Lentil Chili

Lentil Chili is the vegetarian version of Chili Con Carne. Still as yummy and very straightforward to make.

Ingredients
2 garlic cloves
1 onion, chopped
1 big red pepper, diced
2 tomatoes, diced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika spice
half a teaspoon – 1 teaspoon cayenne pepper
1 chili, chopped
1 tin lentils
1 tin kidney beans
1 teaspoon sugar
1 sachet tomato paste
fresh coriander leaves

Method
Fry some cooking oil or coconut oil in a large frying pan. When the oil is nice and hot add the chili and garlic. Fry a little – about 2 minutes on high heat. Add some ginger powder if you want to make it more zingy. Add the peppers, tomatoes and onions. Let fry for about 5 minutes on medium to high heat.

Add the tomato paste, salt and sugar to taste. Add some boiling water, about 100ml – depending on how runny you want your sauce. Cook for about 10 minutes. Add the tinned beans and lentils.

Serve hot – on rice or with zucchini fritters as I did.

*Garnish with fresh coriander leaves.

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Sweetcorn fritters

Sweetcorn fritters
Sweetcorn fritters

This recipe for sweetcorn fritters is one of my favourite recipes of all time! Also called mieliekoekies. It’s so easy, tasty, cheap and flexible. You have to give it a try!

Ingredients
1 tin sweetcorn
1 egg
3/4 cup flour
half a teaspoon baking flour
pinch of salt
half a teaspoon sugar

Method
Mix everything together in a mixing bowl. Put a pan on medium to high heat, add some oil to the pan – I used coconut oil for a less fatty, oily result. Put a spoonful of sweetcorn mixture in the pan – up to 4 fritters can be made at a time. Fry until brown on each side, adding some oil to the pan when needed.

Top with cream cheese, cheese, bacon, Bovril, ham, tomato or rocket. Be creative with your toppings and enjoy!

Sweetcorn fritters
Sweetcorn fritters

Roasted Fennel

roasted fennel
roasted fennel

Roasted fennel – who would have thought, right?
Very tasty roasted on its own or with other veggies. Give it a try!

Ingredients
A big fennel bulb
(I got one from our garden)
olive oil
salt
pepper

Method
Wash the fennel bulb and cut off/ peel off all unnecessary leaves.
Cut the fennel in slices, length-wise from the top down.
Put on a oven tray with other veggies (I added some carrots and mushrooms). Sprinkle with some olive oil, salt and pepper. Roast on 200 degrees Celsius for about 25 minutes.

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Potato Rösti recipe

potato rösti
potato rösti

Potato rösti or hash brown? I don’t know what the difference is.
Prepare it as a tasty side dish with meat or as a party bite. I added a cream cheese and parsley as a topping.

Ingredients
1 egg
half a teaspoon salt
half a teaspoon pepper
half a cup flour
3 medium peeled potatoes, grated
1 onion, finely chopped
cooking oil or butter for frying
cream cheese
parsley, chopped

Method
Mix all the ingredients together in a mixing bowl. Make sure the mixture is not too dry and not too wet either. If it is too wet add a bit more flour to the mixture.
Put a frying pan on the stove on high heat. Add the oil to the pan and add a heaped tablespoon of the mixture in the pan. Flatten the mixture to form a flat fritter. Fry on both sides until brown. You can make 3 or 4 in the pan at the same time.
Enjoy warm with a cream cheese and chopped parsley topping, with cooked meat and/or with veggies, or on its own.

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Hummus recipe

hummus
hummus recipe

This is the only hummus recipe you need. Easy, delicious hummus.
Enjoy hummus on bread, crackers, with veggie sticks or in a sauce.

Ingredients
2 garlic cloves, finely cut
1 tin, 400 g chickpeas
1 teaspoon cumin
4 tablespoons olive oil
salt and pepper
2 tablespoons Tahini
2 tablespoons lemon juice
paprika spice to serve

Method
Blend until smooth and enjoy.
Add some water or more olive oil if it is too dry.

Mushroom, onion and potato soup

 

mushroom, onion and potato soup
mushroom, onion and potato soup

Soupalicious
Mushroom, onion and potato soup
With celery, rosemary and thyme
For the “under-the-weather-and-hungry-for-warm-soup” in winter situation.

Ingredients
Half a teaspoon white pepper
Half a teaspoon garlic and herbs spice
Half a teaspoon salt
80-100 ml mushroom soup mix powder dissolved in 20 ml water
3-4 cups boiling water
Some olive oil for frying
2 medium potatoes, diced in small pieces
One medium onion, diced in small pieces
6-8 mushrooms, diced
A handful celery leaves – not the sticks – chopped
Thyme – 2 small sprigs, chopped
Rosemary – a few leaves, chopped

Method
Fry the onion and celery leaves in some oil for 1 minute.
Add 2 cups of boiling water. Add all the spices and the herbs.
Add the potatoes and boil for 15 minutes or longer. Add the mushrooms.
Let boil for another 5 minutes or longer.
Dissolve the mushroom soup powder in some water, stir and add to the soup mixture.
Stir and let boil for 5 minutes.

Serve with fresh buttered white ciabatta or rye bread.

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!

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.

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!

Cucumber, watercress & corn summer salad

Summer salad
Cucumber, watercress and corn summer salad

It’s always a good idea to keep it healthy and have a salad for lunch – so make it interesting by adding corn to brighten up your salad.

This is so easy to prepare so there’s no excuse to stay healthy!

Ingredients
salad leaves:
cabbage
cos lettuce
green leaf lettuce
watercress
tomatoes, sliced
cucumber, sliced
whole kernel corn
black pepper feta
peppadew, sliced

Method
Make sure everything is rinsed and fresh. Mix everything together. Add a sauce if you prefer. Sprinkle with some lemon juice and salt and pepper to taste.

Stay healthy. Stay fresh.