Category: Recipe

Braised lamb with cabbage

Braised lamb and cabbage

One of the prized meals that really makes me appreciate growing up in a South African Indian household is a braised lamb and cabbage curry, this dish is not widely know in other parts of the world but it is absolutely superb!

Despite lamb being known as a more expensive protein, this dish really helps to stretch a small amount and feed an entire family quite cost effectively.

Let’s get cooking…

Start by frying the 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.

Next add in the lamb and salt and ground spices and stir thoroughly. Allow to sauté for 5-10 minutes then add in ½ cup water. Simmer on low-medium heat until lamb is beginning to soften, about 30 minutes. Stir regularly and add water as needed to allow lamb to cook.

Add in the cabbage chunks, stir gently and allow to cook for a further 30 minutes. The cabbage should wilt down and become soft and buttery.

Garnish with coriander and serve with steamed rice or roti’s and a simple carrot salad.

Swaps…

This dish can be made completely vegan by swapping out the lamb chunks for soya or seitan chunks and following the same process.

Braised lamb and cabbage
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Braised lamb and cabbage

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 500g cubed lamb shoulder

  • 1/2 small cabbage, cut into large chunks

  • ½ onion, finely sliced

  • 1 small tomatoes, 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

  • 2 tsp curry powder, depends on heat preference

  • 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
  • Next add in the lamb and salt and ground spices and stir thoroughly
  • Allow to saute for 5-10 minutes then add in ½ cup water
  • Simmer on low-medium heat until lamb is beginning to soften, about 30 minutes. Stir regularly and add water as needed to allow lamb to cook.
  • Add in the cabbage chunks, stir gently and allow to cook for a further 30 minutes. The cabbage should wilt down and become soft and buttery.
  • Garnish with coriander and serve with steamed rice or roti’s and a simple carrot salad

Simplebutsplendid
Moroccan cod with olives

Moroccan cod with olives

I am often looking for easy ways to include fish into our week night dinner rotations, apart from frying it I do like to include fish with sauces. Recently I have been tending towards lighter, tomato based sauces and so came about this Moroccan inspired dish.

To flavor my sauce and fish I have used a spice called Ras el hanout and this really is just Morocco in a bottle for me, it has a combination of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, paprika and dried rose petals to name a few.

Let’s get cooking…

Start by heating up 1 tablespoon of oil in a heavy based pan, then season your fish on both sides with half of the Ras el Hanout, salt and pepper. Place fish in oil and allow to brown on both sides then remove from the pan, about 2 minutes per side.

Add another tablespoon of oil to the pan and throw in your onions. Cook until translucent then pour in the wine and scrape up and browned bits in the pan. Add in the ginger and garlic paste and Ras el hanout and stir around for 30 seconds. then add in the tomatoes, olives, water and season with salt and pepper.

Cover and allow to bubble for 15 minutes until sauce has thickened. Then add in the fish and cook for 10 minutes and remove from the heat.

Serve over buttery mashed potatoes to soak up all the delicious juices.

Moroccan cod with olives
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Moroccan cod with olives

Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • 500g cod, or other firm white fish

  • 400g tinned plum tomatoes

  • 1/2 onion, thinly sliced

  • 1/4 cup olives

  • 2 tsp Ras el Hanout

  • 1 tsp crushed ginger and garlic

  • Salt

  • Pepper

  • 1 tblsp red wine vinegar

  • 1/2 cup water

  • olive oil

Directions

  • Start by heating up 1 tablespoon of oil in a heavy based pan, then season your fish on both sides with half of the Ras el Hanout, salt and pepper.
  • Place fish in oil and allow to brown on both sides then remove from the pan, about 2 minutes per side.
  • Add another tablespoon of oil to the pan and throw in your onions. Cook until translucent then pour in the wine and scrape up and browned bits in the pan.
  • Add in the ginger and garlic paste and Ras el hanout and stir around for 30 seconds. then add in the tomatoes, olives, water and season with salt and pepper.
  • Cover and allow to bubble for 15 minutes until sauce has thickened. Then add in the fish and cook for 10 minutes and remove from the heat.
  • Serve over buttery mashed potatoes to soak up all the delicious juices.

Simplebutsplendid
Buttery mashed potatoes

Buttery basic mashed potatoes

Everyone needs to know how to make a basic mashed potato. It seems so simple but is actually incredibly easy to get wrong, however, by following a few easy steps you will soon have flop proof mashed potatoes everytime!

