Shakshuka

August 2, 2015

On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. I love shakshuka. Its one of my favourite Israeli dishes. And its an all in one pan cook and serve recipe so very little washing up!

Ingredients

  • Oil for frying
  • 1 x onion, diced
  • 1 x red pepper, diced
  • 8 x tomatos, diced
  • Garlic
  • Spices (usually cayenne pepper or something a little spicy)
  • Salt and pepper, to taste
  • 6 x eggs

Method

  • Heat the oil in a large, heavy pan. You can split the ingredients into two smaller pans if you want to serve the shakshuka in personal servings.
  • Throw in the onion and saute until golden.
  • Add the red pepper and simmer for 5 minutes.
  • Add the tomato and garlic and stir until its all mixed together. Simmer on medium heat for 10 minutes or until the mixture starts to reduce.

IMG_2437

  • Add the spices, salt and pepper to taste.
  • Now the fun part, crack the eggs directly on top of the tomato mixture, making sure they are evenly spaced.

IMG_2438

  • Cover and simmer until the eggs are done to your tastes, less time for runny eggs, more time for hard eggs.
  • Serve directly from the pan with a side of fresh white bread to mop up the sauce.
IMG_2441

I served mine on a plate because it looked pretty ūüėČ

Roast Turkey Breast

April 10, 2015

I picked up a 1.2kg turkey breast the other day. After asking the internets for their favourite recipes I decided to make a roast.  This amount of turkey served with grains and a salad was enough to feed 8 people.

Ingredients

  • Skinless, boneless turkey breast
  • Oil
  • Red wine (I used a merlot that had been given to us as a gift)
  • Spices, whatever you have in the rack (I used a shishkebab seasoning, since its all I had that was pesadich)
  • Tomato paste
  • Hot water

Method

  • In a roasting dish place your turkey breast and sprinkle with the spice(s). ¬†Use as much or as little as you like, this is to your taste.
  • Drizzle a little bit of oil over the top of the breast.
  • Splash a little of the wine over the breast.
  • Cover with foil and place in the oven for 20 minutes at 180¬įC.
  • While the turkey is in the oven, mix the tomato paste, a bit more wine and some hot water in a bowl to make a sauce. ¬†The more sauce you make the more sauce you will have when its done cooking.
  • After 20 minutes remove the roasting dish from the oven and uncover the turkey.
  • Pour the sauce over the turkey and return the roasting dish to the oven, uncovered.
  • Baste the turkey with the sauce every 10 minutes or so for another 40 minutes.
  • The hour of cooking time above is perfect for a 1kg breast. Add 5 – 10 minutes cooking time per 100g over 1kg.
  • Remove from the oven and cover loosely with tin foil. Allow to sit for 10 minutes.
  • Remove the turkey from the roasting dish and carve like you would a meat roast. Return the slices to the sauce and keep warm until you are ready to serve.
  • Serve with rice or quinoa. I used black quinoa and it was delicious!

IMG_0527

**We had leftovers and ate them warmed up the next day for lunch, it was even better than the night before!

We landed up with two bags of carrots, way to much to eat before they went off, so I decided to make a carrot soup.

Ingredients

  • Carrots, peeled and chopped into medium chunks
  • Red onion, peeled and chopped into chunks (I used two small onions)
  • Stock powder (I used chicken stock powder, you can use vegetable stock or maybe even mushroom soup powder)
  • Oil for frying
  • Water
  • Walnuts, toasted (I used about half a cup. ¬†Also walnuts in their shells are far cheaper than ones already shelled, also its fun to use a heavy bottomed pan and go all HULK SMASH on them, although its quite messy)

Method

  • Add carrots, onions and a tablespoon or two of dry stock powder to a large pot.

IMG_0509

  • Drizzle with a bit of oil and lightly fry the veggies until the stock powder is dissolved.
  • While frying, bring a kettle of water to the boil.
  • Cover veggies with water, just above the veggies should be enough.

IMG_0510

  • Bring the water and veggies to a boil and then cover and turn down the heat to simmer.
  • Simmer until carrots are soft.
  • While the veggies are simmering, toast some walnuts.
  • Once the carrots are soft, add half the toasted walnuts.
  • Blitz the veggies for a smooth, thick soup. (Its ok if its not completely smooth, it still tastes delicious!)

