Indonesian inspired Chicken Wrap

chicken wrap
chicken wrap

A fresh homemade wrap with Indonesian soy sauce, some chicken and veggies.
Mmmm easy and tasty!

Ingredients
for the wrap:
a cup of white flour
a pinch of salt
3 -4 tablespoons water

For the chicken:
200g chicken breast, sliced in strips
50ml sweet Indonesian soy sauce
salt and pepper
garlic, minced
ginger, cut into small pieces
a cup of cabbage
some fresh slices of carrot

Method
In a pan, fry the garlic and ginger in some olive oil. Add the chicken, salt and pepper and cook on high heat for about 5 minutes. Turn the heat to medium and cook for a further 5 minutes. Then add the soy sauce and cook for another minute or two, add the cabbage and steam the cabbage for 2 minutes on low heat.

In a bowl, mix the flour and the salt. Add the water, room temperature, little by little to form the dough.
Sprinkle some flour on a surface and roll out the dough. Try not to make it too thick because the wrap must be folded.

Put your frying pan on high heat, add olive oil and add the doughy wrap. Cook it on each side until cooked and a little bit brown, about two minutes, depending on the heat.

Prepare your wrap in a plate with some cream cheese and add your ingredients. Fold and enjoy!

Tip: Add some fresh coriander or basil!

Spinach, Feta & Mushroom Quiche

Meat-free Mondays or just don’t know what to cook?

Here’s a nice veggie recipe for you to try out!

This is a no hassle, no crust recipe.

spinach and feta quiche
spinach and feta quiche

Ingredients
a cup or more cooked spinach
a cup mozzarella or Edam cheese
200 g mushrooms
150 g black pepper feta
4 eggs
a cup of milk
some salt and pepper
one garlic clove
a bit of olive oil

Method
Whisk the eggs and the milk together. In a pan, fry the thinly sliced mushrooms, salt, pepper and some garlic together in a bit of olive oil. Add the cooked spinach and fried mushrooms to the bottom of an oven proof bowl. Sprinkle some cheese over the spinach and mushrooms. Then cover with the milk and egg mixture. Lastly crumble the feta over everything and sprinkle over a bit of salt and pepper. Bake for about 35 minutes on 180 degrees Celsius.

Enjoy while it’s still hot!

Vietnamese Pork Pho

Vietnamese pork pho
Vietnamese pork pho

This is such a tasty dish and super easy to make.

Ingredients
Thai/rice noodles, enough for 4
2 and a half cups beef stock
some sesame oil
1 tablespoon chopped fresh ginger
1 garlic clove
half a teaspoon ground black pepper
5 star anise
1 teaspoon sugar
2 teaspoons cinnamon
some chili flakes
250g pork strips
one large onion
one big red pepper
250 g green beans

Serve with…
fish sauce
lemon juice
basil leaves for garnish
1 cup bean sprouts

Method
In a wok, fry the pork, onions, garlic and ginger in the sesame oil. Add the stock then add the cinnamon, sugar, chili flakes, star anise, red pepper and green beans. Blend with a wooden spoon and let simmer for about 15 minutes on medium heat.  Add the noodles to the wok and cook them with the rest of the ingredients for about 10 minutes, depending on the type of noodles you are using. Add some more water here when there is not enough liquid in the wok.

Serve with a teaspoon of fish sauce and lemon juice, basil leaves and bean sprouts or according to taste.

Tip – The dish is easier and less messy to eat (with just a fork) if it’s not too watery – which I found less frustrating. The original recipe is more like a soup.

Pumpkin Fritters

Pumpkin fritters
Pumpkin fritters

A South African favourite! Pumpkin fritters with cinnamon and sugar.

Ingredients
1 and a half – 2 cups pumpkin(cut into pieces)
1 egg
1 and a half cups flour
1 teaspoon baking powder
some salt
1 teaspoon sugar
some oil
cinnamon and sugar for serving

Method
Steam the pumpkin and mash it in a mixing bowl.
Add the egg, salt, sugar, flour, baking powder and mix until smooth.
Add spoonfuls of pumpkin mix into a medium-hot frying pan with some oil. Fry until brown on either side.