Potatoes always get a bad rep because they are a carb but they are actually filled with vitamins and minerals that your body needs. They are a good source of fiber, as well as vitamin C, vitamin B6, potassium and manganese, all of which are required to keep you fuller for longer, prevent cardiovascular and other diseases and maintain a healthy gut. Potatoes are a completely gluten free whole food and if eaten as part of a healthy diet can be enjoyed guilt free.

Let’s get cooking…

Start by peeling and cubing your potatoes, add into a pot of cold water with 1 tsp of salt, bring to a boil and cook until tender. Once cooked, strain and cover to allow the potatoes to steam for 5-10 minutes.

Use a potato masher or whisk to mash the potatoes down, season with the left over salt and pepper and mix in the milk.

At this stage your mash should be quite smooth, top with a pat of butter and serve while hot.

Mashed potatoes go well with just about anything, a great Sunday roast, alongside a simple meatloaf and a way that I especially love is with anything saucy, stews, meatballs, creamy bakes, etc!

Swaps…

By using plant based milk and dairy free butter this dish is transformed into a vegan staple.

Buttery basic mashed potatoes
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Buttery basic mashed potatoes

Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 500g potatoes, about 4 medium potatoes

  • 2 tsp salt

  • 1/2 tsp pepper

  • 1/4 cup milk

  • 1 tblsp butter

Directions

  • Start by peeling and cubing your potatoes, add into a pot of cold water with 1 tsp of salt, bring to a boil and cook until tender.
  • Once cooked, strain and cover to allow the potatoes to steam for 5-10 minutes. Use a potato masher or whisk to mash the potatoes down, season with the left over salt and pepper and mix in the milk.
  • At this stage your mash should be quite smooth, top with a pat of butter and serve while hot.

Simplebutsplendid
Homemade coconut ice-cream affogato

Homemade coconut ice-cream affogato

Dairy based ice-creams are great but in an effort to reduce my dairy intake in order to improve PCOS symptoms I needed an alternative. Store bought non-dairy ice-creams have so many artificial ingredients and never taste as good as the real deal.

This led me to trying to make my own, so I came up with this coconut based version and it is super creamy, not too coconut-y and absolutely delicious!

Let’s get mixing…

Whisk the coconut milk, sugar and vanilla extract together until the sugar melts. Pour into silicone muffin molds and freeze for 3 hours.

Remove from molds into a blender, add in the plant based milk and blend until smooth. Scoop into a freezer friendly container and freeze until you’re ready to use.

Affogato

Start by brewing your coffee, I use a French press but you can make it the way you prefer.

Scoop 2 spoons of ice-cream into a heat proof glass. Gently pour the coffee over the ice-cream and enjoy!

Coconut ice-cream affogato
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Coconut ice-cream affogato

Servings

2

servings
Prep time

10

minutes
Cooking time

4

hours 

Ingredients

  • Ice-cream

  • 1 can full fat coconut milk

  • ½ cup sugar, less if you do not want it too sweet

  • ½ tsp vanilla extract

  • ½ cup plant based milk

  • Affogato

  • 4 scoops of ice-cream

  • 500 ml of good quality coffee

Directions

  • Ice-cream
  • Whisk the coconut milk, sugar and vanilla extract together until the sugar melts. Pour into silicone muffin molds and freeze for 3 hours
  • Remove from molds into a blender, add in the plant based milk and blend until smooth
  • Scoop into a freezer friendly container and freeze until you’re ready to use.
  • Affogato
  • Start by brewing your coffee, I use a French press but you can make it the way you prefer.
  • Scoop 2 spoons of ice-cream into a heat proof glass
  • Gently pour the coffee over the ice-cream and enjoy!

Simplebutsplendid
Gluten free chocolate mug cake

Gluten free Chocolate mug cake

Sometimes you have a late night craving for cake and nothing else will do. In that instance I have the perfect little gluten free chocolate mug cake that will satisfy that craving in under 5 minutes! It doesn’t get better than that.

Let’s get cooking…

Start by mixing together the dry ingredients. Then make a well in the center and add in the wet ingredients.

Stir to combine, divide into 2 mugs and microwave for 60-90 seconds depending on your power, I did so for 70 seconds with a 900W microwave.

Dust with icing sugar and enjoy! This is also really great with a little dollop of ice-cream on top.

Swaps…

By using dairy free milk and dark chocolate this is easily made dairy free too!

