recipes

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• Easy delicious corn & chicken soup recipe
• Slightly tangy butternut soup
• Ginger Bread Men biscuit recipe– easy to make with kids
• Sausages and mash with rosemary onion gravy
• Fish Pie – easy to prepare
• Roasted Butternut Risotto recipe
• Easy Eggless Carob and Almond Cake
• Healthy-ish Halloween recipes
• Quick easy pasta recipes with chicken and pesto
• Watercress, Bacon and Kumquat salad
• Cheesy Baked Tomatoes
• Cajun Chicken and Greek Salad Wraps
• Dairy Free Frosted Banana Spice Cupcakes
• Super Simple Leek & Potato Soup
• Cantonese chicken soup called Jook
• Chicken soup recipe
• Potato Curry recipe
• Swedish Meatballs
• Summer Salads with papaya & strawberries
• Carrot/butternut & cardamom soup
• Split Pea and Bacon or Feta Soup
• Meal-in-a-bowl Lentil Soup
• Witchy Winter Pumpkin Soup
• Lamb & pork recipes with herbs
• Easy recipes with healthy herbs for busy parents
• Cheese & Onion Drop Scones
• Easy Xmas biscuits I made with my kids
• German Xmas biscuit recipes-my family favourites
• Chocolate Hazelnut Cake Recipe (gluten Free)
• Healthy smoothie recipes
• Sweetcorn and potato soup recipe
• Veggie soup, simple but yummy
• Tasty Chinese winter soup recipes
• Roast butternut, feta and coriander quesadillas recipe
• Mother’s Day recipe: spinach, mushroom, tomato and béchamel crepes
• Chocolate chip pancakes for Easter
• Fast food made healthy

Supplied by Helga Kolmel, owner of  Homekeepers who after years in  the restaurant, delicatessen and catering industry turned to teaching housekeeping and cooking skills 

Use the real goat’s cheese!  I know it’s a bit pricy, but so worth every bite!

Italian tomatoes are fleshier and don’t turn so tart when baked, but one can use others.

Serve the tomatoes with a few ciabatta slices as a light lunch, or with some brown rice and a side salad as a meat-free supper.

Great for entertaining. They are a delicious hot starter.

Ingredients

6 ripe Italian tomatoes, halved

100g goat’s cheese, crumbled

50g pecan nuts, coarsely chopped

5ml dried oreganum

30ml fresh parsley, finely chopped

5ml olive oil

Instructions

Preheat the oven to 200/220 deg. C

Supplied by Catherine Speedie, owner Gingko Good Food restaurant in Parkview

Summer seems to have stepped across the portal, so we’ve given you a few fresh takes on the eternal question of what to put into your precious one’s lunch box. Wraps are a great alternative to sandwiches and are fun to eat too. Feel free to play around with the ingredients in the two recipes we’ve given you. Almost anything can go into a wrap, so depending on what your child eats, you can also throw in the remnants of that chicken curry you made last night, with some crispy ice berg lettuce for example!

CAJUN CHICKEN WRAPS

1 tbsp Cajun spice mix

1. Sprinkle the spice mix evenly over the chicken. Heat the oil in a large pan, add the  chicken breasts and fry for 4 mins on each side until cooked through. Rest for 2 mins before thinly slicing. Alternatively grill the breasts then slice.

2. Meanwhile, mix the sweetcorn with the chilli, lime zest and juice to make the salsa. Set aside until ready to serve.

3. Warm the tortillas/wraps in a pan/directly over the gas. To serve, assemble each wrap by spreading with a little soured cream, then pile on some sliced chicken and add a spoonful of corn & lime salsa. Roll up and cut on the diagonal.

574 kcalories, protein 42g, carbohydrate 75g, fat 14 g, saturated fat 2g, fibre 4g, sugar 9g, salt 1.79 g

GREEK SALAD WRAPS

Serves 2
Prep 10 mins
Ready in 10 minutes

1/3 of a cucumber

1. Roughly chop the tomato, cut the cucumber into chunks and split and stone the olives (if using)

2. Chop the flat leaf and leave aside to marinate in some olive oil.

3. Now heat the tortillas/wraps. If you have gas, put each one for 10 seconds on a lit gas ring – then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don’t have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don’t need to have any oil on the pan.