 

Serve hot with cinnamon and sugar.

Organic spinach & green pepper fritters

organic spinach and green pepper fritters
organic spinach and green pepper fritters

Veggie fritters with fresh vegetables from my garden!
Follow this easy recipe to make your own spinach and green pepper fritters.

Ingredients
2 eggs
some salt and pepper
rosemary/dried herbs
one clove garlic
one onion
one green pepper
3-4 cups fresh spinach leaves, chopped
half a cup of plain flour

Method
In a frying pan, fry the garlic, green pepper and onion for 3-5 minutes. Set aside. Cook the spinach in the pan for 5 minutes until cooked.

In a bowl, whisk the eggs together and add the fried onion mix and the cooked spinach. Add the flour to form a medium thick batter, it should still be a bit runny, but not too much. Add more flour if necessary. Add the salt, pepper and dried herbs and stir well.

Add some olive oil to a pan and spoon spoonfuls of batter into the pan. Fry on both sides until brown. Serve with cream cheese or grated cheese.

Chicken Sosaties

Chicken sosaties
Chicken sosaties

Tasty bbq snack to be enjoyed with sunny weather.

Ingredients:
200 g chicken breast
half a red pepper
half a green pepper
one medium sized onion
1 tin pineapple pieces
1 carrot

some kebab skewers(+-10)

For the marinade:
half a cup soy sauce
the liquid/juice from the pineapple tin
14 inch piece ginger – cut into pieces
one garlic clove
half a tsp coriander spice
half a tsp cumin spice
half a tsp salt
half a tsp pepper
a sprig of thyme

Method:
Start by making the marinade. Cut the ginger and garlic into small pieces. Put the ginger and garlic in a bowl together with the soy sauce, thyme and all the dry spices. Cut the chicken into small pieces to fit onto the skewers. Let the chicken marinade for about 30 minutes or longer.

Now cut the veggies into small pieces to fit unto the skewers with the chicken. Thread pieces of chicken, onion, carrot, pepper and pineapple unto the skewers, leaving a bit of space open on each end as to prevent some pieces from falling off.

Cook on your grill or open fire on medium heat for about 20 minutes or until chicken and veggies are cooked and a little bit blackened from the fire.

Enjoy with some sweet chili sauce on the side.

chicken sosaties
chicken sosaties

Lentil Bobotie

Lentil bobotie
Lovely lentil bobotie

Delicious vegetarian bobotie!

Ingredients
1 garlic clove
1 tsp cumin
1 tsp ground ginger
1 tsp coriander
1 tsp cinnamon
1 tsp salt
1 tsp black pepper
1  1/2 cups lentils
3 carrots
2 onions
1 small red and 1 small yellow/green pepper
a head of cabbage
olive oil
2 eggs
250 ml milk
3 bay leaves
some fruit chutney to serve

Method
Heat the pan to high heat. Fry the spices in some olive oil for about 3 minutes. Cut the vegetables into small pieces. Add the onions and peppers and fry for a further 5 minutes, stirring occasionally and adding some more olive oil. Add the cabbage and carrots. Cover the veggies with a lid and let them cook for about 10 minutes until soft.

Cook the lentils(if you are using uncooked lentils) with a pinch of salt for about 20 minutes, covered and on low heat for about 20 minutes.

When the lentils are cooked mix them together with the veggies. Place the veggies and the lentil mix into a square glass bowl (400 x 200).

Stir the eggs and milk together and pour over the lentil mixture. Put the bay leaves onto the dish and cook in the oven on 180 degrees for 40 minutes or until golden.

Serve with couscous or yellow rice, chutney and banana.

Enjoy!

Basil pesto and coconut milk pasta

basil pesto and coconut milk pasta

 Have you ever tried making your own basil pesto? Here is my basil pesto recipe as well as a recipe for an Asian inspired basil pesto pasta dish.

