Author: Simplebutsplendid

Grilled peach salad

Grilled white peach salad

Peaches are one of my favourite fruit andeven this late in the year you may still find some popping up at the markets. These may not always be the sweetest but you can still transform it into something utterly delicious with a little love.

Let’s get cooking…

Start by halving the peaches and removing the seed. brush each peach half with olive oil and sear on a hot griddle pan or on the grill. Grill for 5-10 minutes depending on firmness of the peaches, flipping half way.


While the peaches cook, slice the remaining ingredients, drizzle over the remaining olive oil, salt and pepper and give it a good toss.

Put half of the salad in each plate and top with the grilled peaches and a generous drizzle of the balsamic glaze over the top.

Grilled white peach salad
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Grilled white peach salad

Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 3 white peaches

  • 1 head of cos or butter lettuce, chopped

  • 1/4 cucumber, sliced into half moons

  • 8-10 baby roma tomatoes, halved

  • 2 tblsp balsamic glaze

  • Salt

  • pepper

  • 2 tblsp olive oil

Directions

  • Start by halving the peaches and removing the seed. brush each peach half with olive oil and sear on a hot griddle pan or on the grill. Grill for 5-10 minutes depending on firmness of the peaches, flipping half way
  • While the peaches cook, slice the remaining ingredients, drizzle over the remaining olive oil, salt and pepper and give it a good toss.
  • Put half of the salad in each plate and top with the grilled peaches and a generous drizzle of the balsamic glaze over the top.

Simplebutsplendid
roasted tomato soup

Roasted tomato soup

In need of a super speedy but delicious lunch? My roasted tomato soup is here to help.

I am a firm believer that not all tomato soups are created equally. There are some that are way to acidic and the taste is just not enjoyable and then you have others that taste like unseasoned pureed tomatoes, I mean what’s the point right??

My version is sweetened by the addition of roasted red peppers and mellowed out by the heavy cream.

Let’s get cooking…

Place tomatoes and bell pepper on a roasting tray, toss with 1 teaspoon olive oil and salt. Roast at 200C for 35-40 minutes until blistered. While that is roasting, sweat the onions in olive oil and butter with a pinch of salt until they are translucent.

When the tomatoes are ready, remove the skin from the bell pepper and add the tomatoes and pepper to the onions along with ½ cup of water. Season with chilli flakes, thyme, salt and pepper. Allow to simmer on low heat for 30 minutes so that the flavour concentrates. After 30 minutes, add in the basil then blend with a hand blender.

Spoon into bowls and top with 2 tablespoons of cream per bowl if using.

Serve with a side of grilled cheese (braaibroodjies) for dipping, this is an essential step in my opinion!

Roasted tomato soup
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Roasted tomato soup

Servings

2

servings
Prep time

5

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • 8 plum tomatoes, halved

  • 1 red bell pepper

  • salt

  • black pepper

  • ½ tsp chilli flakes

  • 10 basil leaves

  • ½ onion, diced

  • 1 tblsp Olive oil

  • 1 tblsp butter

  • ½ tsp thyme

  • 4 tblsp cream, optional

Directions

  • Place tomatoes and bell pepper on a roasting tray, toss with 1 teaspoon olive oil and salt. Roast at 200C for 35-40 minutes until blistered
  • While that is roasting, sweat the onions in olive oil and butter with a pinch of salt until they are translucent.
  • When the tomatoes are ready, remove the skin from the bell pepper and add the tomatoes and pepper to the onions along with ½ cup of water
  • Season with chilli flakes, thyme, salt and pepper.
  • Allow to simmer on low heat for 30 minutes so that the flavour concentrates
  • After 30 minutes, add in the basil then blend with a hand blender
  • Spoon into bowls and top with 2 tablespoons of cream per bowl if using
  • Serve with a side of grilled cheese for dipping.

