Medium Box Recipes 23/04/2020
Banana Smoothie Bliss Bowl
- Blend up some banana and yogurt to make a delectable banana smoothie. Maybe a touch of fresh ginger? Maybe some oats?
- Chop up some fresh fruit. Toast some coconut shards, nuts, seed – whatever gets you out of bed.
- Layer up your bliss bowl, and awaken into the day ahead.
For added protein and fibre, add some activated chia seeds and hemp seeds. Activate your chia seeds by soaking them in milk or water for 20 minutes before using!
Creamy Avo (& Cacao) Smoothie
- Blend up some avo, banana and a dash of yogurt or milk.
- To take this smoothie to the next level, we love adding cacao powder, cacao nibs, coconut flakes, and something sweet (like dates or honey).
Avocados are a great source of vitamins C, E, K, and B-6.
Cheesy Mushroom Omelette
Cheese, eggs, mushrooms , spinach and garlic!
- Fry some sliced mushroom with crushed garlic in butter until golden.
- Whisk eggs with a small dash of water, and season. Shred some spinach.
- In a pan with a drizzle of oil, add the whisked eggs, cooked mushrooms, spinach and grated cheese. Cook until the base has firmed up but there is still some runny egg in the middle. Fold over the one side, making a moon shaped omelette, continue cooking until cooked through. Serve with some buttered up toast!
Add some thyme to the mushies, to enhance their flavour!
Smashed Banana on Toast with Honey & Thyme
Toasted bread, bananas, cinnamon, honey and thyme.
- Toast up some bread slices.
- Smash some banana with a fork and add a sprinkle of cinnamon.
- Spread the smashed banana on toast and drizzle with honey. Garnish with some chopped nuts and thyme leaves.
Bananas are a good dietary source of potassium and magnesium — two nutrients that are essential for heart health.
2-Ingredient Banana Pancakes
That’s right, this recipe has 2 ingredients – eggs and bananas, that's it!
- Mash up 1-2 bananas with 2 eggs until well combined.
- Place a pan over medium heat with some butter. When the butter begins to foam, spoon in some pancake batter (make them smaller, as they will be easier to handle). Panfry until golden – flip and repeat, until cooked through.
- Serve with your topping of choice – crushed nuts, maple syrup, honey, cinnamon sugar, some fresh fruit, whatever gets you going!
These pancakes are great for kids, and a good way to get some added nutrients into your pancakes.
Figgin’ Delicious French Toast
Gettin’ figgy with it.
- Slice up some bread.
- Beat 1 egg with a tablespoon of milk (for every 2-3 slices of bread).
- Place a nonstick pan over medium-high heat with a generous knob of butter, tilting the pan to evenly coat.
- Dip each bread slice in the eggy mixture. Then, fry in the hot pan for 2-3 minutes on each side until they start to caramelise and turn brown.
- Serve your browned bread with a dollop of yoghurt, some slices of sweet fig, and a drizzle of honey.
Figs are going out of season soon, so let’s enjoy them while they last.
Caramelised Figs with Yogurt
Simple and effective.
- Cut the figs in half.
- In a frying pan, melt a knob of butter or oil. Add a dollop of honey or sweetener of choice and a few sprigs of rosemary and/or thyme.
- Add the fig halves, cut-side down, and cook until caramelised.
- Serve with yoghurt.
Top with some toasted nuts, seeds, raisins, nut butter – whatever inspires you!
SHOTS! The Healthy Kind
A healthy party in your kitchen! Grab your juicer – there are endless combinations, so get experimenting:
- Fireball Shot: A knob of ginger, lemon juice, a small slither of chilli and a splash of water. As an extra boost, add some turmeric powder before you blend.
- Mojito Shot: Lemon juice, mint leaves and some apple, with a dash of water.
- Green Goblin Shot: A few slices of celery, some shredded kale or spinach, pear and mint.
NUTRITIONAL BENEFIT & CHEF'S TIP:
If you don't have a juice machine, then simply blend the ingredients and strain, or drink as is. Straining will remove all of the pulp, which might make it easier to get down. If you don’t mind the pulp and a thicker consistency, then drink as is and get the added gut-health benefits of fibre.
Flip your own burger. Add your own toppings. Own every bite.
We suggest laying out everyone's favourite toppings and being creative with flavour and variety. Caramelised onion? Sure, why not. Pickles? Duh. All the sauces? Most definitely. Flavour, shape and cook your beef patty until you’re happy. Top with some, or all, of your favourites – think: flavour, colour, texture.