IMG_0514

  • Roughly chop the remaining walnuts and add to the top of the soup as a garnish.

IMG_0516

  • Enjoy!

On Saturday night, Fry’s Family Food sent me Chef Candice to make a 5 course dinner¬†for me and my family. ¬†Using only Fry’s vegetarian goodies, Chef Candice made enough food to feed an army. ¬†Or a good Yiddisha family ūüėČ

We had a mixed bag of dinner guests. Paul and I and the kids (kids are fussy as you know and I think they were the ones we had to win over the most), my mom & Brian (Brian doesn’t eat anything vegetarian), Dave (Confirmed carnivore) & Yael and Timor & Marc.

14161238984_a911035aaa_z

We started off the night with a Asian inspired salad with chicken style strips coated in honey and sesame seeds. ¬†I have to admit, this was my favourite of all the dishes. ¬†The strips look and taste just like chicken. ¬†And the best part… The kids LOVED them!

14137958896_32c8c1b804_z

Ingredients

  • Fry’s Chicken Strips
  • 1 x cup sesame seeds
  • ¬ľ x cup raw honey
  • Grape-seed oil
  • Salad veggies
  • Avo

Method

  • Mix the honey with a tablespoon of boiling water in a shallow bowl.
  • Place the sesame seeds in another shallow bowl.
  • Dip the strips into the honey then into the seeds and place on a baking tray in the fridge for 15 minutes.
  • Heat a splash of grape-seed oil and gently toast the strips, watching that they don’t burn.
  • Serve as one large salad or in individual salads by placing the salad veggies in a bowl, slicing the avo in thin strips on top and then placing the warm chicken style strips over them.

The next course was two mini burgers served with potato wedges. ¬†One burger was the Fry’s original¬†burger patty and the other was the Asian spiced burger. ¬†Both were delicious, although the actual patty’s were a bit too processed looking (too uniform in shape and texture) to pass for ‘real’ meat patty’s.

14158356552_f136cd3b35_z

The third course was chicken style chunks/balls on rice noodles. ¬†I think this was the least appreciated dish of the night. ¬†It was tasty and I have discovered I adore rice noodles but the chicken style chunks were very ‘un-meaty’ in texture. ¬†That being said, only Brian didnt finish his. The rest of my guests polished theirs off.

14181241313_04535bcb50_z

My second favourite dish of the night came out as the fourth course.  Lamb style curry mini bunny chows!  These were amazing and I was so pleased that there were leftovers which we ate the next night for supper.  The lamb style meat looked, felt and tasted like lamb.  I was very impressed.

13974531668_3630730b68_z

Ingredients

  • Fry’s lamb style chunks
  • 3 x medium ripe tomatoes, grated
  • 1 x medium onion, chopped
  • 1 x tsp ginger and garlic mix
  • 4 curry leaves
  • 100g x potatoes, peeled and diced
  • 7.5ml x curry mix
  • 150ml x vegitable stock
  • Garam Masala
  • Lemon juice
  • Canola oil
  • Salt and Pepper

Method

  • Fry the onions in a little oil.
  • Add the ginger and garlic mix.
  • Add the curry leaves and curry mix.
  • Add the lamb style chunks and mix so they are coated in the sauce, cook on low.
  • Add the tomatoes and potatoes and stir while slowly bringing the mixture to a boil.
  • Then add a little of the stock until the chunks are just covered.
  • Turn down the heat and simmer, covered, for about 1 hour until the chunks are soft and the mixture is thick and juicy, adding more stock as needed.
  • Adjust the flavour to taste by adding salt and pepper or the Garam Masala and a squeeze of lemon juice.

The last course was mini chicken schnitzel with garlic mash potato and saut√©ed baby mushrooms. ¬† I have always liked the Fry’s chicken schnitzel and this time was no exception. ¬†They were delicious.

14157832631_106c70a40e_z

Thank you Fry’s for treating me and my family to an awesome ¬†5 course #FamilyMeal.

If you would like to purchase a Fry’s¬†recipe book you can pop over here.

Ginger, honey and carrot soup

November 19, 2013

My darling friend Roro in Israel made this delicious soup today for lunch.  Since its so cold over there she served it hot but I think it would make a yummy cold soup served with toasted French bread slices for summer too.