4.Make a row of the filling down centre of each warm tortilla/wrap. Now spoon the hummous on top. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half on the diagonal.

297 kcalories, protein 10g, carbohydrate 25g, fat 18 g, saturated fat 5g, fibre 3g, salt 2.08 g

Recipe supplied by Catherine Speedie of Gingko , an organic wholefood restaurant & deli with garden & kids play area

Many of our kids are suffering from food intolerances and allergies, and
this becomes especially difficult to manage when there are parties to give
and attend, as the standard party table is a nightmare of sugar, wheat,
colourants and preservatives! The problem of course is that most of us
believe there are no alternatives and it seems especially mean to deny
little Johnny his moment of sugary bliss on his birthday:). The trick is to
combine delicious with nutritious, so that even though they’ll take something of a sugar hit, there should at least be some nutritional value along the way. The recipe for cupcakes below can be made dairy free or not at your discretion. It is gluten free, the bananas are a good source of
dietary fibre, Vitamin C, potassium, manganese, and Vitamin B6 and the
almonds deliver riboflavin, magnesium and manganese, and are also a very
good source of Vitamin E (Alpha Tocopherol).

 Makes 12 cupcakes

1 cup almonds

1 cup brown rice flour or rice flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

¼ teaspoon nutmeg

½ teaspoon allspice

1/4 teaspoon sea salt

2 large organic or free-range eggs

1/3 cup light olive oil

2 tablespoons brown rice syrup  or raw agave syrup

1 1/3 cups organic light brown sugar, fructose or xylitol

4 medium very ripe bananas, cut up and mashed into puree

1 1/2 teaspoons bourbon vanilla extract

Simple Coconut Milk Icing:

450g icing sugar

1/2 cup olive oil ‘margarine’ (or butter if you don’t mind the dairy)

2-3 tablespoons coconut milk

1 1/2 teaspoons vanilla or coconut extract

How to make the cupcakes

1. Preheat oven to 350 degrees F.

2. Prepare a cupcake/muffin pan by lining it with paper inserts (Kids love to peel off the paper and you can get very pretty ones at baking specialists such as Linda’s Bake & Pack in Westdene).

3. Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Don’t overdo it as the oils in the almond will release as they are pulverised and you don’t want it to get to the sticky stage. Pour the almond meal into a dry mixing bowl.

4. Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.

5. In a clean mixing bowl beat the eggs; add the oil, syrup, brown sugar, banana puree and vanilla. Beat well.

6. Add the dry ingredients into the wet, and beat for two minutes.

7. Spoon the batter into the prepared cupcake pan and bake in a preheated oven for 15 to 20 minutes until done. Check the centre for doneness with a wooden tooth pick. The cupcake should appear slightly golden brown at the edge, yet still be moist inside.

8. Cool cupcakes completely on a wire rack before frosting.

9. To frost, sift the sugar into a mixing bowl and add the butter with 2 tablespoons of the coconut milk.

10. Start beating and continue to beat to incorporate the butter and coconut milk. Add more coconut milk a teaspoon at a time, until you achieve the consistency you like. Crank up the mixer and beat the heck out of it until the frosting is smooth and glossy. Frost each cake and allow icing to  settle a little by chilling before serving.

By Angie Adam, mother of the 2 most beautiful children and founder of Tots n Pots, a franchised cooking concept for kids. Marketing background and very passionate about food. Visit  Tots n Pots website or follow them on Facebook.

This soup is perfect for a cold winter’s evening

Ingredients:

10 medium potatoes – peeled and diced

1 bunch of leeks, trimmed and thinly sliced

4-6 tbsp of milk or cream

2-3 tbsp of chopped fresh parsley or chives

7 ½ cups of water

Salt and pepper

Cook the potatoes and leeks in a large pan of salted water for 15-20 mins, until the veggies are tender. Remove from the heat and either mash the veggies in the liquid with a fork, or process in a blender. Add salt and pepper to taste. Return to the heat. Just before serving, gradually stir in the cream and garnish with the chopped herbs.

