Author: Simplebutsplendid

Diwali date rolls

Date rolls
Date rolls

My earliest memories of Diwali are preparing the trays of biscuits and sweetmeats to be sent out to friends and family. My mom would spend the week leading up to Diwali baking up a storm so that there would be an abundance of sweet treats to go around.

Since moving away from home I have tried to keep up the tradition of baking at least 1 treat for us, keeping in mind there are only the 2 of us who are also trying to stay away from sugary foods.

This year I attempted to make my mom’s famous date rolls. This, along with her scone recipe, is her most requested recipe. The cherry on the top is that it so simple to make!

Let’s get cooking…

Start by blending room temperature butter and sugars until light and fluffy. Add the vanilla and almonds, mix together.

Then sift in the flour and corn flour and gently mix to combine and form a soft dough.

Once the dough is ready take a tablespoon amount and flatten it, place a cylinder of date in the centre and roll the dough around it to form a biscuit.

Dip in milk and then roll in coconut. Bake at 180C for 20 minutes until golden. Allow to cool and store in an airtight container.

Diwali date rolls

Servings

20

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 250g butter

  • 1/3 cup icing sugar

  • ½ granulated sugar

  • 1 tsp vanilla

  • 2 tblsp nibbed almonds

  • 2 cups cake flour

  • ½ cup corn flour

  • ½ cup coconut

  • 3 tblsp milk

  • ½ cup dates, cut and rolled into 1 cm logs

Directions

  • Blend butter and sugars until light and fluffy
  • Add vanilla and almonds, mix together
  • Then sift in the flour and corn flour and gently mix to combine and form a soft dough
  • Once the dough is ready take a tablespoon amount and flatten it, place a cylinder of date in the centre and roll the dough around it
  • Dip in milk and then roll in coconut
  • Bake at 180C for 20 minutes until golden

Simplebutsplendid

Homestyle chicken curry

Homestyle chicken curry
Homestyle chicken curry

If there is one thing that can take me back to my childhood, cheer me up on a bad day, or just randomly make me appreciate life, it is a home cooked chicken curry! It is undeniably one of the most simple but satisfying meals that you will eat but so utterly delicious.

Now of course this is a traditional South African style chicken curry originating from my hometown Durban so it may be a little different to what you’re used to but go with me here and try it first.

Let’s get cooking

Fry onion and whole spices in oil until soft. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant. Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top and the tomatoes and onions should form a paste.

Add in chicken, salt and ground spices and stir thoroughly. Allow to sauté for 5-10 minutes then add in ½ cup water and potatoes.

Simmer on low-medium heat until potatoes are cooked through. Stir regularly and add water as needed to allow potatoes to cook.

Garnish with coriander and serve with soft, buttery roti’s

Homestyle chicken curry

Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 500g chicken, cut into bite sized pieces

  • ½ onion, finely sliced

  • 1 small tomato, pureed

  • 1 tsp ginger and garlic past, or you can crush ginger and garlic separately

  • 3 cinnamon sticks

  • ½ tsp fennel seeds

  • 2 cardamom pods

  • 1 black cardamom pod

  • 1 star anise

  • 2 bay leaves

  • 4 cloves

  • ½ tsp ground cumin

  • ½ tsp ground coriander seed

  • ½ tsp garam masala

  • ¼ tsp turmeric

  • ½ tsp Kashmiri chilli powder

  • 3 tsp curry powder, depends on heat preference

  • 2 potatoes, peeled and halved

  • 2 tbsp oil, coconut or vegetable oil

  • Salt to taste

  • 1 tsp coriander, chopped

Directions

  • Fry onion and whole spices in oil until soft
  • Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant
  • Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top
  • Add in chicken, salt and ground spices and stir thoroughly
  • Allow to saute for 5-10 minutes then add in ½ cup water and potatoes
  • Simmer on low-medium heat until potatoes are cooked through. Stir regularly and add water as needed to allow potatoes to cook
  • Garnish with coriander and serve with soft, buttery roti’s

Simplebutsplendid

Portuguese Nando’s style chicken

Portuguese Nando's style chicken
Portuguese Nando’s style chicken

Growing up in South Africa, the introduction of Nando’s peri-peri chicken was a game changer to the fastfood scene! Spicy and customizable according to your heat preference with non-traditional side dishes, the flavour explosion took over the take-out scene.