Simplebutsplendid
hasselback-butternut

Hasselback Harissa butternut

One of my absolute favourite vegetables is butternut. It is so versatile and can be used to create a myriad of side dishes that each a their own distinct flavour.

When I want to serve something impressive but still simple at the dinner table, I instinctively reach for this dish. Roasting butternut in large pieces intensifies the flavour and this method of turning it into a hasselback lowers the cooking time and adds flavour to every bite. If you don’t have harissa you can puree a red chilli with a little salt and 1/2 tsp of cumin powder to get the same earthy undertones.

Let’s get cooking…

Start by prepping your butternut. Usually I don’t bother to peel the butternut but in the this recipe it goes a long way if you do. Next cut the butternut in half and scoop out the seeds. Place each half on a chopping board with 2 wooden spoons on either side of the long edges, this is a quick trick to ensure you accidentally cut it all the way through. Cut thin slices across the length of the butternut and repeat with the second half.

Season generously with salt and pepper and roast for 40 minutes at 180C. After 40 minutes remove and baste all over with 3/4 of the harissa, honey and olive oil paste, making sure to get the paste into all the grooves.

Bake fore a further 10-15 minutes until the butternut is tender.

Remove from the oven, baste one last time with the remaining paste and serve!

Hasselback Harissa butternut
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Hasselback Harissa butternut

Recipe by SimplebutsplendidCourse: Recipe
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 large butternut

  • 1 tsp harissa

  • 1 tsp honey

  • Salt

  • Pepper

Directions

  • Peel and cut the butternut into half then into thin slices without cutting it all the way down
  • Season with salt and pepper and roast for 40 minutes at 180
  • After 40 minutes remove from the oven and baste with the harissa mixture trying to get into all the grooves
  • Pop back into the oven for a further 10 minutes
  • Then baste again and serve

Simplebutsplendid
peri-peri-chicken-pot-pie

Peri-peri chicken pot pie

During the cooler winter months I find comfort in the classics. One of those that I have spiced up a little is a chicken pot pie. I have transformed this classic by using a little peri-peri spice and some Portuguese chilli sauce.

It honestly just feels like a warm hug on a cold day!

Let’s get cooking…

Start by browning the chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.

Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the flour and allow it cook out for 2-3 minutes. Add in the stock, milk, lemon juice, chilli sauce and water and bring to a boil.

 The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat and add in the cream. Place pie filling into an oven proof dish, measure out and the puff pastry to fit on top of the dish and gently place it on the filling. Brush with milk, cut 3 vents in the middle of the pastry lid and bake at 180 for 35-40 minutes until golden.

Serve with a crisp salad.

Peri-peri chicken pot pie
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Peri-peri chicken pot pie

Recipe by SimplebutsplendidCourse: Recipe
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 500g chicken thigh, diced

  • 2 carrots, diced

  • ½ onion, diced

  • 1 bell pepper, diced

  • 1 tsp ginger and garlic paste

  • 2 tblsp Portuguese chilli sauce

  • ½ lemon, juiced

  • 1 tsp peri-peri seasoning

  • 150 ml single cream

  • 1 tsp dried thyme

  • 1 cup milk

  • 1 cup water

  • 1 stock cube

  • 2 tblsp flour

  • Salt

  • Pepper

  • Oil

  • Puff pastry, I used readymade

Directions

  • Brown chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.
  • Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the flour and allow it cook out for 2-3 minutes
  • Add in the stock, milk, lemon juice, chilli sauce and water and bring to a boil.
  • The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat and add in the cream
  • Place pie filling into an oven proof dish, measure out and the puff pastry to fit on top of the dish and gently place it on the filling
  • Brush with milk, cut 3 vents in the middle of the pastry lid and bake at 180 for 35-40 minutes until golden
  • Serve with a crisp salad

Simplebutsplendid
ultimate-cheese-toastie

Ultimate cheese toastie aka braaibroodjies

The best grilled cheese needs to have loads of cheese stuffed between two slices of great bread with a hint of sweet. The combination of sweet and salty is always a hit and this is no exception.