Enjoy your burgers with some wedges, roast veggies, or whatever sidekick you think compliments it best. And please, eat with your hands, it's what burgers were designed for!
The Perfect Patty
The patty is the hero of the burger! And everyone’s hero is different (this is our hero).
- Place the mince in a bowl and add lots of finely chopped fresh herbs and spring onion, grated garlic and finely chopped chili. Mix until well combined and shape into patties.
- Place a pan over medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking.
- Remove from the pan and let them rest for 2-4 minutes before eating.
You can add a sauce of choice to the patty mix, you can also add an egg, breadcrumbs, or whatever else you would like – there are no rules.
With an oozing cheese centre.
- Finely chop some rosemary leaves. Grate some cheese.
- In a bowl, combine the beef mince with rosemary, some chopped chilli, 1 egg and seasoning. Mix well to combine. Take one portion and spread it flat into a small circle, pat the middle to make a shallow well. Then, put a tablespoon of the cheese on top and wrap the beef around and over the cheese to cover. Shape into a ball, then flatten slightly into a burger. Repeat with remaining mince and cheese.
- If you want to fry the burgers, place a pan over a medium-high heat with enough oil to cover the base. Fry on both sides until cooked through and golden.
- If you want to bake the burgers, bake them in a hot oven at 200°C for 15-20 minutes, until cooked through.
Classic Royale with Cheese
Let’s not complicate things…
- Peel and thinly slice some onion. Slice some tomato, and get your green leaves ready. Slice up some cheese. Cut your buns in half.
- Place a pan over medium-high heat with some oil. Cook your patties until golden and cooked to your liking. After you flip them, top with the sliced cheese and let the cheese melt while the other side of the patties cook.
- Heat up your rolls in the oven or toaster until lightly toasted and heated through. Smear on your choice of sauces – mayo, ketchup, hot sauce, whatever gets you going.
- Top with the cheesy patty, and layer up as you wish! Enjoy.
Pickle the onion for a few minutes in some vinegar and honey/sugar to take the edge off.
Crumbed Kob Fish Burger
Breadcrumb-coated cob with lettuce, tomato, roasted garlic and lemon mayonnaise and pickled onions.
- In a food processor, blitz some white bread to make breadcrumbs. Place in a low heated oven until dried out but not browned. Add an unpeeled clove of garlic on the side to roast until soft.
- Place some sliced onion in a bowl of vinegar and honey to pickle – see pickling recipe in the ‘Other’ section of our recipe ideas.
- Dip the fish in flour, egg and then breadcrumbs to coat.
- Fry the fish in oil until cooked through and golden. Season well.
- Squeeze out the roasted garlic flesh and mix with mayonnaise and lemon juice (to taste).
- Assemble the roll by spreading the garlic/lemon mayonnaise on both sides, top with the crumbed fish, fresh lettuce, fresh sliced tomato and pickled onion.
Pre-made breadcrumbs and panko breadcrumbs also work very well if you have them in your pantry.
Tess’ Ultimate Beef Burger
Cheesy beef burger with caramelised onion and a fried egg.
- Pop the oven on to 180°C. Peel and slice the onions. Place a pan over a medium-high heat with a knob of butter. Add the onions and slowly caramelise for 10-15 minutes until golden. In the final 1-2 minutes add a drizzle of balsamic vinegar or a sprinkle of brown sugar. Set aside on completion.
- Thinly slice some cheese and tomato.
- Return the pan over a medium-high heat. Fry the patties for about 2-3 minutes per side. When cooked to your liking, remove from the heat and layer the cheese slices over the patties. Pop in the oven to melt the cheese for about 2-3 minutes.
- Cut the buns in half. Either heat them in the oven or pop them on a pan with some butter to make them golden and toasty.
- Using the same pan, crack the eggs in. Fry for 2-3 minutes until sunny-side up (white cooked, yolk deliciously smooth).
- Assemble the burgers! Place the lettuce and tomato on the bun, cheesy patty on top, finish it off with the caramelised onion and the fried egg. Enjoy!
Protein for the boooooys!
Creamy Mushroom Sauce
Add a dollop to the classic Royale with Cheese for an added creamy layer!
- Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with some butter or oil. Panfry until soft.
- Mix some flour with a bit of water to make a paste. Add to the pan along with some cream, stir until well-combined and thickened. Season well.