Naturally, the next step was to try and recreate this at home using the Nando’s range of peri-peri sauces. These sauces are readily available in grocery stores or on Amazon in many countries across the world. You can of course use a different peri-peri sauce to create this dish but using the Nando’s brand will definitely keep this authentic.

Let’s get cooking…

Marinate the chicken with the spices and lemon juice and allow it to sit for 1 hour. Place the chicken skin side down in a large roasting tray. Roast on 170C for 30 minutes then flip over the pieces and roast for a remaining 30 minutes.

While the chicken is roasting, mix together the cream and Nando’s sauce. Once the second 30 minutes are up, pour the sauce mixture over the chicken pieces and place back in the oven for a further 15 minutes.

Remove and serve with coleslaw, spicy potato wedges and garlic bread to mop up the delicious sauce!

Portuguese Nando’s style chicken

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 8-10 chicken pieces

  • 1 tsp ginger and garlic paste

  • 1 tsp paprika

  • 1 tsp cayenne pepper or Kashmiri chilli powder

  • Salt

  • Pepper

  • 1 tblsp lemon juice

  • 1 tblsp thyme leaves

  • Sauce

  • 100ml fresh cream, single

  • 100ml Nando’s sauce, I use hot but you can use any flavour depending on your heat tolerance

Directions

  • Marinate the chicken with the spices and lemon juice and allow it to sit for 1 hour
  • Place the chicken skin side down in a large roasting tray. Roast on 170C for 30 minutes then flip over the pieces and roast for a remaining 30 minutes.
  • While the chicken is roasting, mix together the cream and Nando’s sauce
  • Once the second 30 minutes are up, pour the sauce mixture over the chicken pieces and place back in the oven for a further 15 minutes.
  • Remove and serve with coleslaw, spicy potato wedges and garlic bread to mop up the delicious sauce!

Simplebutsplendid

Masala steak sandwich

Masala steak sandwich
Masala steak sandwich

One of the joys of growing up in Durban meant having the occasional masala steak sandwich. This sandwich is an absolute treat and is like nothing you have ever tasted before.

Naturally there are days when I get a serious craving for it but having lived most of my adult life outside of Durban I have come up with a version of my own. It is very saucy and delicious and almost close to the real thing.

Let’s get cooking…

Marinate the steak with ginger and garlic, salt, pepper, garam masala, chilli powder and curry powder and allow to rest for an hour or longer. I used rump here but any cut of steak with good marbling would work.

Heat oil in a pan and throw in the steak strips. Allow the steak to fry until golden brown then lower the heat and add in ¼ cup of water. This seems weird but go with it, this step makes the steak mouth wateringly tender! Simmer the steak until most of the water has evaporated, this should take about 10 minutes.

Then add in the onion and fry for another 5 minutes. Add in the sauces and bring everything to a simmer. Simmer for 5 minutes until the sauce thickens, then turn off the heat.

Spoon about2 tablespoons of the mixture into a brioche bun and enjoy! The brioche bun is not the traditional way to serve this but it is a welcome upgrade!!

Masala steak sandwich

Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 300g rump, cut into thin strips

  • 1 onion, thinly sliced

  • 2 tblsp chilli/peri-peri sauce

  • 1 tblsp tomato ketchup

  • 1 tsp ginger and garlic paste

  • Salt

  • Pepper

  • 1 tsp garam masala

  • ½ tsp Kashmiri chilli powder

  • 1 tsp curry powder

  • 2 tbslp oil

  • Brioche buns for serving

Directions

  • Marinate the steak with ginger and garlic, salt, pepper, garam masala, chilli powder and curry powder and allow to rest for an hour or longer
  • Heat oil in a pan and throw in the steak strips. Allow the steak to fry until golden brown then lower the heat and add in ¼ cup of water. This seems weird but go with it, this step makes the steak mouth wateringly tender!
  • Simmer the steak until most of the water has evaporated, this should take about 10 minutes
  • Then add in the onion and fry for another 5 minutes
  • Add in the sauces and bring everything to a simmer
  • Simmer for 5 minutes until the sauce thickens, then turn off the heat
  • Spoon about 2 tablespoons of the mixture into a brioche bun and serve!

Simplebutsplendid

Egg curry

Egg curry
Egg curry

Eggs are a staple in most households purely because they are so effortless to cook, relatively inexpensive and a great source of protein. That being said, the common recipes for preparing them can get a tad boring if repeated regurlarly.

Sometimes all you need is a little spice to shake things up and I have just the solution… Egg curry, a very popular dish in India, comes together in a matter of minutes and tastes like no egg dish you have had before!

