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Ten easy dinners

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Ten easy dinners

These ten dinner ideas have literally saved me a couple times. Dinner was on the table almost every night thankfully due to these easy recipes. Becoming a mother has been a full-time job and other duties like cooking took a backseat for a while, but once I got into the groove of being a mother and a wife it all just seemed a bit more effortless.  Come and have a look at my summary of the last seven months of motherhood and of course some yum recipes to try for yourself!

For those who are in the know, motherhood can seriously take over your whole life. Before you know it, it has been a matter of months before you actually feel normal again. Living abroad has its ups and downs. I guess that the privilege of being here and seeing so much has to make up for the times that you feel so extremely homesick. I want to share the fact that my son is crawling like a champ, making a scrunchy nose and holding things above his head like he is Ironman.  All these milestones are shared via skype or facetime and then it does not have the same effect anymore. There is no family to give you that much-needed support when the youngster takes over your daily routine, but being sentimental is key, even though you are so far away

I dare say that I never complain, even though my husband tends to disagree, lol. I have really started to appreciate every single moment whether good or bad. It has taken me a while to get here. I was living in denial for a while and only came to realize that maybe I had postpartum depression all along. This past week I had an almost life ending situation that could’ve changed everything and now I’m just thinking what am I leaving behind. Memories or time lost spend on social media, worrying what others think or chasing the next high? You’ll never be truly satisfied if your opinion of yourself is dependant upon others and if you’re not there anymore they won’t think of you anyway.

(10)

In my busy schedule (like all mothers schedules), I do find the time to cook healthy, live healthy and exercise. It’s a priority for me to live by example for, my children. Even though I don’t always feel the need to recreate a dish out thin air (sometimes you just have to.) or go for a run after waking up four to five times a night. Like last night, he has been sleeping through for weeks and then bam- two weeks of waking up four to five times.  There is just no pinpointing their exact behavior. Kids for ya!  I opt for these favorite recipes that I want to share with you today, that are quite easy to make in no time and saves you losing your mind by the time it’s dinner time.

When I do need inspiration, Jamie Oliver’s new recipe book, Everyday superfood, Minimalist Baker and Deliciously Ella for those meat-free meals are my go-to’s. Yes, and don’t forget the old favorites that I find on Sarie-kos magazine’s Pinterest board. Like Melk-pap, bobotie, frikadelle etc. The traditional recipes are for sure a winner with my meat eating husband. I, in that case, can live meat-free most of the time but do have cravings for a BBQ every now and again. Salmon and chicken is a big food staple in our house, whereas when my husband is away I usually make myself a veggie curry with homemade hummus and other goodies on top. Just give me a big bowl of greens and I am happy! Finding this in my Ville, not likely!

(8)So seven months hey, now that I am speaking about food. I have to cook en plus for my little hungry bear, that has slightly takes a fuss with food these days. I have been using Annabel Karmel’s book just to give me a bit of a guideline on where to start, how much and what kinds of foods to introduce. He is just getting so cheeky. When it’s feeding time he is the hungriest that I have seen him all day and then after a few bites there is always something more interesting to look at or to play with. As if eating is the dullest thing in the world. It’s starting to turn into mission impossible for him to take just a few bites.

Everyone says it gets easier, but I disagree. I get more challenging and more enjoyable at the same time. Their little personalities, likes, and dislikes can drive you up the wall and make you laugh so hard at the same time. You can’t help loving them more everyday and wishing nothing but the best for your children even if that means making new batches of food that he won’t eat anyway, skipping a shower, because they want to play. So later when you’ve realized your shirt is put on reversed, you keep on thinking on that moment when they just made your day and it all is better again.

I can’t help but write and talk about my son. I swore that I won’t be one of those women that just talk baby baby baby all the time, but it’s just so natural and consumes your life so much that you can’t live otherwise.  My poor husband, lol? he does it too by the way, so were both like talking baby to each other all the time! So with shirts reversed, hair uncombed, at least dinner will be on the table…Enough baby talk already!

So with shirts reversed, hair uncombed, at least dinner will be on the table…

(7)

Recipe

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Serves

2 people

Asian Roasted salmon, homemade tortilla, crunchy vegetables and maple coconut roasted sweet potato

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Ingredients 

Asian Salmon

  • 2x 200g Salmon steaks
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil (or peanut oil)
  • 1/2 tsp ginger powder or grated ginger
  • 1-2 garlic cloves
  • Pinch of chili powder
  • Salt and pepper

Tortilla

  • 100g Flour
  • 60ml water
  • salt and pepper

Crunchy vegetables

  • 1 1/2 cup asparagus sliced lengthways
  • 1 cup sliced purple cabbage
  • 3/4 cup carrot grated or use a vegetable peeler
  • 1/2 red onion
  • 1 tbsp olive oil or coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup lime juice
  • salt and pepper to taste

Maple syrup coconut roasted sweet potato

  • Two sweet potatoes
  • 1 tbsp of olive oil
  • 1/3 cup of maple syrup
  • 1/3 cup coconut milk or cream
  • Pinch of salt
  • Shredded Coconut or coconut flakes

Method

Asian Salmon

  1. Mix the marinade ingredients and pour over the salmon fillets, let them marinade for about ten minutes before you place them in the over.
  2. Let them bake for about 20 minutes, turn of the heat, scatter over the sesame seeds and place in the oven again with the heat off. Place aluminum foil over them if you are going to plate a bit later so they don’t dry out.