If it is not thickening, cook it for longer and add a bit more flour.
Kimchi – our favourite burger condiment. Plus, it's good for your gut!
- Slice the baby marrow lengthways into thin strips. Place a pan (or grill pan) over a high heat. Coat the baby marrow strips in oil and fry for 2 minutes per side until charred. On completion, generously squeeze over some lemon juice and season to taste.
- Prepare the patties and cook to your preference.
- Halve the buns, smear on some butter, and toast on the pan until golden and crispy.
- Smear on some mayo, top with the patty, the charred baby marrow strips, a dollop of kimchi and more mayo (because why not). Enjoy!
Kimchi is nutrient dense, low in calories, anti-inflammatory, aids weight loss, supports gut and heart health – and the list goes on.
It's Braai Time
Winter is coming. The air is getting crisp, the days are getting shorter – let’s make the most of the outdoors while we can. Alas! We are stuck in our homes, what to do? It’s braai time.
Braaing is always a good time. It's about getting creative and sharing, not only delicious food, but also an experience. If it’s a peach of a day, get the braai out, light that fire and show us what you’ve got. There are so many ingredients that taste even better cooked on an open flame, and these are some of our suggestions (but let's be honest, the options are endless). Plus, a salad of sorts is always a lovely addition to the table!
Should you not be keen or able to do the braai thing, all these suggested recipes are also kitchen-friendly.
Lemon Butter Kabeljou
Serve with some crispy kale chips or sautéed greens, a fat dollop of mayo and kimchi.
- Preheat the oven to 200°C or light up the braai. Melt some butter, and add some grated garlic, finely chopped chili, and lemon zest. Mix to combine, and season.
- Marinate the fish in the lemon butter sauce for 2-3 hours prior to cooking.
- Braai it or bake it – both will be delicious!
- Braai method: Skin-side down for 8-10 minutes, do not overcook. If in a Weber, you can close the lid to create an oven. Otherwise, flip over and cook, skin-side down for 30 seconds to 1 minute. Eat it while it’s hot.
- Baking method: Bake at 200°C, skin-side down, until golden and cooked to your liking.
- Keep brushing it with any leftover marinade while it cooks for maximum flavour.
- Serve with some fresh lemon and chopped parsley.
The subtle flavours of the fish will balance beautifully with the creamy mayo and zingy kimchi.
Slow-Cooked Beer Butt Chicken
Spiced whole chicken slow-cooked on the braai, over a can of beer for a flavoursome and succulent dish.
- Preheat a large braai (with a lid) on a low heat – or an oven to 180°C.
- In a pan, melt half a block of butter, some crushed garlic, salt, pepper and any spices you like (think: paprika, cumin, and spice mixes)
- Drink half a can of a 350ml beer. To the remaining half, add half of the melted spiced butter into the can.
- Place the can on a disposable metal baking tray. Prop the chicken onto the can, by inserting the can into the cavity of the chicken. Baste the chicken with the remaining melted spiced butter.
- Place the baking tray with beer and chicken (sitting vertically) on the preheated braai with a lid. Cook over a low heat for about 3 hours, or until the internal temperature of chicken reaches 80°C.
- No braai? Place in the bottom tray of the oven for 1-1.5 hours. Check to see if it's cooked after 1 hour by inserting a knife into the thickest part of the thigh. If cooked, the juices will run clear.
Serve with a fresh slaw salad and sweet potatoes wedges.
Spatchcocking your chicken is a great option for the braai – it's much easier to handle, it shortens the cooking time, and you’ll get golden and crispy skin in the process. Remember to keep the leftover bones to make a glorious stock.
- Place the chicken, (breast-side down, legs pointing towards you) and cut out the backbone from the parson's nose (its backside) to the neck – cut through the ribs as you go. Flip the chicken, back-breast side up, and use the heel of your hand to flatten the chicken. You can use skewers through the legs to keep the bird flat (be sure to skewer the legs through the skin and not through the flesh).
- Braai Master Tip: If you use skewers, soak the skewers in water so they don’t burn on the fire.
- Pop the chicken into a yoghurt marinade made from yoghurt and whatever spices or aromatics you have on hand – think: chilli sauces, curry spices or the regular garlic, ginger, herbs and a splash of tomato paste or puree. Leave to marinade for at least an hour.
- When you’re ready, pop that chicken (marinade and all) onto the braai until cooked to perfection, with tender juicy meat and crispy charred skin. Or roast it at 180°C.
