One of the things I enjoy about eggs is their amazing ability to hold things together. Frittas are a case in point, super easy to make, usually with left overs, set in whisked eggs. The perfect early dinner. To beef it up a bite I cooked it with bacon, hash & onions. A quick meal to have on the table in under 20 minutes.
There are some nights I just want a quick, healthy meal. I don't want to be fighting with pots, pans and dishes. This delicious recipe is one of those 'one pot wonders' that makes for a quick 'set and forget' dinner: 20-minutes, 1 pot, let's go!
These cuban style black bean fritters put a vegetarian spin on traditional crab cakes, served here with a delicious zesty pineapple and cilantro rice.
For those that have not experienced country captain, it's a southern-style casserole of curried chicken and rice. With the change of seasons my wife was feeling a bit under the weather and so I was inspired to fuse the two into a springr style chicken soup borrowing from the captains aromatic middle-eastern flavors.
I know cabbage isn't everyone's favorite vegetable, but this recipe may just turn you into a convert. It's rich, luxurious and hearty, without being heavy like many winter variants, perfect for a evening in.
The combination of tuna and white beans is a classic and this is one recipe that you can keep going back to for those moments of 'I need to eat now, but can't be bothered to cook', yes, we all have them!
It's designed for experimentation, swap out the parsley for arugula, spice it up with tabasco or chili, the choice is yours.
Tiroler Gröstl, commonly called Gröstl is native to Austria, more specifically the hiking region of Tirol. It's a delicious way of making use of Sunday's left overs, or make it from scratch.
Traditionally a Cuban staple made with black beans and rice. I chose to mix it up a bit by substituting red kidney beans, leaving out the traditional oregano, giving it a Moroccan twist with ground cumin and a bite with the Spanish smoked paprika.
- 6 rashers of bacon (chopped)
- 1 large onion (chopped)
- 4 garlic cloves (chopped)
- 1 red bell pepper (deseeded and chopped)
- 2 cups of long-grain rice
- 2 bay leaves ...
This one of my favourite, 'on the table in 15 minutes' meals, inspired by one of Jamie Oliver's recipes. The garlic beans are a perfect compliment to the salty pork and crunch of the blanched broccoli. For a extra bite add in some fresh chili when cooking the beans.
While this meal takes a little planning and prep it's well worth the effort! I've made it with ground beef, but traditionally you'd use ground lamb and can bulk it out with some parboiled rice if you desire.
This week I did a round-up of healthy habits to start in 2014, one of which was to try tackling some home cooking.
It’s hard to believe we are half way through the first month of the year. Resolutions are tough and they require effort in order to maintain them...you know, working out more, eating healthier, cleaning your home. All of these are only achieved through hard work and...habits!
Risotto can take a bit of work if you are not all that experienced with it, but that shouldn't stop you from trying. The trick is getting the rice to the point of being al dente: soft, with just a little bit of bite and firmness. Too early and the rice will be as hard as rock, too late and it will be all mushy, much the same way pasta can be.
But the efforts are worth it and this simple beet risotto is a perfect starting point, have fun!
Cottage Pie, sometimes called Shepherds Pie (though technically not the same thing, Shepherds Pie is made from mutton/lamb) is an old classic, loved by young and old with a history that dates back to 1791.
I love Indian food: the colors, texture and fragrant aromas. While this dish is a little work, it's well worth the effort. To bulk it out further serve it with a side of basmati rice and enjoy a taste of India.
This soup is a great "one pot wonder", easy to make and loved by meat eaters and vegetarians alike. It's packed with flavor and texture, a rich mix of fresh and aromatic herbs.
These 'meaty' mushrooms are loved by vegetarians and omnivores alike, providing a light, easy dish, perfect for summer dining, ready in under 15-minutes!
- 9 oz. dried or fresh pappardelle pasta
- Olive oil
- 9 oz. mixed mushrooms (sliced)
- 2 tbsp of butter
- 5 oz. ball of mozzarella (shredded)
- 2 oz. of Parmesan (grated)
- 1 lemon (zested)
- 2 tbsp of crème fraîche
- Bunch of fresh parsley (chopped)
One of the joys of writing about food and preparing meals is that I get to meet great chefs and producers.
As I've shared in the past, we eat very little meat these days, but when we do it's choice grade and pasture reared. My friend Richard Bosman produces amazing charcuterie, one of which is guanciale, made from pigs cheek, incredible fatty, but when cooked into crunchy bite sized treats, is one of the key ingredients in preparing a proper Italian carbonara.
I love Indian food. I grew up in Durban, a coastal town in South Africa with a large Indian population so curries and visiting spice markets were a large part of my upbringing.