Chocolate mug cake
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Chocolate mug cake

Servings

2

servings
Prep time

5

minutes
Cooking time

3

minutes

Ingredients

  • 1/2 cup gluten free flour

  • 4 tblsp cocoa

  • 4 tblsp castor sugar

  • 1/2 tsp baking powder

  • 4 tblsp oil

  • 1/2 cup milk

  • 1/2 tsp vanilla

  • 2 tblsp chocolate chunks

Directions

  • Mix together the dry ingredients
  • Then make a well in the center and add in the wet ingredients
  • Stir to combine, divide into 2 mugs and microwave for 60-90 seconds depending on your power
  • did so for 70 seconds with a 900W microwave
  • Dust with icing sugar and enjoy!

Simplebutsplendid
Chilli butter Dover sole

Chilli Garlic butter Dover sole

A simple but well cooked fish dinner is the epitome of elegance, however, many people are very afraid of cooking fish.

Yes it is very easy to overcook, but using a few simple rules you will never have that problem again.

Firstly, always use the freshest fish you can find, this does not always mean that it has to be freshly caught, I have had many great fish dishes using frozen fish fillets.

Secondly, always season lightly, the taste of fish should be allowed to shine, the delicate flavors really do get lost if you overdo it with seasoning.

Lastly, timing, fish should never ever be cooked for longer than 15 minutes at the max! Thinner pieces need less time of course.

We bought amazing Dover soles and so that is what I am using today but literally and white fish works here.

Let’s get cooking…

Chilli Garlic butter Dover sole
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Chilli Garlic butter Dover sole

Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1 large or 2 small Dover sole, you could also use any other white fish

  • 2 tblsp butter

  • 1/2 tsp Aleppo pepper flakes, you can substitute and chilli flakes here

  • Salt

  • Pepper

  • 1 large clove of garlic, crushed

  • 1 tblsp olive oil

Directions

  • Start by heating the oil in a non stick pan until hot. Season the fish on both sides with salt and pepper only and gently place into the pan.
  • Fry for 5 minutes per sides, use this as a guideline, my fish was quite thick so adjust yours down if necessary.
  • While the fish fries, melt your butter and add in the Aleppo pepper and garlic with a 1/4 teaspoon of salt.
  • Once the fish is cooked, transfer to a serving platter and pour over the chilli garlic butter, serve with lemon wedges on the side.

Simplebutsplendid
Irish lamb stew

Irish lamb stew

Happy St Patrick’s Day! If you have ever visited Ireland I am sure you can attest to the fact that the Irish are some of the most hospitable people around.

My love for Irish stew just grew 10 fold when I visited Ireland (back when we could travel) and this dish is an essential for an Irish celebration!

Let’s get cooking…

Heat up enough oil to coat the bottom of a large pot. Place in the lamb and onions and allow to brown, once nicely browned, throw in the ginger and garlic, thyme and salt. Allow to cook for 5 minutes then add in half the water cover and let it simmer until the lamb is tender, about 30 minutes.

Once tender add in your stock cube, the remaining water, potatoes and carrots and allow to cook until tender, about 15 minutes.

Remove 4 tablespoons of cooking liquid to a small bowl and mix in the cornflour to form a slurry. Mix this into the stew along with the peas.

Once the gravy thickens and all the vegetables are cooked turn off the heat. Serve with chunks of soda bread and enjoy

Swaps…

The stew itself is totally gluten free and the soda bread can be easily adapted to be made gluten free too!

Irish lamb stew
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Irish lamb stew

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 500g lamb, cut into large dice

  • 1 tsp ginger and garlic paste

  • 1 small onion, thinly sliced

  • 3 carrots, cut into chunks

  • 500g baby potatoes

  • ½ cup peas

  • 5 sprigs of fresh thyme

  • Salt

  • Pepper

  • Oil

  • 1 stock cube

  • 1 litre of water

  • 2 tblsp cornflour

Directions

  • Heat up enough oil to coat the bottom of a large pot
  • Place in the lamb and onions and allow to brown, once nicely browned, throw in the ginger and garlic, thyme and salt.
  • Allow to cook for 5 minutes then add in half the water cover and let it simmer until the lamb is tender, about 30 minutes.
  • Once tender add in your stock cube, the remaining water, potatoes and carrots and allow to cook until tender, about 15 minutes.
  • Remove 4 tablespoons of cooking liquid to a small bowl and mix in the cornflour to form a slurry. Mix this into the stew along with the peas.
  • Once the gravy thickens and all the vegetables are cooked turn off the heat.
  • Serve with chunks of soda bread and enjoy

Simplebutsplendid
Irish soda bread

Irish soda bread

St Patrick’s Day is around the corner and it’s one festive fun day that I love to celebrate. I am not a huge fan of coloring all my food green but I do love eating traditional Irish food!