- Serve with a serious squeeze of lemon juice and some yummy sides..
Marinating the chicken in yogurt will tenderize the meat, making it even more delicious.
Sweet Potatoes on the Braai
The undisputed Queen of Veggies – but on the braai.
- Wrap your sweet potatoes tightly in tin foil.
- Spread some coals out on the side, and place your sweet potatoes on top.
- Turn every 10 minutes or so, cooking for around an hour, or until very soft when pierced. The longer you braai them, the softer they’ll be.
- Remove from the fire, and remove the tin foil when they are cool enough to handle.
- Slice open, whack on some butter, sprinkle with some sea salt flakes.
- Enjoy as is.
Garlic & Thyme Mushie Skewer
If you don’t have skewers, you can do these in a tinfoil parcel, similar to the charred brussels below.
- Build your skewers with your mushies and any other similar sized veggies that you would like.
- Melt some butter, finely chop some thyme, and grate some garlic. Add together and season well.
- Coat the skewers in some garlic and thyme butter.
- Braai, or roast, until golden and cooked, shifting them as they cook. Keep basting them in the butter sauce as you go.
Charred Braai Brussels
If you don’t have skewers, you can do these in a tinfoil parcel, similar to the charred brussels below.
- Lay down two large, thick pieces of foil on the counter and place a single layer of halved Brussels sprouts on the foil (rather do more than 1 parcel if yours don't fit in a single layer).
- Add all the yummy extra bits – we suggest: smashed garlic cloves, a chopped onion, salt, pepper and maybe a sneaky sprinkle of braai spice.
- Finish off with a generous drizzle of olive oil or a knob of butter. Then fold it up, trying to seal any gaps where flavour might sneak out. Even wrap another layer around the parcel to make sure it is nice and compact.
- Pop your parcel on the braai and even lay a few coals on top. Allow the Brussels to roast away while you continue with your braai. These should take about 20 minutes, give or take a few minutes, depending on how fiery your coals are.
- Alternatively, roast in the oven at 200°C without the foil lid on, so they get a bit of colour.
Brussels sprouts are little nutrient bombs – packed with fibre, Vitamin C, Vitamin K, B-Vitamins, Phytochemicals, many minerals and antioxidants.
Braai Veggie Pockets
If you don’t have skewers, you can do these in a tinfoil parcel, similar to the charred brussels below.
- Cut your veggies into chucks/cubes (pumpkin, sweet potato, baby marrow, onion, carrot, radishes, Brussels sprouts, spring onions, mushrooms)
- Rinse, pick and chop (or don’t!) any fresh herbs of your choice.
- Cut medium-sized squares of tin foil and lay them shiny side down.
- Get creative when choosing your assortment of veggies and herbs for your pockets – you can make them all the same, or make a variety of different ones.
- You can add minced garlic, or whole garlic cloves, chunks of ginger, a cinnamon stick, whatever you like.
- Drizzle with some oil, or pop in a blob of butter. Season with salt, pepper, a squeeze of lemon juice, chilli and your favourite spices.
- Fold up the sides of the tinfoil and twist them together to form a little package.
- Place on the hot coals and braai for 15 minutes, or until done to your liking. Dig in!
What’s a braai without a braai broodjie?
- Start by slicing some bread of your choice. Melt some butter, and using a pastry brush, brush butter on both sides of the bread.
- Filling 1: Tomato, banana and raclette cheese
- Filling 2: Cheese and caramelised onion
- Filling 3: Kimchi, cheese and mayo
- Prep the fillings, and then make the sarmies. When the braai is ready to go, fit the braaibroodjies in a braai grid snuggly. Place the grid on the braai over hot coals, until the bread is beautifully charred and toasted, and the cheese is melted.
You could also do these in the oven if you aren’t lighting the fire.
AN ODE TO THE HUMBLE BIRD
We’re often eating chicken pieces, breasts, schnitzels, and the likes – but what about the whole bird? And how do we then make the most of it? Waste not, want not. Always eat what you can, but save some of the meat scraps for leftover chicken mayo sarmies, or even a hearty chicken soup. Another way of doing this is to make a homemade chicken stock – it’s simple, delicious and damn good for you. Simply roast your chicken following our recipe, or one of your own. Instead of discarding your carcass, use it to create your very own stock (see stock recipe below). This extracts all the flavour and the nutrients, while leaving you with cloudy, golden elixir. Use it for soup, in a sauce, in risotto, or even just enjoy it as is.