My favourite pairing pay homage to my roots and resembles the classic South African braaibroodjie which is basically a grilled cheese sandwich that is made over the coals while we braai (or BBQ as it is commonly known in the rest of the world). There is also a very special ingredient that I haven’t seen anywhere else… chutney! In SA it would most commonly be Mrs Balls fruit chutney, the combination is unbelievably good.

Let’s get cooking…

Start by melting the butter in a heavy based pan on a low heat. Spread half the chutney on each slice of bread then place half the cheddar, the manchego and parmesan then the remaining cheddar on top, top with the second slice of bread. The manchego is not traditionally used but the flavour just transforms this sandwich for me.

Place the sandwich into the pan and grill on low heat until the bottom is golden brown and the cheese is beginning to melt, 5-10 minutes. Flip and grill for a further 5-10 minutes, you want to do this low and slow so that all of the cheese melts without burning the bread.

Remove and enjoy immediately!

An alternative to toasting in a pan would be to grill over the coals South African style!

Ultimate cheese toastie aka braaibroodjies
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Ultimate cheese toastie aka braaibroodjies

Recipe by SimplebutsplendidCourse: Recipe
Servings

1

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 2 slices good quality bread, I used gluten free tiger bloomer

  • 2 tblsp chutney, I used Mrs Balls original

  • 50g aged cheddar

  • 50g manchego or Gruyere

  • 50g parmesan

  • 2 tblsp butter

Directions

  • Melt butter in a heavy based pan on a low heat
  • Spread half the chutney on each slice of bread then place half the cheddar, the manchego and parmesan then the remaining cheddar on top
  • Place into the pan and grill on low heat until the bottom is golden brown and the cheese is beginning to melt, 5-10 minutes
  • Flip and grill for a further 5-10 minutes
  • Remove and enjoy immediately!

Simplebutsplendid
roasted apple french toast

Roasted apple french toast

Sunday’s are meant for delicious easy breakfasts. While I love pancakes it is quite a treat to change things up a little and French toast is the perfect sweet treat to do that with. It takes slightly less time to prepare than pancakes and the flavour is amazing.

Let’s get cooking…

Start by mixing together the ingredients for the spice mix and set aside.

Melt 1 tablespoon of butter in a pan and add in the apples with 1 teaspoon of the spice mix. Allow the apples to cook on a low heat for 30 minutes until they begin to colour and soften but not too soft that it turns into apple sauce.

In a flat dish combine the other ½ teaspoon of the spice mix with eggs and milk and whisk well. Then dip in the bread and allow to soak up a bit of the egg custard. Melt the remaining 2 teaspoons of butter in a heavy based pan. Place the bread slices into a pan and turn the heat to low. Allow the bread to cook on both sides until golden

Plate the toast and spoon the apples over the top. Sprinkle 1 tablespoon of nuts over the toast and apples. If using, pour over maple syrup and enjoy

Roasted apple french toast
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Roasted apple french toast

Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Spice mix

  • 1 tsp ground cloves

  • 1 tsp grated nutmeg

  • 1 tsp ground cinnamon

  • Toast

  • 2 pink lady apples, cut into slices

  • 1 ½ tsp spice mix

  • 3 tblsp butter

  • 4 slices bread

  • ¼ cup milk

  • 2 eggs

  • 2 tblsp crushed walnuts

Directions

  • Melt 1 tablespoon of butter in a pan and add in the apples with 1 teaspoon of the spice mix. Allow the apples to cook on a low heat for 30 minutes until they begin to colour and soften but not too soft that it turns into apple sauce
  • In a flat dish combine the other ½ teaspoon of the spice mix with eggs and milk and whisk well. Then dip in the bread and allow to soak up a bit of the egg custard
  • Melt the remaining 2 teaspoons of butter in a heavy based pan. Place the bread slices into a pan and turn the heat to low. Allow the bread to cook on both sides until golden
  • Plate the toast and spoon the apples over the top. Sprinkle 1 tablespoon of nuts over the toast and apples. If using, pour over maple syrup and enjoy

Simplebutsplendid
harissa roasted turkey legs

Harissa roasted turkey legs

Thanksgiving is around the corner and this year it will definietly look very different for most people. Smaller family gatherings or even just couples should not be deprived of a glorious roast turkey just because of COVID! This virus has taken enough from us already.