Ingredients for the basil pesto
3 cups of basil leaves
half a cup of olive oil
3 tablespoons pine nuts
1 teaspoon salt
1 teaspoon black pepper
1 garlic clove

Method
Blend everything until smooth.

Ingredients for the pasta
about 400 g spaghetti pasta
1 large green pepper, sliced
black pepper feta for garnish
1 tin coconut milk
half a chili or half a teaspoon chili flakes
extra salt and pepper to taste

Method
Cook the pasta as instructed (I took spaghetti but you can also take any kind). Fry the green pepper slices in some olive oil for about 3 minutes. Add the chili, salt and pepper. Now add the tin of coconut milk and cook on high heat until boiled through (about 5 minutes).

Now mix the basil pesto with the pasta in a bowl. Add the coconut milk mixture and serve in a bowl with feta for garnish. Et voilà!

(serves 4)

Vietnamese beef pho recipe

Vietnamese beef pho recipe

This extraordinary dish includes even more spices and interesting flavours than my last recipe!

Ingredients:

400g ground beef
1 onion
1 sprig spring onion
2 cups chopped bok choy leaves
6 medium sized button mushrooms, cut into pieces
Mint leaves for garnish
Basil leaves for garnish
2-3 portions of Chinese egg noodles
2-3 cups beef broth
5 Star anise
1 teaspoon Coriander seeds
3 tablespoons Fish sauce
2 teaspoons Salt
1 teaspoon Pepper
6 Crushed cardamom pods
1 chili without seeds
1 tablespoon Ground Cinnamon
14 inch piece ginger – cut into pieces

Method:

Sear the beef in a pan on high heat. Add some salt and pepper. Cook for 5 minutes until browned – turning from side to side. Add ginger, chili and onions. Cook for a further 2 minutes. Now add 2-3 cups beef broth, depending on how saucy you want it. Add the cardamom and coriander seeds, cinnamon, the rest of the salt and pepper, fish sauce and star anise and cook on medium heat for at least 20 minutes. Then, last but not least, add the bok choi and mushrooms and cook for about 5 minutes. Cook the noodles as instructed. Remember to take out the star anise and cardamom pods before you serve! Get your soup bowls ready – dish up the noodles first and then add the spicy brothy mixture. Garnish with basil and mint leaves. Enjoy!
Tip: The star anise and cardamom pods (and cinnamon pod instead of ground cinnamon) can be put into a bag/herb sachet when cooking and removed before serving.

Tropical Chicken Curry

Image

Ingredients
400 g Chicken breasts
a teaspoon fresh ginger sliced into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons Curry powder
2 teaspoons Garam Masala powder
1 teaspoon Turmeric powder
2 teaspoons Cumin
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 medium onions
4 tablespoons olive oil
1  large tin pineapples pieces
1 small green apple, finely chopped
¾ cup full cream milk
1 cup chicken stock
3-4 bay leaves
1 banana
Desiccated coconut to serve
Chutney to taste
Basil for garnish

Method
I’m crazy about a good curry! A curry is always such an exciting and exotic dish. I looked in my kitchen cupboard to get some inspiration to spice up a regular evening’s dinner to find a large tin of pineapples which motivated me to make the following dish;

Fry onions, ginger, garlic, curry powder, salt and pepper in some olive oil. Fry until brown in colour. Add the chicken pieces  and fry a bit on each side for about 5 minutes until browned. Next, add the pineapple pieces, juice from the tin, apple, milk, bay leaves and chicken stock. Cook, covered, on medium heat  for about 25-30 minutes . Add  a teaspoon  turmeric spice. Remember to cook some rice or pasta to go with your meal. White rice works best because it sucks up the curry saucyness which makes it yummy.  Right before the end, add Garam Masala spice and cook for a further 10 minutes or longer. The longer the curry is cooked, the more the chicken absorbs the curry to make it more succulent. Serve the curry on rice with chutney, banana slices and coconut on the side.

Tip: the banana can also be fried.

Enjoy!