So here’s how to use your bird, three ways, full.
Lemon & Herb Roast Chick
There are options when it comes to roasting your chicken – stuff it with some lemon and herbs, it's up to you – but always remember to season the skin all over.
- Preheat the oven to 180°C. Roughly chop some fresh herbs of your choice. Peel and grate the garlic. Zest a lemon. In a bowl, combine a generous amount of softened butter with a combination of herbs, garlic, lemon zest, lemon juice, salt and pepper.
- Pat the whole chicken dry. Stuff the skin with half of the butter (around the breast area) and smear the rest all over the chicken. Season with salt and pepper.
- Scatter a roughly chopped onion, the squeezed lemon halves, whole garlic cloves and some herb sprigs with a cup of water into a drip tray. Place the whole chicken on a rack on top of the drip tray.
- Roast the chicken for 30 minutes, breast-side up. Then, using tongs flip it breast-side down for a further 20-30 minutes, depending on the size of your chicken.
- Use the drip tray juices to make a gravy – squeeze out all the juices in the lemon, spoon out the chunky bits of veg, and try your best to remove some of the fat off the top.
- Carve the chicken and return the pieces back to the gravy tray. Delish!
Save some chicken for tomorrow’s chicken mayo sarmie.
Chicken Mayo Sarmie
No bones about it – it's a classic.
- Shred the leftover chicken with two forks. In a bowl, combine the chicken with 1:1 ratio of mayo and yoghurt (less guilt). Season to taste. Hot sauce is a great addition.
- Then, for texture – finely diced spring onion or radish give a nice bite, and finely diced pickles (we all have some jars lurking in the back of the fridge).
- Smear some mayo onto sliced bread, top with some greens for freshness. Add your glorious chicken mayo. Then, depending on your mood, put a slice of cheese over your sarmie and grill it in the oven until melted and golden.
Chicken Stock (With All You Got)
Wondering what to do with that chicken carcass and any leftover veggies? Stock it up.
- Place the chicken carcass in a large pot, with any leftover chopped up veggies (think: carrots, onions, whole garlic cloves, fresh herbs (bouquet garni), celery, salt and whole peppercorns).
- Submerge the contents of the pot in water. Place over a low heat for 4-6 hours to gently simmer, partially covered with a lid. You can add a bit of water here and there if it starts drying up.
- Strain the stock through a sieve until a cloudy broth forms.
- This stock can be used for many purposes as mentioned above. It is brimming with flavour and packed with nutrients.
Stock freezes brilliantly.
Autumn Veggie Soup for the Soul
Made with your very home-made chicken stock.
- Place a pot over a medium heat with some oil or butter. Fry some garlic and onion – and chilli if you like your soup spicy! Add your choice of chopped veggies – sweet potato, carrot, pumpkin, celery, whatever excites you. Sauté for 5-10 minutes, until beautifully soft and golden.
- Add a few sprigs of thyme and enough home-made chicken stock to submerge the veggies. Simmer for about 20 minutes, or until the potatoes are soft and the liquid has reduced.
- Then add your next layer of quick-to-cook veggies, like kale, zucchini, spinach (and the likes) and cook until soft. Season to taste.
- Pick out the larger thyme stalks and discard. Blend, or serve up chunky, dollop with some yogurt, and serve with some buttered up bread.
Pumpkin is a large, orange nutrient-bomb – rich in Vitamins A and C, high in fibre, packed with antioxidants, immune-boosting and low in calories. This versatile and delicious ingredient also presents endless possibilities in the kitchen – we’ve put together some ideas for you, but we are not sure how you will choose (they’re all so good).
TIP: When cooking your pumpkin, don’t discard the pumpkin seeds – these are very nutritious and are best served roasted and crispy
Irresistible Pumpkin Fritters
The pumpkin fritters that take you right back to the good ol’ days at Gran’s house.
- Peel the pumpkin. Steam or roast it. If you choose to steam it, make sure it is drained so that there is no excess moisture. Mash well – make about 2 cups of pumpkin mash.
- Beat an egg, and add a drop of vanilla essence if you have. Add this to the mash.
- Add a cup of flour and a pinch of baking powder, and salt. Add a sweetener of choice to taste (brown sugar, coconut sugar). Mix to form a firm-but-soft dough.
- Place a pan over a high heat with oil. Spoon the mixture into the hot pan, smear out into little fritters. Fry until golden, flip and fry until cooked through. Repeat this process.