20131119_151503

Recipe as is, from Ro.

Ingredients

  • 1 Onion chopped up (I use red)
  • 5 Carrots peeled and sliced into rounds
  • Root of fresh ginger (or as much as you would like)
  • 4 Spoons honey
  • Orange juice of 1 orange (I just cut up the orange and add it in)
  • Lemon rind
  • 1 litre water
  • Salt and Pepper

Method

  • Fry onions in butter/olive oil until golden brown
  • Add ginger and carrots and cook for five minutes
  • Add honey, juice and lemon rinds
  • Add water and salt and pepper and cook until carrots are tender.
  • Take off heat and blend

So since Paul was diagosed as diabetic I have been searching for interesting recipes that are diabetic friendly.

We, as a family LOVE pizza and unfortunately pizza bases are a no no for Paul.

I found this recipe on Pinterest over here and decided it sounded yummy.  I adjusted the recipe to make 2 bases.

Ingredients

  • 4 cups raw spinach leaves (I used young spinach from Woolies)
  • 2 large eggs
  • 2 cups grated low fat cheese (again I used from Woolies)
  • Salt, pepper, seasoning to taste

Method

  • Heat oven to 180¬įC.
  • Blend spinach leaves until they look like baby food, this drastically reduces the volume of the spinach, I panicked but it was ok in the end.
  • Add eggs and blend.
  • Add in cheese and spices and blend until just combined.
  • The original recipe says that you HAVE to use parchment paper on your baking sheet/pizza pan because it sticks. ¬†I didnt have any so I Spray & Cooked the shit out of my pans and it was absolutely fine, nothing stuck!
  • Once you have lined/sprayed your pan, pour half the mixture into the middle of the pan.
  • With the back of a spoon, slowly push down on the mixture so that it forms a thin, even circle on the pan,roughly the size of a medium pizza base.
  • Place the pan in the oven and bake for about 15/20 minutes or until the edges are brown and crisp.
  • Remove from the oven and add your tomato base, cheese and any toppings you like.
  • Return to the oven until the cheese has melted.
  • Remove from oven and cut into slices.

pizza

Enjoy!

Oh… Apparently you can make a cauliflour base too! ¬†That is next on my list to try!

Super easy baked fish

October 2, 2012

Ingredients

  • 4 pieces frozen (or fresh) hake
  • Salad dressing (I used Knorr Lite Italian Dressing)
  • Lemon juice
  • Soy sauce
  • Butter

Method

  • Place fish, skin side down, in a Pyrex dish.
  • Pour salade dressing over fish. ¬†I poured about a quarter of a cup, maybe, I didn’t actually measure anything.
  • Splash ome lemon juice over the fish.
  • Splash some soy sauce over the fish.
  • Drop a few blobs of butter over the fish.
  • Bake for ¬Ī25 minutes at 180 degrees.

 

Serve with rice and steamed veggies.

Oh, the more dressing/lemon juice/soy sauce you put on the fish the more sauce you will have to put on the rice.

Last night Wendi and I headed out to Foodiction in Bryanston to attend their very first #CookAlong.

We were kindly invited by Lifeology SA along with a bunch of other celebs, bloggers and foodies.

The evening entailed preparing a 3 course meal and from prep to cooking to eating it was a blast.

Chef Barry was fantastic, leading us through making the mouthwatering meal.

Chef

Im going to be making all the dishes we made over the next week or so and will blog them here. ¬†I only hope they come out as well as they did last night. ¬†Note: I made the fondant for dessert tonight but totally forgot to take pictures so I¬†guess¬†I will just have to make it again so I can blog it. ¬†Its a yummy hard job but someone has to do it ūüėČ

We made Salmon in Citrus Broth for starters, Chicken and Mushroom Risotto for the main course and a to die for¬†Chocolate¬†Fondant for dessert. ¬†Needless to say I rolled home and slept on my back last night ūüėČ

Foodiction is an awesome venue, catering (haha) to private functions tailor made to suit you as well as to group lessons and even kids cooking classes!  (I cannot wait to take Aaron for some lessons).

We had an amazing time and I certainly learnt a lot. ¬†Also I managed not to chop off any fingers or stab anyone around me. ¬†Bonus ūüėČ

So, without further ado, here are some of the amazing photos taken by Pat Sloane (you can see the full FB gallery here).

