Category: Meat free

enderstem broccoli and goat cheese frittata

Tenderstem broccoli and goat cheese frittata

Weekends are for enjoying life and having the best food but ideally you want this food to be totally fuss free, enter this super easy but mega flavourful frittata. It is so easy to put together and can be enjoyed as a weekend brunch or even dinner any day of the week.

You can really use any veg you would like and even throw in some deli meat and any other cheese you have lying around. The key is to caramelize the veg before you add the eggs so that you can really layer the flavour!

Let’s get cooking…

Start by heating olive oil in an oven proof skillet, add in the diced onions and broccoli, season the vegetables with salt, garlic powder, chilli flakes, pepper and basil as they fry. Cook the veg until tender but still firm.

While the veg cooks, whisk your eggs with milk and season with salt and pepper. Pre-heat your oven to 180C.

Once your veg cooked, pour over the eggs and dot the cheese over the top. allow to cook until the edges just start to set then transfer to the oven. Bake for 20 minutes or until set to your liking.

Remove from the oven and enjoy immediately!

Tenderstem broccoli and goat cheese frittata
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Tenderstem broccoli and goat cheese frittata

Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1/2 onion diced

  • 200g tenderstem broccoli

  • 1/2 tsp garlic powder

  • 1 tsp chilli flakes

  • 1 tsp basil, dried or fresh

  • Salt

  • Pepper

  • 2 tblsp olive oil

  • 50 g goat cheese

  • 6 eggs

  • 1/4 cup milk

Directions

  • Start by heating olive oil in an oven proof skillet, add in the diced onions and broccoli, season the vegetables with salt, garlic powder, chilli flakes, pepper and basil as they fry.
  • Cook the veg until tender but still firm.
  • While the veg cooks, whisk your eggs with milk and season with salt and pepper.
  • Pre-heat your oven to 180C.
  • Once your veg cooked, pour over the eggs and dot the cheese over the top. allow to cook until the edges just start to set then transfer to the oven.
  • Bake for 20 minutes or until set to your liking.
  • Remove from the oven and enjoy immediately!

Simplebutsplendid
beet gnocchi

The prettiest Beet gnocchi

Gnocchi is one of the easiest meals to pull together. It comes together in under 60 minutes and is incredibly delicious and luxurious!

Beetroot gnocchi is a different take on the traditional potato version but has wonderful flavour and is just and easy to make. To top it all off it is darn pretty too.

Let’s get cooking…

There are many ways of making gnocchi but I think less is more here. 3 ingredients for the gnocchi and 2 for the sauce, done!

Start by boiling whole beets, skin and all. Boil for about 30 minutes or until ender, this will definitely depend on the size of your beets. Once the beets are tender, the skins should just slide off.

Blend the beets until smooth with a little salt to taste. Once smooth, mix in flour adding a tablespoon at a time until a soft dough forms.

Divide the dough into 4 balls and roll into logs then cut into small squares and press lightly with a fork to get the traditional gnocchi ribbing that is great to catch the sauce!

Bring a pot of water to the boil and throw in the gnocchi, they are done when they float. While the gnocchi boils, melt butter in a pan and add the sage leaves in. As the gnocchi start to float transfer them into the pan with the butter and sage, toss around and allow to get slightly crisp.

Serve the gnocchi topped with the butter and sage sauce. Delicious!!

Swaps…

These work perfectly well using gluten free flour instead of normal flour.

Also if you use vegan butter, this meal is completely vegan!

