  • 250g Small rosa tomatoes
  • 200g Dill gherkins – chopped finely
  • 1T Dhanya and chillie sauce
  • 2ml Salt (or to taste)
Instructions
  1. For potatoes – peel potatoes and boil till soft. Drain well and mash. Set aside.
  2. For fish cakes – mix all the ingredients for the fish cakes and the mashed potatoes together. In a non-stick pan add some oil and fry the little patties until golden brown on both sides.
  3. For relish – fry the onion in pan till the onion is soft and translucent. Add the tomatoes and close the lid for about 8-10 minutes. The tomatoes will burst open, bringing a splash of flavour. Add the gherkins and the salt and mix together. Cook for another minute or two.
  4. For the lasagna sheets – boil with salt as per the instructions on the packet.
  5. To assemble - Put some of the Dhanya and chillie sauce at the bottom of the plate, place or arrange the lasagna pasta sheet on top of the sauce then place the fish cakes on top of your lasagna pasta sheet adding the relish to top off this awesome, but so easy little dish.

 

green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous

green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous

easy green salad, maklike groen slaai, vegetarian salad

After a brief but blitzy gastronomic tour through Johannesburg this past weekend I returned home in need of something healthy – something green. So I made this delicious + scrumptious + sumptuous salad. It’s fresh and easy – just add all the ingredients in a bowl, sprinkle with some salt and drizzle with lemon infused olive oil and a squeeze of fresh lemon juice. I like to serve the baby marrows still warm from the oven and then all the other ingredients at room temperature. It’s crunchy, creamy, tangy and really splashy in flavours. Enjoy.

My favourite shades of green:
+ Irish colour green – I am married to a wonderful man of Irish descent … where everything from the Emerald Isle seems to be green;
+ The green of an olive;
+ The green colour of growing grass;
+ Lime green;
+ … and then the US Dollar green. 🙂

green salad with pistachios, pumpkin seeds, goats cheese

 

green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous
 
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Author:
Serves: 4
Ingredients
  • For baking the baby marrow
  • 400 g Baby Marrows
  • 2T Olive Oil
  • Salt
  • For the broken-cheesy-olive-melba-toast
  • Melba toast – decide how many you want – I like plenty
  • Handful of green olives - chopped
  • 100g Peppery Chevin goats cheese
  • Squeeze of lemon juice
  • Other salad ingredients
  • 250g Asparagus (I only had tinned asparagus but fresh asparagus will be first-class)
  • 1 Handful pumpkin seeds
  • 1 Handful pistachios
  • 1 Avocado sliced
  • Few sprigs of parsley – torn
  • Lettuce of your choice – I like to use the frilly lettuce for this salad – it looks pretty
  • Lemon infused olive oil
  • 1 Lemon
  • Salt
Instructions
  1. Baking the baby marrow: Preheat oven to 180 °C. Coat each baby marrow with olive oil and sprinkle with salt and bake for 30 minutes. Take out of oven and cut length ways.
  2. The broken-cheesy-olive-melba-toast: Break the Melba toasts up into pieces. Mix the goats cheese, green olives and the lemon juice together and smear on each piece of toast.
  3. Making the salad: Mix all the ingredients together. Drizzle with olive oil and lemon juice. Sprinkle with some salt.
  4. Serve with love.

 

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
Today, I need to tell you about my little weekend adventure … the Ultimate Braai Challenge… This past Saturday my friend Joani and I took part in the Western Cape auditions for the Ultimate Braai Challenge. This turned out to be one of the best foodie experiences of my life – the 100 crazy teams, the ‘gees”, the organizers, the judges were just amazing and Justin Bonello is such a fabulous guy and so down to earth! Kudu’s go to all the organizers, the sponsors and everyone that took part both young and old. I was really gob-smacked by all the different people that took part – their liveliness, their spirit and what passion we South Africans have! I realised once again – we LOVE a braai! I cannot wait for this show to start – I really think it is going to take SA by storm!!

But let me get back to what food we presented to the judges – our main course was braaied Ostrich fillet in a red wine and mushroom jus with beetroot blocks – all done on the braai. One of the judges told us that this specific dish was the best dish he had tasted on the day. So I thought I would share this recipe with you. For sure you can do this on the stove as well but for those of you who are adventurous why not also try this on the braai…? Serve this with buttery, mustardy, crushed new potatoes. If you are not so much an ostrich steak fan you can always swap this with a cut of beef or even kudu fillet. Do not forget to enjoy this with a good glass of red wine …

Happy Braaiing … remember where there’s smoke … there is a braai!

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
 
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Author:
Serves: 4
Ingredients
  • For steak
  • 4 x 200g Ostrich Fillet
  • 1Tablespoon cooking oil
  • Salt and pepper
  • For the Jus
  • 15 g butter
  • 1 Tablespoon olive oil
  • 1 ½ large onion, cut in quarters and parted
  • 3 king oyster mushrooms, cut in 3x lengthwise
  • 4 button mushrooms, thinly sliced
  • 3 sprigs of fresh thyme
  • 1 Tablespoons fresh rosemary
  • 1 garlic clove, grated or finely chopped
  • Pinch of salt
  • Big pinch of black pepper
  • 1 ½ cups of red wine
  • 1 Cup chicken stock (it is ok to use stock cubes diluted in water as per instruction)
  • 1 Tablespoon tomato paste
  • 3 teaspoons of brown sugar
  • 20 g butter
  • For beetroot blocks
  • 250g cooked beetroot cut into 1cm x 1cm cubes
Instructions
  1. Add the oil and butter to a pot then add the onion – caramalise the onions over medium heat for about 10 minutes.
  2. Onions need to have that beautiful honey colour.
  3. Add the mushrooms, thyme, rosemary and the salt and pepper. Fry for a further 10 minutes. I love to hear the snap-crackle-pop of the thyme!
  4. Add the red wine and garlic and de-glaze the pan.
  5. Then add the chicken stock and the tomato paste. Simmer till half the amount is left. This is important - it needs to be a thickish sauce consistency.
  6. Add the rest of the butter and let it melt. Taste and season.
  7. Sieve through a fine sieve and add the beetroot blocks. Set aside.
  8. Keep the big onion pieces and oyster mushrooms aside – discard the thyme and rosemary.
  9. Heat the oil in the pan and fry the ostrich according to your taste – medium rare for me. Season meat to your taste.
  10. Add the onions and mushrooms (that you used in the jus) and fry these with the steak.
  11. Take the steak out of the frying pan to rest (let it rest for least 8 minutes) and add the red wine jus to the steak juices in the pan.
  12. To serve: Put the steak on a plate – add some onion pieces and giant oyster mushroom on top. Then pour some jus at the bottom of the plate. Dress with a few blocks of beetroot around the steak.