As a solution I have tried (… and enjoyed) roasting turkey joints rather than the whole bird. It still puts me in the festive mood but with a lot less stress and time in the kitchen. These harissa roasted turkey legs are meaty and substantial with so much still available as left overs.

Let’s get cooking…

Mix together all of the ingredients (except the wine) and marinate the turkey legs, pushing some of the marinade under the skin of the turkey. Marinate in the fridge for minimum 2 hours or overnight if you can.

When you’re ready to cook, cut up the other half of the zested lemon and lay in the pan, place the turkey on top of this and pour the wine around the turkey. Roast at 180C for 1 ½ to 2 hours until the legs are golden and a thermometer reads 88C.

Allow the meat to rest for 10 minutes before carving. While the meat is resting, drain off the juices in the bottom of the pan and simmer until thickened.

Harissa roasted turkey legs
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Harissa roasted turkey legs

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 1 tsp harissa

  • 2 tsp peri-peri spice

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • Salt

  • Pepper

  • Zest of 1 lemon

  • Juice ½ lemon

  • 1 tsp ginger and garlic paste

  • 2 tblsp olive oil

  • 2 turkey drumsticks

  • 1 cup of good white wine

Directions

  • Mix together all of the ingredients (except the wine) and marinate the turkey legs, pushing some of the marinade under the skin of the turkey
  • Marinate for minimum 2 hours or overnight if you can
  • When you’re ready to cook, cut up the other half of the zested lemon and lay in the pan, place the turkey on top of this and pour the wine around the turkey. Roast at 180C for 1 ½ to 2 hours until the legs are golden and a thermometer reads 88C.
  • Allow the meat to rest for 10 minutes before carving
  • While the meat is resting, drain off the juices in the bottom of the pan and simmer until thickened.

Simplebutsplendid
condensed milk coffee

Condensed milk coffee

The first time I had a condensed milk coffee was in a newly opened family run coffee shop in Johannesburg. It was served in the tiniest enamel cup which meant there were only a few sips but man was it delicious!!

I have never forgotten about that tiny little coffee but it is an uber decadent treat and should definitely not be enjoyed regularly.

I just happened to have a small amount of leftover sweetened condensed milk after making a few Diwali sweets so naturally the first thing that popped into my mind was trying to recreate that amazing coffee.

In order to offset some of the sweetness I have used a dark roast coffee, topped with a little plain whipped cream and served this in smaller mugs.

Let’s get mixing…

Start by preparing your coffee, I have used a double shot of Nespresso but any good quality strong coffee would work. Once your coffee is ready, add in 1 tablespoon of condensed milk and stir well, it takes a few minutes for the condensed milk to melt into the coffee.

Finally top with unsweetened whipped cream and a little grated chocolate or cocoa powder.

Condensed milk coffee
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Condensed milk coffee

Servings

2

servings
Prep time

10

minutes
Cooking time

5

minutes

Ingredients

  • 4 Shots espresso

  • 2 tblsp sweetened condensed milk

  • 100ml double cream, lightly whipped

Directions

  • Prepare your coffee, this is a serving for 2 so 2 espresso shots per mug
  • Once your coffee is ready, add in 1 tablespoon of condensed milk and stir well, it takes a few minutes for the condensed milk to melt into the coffee
  • Top with the whipped cream and enjoy

Simplebutsplendid
penne alla vodka

Penne ala vodka

Growing up I absolutely loved watching the Food network, and one of my favourite shows was the Rachael Ray show! She was so bubbly and fun and best of all, she was self taught! This was the first time that I actually saw a “normal” person run a very successful cooking show without having formal culinary training, needless to say my mind was blown!! This colouring outside the lines deal was a direct pathway to finding my own creativity and broadening my interests.