The prettiest Beet gnocchi
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The prettiest Beet gnocchi

Servings

2

servings
Prep time

5

minutes
Cooking time

40

minutes

Ingredients

  • 500g whole beetroot

  • 8 tblsp flour

  • 1/2 tsp salt

  • 50g butter

  • 1/4 cup sage

Directions

  • Start by boiling whole beets, skin and all. Boil for about 30 minutes or until ender, this will definitely depend on the size of your beets.
  • Once the beets are tender, the skins should just slide off.
  • Blend the beets until smooth with a little salt to taste.
  • Once smooth, mix in flour adding a tablespoon at a time until a soft dough forms.
  • Divide the dough into 4 balls and roll into logs then cut into small squares and press lightly with a fork to get the traditional gnocchi ribbing that is great to catch the sauce!
  • Bring a pot of water to the boil and throw in the gnocchi, they are done when they float.
  • While the gnocchi boils, melt butter in a pan and add the sage leaves in. As the gnocchi start to float transfer them into the pan with the butter and sage, toss around and allow to get slightly crisp.
  • Serve the gnocchi topped with the butter and sage sauce.

Simplebutsplendid
Deli style potato salad

Deli style potato salad

One of my favourite accompaniments to a braai AKA BBQ is a creamy potato salad. While the traditional potato salad is delicious, I like to change things up a bit and this deli style potato salad does just that.

It is still creamy but has the added tang of capers and crunch of mild spring onions.

Let’s get cooking…

Start by boiling the potatoes in salted water until just tender.

While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.

When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs.

Deli style potato salad
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Deli style potato salad

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 3 large potatoes, diced and boiled until fork tender

  • 1 tblsp capers, chopped

  • 3 spring onions, finely chopped

  • ¼ bell pepper, finely diced

  • 4-6 tblsp mayonnaise

  • 2 tblsp plain greek yoghurt

  • 1 tsp dried dill, 1 tblsp fresh dill

  • 1 tsp dried parsley, 1 tblsp fresh parsley

  • 1 tsp paprika

  • ½ tsp Dijon mustard

  • Salt

  • Pepper

  • 2 boiled eggs, quartered

Directions

  • Boil potatoes in salted water until just tender.
  • While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.
  • When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs

Simplebutsplendid
vietnamese summer crunch rolls

Vietnamese crunch rolls

When I am craving something light but delicious for lunch my go to is these Vietnamese crunch rolls. Rice paper rolls filled with fresh, crunchy veg and served with the most delicious spicy sauce. There is nothing not to love in this recipe.

These rolls are so versatile and can be served as a light lunch or appetizers and can be made totally vegetarian or filled with either chicken or prawns for the non-veg option!

Let’s get cooking…

Prepare your vegetables by cutting them into very fine strips. Have all the ingredients for the rolls laid out because once you start you need to move quite quickly.

Once your assembly line is ready, start by soaking your first sheet of rice paper in cool water. This will soften very quickly, about 20-30 seconds. Remove and lay flat, put a little bit of all your veg and chicken into the centre, leaving enough space around the edges to easily fold the rice paper.

Then fold the bottom piece over the vegetables first, tuck in the side and continue to roll into a cigar.

Lay on your serving platter and repeat.

When you’re done rolling, mix together the ingredients for the sauce.

Begin dipping and enjoying!

Vietnamese crunch rolls
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Vietnamese crunch rolls

Servings

2

servings
Prep time

10

minutes
Cooking timeminutes

Ingredients

  • Sauce

  • Water

  • Sugar

  • Fish sauce

  • Garlic

  • Chilli

  • Vinegar

  • Rice paper rolls

  • Rice vermicelli noodles

  • Carrots, julienned

  • Cucumber, julienned

  • Red bell pepper, julienned

  • Chicken, precooked and shredded

Directions

  • Prepare your vegetables by cutting them into very fine strips. Have all the ingredients for the rolls laid out because once you start you need to move quite quickly.
  • Once your assembly line is ready, start by soaking your first sheet of rice paper in cool water. This will soften very quickly, about 20-30 seconds. Remove and lay flat, put a little bit of all your veg and chicken into the centre, leaving enough space around the edges to easily fold the rice paper.
  • Then fold the bottom piece over the vegetables first, tuck in the side and continue to roll into a cigar.
  • Lay on your serving platter and repeat.
  • When you’re done rolling, mix together the ingredients for the sauce.

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
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

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

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

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