It’s that easy!

by Melanie Minnaar, mom to ‘archangels’, Michael and Gabriel, Managing Director of  Halo – a full service advertising agency, founder of SA Twitter Blanket Drive ( #TBDZA). If she wasn’t in marketing she would be an activist for meaningful change and worthy causes. You can follow her on twitter

Here is a very easy Chinese alternative to chicken soup for colds, flu and whenever comfort food is required. It’s a Cantonese dish call Jook. Can also be made with pork. The dish should resemble a thick, glutinous porridge consistency. The rice will be typically ‘overcooked’ by Western standards. Brown rice can also be used but then allow for longer cooking time.

Ingredients

2 tbsp oil

2 tbsp ginger juice

2 tbsp dry sherry

Salt

4 tsp sugar

1 whole chicken

2 cups white rice

1 cup reconstituted Chinese mushrooms

1 bunch spring onions, chopped

Sesame oil

Soya sauce and chilli to taste

Method

1. Bring a large stock pot of water to the boil. Add the ginger juice, sherry, salt and sugar. Add the chicken to the pot and bring the water back to the boil. Simmer for 1 hour.

2. Remove the chicken carefully from the pot. Remove the bones and shred the meat using 2 forks.  Add the meat back to the pot with the rice and sliced chinese mushrooms. Bring back to the boil then simmer for 20 minutes.

3. Sprinkle with chopped spring onions and a drizzle of sesame oil to serve.

4. Serve with soya sauce and chilli on the side.

by Leigh-Ann Fowle who runs The Written Word, a marketing & communications agency and co-founder of Girl Geek Dinners Johannesburg. When she is not working, she loves to cook and to write. You can follow her on twitter

This is one of my favourite winter soups, hearty and full of wonderful vegetables – perfect for those cold evenings.

Ingredients

Oil, or non-stick cooking spray

2 medium onions

3 carrots

4 skinless chicken breasts, raw

1 tsp crushed garlic

1 tsp dry thyme

1 tsp dry oregano

1.5L chicken or vegetable stock

2/3 cup of frozen peas

Sea salt & black pepper

Method

Heat oil in a large pot. Once it starts to warm, add garlic and onions, fry until softened. Slice the chicken breasts into finger-size pieces and add to the onions, along with herbs. Cook for 10 – 15 minutes or until the chicken is cooked through. While the chicken is cooking, add salt and pepper. Add the stock and peas. Bring to the boil and allow to simmer for 15 minutes. Liquidise the entire mixture, add salt and pepper to taste.

provided by Marinda Vivier, busy mom of 2, passing on passion for healthy living in body, mind & spirit. Owner of Meals 4 Zeal

I chose this recipe because it’s so quick and super easy to prepare. A curry in winter is always a winner, to warm you up from the inside out and this one is mild enough for the whole family to enjoy.

Ingredients

4 or 5 large potatoes, cubed

1.5 cups of frozen vegetables of your choice

2 spring onions finely chopped

1.5 cups of warm, filtered water

2 Tbs of vegetable oil

1 Tsp Cumin Seeds

1 Tsp Ground Coriander

1 Tsp Ground Turmeric

½ Tsp Ground Ginger

1 Tsp Garam Masala

3 Tbs finely chopped, fresh Coriander (as garnish)

By Angie Adam, mother of the 2 most beautiful children and founder of Tots n Pots, a franchised cooking concept for kids. Marketing background and very passionate about food. Visit  Tots n Pots website or follow them on Facebook.

This is one of my all -time favourite winter comfort foods with a creamy cranberry twist! A dish to take to the couch with a good glass of red! One that the kids will love too.

This fabulous Swedish classic is made with juicy meatballs flavoured with smoked bacon and dill and simmered in a cream and cranberry sauce. It’s also super simple to make.

