Eggy cheese toast

I’m trying out a few simple recipes for lunch while on holiday. This one was originally designed for Sunday evenings, when you’re feeling peckish but you can’t really eat much (because a large Sunday lunch). It reminds me of my childhood, which is also why I like to eat it simply with some chopped tomatoes…

Buttermilk-muesli rusks

There are few things quite as comforting during the winter as homemade rusks with freshly brewed coffee. This recipe combines two of my favourite ingredients – buttermilk and muesli. It’s easy to follow and to adapt, so if you don’t like some of the suggested ingredients, just replace them! Feel free to get creative and…

Going Italian at Cook Franschhoek

                                                                          Franschhoek is beautiful any time of the year, but in mid-winter even more so: The lovely autumn-coloured trees, the misty mornings and rainy skies, add a special touch to anything one does in this small town in June. We opted to attend a cooking class at a local restaurant as part of a weekend-long…

Shepherd’s Pie

This is a real treat – spicy tomato flavoured soy mince topped with creamy mashed potato and melted cheese … If served on it’s own it feeds 2-3 people, but with some side dishes you could stretch it to feed 4. I would rather make more though, as this is so tasty on its own you won’t…

Butternut Conchiglioni with Tomato Sauce

This makes for delicious comfort food – feel free to make lots extra, as it’s even better the next day 🙂 If you have a bottle of passata, add a little garlic and use it instead of this tomato sauce for a quicker version. Delicious either way! 12-16 conchiglioni (large shell-shaped pasta) 1 small butternut, chopped…

Moroccan Vegetable Stew

Serves 4 olive oil, for frying 1 small onion, roughly chopped 1 teaspoon chopped garlic 2.5 ml dried coriander 2.5ml dried ginger 5ml dried chilli 50 g Moroccan harissa paste (I used the Spice and all things nice brand, available at Dischem) 1 small butternut, chopped (about 200grams) 1 large potato, chopped 1 red pepper,…

Lentil and Sweet Potato Bobotie

This is a delicious vegetarian take on a Cape Malay classic, and makes enough for two to four people, depending on serving size. I served mine with yellow rice, peas, tomato salad and gem squash, and it was easily enough for four! Next time, I’d make it in individual ramekins. Don’t be intimidated by the…

Courgette and Sundried Tomato Linguine

Serves 2 4-6 small courgettes, thinly sliced 45 ml margarine 30 ml lemon juice lots of black pepper one wheel feta cheese, crumbled 6-8 sundried tomatoes in olive oil, sliced cooked linguine, to serve Prepare enough linguine for two people, according to the packet instructions. Lightly fry the sliced courgettes with lemon juice in the…

Fry’s Veggie Burgers with Sweet Potato Chips

I was so excited when I found orange-coloured sweet potatoes at the supermarket! They are really tasty, and look so pretty! Try them as ovenbaked chips, and serve with some delicious burgers. Serves 2 For the chips 2 sweet potatoes, skinned and sliced into chunky chips olive oil spray, or 3-4 tablespoons olive oil 2…

Pumpkin and sage risotto

(serves 2) 1 small onion, chopped 60ml olive oil 2 cloves garlic, chopped (about 30ml) 1 cup risotto rice 2 ½ cups vegetable or chicken stock (yes, “chicken” – Ina Paarman’s vegetable and chicken stock powders are 100% vegan!) ½ cup dry white wine 1½ cups pumpkin 1 cup finely grated pecorino cheese 2-3 fresh…

Aubergine and Chickpea Stew

(serves 2) While they’re in season, and growing lusciously in my garden, I find myself looking for different ways to prepare aubergines. This recipe has been adapted from Lynn Bedford Hall’s that I copied from one of my mother’s cookbooks in 2007 (according to my notes), and is certainly one of the most delicious ways…

Mango and Tomato Rice Salad

serves 2 1-2 ripe mangoes, skinned and sliced 2-3 tomatoes, cut into chunks ½ onion, finely chopped 2 tablespoons balsamic vinegar 1 teaspoon honey and mustard preserve salt and pepper 1 cup rice, cooked and cooled (works well with leftovers) a few lettuce leaves some fresh mint *grilled haloumi and sweet chilli sauce, to serve…