- To serve, sprinkle over some cinnamon and sugar. Yum!
Homemade Pumpkin Gnocchi
Easy-peasy pumpkin gnocchi with nuts, fresh parsley and beurre noisette!
- Preheat the oven to 180°C. Peel and roughly chop the pumpkin. Place on a roasting tray with a small drizzle of oil. Roast in the hot oven for 30-35 minutes until very soft.
- Place the cooked pumpkin in a bowl and mash well. Combine with some flour until it forms a rough dough (‘00’ flour recommended). Knead on a board roughly until it comes together (be careful not to over knead it, it must be beautifully soft and pliable). Form a long, thin cylinder and cut into 3-4cm little gnocchis. Cute.
- Bring a pot of heavily-salted water to the boil. Once boiling, drop the freshly made gnocchi into the water, when they float they are ready. Remove with a slotted spoon and place in a colander to drain.
- Peel and roughly chop a nut of your choice. Roughly chop the parsley.
- Place a pan over a medium-high heat with a generous knob of butter. When the butter is bubbling, throw in the gnocchi, chopped parsley and nuts, and toss until golden.
- Serve some gnocchi in a bowl (don’t forget a drizzle of the butter from the pan), grate over some cheese (if you have some parmesan on hand, grate a little sprinkle over). Sprinkle over some chopped parsley. Delish.
If you would prefer gluten-free gnocchi, use your favorite gluten-free flour for this recipe.
Roasted Garlic and Pumpkin Hummus
Garlic, pumpkin, chickpeas, rosemary/thyme, oil – plus, mixed spiced pumpkin seeds.
- Peel and roughly dice the pumpkin. Coat in oil with some cumin, salt, pepper, some picked rosemary leaves and 2 cloves of whole garlic. Spread out on a baking tray, and roast until soft and golden. TIP: reserve the pumpkin seeds – see below recipe.
- In a food processor, blend the contents of the pumpkin tray with some tahini, a drained and rinsed tin of chickpeas, and more oil if needed.
- Taste to test and add more salt, pepper, lemon juice, and maple syrup to taste.
Sprinkle with the spiced pumpkin seeds as a crunchy garnish – see recipe below.
Thai Spiced Pumpkin Seeds
Red Thai spiced crispy pumpkin seeds.
- Preheat the oven to 180°C.
- Coat pumpkin seeds in melted coconut oil or cooking oil.
- Add some red Thai curry paste, or seasoning of your choice, some salt and a tsp. of sugar. Shift to coat.
- Spread evenly on a lined baking tray and bake for 30 minutes until crispy and brown.
Any spiced paste works well on these seeds – Harissa paste, Korma paste (and the likes).
Stuffed & Slow-Roasted Pumpkin
This recipe could be as simple or layered as you want to make it, but it will no doubt be delicious!
- Rinse and dry the pumpkin, place it on a baking tray and bake at 180°C for 40-50 minutes until soft enough to slice with a knife. TIP: You could continue to bake it until it is soft enough to pull apart and serve as is, or continue with this recipe to stuff it.
- Cut the top off the pumpkin (about one third, depending on the shape – to make a cap). Spoon out the seeds and strands. You could roast the seeds in the oven until crispy.
- Sauté some onion, garlic, chopped herbs and sliced mushroom (or any veg of choice) over a medium heat until soft. Decide what to do with your stuffing – you could mix it through some grated cheese, feta, spinach, breadcrumbs, cooked rice (the options are endless). Season it well.
- Fill the pumpkin with the filling, pop the cap back on, and return it to the oven until the pumpkin is very soft. Serve with a leafy salad.
Don’t throw away the seeds, roast them until crispy – a very nutritious snack or sprinkle on tomorrow morning's fruit bowl.
Thai Coconut laksa soup with pumpkin, carrot, mushroom and spinach.
- Fry some minced ginger, garlic, spring onion and chilli in sesame oil until fragrant.
- Add some vegetable stock and cubed pumpkin. Simmer until the pumpkin is soft.
- Add half of the pumpkin, and your stock liquid, to a food processor and blend.
- Add the blended mixture back to the pot. Add some smooth peanut butter, soy sauce, fish sauce and coconut milk – all to taste, and mix well.
- Add some chopped greens, carrots and mushrooms – cook until tender. In the last 2 minutes, add some spinach.
- Cook noodles, or rice, in a separate pot according to instructions on the packet.
Serve all together with fresh mint and some chopped peanuts.