I first heard about this amazing tomato based pasta sauce with vodka on said show and scoffed a little at the idea that a little vodka could transform an already amazing sauce. Little did I know and it took me almost 20 years to try it out for myself (why, why, why???).

Fast forward approximately 20 years and I am converted. This unbelievable simple sauce has become mu all time favourite and I am here to share it with you. This isn’t the exact RR receipe but rather one that I have tweaked a little but I imagine it still tastes as good as hers would.

Let’s get cooking…

Start by sautéing the onion in olive oil until translucent and soft, about 10 minutes, then add garlic and stir around until fragrant.

Add in the pureed tomatoes, vodka and season with salt and pepper. Simmer until the sauce reduces a little and thickens. Remove from the heat, add the cream and stir to combine.

Mix through freshly boiled pasta, penne being my favourite. I served mine with a grilled chicken breast on the side to bump up the protein.

Penne ala vodka
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Penne ala vodka

Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • ½ large/ 1 small onion, thinly sliced

  • 1 tin of whole plum tomatoes, pureed

  • ¾ cup vodka

  • ½ cup cream

  • 3 cloves garlic, sliced

  • Salt

  • Pepper

  • 2 tblsp Olive oil

Directions

  • Saute onion in olive oil until translucent and soft, about 10 minutes, then add garlic and stir around until fragrant
  • Add in the pureed tomatoes, vodka and season with salt and pepper
  • Simmer until the sauce reduces a little and thickens
  • Remove from the heat, add the cream and stir to combine.
  • Mix through freshly boiled pasta

Simplebutsplendid2 Comments
Vermicelli

Milky vermicelli (Kheer/Payasam)

Diwali morning is finally here and it is a cause for celebration. There is generally so much excitement in the air in anticipation of all the fun, good food and happy times that the day has in store for us. While we normally spend it with family, this year will be slightly different due to the exceptional circumstances and current lockdown (can 2020 be over already??).

In order to drag out the celebration and make every part of the day extra special I decided to cook a decadent breakfast… traditionally called payasam or kheer, this is a sweet, milky dessert made with vermicelli noodles, condensed milk and milk. It is undeniably one of the most delicious Indian sweets you will ever taste!

Let’s get cooking…

Start by breaking the vermicelli noodles into 2 cm sized pieces. Toast the vermicelli and sago in a dry pan then when it begins to colour a little add the butter and cinnamon and fry for 5-10 minutes. Then add in boiling water to just cover the vermicelli and cook on low heat for 15 minutes, stirring regularly.

Once the sago starts to become clear add in the milk and the condensed milk, about 10 minutes. Continue to cook until the sago is almost cooked, a further 5 minutes. Taste and add sugar accordingly, I used the full tablespoon but you could use less. Mix in cardamom powder and enjoy

Milky vermicelli (Kheer/Payasam)
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Milky vermicelli (Kheer/Payasam)

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 100g vermicelli

  • 2 cups of milk

  • Boiling water

  • 50g Butter

  • 2 Cinnamon sticks

  • 1 tsp Cardamom powder

  • 2 tblsp Sago

  • 4 tblsp Condensed milk

  • 1 tblsp white sugar

Directions

  • Toast the vermicelli and sago in a dry pan then when it begins to colour a little add the butter and cinnamon and fry for 5-10 minutes
  • Then add in boiling water to just cover the vermicelli and cook on low heat for 15 minutes, stirring regularly
  • Once the sago starts to become clear add in the milk and the condensed milk
  • Continue to cook until the sago is almost cooked
  • Taste and add sugar accordingly
  • Mix in cardamom powder and enjoy

Simplebutsplendid