Lentil Chili is the vegetarian version of Chili Con Carne. Still as yummy and very straightforward to make.
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
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.
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!
1 tin sweetcorn
3/4 cup flour
half a teaspoon baking flour
pinch of salt
half a teaspoon sugar
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!
Roasted fennel – who would have thought, right?
Very tasty roasted on its own or with other veggies. Give it a try!
A big fennel bulb
(I got one from our garden)
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.
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.
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
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.
Soupalicious Mushroom, onion and potato soup With celery, rosemary and thyme For the “under-the-weather-and-hungry-for-warm-soup” in winter situation.
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.
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.
a cup or more cooked spinach
a cup mozzarella or Edam cheese
200 g mushrooms
150 g black pepper feta
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.
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
one clove garlic
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.
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
1 small red and 1 small yellow/green pepper
a head of cabbage
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.