Add any veg you like to bulk it up.
Sweet Potato Chips with Garlic Mayo
Sail into the sunset with this super simple sidekick.
- Cut the sweet potato into wedges or chips. Place onto a tray with some rosemary sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast in the oven at 190°C for about 45 minutes, until golden and soft.
- Mash up your softened garlic, and stir it through some mayo to make a creamy, garlic-y mayo. Season well.
- Dunk away and enjoy
Serve alongside your burger!
Foolproof Crispy Kale Chips
A healthy and simple snack!
- Wash and dry the kale well. Remove the stems and tear the kale into bite-sized pieces.
- Massage the kale with some oil and your seasoning of choice – perhaps adding a dash of chili powder, curry powder, or cumin. Or you could get more creative, and coat them in some tahini, lemon juice, and salt until lightly coated.
- Spread out on a tray, and roast at 110°C for about 20-30 minutes until crispy. Let it cool slightly, then serve.
After they have cooled completely, store them in an airtight container for 2-3 days.
Simple Side Salad
The burger’s healthy side-kick!
- Croutons: Preheat the oven to 220°C. Dice some bread into cubes. Peel and cut a clove of garlic in half and rub it all over the bread cubes. Toss with oil and roast until golden. NOTE: Check and shake the tray often so the bread doesn't burn!
- Toasted nut or seed: If you are serving this salad alongside a burger, this may be a lighter approach than croutons, but still packs a crunch! Toast your preferred nut or seed in a pan until golden. Sprinkle over your salad.
- Dressing: Make your favourite salad dressing (show us what you got).
- Layers: Choose your layers. Slice up some veggies of your choice – carrot, peppers, blanched green beans or any other salad ingredients to make this a showstopper.
- Assemble: Toss the leaves, veggies, croutons/toasted nuts and seeds, and dressing together and serve up this crunchy salad from the stars.
Homemade Veggie & Pear Atchar
Nothing like a bit of atchar to put on anything and everything!
- For this recipe, it's time to dive into that spice cupboard and use the spices that are about to expire. We’re talking: chilli powder, turmeric, ginger powder, mustard seeds.
- Peel and grate any leftover carrots. Finely dice some radish. Finely chop any leftover cabbage. Toss these veggies in salt and set aside for 30 minutes.
- Peel and grate a knob of fresh ginger. Peel and grate some garlic. Peel and finely dice an onion (if you have a processor, blend these 3 ingredients until a smooth paste forms).
- Heat some oil in a small pot over a low-medium heat. Add the onion, garlic, ginger mixture, chilli powder (to taste), ginger powder, cumin seeds, mustard seeds and turmeric powder. Slowly sweat for 10-15 minutes until fragrant, stirring continuously. Then, add some sugar (castor preferred), and about half a cup of rice wine vinegar.
- Core and finely dice the pear. Pat the veggies dry, getting rid of any excess liquid.
- Add all the veggies and pear slices to the pot, stir to coat in the spices. Transfer to a clean container and cover, and set aside overnight to ferment, before putting it in the fridge. Room temperature helps the fermentation process.
Crispy, tangy, spicy and irresistible, best served piping hot.
- Coarsely chop ½ a cup of kimchi. Combine 60ml cup of liquid (use kimchi juice and water), 30ml cup of all purpose flour (gluten-free flour welcome), 30ml cup of rice flour (or more all-purpose flour) and salt. Let the mixture sit for 10 minutes. Fold in the chopped kimchi and some sliced spring onions.
- Get a pan on a high heat with some oil. When hot add a dollop of mixture, smooth it out, and fry for 2 minutes each side until golden and crispy.
- Serve with some soy sauce or your favourite dipping sauce.
Brussels Done Right
You either love ‘em or you hate them, but this way is hard not to love.
- Halve the Brussels.
- Place a nonstick pan over a medium heat with some oil and/or butter. Once hot, add some whole thyme sprigs, and the Brussels sprouts, cut-side down. Let them cook until golden on the base, and cooked through but still crunchy.
Season well with salt, and enjoy.
High in fibre and vitamin K, a strong antioxidant, an aid in maintaining healthy blood sugar levels – the Brussels sprout is your friend!
In a [Good] Pickle
Great in salads, great on burgers – just great.
- In a tupperware, add 250ml water, 80ml vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1 tbsp. of a sweetener of choice. Stir until dissolved.
- And any thinly sliced veggies you’ve got, and store in the fridge in an airtight container for a few hours. Drain and add as you please.