Let’s get cooking…

Heat the oil on low heat then toss boiled eggs in salt and ¼ tsp of turmeric and fry in the oil until slightly crisp. Remove the eggs and set aside.

In the same pan fry onion and whole spices in oil until soft. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant. Pour in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top. Tip the eggs back in with a half cup of water, add salt and ground spices and stir thoroughly.

Simmer on low-medium heat until the gravy thickens, this should take about 10 minutes. Garnish with coriander and serve with steamed rice or roti’s.

Egg curry

Servings

2-4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1 small onion, thinly sliced

  • 2 tomatoes, pureed

  • 1 tsp ginger and garlic paste, or you can crush ginger and garlic separately

  • 3 cinnamon sticks

  • ½ tsp fennel seeds

  • 1 star anise

  • 2 bay leaves

  • 4 cloves

  • ½ tsp garam masala

  • 1/2 tsp turmeric

  • ½ tsp Kashmiri chilli powder

  • 2 tsp curry powder, depends on heat preference

  • 6 eggs, boiled and peeled

  • 2 tbsp oil, coconut or vegetable oil

  • Salt to taste

  • 1 tsp coriander, chopped

Directions

  • Heat the oil on low heat then toss boiled eggs in salt and ¼ tsp of turmeric and fry in the oil until slightly crisp. Remove the eggs and set aside.
  • In the same pan fry onion and whole spices in oil until soft
  • Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant
  • Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top
  • Add the eggs back in with a half cup of water, add salt and ground spices and stir thoroughly
  • Simmer on low-medium heat the gravy thickens, about 10 minutes.
  • Garnish with coriander and serve with steamed rice or roti’s

Simplebutsplendid1 Comment

Chicken enchilada

Chicken enchilada
Chicken enchilada

When it comes to cooking I am highly influenced by different cultures. One of my favourite types of cuisine is Mexican, the flavours, the colours and the variety make me thrive!

I may not always cook with the most authentic ingredients or follow the traditional recipes but I do try to honour the dish as much as possible. A favourite week night meal for me is chicken enchilada. It is super easy to put together and can be made using leftover roast chicken to speed things up even further.

Let’s get cooking…

Start by prepping your spice mix, combine the flour, and powders in a bowl and set aside. Heat up the oil in a pan then add flour mixture so that it sizzles. Whisking constantly until it changes colour a little, about a minute. Then add in the tomato paste and mix. Slowly pour in the broth while stirring constantly to avoid clumps.

Allow to simmer for a few minutes to thicken the remove from the heat and add a generous amount of black pepper and the apple cider vinegar.

To assemble the enchiladas, layer a small amount of the sauce in the bottom of a baking dish. Then place some left over or freshly shredded chicken down the centre of a tortilla and roll into a tight cigar and place on top of the sauce. Repeat for however many tortillas you are using. All the tortillas should fit quite snugly.

Top with the remaining sauce and sprinkle over the cheddar and a little feta. Bake at 180 for 30-40 minutes until golden and bubbling. Remove from the oven, top with sliced green onions and serve.

Chicken enchilada

Servings

2

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 3 tblsp olive oil

  • 3 tblsp flour

  • 1 tsp chilli powder

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ¼ tsp oregano

  • ¼ tsp salt

  • Pinch of cinnamon

  • 2 tblsp tomato paste

  • 2 cups vegetable broth

  • 1 tsp apple cider vinegar

  • Black pepper

  • 4 Tortillas

  • 2 Chicken breasts(or leftover roast chicken), shredded

  • Cheddar Cheese, grated

Directions

  • Mix the flour, and powders in a bowl and set aside
  • Heat up the oil in a pan then add flour mixture so that it sizzles. Whisking constantly until it changes colour a little, about a minute
  • Then add in the tomato paste and mix
  • Slowly pour in the broth while stirring constantly to avoid clumps
  • Allow to simmer for a few minutes to thicken the remove from the heat and add a generous amount of black pepper and the acv
  • To assemble the enchiladas, layer a small amount of the sauce in the bottom of a baking dish
  • Then place some left over or freshly shredded chicken down the centre of a tortilla and roll into a tight cigar and place on top of the sauce. Repeat for however many tortillas you are using. All the tortillas should fit quite snugly
  • Top with the remaining sauce and sprinkle over the cheddar and a little feta
  • Bake at 180 for 30-40 minutes until golden and bubbling
  • 10. I like to add left over vegetables to my chicken mixture also

Simplebutsplendid1 Comment

Curried butternut squash soup

Curried butternut squash soup
Curried butternut squash soup

When the weather starts to cool down and squash season arrives the only thing that pops into my mind is soup! I have been putting this off for a while but my mind has had other ideas and I have not been able to stop thinking about soul warming butternut squash soup.