Segmenting citrus for the citrus broth 

 

The gang!

Thank you to Jodene and Greg from Lifeology SA for inviting us to a fantastic evening of fun, food and laughter!

Contact Foodiction here.

Contact Lifeology SA here.

Hicken Pie

January 29, 2012

No, the title is not a mistake, just a nod to my awful spelling on Twitter when I asked Tanya to give us the recipe for this amazing chicken pie!

Below is Tanyas recipe.

Ingredients I Used:

  • 4 x chicken breasts – chopped/diced as you like them
  • 1 x onion, chopped
  • about 200g butternut – cubed into small blocks (about 1cm) – I have also added sliced baby marrows before
  • 1 punnet mushrooms, roughly chopped
  • 1 chicken stock cube in about 350ml water
  • Spray & Cook
  • spices, herbs to taste
  • 1 roll puff pastry
  • a little milk for brushing
  • some flour

Method:

  • Heat oven to 180
  • Microwave the butternut cubes for about 4-5 minutes until they are soft
  • In a pan, fry up the chicken breats, with whatever spices you usually use for chicken (i used regular “Chicken Spice”)
  • In another big pot, brown the onions, then chuck in the mushrooms.
  • Once the chicken is cooked, add it to the onion & mushroom mix
  • Add the chicken stock and the microwaved butternut cubes.
  • Add in other spices (i used fresh thyme, and some dried mixed herbs. and salt and pepper)
  • reduce heat and simmer to thicken. I was a bit impatient and added about 2 tablespoons of flour to thicken the mixture.
  • while that is simmering and thickening, you can prepare the pastry.
  • I used a whole roll, and dived it into just over half for the base, and the other portion for the top
  • Roll out on a floured surface until pastry is about half the thickness it was.
  • Spray your pie dish with Spray & Cook.
  • Line the pie dish with the pastry, and slice off any extra bits – a pizza cutter works fabulously!
  • Once your filling mixture is thick enough, pour it into your prepared (uncooked) pastry base.
  • Roll out the other bit of pastry for the top of your pie, and pop it ontop, squeezing it tight around the edge of your dish.
  • I cut out stars and popped them on top.
  • Brush with milk.
  • pierce the top a few times with a sharp knife to let hot air escape when¬† baking
  • Pop into the oven for about 30 minutes until golden brown on top.
  • Eat and enjoy!

*special note* I like to keep aside a little extra mixture and freeze it… just enough to make two little pot pies in ramekins! Yum!

Yorkshire Pudding

December 23, 2011

First off I had to find out why its called a pudding.  I mean really, pudding is sweet and suger filled and served at the end of a meal right?

Take a quick look here to see some history about it and why its called a pudding then come back and see the recipe ūüôā

Yorkshire pudding is meant to accompany the roast of a main meal. It should be light and airy on the inside and crispy on the outside and should have a dip in the top (not all of mine did), they are great for soaking up extra gravy!

You will need

  • Oil or drippings from your roast
  • A Yorkshire Pudding pan (I just used a muffin pan)

Ingredients

  • 1 egg
  • 75ml milk
  • 55ml water (note: you can use 130ml water if you dont want to use milk)
  • 75g flour (about 1/3 of a cup)

Method

You will need no less than 30 minutes to make these, so make sure you give yourself plenty of time.

  • Set the oven to 180¬įC
  • Place a small amount of oil (or drippings) into the bottom of each muffin cup.
  • Place tray into the oven and allow the oil to heat up, it should start to smoke a little, about 10 minutes.
  • While you are waiting mix together the egg, flour and liquid. ¬†You should have a very thin batter.
  • Once the oil is heated remove the tray from the oven and fill each cup about 2/3.
  • Return the pan to the oven and allow to bake for about 20 – 25 minutes or until they have risen and are brown and crispy.
  • Try not to open the oven door too much or they wont rise.

I used the above amounts for the ingredients and it made 8 smallish puddings.  You can increase the amounts as you need to.  Just remember that you should have (pretty much) equal amounts of eggs, flour and liquid.  I.e. 2 eggs, 260ml water/milk (2/3 cup) and 150g flour or 3 eggs, 390ml milk/water (1 cup) and 235g flour.