A different take on the Argentinian salsa verde, with mint with chilli, garlic, lemon and oil.
- In a food processor, blend all the mint leaves, a clove of garlic, half a deseeded fresh chilli, a sprig of origanum leaves, a splash of red wine vinegar, squeeze of lemon juice, salt, pepper and a generous amount of oil.
- Blend and add more oil if necessary to reach your desired salsa verde consistency.
You may need to add more salt, pepper and a sweetener of choice.
Great on anything and everything – burgers, breakfast, pizza, sandwiches (and the likes).
The Quickest Kimchi Mayo
Best enjoyed smeared on burgers or tossed through a coleslaw – it’s up to you.
- Blend or finely chop up some kimchi, and combine with some mayo. Season it up with any of your favourite Asian condiments.
Brussels Sprout & Nut Pesto
Delicious roasted Brussels sprout pesto with nuts, garlic, chilli and parsley.
- Pop the oven on to 200°C. Halve the Brussels sprouts and place on a baking tray, cut-side up, with 2 whole unpeeled garlic cloves. Drizzle with oil, some lemon juice and seasoning. Roast in the oven until beautifully golden and charred.
- Toast a nut of your choice in a pan until beginning to colour.
- When the Brussels are cooked, place them in a blender or processor with some parsley, toasted nuts, roasted garlic flesh, chilli to taste, salt, pepper and lemon juice. Optional: add some nutritional yeast, it gives it a deliciously cheesy and nutty flavour.
It will take any burger to new heights.
- Slice the onions and fry in a pan on a low heat with some oil.
- Leave to slowly caramelise for about 30 minutes, shifting occasionally.
- Add any vinegar and a sweetener of your choice. Season to taste.
Ginger Apple & Pear Crisp
Spiced apple and pear, with a rustic oat crumble topping.
- Preheat the oven to 190°C.
- In a large bowl, toss 2 apples and 2 pears (peeled and cored) with 2 tbsp. of sugar, 1tsp. of lemon juice, 1 tsp. of grated ginger, a pinch of salt and a drop of vanilla essence. Transfer to a greased baking dish.
- In another bowl, mix 1 cup oats, ½ cup cake flour, ½ cup brown sugar, 1 tsp. of ground cinnamon, ¼ tsp. of ground nutmeg, a pinch of salt, ⅓ cup cold butter (cubed), and mix with fingers to form a crumble. Sprinkle on top of the fruit.
- Bake until golden brown and the fruit is tender, 40-45 minutes. Serve warm with a dollop of yoghurt or ice cream.
Ginger can be used to help digestion, reduce nausea and help fight the flu and common cold.
Comforting homemade banana bread for your afternoon tea.
- Preheat the oven to 170°C. Grease a loaf pan.
- In a bowl, combine 3 mashed ripe bananas, 1 cup of sugar, 1 egg, 1/4 cup melted butter and mix.
- Sieve 1.5 cups of flour, 1 tsp. of baking soda and 1 tsp. of salt into the bowl and fold in until just combined.
Pour into loaf tin and bake for approximately 1 hour. Test to see if it’s cooked by inserting a toothpick into the centre. If cooked ,the toothpick will come out clean.
The best banana bread is made with overripe bananas, so leave for a couple of days before baking.
Lemon-Yoghurt Bundt Cake
Using cultured dairy elevates any cake to a moist and delicate dessert.
- Preheat the oven to 180°C. In a bowl, combine 3 cups of all purpose flour, 2 tsps. of baking powder, 1 tsp. of bicarb, 3 tbsps. of corn starch and a good pinch of salt. In a larger bowl, combine 1 cup sugar, 1 cup of oil (olive oil might over-power, rather opt for Canola), 2 tsps. of vanilla essence, the juice of 2 lemons and 2 cups of yoghurt. Give it a good mix. Add the dry ingredients to the combined yoghurt mixture in three stages, mixing thoroughly with a spatula.
- Pour the mixture into a greased bundt cake tin (or any cake tin) and place in the hot oven for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean. Let it cool in the tin for about 10 minutes, then get it out.
- When life gives you lemons – make a lemon syrup, with ¼ cup lemon juice and ¼ cup of sugar combined in a saucepan, until the sugar has dissolved. Poke holes in the cake with a toothpick and pour the syrup over. Let the cake cool completely before serving.
- Combine some lemon juice with icing sugar and drizzle it on top.