My ultimate has to be Irish stew with huge hunks of bread for dipping. The recipe for that amazing bread is up today, Irish soda bread!!

Irish soda bread
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Irish soda bread

Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 4 cups flour

  • 1 tblsp sugar

  • 2 tsp salt

  • 2 tsp baking soda

  • 60g butter

  • 1 egg, whisked

  • 1 3/4 cup buttermilk

Directions

  • Sift the flour, salt, sugar and baking soda into a bowl
  • Mix in the butter with your finger tips then make a well in the middle
  • Add in the buttermilk and egg and mix until stiff
  • Form into a circle and place on a parchment lined baking sheet
  • Bake for 35-45 minutes at 200C

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Spinach, mushroom and ricotta cannelloni

Spinach, mushroom and ricotta canneloni

Italian inspired Meat free Monday dishes are an absolute favorite of mine. Today I am sprucing up the family favorite spinach and ricotta cannelloni by adding in mushrooms. It gives it such a delicious umami flavor which rounds out the dish so well.

Let’s get cooking…

Start by sweating the onions in olive oil, once softened, add in the garlic and stir for 30 seconds. Add the mushrooms and spinach, along with red chilli flakes, salt and pepper to taste. Allow this to cook until mushrooms have released all their water and everything has cooked down and there isn’t any liquid left.

Lower the heat, add in the ricotta, nutmeg and lemon juice, stir until combined. Allow the mixture to cool then fill into a piping bag or ziploc with the corner cut-off, I have this is the most effective way of filling the tubes.

Spread 1/4 of the marinara in a baking dish, fill the cannelloni and place on top of the sauce, pour over the remaining sauce and top with mozzarella.

Bake at 180C for 30 minutes until golden. Serve with a fresh salad.

Spinach, mushroom and ricotta canneloni
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Spinach, mushroom and ricotta canneloni

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 250g chestnut mushrooms, finely sliced

  • 250g spinach

  • 125g ricotta

  • 1 tsp red chilli flakes

  • salt

  • pepper

  • 2 tblsp olive oil

  • 1/4 tsp grated nutmeg

  • 2 tsp lemon juice

  • 1 onion diced

  • 2 cloves garlic, grates

  • 125g cannelloni shells (about 8-10)

  • 2 cups good quality marinara sauce

  • 1 cup mozzarella, grated

Directions

  • Start by sweating the onions in olive oil, once softened, add in the garlic and stir for 30 seconds.
  • Add the mushrooms and spinach, along with red chilli flakes, salt and pepper to taste. Allow this to cook until mushrooms have released all their water and everything has cooked down and there isn’t any liquid left.
  • Lower the heat, add in the ricotta, nutmeg and lemon juice, stir until combined.
  • Allow the mixture to cool then fill into a piping bag or ziploc with the corner cut-off, I have this is the most effective way of filling the tubes.
  • Spread 1/4 of the marinara in a baking dish, fill the cannelloni and place on top of the sauce, pour over the remaining sauce and top with mozzarella.
  • Bake at 180C for 30 minutes until golden.
  • Serve with a fresh salad.

Simplebutsplendid
Buttery garlic bread

Rich buttery garlic bread

I could eat an entire loaf of garlic bread in one sitting, that is how much I love the combination of fresh bread and garlic! Earlier on in life I would always purchase my garlic bread and all I needed to do would be to bake it and enjoy but I have recently started making my own. Now I cannot remember why I ever spent all that money when homemade is super simple and much more delicious!

I have previously shared a loaf of bread that is cut into little slices with garlic butter in between but this recipe serves up the entire loaf as a whole and is just glorious!

Let’s get cooking…

Start by placing your softened butter in a bowl, add in the salt, pepper and parsley then grate over the garlic. Mix together until the butter and spices are very well mixed together.

Slice the bread loaf in half and spread each half liberally with the butter. Bake at 180 for 10 minutes until golden and crisp.

Serve with pasta or alongside a roast or braai!

Rich buttery garlic bread
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Rich buttery garlic bread

Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1 baguette or ciabatta

  • 4 cloves garlic

  • 3 tsp parsley

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 100g softened butter

Directions

  • Start by placing your softened butter in a bowl, add in the salt, pepper and parsley then grate over the garlic
  • Mix together until the butter and spices are very well mixed together
  • Slice the bread loaf in half and spread each half liberally with the butter
  • Bake at 180 for 10 minutes until golden and crisp
  • Serve with pasta or alongside a roast or braai!

Simplebutsplendid