Ingredients; (serves 4)

100gms of bacon

1 small onion

450gms of extra lean minced meat (beef or pork)

50gms of fresh white bread crumbs

½ tsp of mixed spices

Salt and black pepper to season

15gms of butter

1tbsp of vegetable oil

1 lemon

3 tbsp of cranberry sauce

4 tbsp chopped fresh dill

150mls chicken stock

140mls of sour cream

Fresh dill sprigs to garnish

Here’s how:

1.       Remove the rind from the bacon. Finely chop the onion and bacon and place in a large bowl. Add the mince, breadcrumbs, all spice and salt and pepper. Mix well. Divide into 24 walnut-sized pieces. Roll each piece into a ball.

2.       Melt the butter and oil together in a large frying pan. Add the meatballs and fry over a high heat for 6 minutes, stirring occasionally, until golden brown all over.

3.       Grate the rind and squeeze the juice from the lemon. Add to the pan with the cranberry sauce, 2 tablespoons of dill and stock. Bring to the boil, stirring. Cover then simmer over a medium-high heat for 5 minutes. Uncover and simmer for a further minutes, or until the meatballs are cooked through and most of the liquid has evaporated.

4.       Gradually stir in the sour cream and add the remaining chopped dill. Season to taste with salt and pepper. Gently reheat until the sauce is hot. Serve hot, garnished with fresh dill.

Serve with spaghetti or an apple, beetroot and red cabbage salad.

Enjoy!

Recipes supplied by  Richard Rust, a fabulous, 5 star trained, gourmet chef. He has cooked for, amongst others, British royalty, Woolworths and written for Taste magazine. His company Gourmet Gurus caters for children’s parties; lunch boxes; private/corporate functions and dinner parties.

MEZZE PLATTER

serves: 8
preparation time: 30 minutes

You will need:
8 slices of parma or similar ham
8 slices salami
50gm blue cheese, cut in wedges
50gm mozzarella, cut in chunks
50gm cheddar cut in wedges
8 slices of melon cut in half
Handful rocket, washed
Strawberries to garnish

Here’s how:

STRAWBERRY AND BLUE CHEESE SALAD

serves: 4
preparation time: 10 minutes

You will need:
handful mixed leaves eg rocket and watercress
250gm strawberries, green hull removed
125gm blue cheese
50gm walnuts, crushed
2tbsp honey
2tbsp olive oil
Salt and pepper to taste

Here’s how:

PAPAYA AND FETA SALAD

serves: 4
preparation time: 10minutes

You will need:
handful mixed leaves eg rocket and watercress
1 papaya, deseeded and cut into chunks
125gm feta cheese
50gm pumpkin seeds
1 pack spring onions, finely sliced
2tbsp olive oil
2tbsp lemon juice
Salt and pepper to taste

Here’s how:

Recipes supplied by  Richard Rust, a fabulous, 5 star trained, gourmet chef. He has cooked for, amongst others, British royalty, Woolworths and written for Taste magazine. His company Gourmet Gurus caters for children’s parties; lunch boxes; private/corporate functions and dinner parties.

Replace the carrot with butternut if you prefer, this soup is great for freezing so make a large batch and have some ready at a moment’s notice, if you prefer a spicier taste replace the cardamom with curry powder.

Serves: 4
Preparation Time : 10 min
Cooking Time : 45 min

Ingredients:

Small knob of butter
2 small onion, peeled and finely diced
300gm carrots or butternut, peeled and finely diced
pinch ground cardamom
2tsp cake flour
600ml water
4tbsp coconut milk
2tbsp lemon juice
4tsp vegetable stock
Pinch salt
pinch light brown sugar
Small pinch black pepper
1tsp maizena mixed with water

Method:

• In a pan melt the butter; add onion, and butternut. Cook until onions are soft without browning.
• Add cardamom and flour, cook for 2minutes
• Slowly add some water to make a thin roux, add remaining water, coconut milk, lemon juice and stock, bring to a boil.
• Add salt, sugar and pepper.
• Whisk in maizena and cook for 30minutes or until carrots are soft.
• Stick blend until completely smooth, bring back to boil and serve