warm

Saturday Shakshuka with Mince

This Saturday, I felt like something a little bit different. I had mince, bread rolls and eggs and I have been looking at so many delicious looking shakshukas all over the “food web” lately, I thought it’s about time to try my own!

It was really, really a fantastic meal! Definitely something we will be having often in the future!

Shakshuka with mince

Recipe 

Chop 1 onion and sauté with 1tsp chopped garlic over high heat. Add 500g beef mince and season with 2 tbsp worcestershire sauce, ground coarse salt and black pepper. Cook until well browned. 

Add 1 tin of chopped tomatoes, 1 cup halved cherry tomatoes, 1-2 tsp dried Italian herbs and smoked red chilli flakes to taste. Stir in 1 Knorr beef stock pot and half a tin of boiled water. Lower heat and simmer for about 15 minutes or until sauce has reduced. 

Make a hole in the mince and crack an egg into it, repeat with 4-5 more eggs. Cover with a lid and cook for 5 minutes over low heat until egg is softly cooked. Remember if you are serving up from the pan that the egg will continue to cook, so dish up and eat as soon as possible. 

We served this with rolls toasted in the oven, sprinkled with some more chilli flakes and jalapeños for the chilli lovers!

Homemade tomato soup 

Due to a massive power failure on Monday and soccer training etc., we had an easy backup dinner in the form of roast Woolies chicken. Our #MeatFreeMonday recipe therefore is a fabulous friend feature by Christél Schutte.
Homemade Tomato Soup which also doubles as a pasta sauce if you prefer!

Salt and Black Pepper.

1 Red onion chopped up with garlic, sautéed in a pot with olive oil or butter for a few minutes.

Add about 8 chopped up Roma tomatoes. Roma tomatoes from WOOLWORTHS SA are the best for soups and sauces.

Add a bit of your favourite white wine.

Let it simmer for about 10 minutes or until the tomatoes are soft.

Secret ingredient is tomato paste – it gives it the beautiful red colour.

At the end, add a bit of pouring/cooking cream for thickness.
At this stage you have the best pasta sauce. Add some chopped up olives. Snip up chives or coriander or both. Sprinkle with Parmesan.

Homemade tomato soup
To make soup:

Take tomato mix off the stove and blend with a stick blender until soupy.

Sprinkle with chives and/or coriander. Crumble some Feta. Eat with croutons or ciabatta bread.
If you find the tomato too acidic, adding a teaspoon or two of sugar will relieve this.
Beautiful, warm, delicious!

Mom’s (gluten free) spaghetti 

Spaghetti bolognese to me is like my most comfy pair of fluffy winter slippers… it just makes me feel all warm and fuzzy inside. My ultimate comfort food (with loads of cheese) and I dare say one day my boys might tell people that nobody could make good old spag-bol like their Mamma! It’s their absolute favourite and makes a regular appearance on our weekly dinner menu.

Fry 1 chopped onion, 2 teaspoons crushed garlic over high heat until soft. Add 700g lean mince, season with ground salt, pepper and a dash or two of Worcester sauce. Brown well. The trick is to leave the mince to almost char on the bottom of the pan and then let the tomatoes pick up all the flavour.

Add 2 tins chopped and peeled tomatoes, 2 tablespoons tomato paste, 1-2 tsp paprika, Italian mixed herbs. Lower heat and leave to simmer for around 20 minutes.

Cook a large pot of gluten free spaghetti according to instructions. Always add about 60ml pasta water to the sauce before draining – adds a little extra shine and makes for a lovely consistency.

Stir in some finely sliced fresh basil before plating. Serve with grated mature cheddar or Parmesan cheese.

Mom's (Gluten Free) Spaghetti Bolognese

This recipe is dedicated to PicknPay – for the great special on mince, SanRemoPasta as always for the best gluten free spaghetti and last but absolutely not least, RobertsonWinery for an equally comfy and smooth Merlot!

Wishing you an amazing week!

xMCJx

Butternut & Quinoa Soup

Butternut soup seems to be a controversial meal (in my house anyway – leading to a great debate about soups which eventually led to a victory for green soup!)… Nevertheless, this to me was amazing today! Warm, just a little sweet, perfect!
It’s also totally vegan (unless you sprinkle with crispy bacon before serving, gluten free, dairy free and sugar free… Win!


Butternut & Quinoa Soup
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and grated
800g butternut, peeled and diced
1 cup quinoa
1 sprig fresh sage
1 white onion, diced
Salt & pepper to taste
pinch of ground cinnamon and nutmeg
1/2 cup canned coconut milk
optional garnishes: bacon, extra coconut milk and a sprinkle of cayenne pepper or paprika

Add vegetable stock, garlic, carrot, apple, butternut squash, quinoa, sage, onion, salt, pepper, cinnamon and nutmeg to slow cooker. Stir to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the butternut is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.

Use a hand held blender to puree the soup until smooth. (Be very careful when working with the hot liquid.) Taste, and season with additional salt, pepper if needed.

Serve warm, with optional garnishes if desired and of course your choice of toasty and crispy bread, in our case ciabatta.

Let us know if you made any interesting additions or changes! Love to hear from you!

Meat Free Monday (with cheese)

#MeatFreeMonday but with loads of cheese! Our chilly Monday comfort food is my secret recipe Macaroni and Cheese, with a super salad on the side.
Okay I will tell you the secret… I only use Ina Paarman creamy cheese sauce and top with matured cheddar and extra parmesan. It’s amazing and we never have any leftovers for lunch.

 


Salad: cucumber, cherry tomatoes, four beans, olives, feta, olive oil, balsamic, s & p

Chicken breast baked in tomato & basil cream sauce with braised green vegetables and roast baby potatoes

A happy hump day!
Dinner today is chicken breast baked in tomato, basil & cream (I use coconut cream) with roasted baby potatoes & braised green leafy stuff.
Shout if you need an actual recipe, but this is an easy one!
Whole chicken breasts, salt, pepper, olive oil.
Baby potatoes, parsley.
Sauce: onion, garlic, tomato paste, tin chopped tomatoes, paprika, handful fresh basil.
Greens: baby leeks, baby spinach, peas (pan fry until peas are cooked)
That’s that! Let me know if you have made it, any yummy changes (you can add bacon to the veg too), send a photo of the wine you opened while cooking, like, share etc!


Caldo Verde – Green Soup

I had to cheat with my first meal because we’re watching my Big Little Boy play a soccer match. I cooked this yesterday and it will be even better today!
This is absolutely my favourite soup – to be eaten steaming hot with warm and toasty ciabatta! Caldo verde (Portuguese Green Soup) which of course nobody can make better than my Portuguese family!
Here is a link to a good recipe – but I added the chorizo after blending the potatoes, it’s much better with the whole slices.

Even though it does contain lots of kale, it has been tested on children and they absolutely love it!

http://ow.ly/MIaN30bWgqYCaldo Verde

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