As a bonus this is completely meat free and even vegan! The addition of a little garam masala brings in the Indian twist that adds a great amount of flavour without overpowering the butternut.

Let’s get cooking…

Season the squash halves with salt, pepper and olive oil and roast at 180C until tender, about 45 minutes. When the squash is almost done roasting, start sautéing the onions in olive oil, once the onions are translucent add in the ginger and garlic, garam masala, chilli flakes and fry until fragrant.

Remove butternut from oven and scoop into the pot. Toss with the onions and spices and allow to braise for 5 minutes. Then add in the stock and coconut cream and bring to a simmer. Simmer for 10 minutes so that the flavours meld together then turn off the heat and very carefully blend with an immersion blender. If you don’t have an immersion blender, then spoon the soup into a blender and blend till smooth.

Spoon into soup bowls, top with a few pumpkin seeds and enjoy. I served it in little pumpkin bowls made from mini pumpkins that I hollowed out as a festive treat.

Curried butternut squash soup

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 1 butternut, cut in half

  • 2 cups of stock

  • 4 tblsp coconut cream

  • 1 tsp red chilli flakes

  • 1 tsp ginger and garlic paste

  • ½ onion, diced

  • 1 tsp garam masala

  • Salt

  • Pepper

  • Olive oil

  • 2 tblsp pumpkin seeds

Directions

  • Season the squash halves with salt, pepper and olive oil and roast at 180C until tender, about 45 minutes
  • When the squash is almost done roasting, start sautéing the onions in olive oil, once the onions are translucent add in the ginger and garlic, garam masala, chilli flakes and fry until fragrant.
  • Remove butternut from oven and scoop into the pot
  • Toss with the onions and spices and allow to braise for 5 minutes. Then add in the stock and coconut cream and bring to a simmer
  • Simmer for 10 minutes so that the flavours meld together then turn off the heat and very carefully blend with an immersion blender.
  • If you don’t have an immersion blender, then spoon the soup into a blender and blend till smooth.
  • Spoon into soup bowls, top with a few pumpkin seeds and enjoy.
  • served it in little pumpkin bowls made from mini pumpkins that I hollowed out as a festive treat.

Simplebutsplendid2 Comments

Shakshuka

Shakshuka
Shakshuka

I absolutely love a good, cosy breakfast that super simple to assemble so we can get back to the relaxing. A great flavourful option is a spicy Middle Eastern shakshuka packed with vegetables and warm spices.

It is quite simply the perfect one pot meal that every member of the family will love.

Let’s get cooking…

Start by sautéing onion and chilli in a little olive oil, once the onion is soft add in the garlic and stir for 30 seconds until fragrant. Then add in the harissa, cumin and red pepper and fry for another 30 seconds. Add in the tomatoes and break up with the back of a spoon, season with salt and pepper to taste.

Simmer on medium heat until the tomatoes are soft and disintegrating, the sauce should also be thick and glossy at this point. Make 6 wells in the sauce with the back of a spoon and crack in 6 eggs. Cook on low heat for 10 minutes until the whites are set and the yolks are still a bit soft.

Serve with crusty bread for dunking into the yolks and mopping up the extra sauce.

Shakshuka

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 6 eggs

  • 2 chillies, depending on how hot you prefer it

  • ½ grilled red pepper, diced optional

  • 1 onion, finely diced

  • 2 cloves garlic, crushed

  • 1 tsp harissa, less depending on how hot you prefer it

  • ½ tsp cumin

  • Olive oil

  • Salt

  • Pepper

  • 1 tin of plum tomatoes, mashed up

Directions

  • Saute onion and chilli in a little olive oil, once the onion is soft add in the garlic and stir for 30 seconds
  • Then add in the harissa, cumin and red pepper and fry for 30 seconds
  • Add in the tomatoes and break up with the back of a spoon, season with salt and pepper to taste
  • Simmer on medium heat until the tomatoes are soft and disintegrating
  • Make 6 well in the sauce and crack in 6 eggs. Cook on low heat for 10 minutes until the whites are set and the yolks are still a bit soft
  • Serve with crusty bread

Simplebutsplendid

Asian grilled fish

Asian grilled fish
Asian grilled fish

I am always on the lookout for delicious low carb meal options that are a little outside the box.

Asian ingredients pack such a punch and can be used to speedily infuse flavours into simple dishes that end up tasting like they have marinating for days.

One of my favourite proteins to keep on hand is fish, roasting an entire fish is a surefire way to impress when you have guests and is most definitely one of the quickest meals to put together. Pack in the veg alongside your fish and it’s becomes a one pan meal to boot.

Let’s get cooking…

Mix the first 5 ingredients together and set aside. Rinse the fish and pat dry, then season generously with salt and pepper. Rub the marinade onto the flesh only and allow to sit for up to 30 minutes.

When you’re ready to pop the fish into the oven, fill the cavity with half of the sliced vegetables and place a quarter of it under the fish and over the fish. Roast the fish at 180C for 25-30 minutes until the flesh easily flakes. The cooking time of the fish will vary depending on how big your fish is.

Allow the fish to rest for 10 minutes after cooking then serve family style!

Asian grilled fish

Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1 tsp sambal olek

  • 1 tsp honey

  • 1 tsp sesame oil

  • 2 tblsp soy sauce

  • ½ tsp ginger and garlic paste

  • Salt

  • Pepper

  • 1 whole fish, cleaned and scaled, I used sea bass

  • 1 Zuchinni, cut into discs

  • 1 lemon, sliced

  • 1 bell pepper, cut into strips

Directions

  • Mix the first 5 ingredients together and set aside.
  • Rinse the fish and pat dry, then season generously with salt and pepper
  • Rub the marinade onto the flesh only and allow to sit for up to 30 minutes
  • When you’re ready to pop the fish into the oven, fill the cavity with half of the sliced vegetables and place a quarter of it under the fish and over the fish
  • Roast the fish at 180C for 25-30 minutes until the flesh easily flakes.
  • The cooking time of the fish will vary depending on how big your fish is.
  • Allow the fish to rest for 10 minutes after cooking then serve family style!

Simplebutsplendid

Ratatouille

Ratatouille
Ratatouille

On a Monday morning fridge raid I realised I had all the ingredients for a simple ratatouille, a French vegetable and tomato stew that is brimming with flavour. My recipe is not traditionally French but it is inspired by the classic and is still very hearty and filling. It can be served as a side dish or over pasta to turn it into delicious meat free main.

Let’s get cooking…

Toss the diced aubergine with salt, pepper and olive oil and scatter onto a baking sheet. Do the same with the zucchini and peppers on a separate baking sheet. Bake both sheets of vegetables at 180 for 40-45 minutes until caramelised and golden brown.

While the veggies roast, sauté the onion in a little olive oil until translucent, add in the garlic and stir around for 30 seconds then add in the finely pulsed tomatoes. Season generously with salt and pepper and allow to bubble away on medium to low heat until the sauce has reduced by half. Once the sauce has reduced, add in some crushed red pepper flakes according to your heat preference.

Stir through the vegetables once those are ready and simmer for 10 minutes so that the flavours really mix together. Turn of the heat and tear in a handful of basil leaves. Serve over your favourite pasta.

Ratatouille

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 4-6 cloves fresh garlic, chopped

  • ½ onion diced

  • 6 large tomatoes blitzed

  • Basil

  • Salt

  • Pepper

  • Crushed red pepper flakes

  • Olive oil

  • 1 large aubergine, diced

  • 1 large zuchinni, diced

  • 2 peppers, diced

Directions

  • Toss the diced aubergine with salt, pepper and olive oil and scatter onto a baking sheet
  • Do the same with the zuchinni and peppers on a separate baking sheet
  • Bake both sheets of vegetables at 180 for 40-45 minutes until caramelised and golden brown
  • While the veggies roast, saute the onion in a little olive oil until translucent, add in the garlic and stir around for 30 seconds then add in the finely pulsed tomatoes
  • Season generously with salt and pepper and allow to bubble away on medium to low heat until the sauce has reduced by half
  • Once the sauce has reduced, add in some crushed red pepper flakes according to your heat preference
  • Stir through the vegetables once those are ready and simmer for 10 minutes so that the flavours really mix together.
  • Turn of the heat and tear in a handful of basil leaves.
  • Serve over your favourite pasta.

Simplebutsplendid