Tortilla

  1. Mix together the flour, salt, and water. Mix well and set aside for a few minutes.
  2. Roll the dough into four balls on a floured surface and then roll flat with a rolling pin.
  3. Place on a hot pan for a few minutes and flip over on the other side until brown.
  4. Remove and then place in between two muffin cases or fold around the rolling pinto form the tortilla shells.

Crunchy vegetables

  1. Start by cutting off the stems of the asparagus, wash them and blanch them in boiling salted water for about five minutes.
  2. Remove and then place in a hot skillet or pan and fry for about another five minutes. Add salt and pepper to your heart’s content.
  3. Add the rest of the ingredients and then let them sit in the marinade for a few minutes before serving.
  4. Note: I find this recipe to be good with asparagus to be ever so slightly hot. Don’t let them sit too long for as they can start to soak up too much of the juices.
Maple coconut roasted sweet potato
  1. Wash the sweet potatoes and poke with a knife or fork and place in a microwaveable bowl on high for ten to fifteen minutes till softish.
  2. Remove to cool and mix the maple dressing so long.
  3. Slice the sweet potatoes lengthways and then place on a parchment paper lined a baking tray.
  4. Brush over some of the maple coconut dressing and then bake for 20-25 minutes at 175°C.
  5. Brush over more of the dressing halfway through the baking process and just before serving.
  6. Seve with shredded coconut and cold coconut cream.
  7. Notes: I find that lining my pans with parchment paper equals easy cleanup.  Hot Sweet potato with cold coconut cream equals dance party in my mouth!
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Serves

2 people

Tomato paprika chicken skewers, sauteed zucchini noodles, roasted chickpeas, grilled pineapple and beet chippies

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Ingredients 

  • Four chicken breasts sliced into cubes
  • Packet of Maggi Spécial poêl Tomato paprika sheets 
  • 1/4 cup of olive oil
  • Sliced pineapple
  • Four small beets
  • Two zucchini’s
  • 1/2 cup chickpeas
  • juice of one lime
  • salt and pepper
  • 1/3 tsp garlic flakes or 1 crushed garlic cloves
  • 1/3 tsp paprika
  • 1/3 tsp cumin

Basil pesto

  • 1 cup of basil leaves
  • 1/3 cup toasted pine nuts
  • 1/3 olive oil
  • 1/3 tsp of garlic cloves
  • salt and pepper
  • juice of one lime

Method

  1. Skewer the chicken pieces and then place on the baking sheets on a hot frying pan, no oil needed.
  2. Let them fry for about five minutes or so and then remove from the sheets and let them brown a bit further on each side.
  3. When they are almost done, add the slices pineapple to brown and caramelize on each side as well.
  4. Whilst the chicken is still cooking, spiralize the zucchini with a spiralizer or use a vegetable peeler. Buy on Amazon here.
  5. Place in a bowl add a dash of salt and mix, this will extract some of the water.
  6. Meanwhile, place the chickpeas on a parchment paper lined a baking tray, drizzle with olive oil, salt and pepper and some of the cumin and paprika spices.
  7. You can add the sliced beets on the same sheet as the chickpeas (not touching), drizzle with olive oil salt and pepper and the garlic flakes.
  8. Bake for 15-20 minutes at 180 degrees Celsius until crispy.
  9. Leave in the oven once they are done to retain the heat and crisp up a bit further.
  10. Remove the chicken and the pineapple from the skillet and add the sliced red onion with olive oil, saute until crispy and then add the zucchini noodles and the rest of the paprika, cumin, salt, and pepper.
  11. Let it cook for about 5-8 minutes remove and dish up your dinner with all the components.
  12. Layering first with the zucchini noodles, roasted chickpeas, beet chippies, chicken and the-the grilled pineapples.
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Serves

2 people

Mexican honey roasted salmon with vegetable rice, mango jalapeno salsa

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Ingredients 

  • 2x 200g Salmon steaks
  • 1/3 cup honey
  • Juice of one lime
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 garlic clove crushed
  • 1/4 cup olive oil
  • Pinch of chili powder

Vegetable rice

  • 2 cups of diced cauliflower
  • 1 cup shredded carrot
  • 1/2 cup white cabbage
  • 1 tbsp coconut oil
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Juice of 1 lime
  • pinch of chili powder
  • salt and pepper

Mango jalapeno salsa

  • 1 whole mango diced into strips
  • 1 avocado diced
  • 1/4 cup sliced jalapeno
  • 1/2 red onion
  • 1 spring onion
  • 1 tbsp honey
  • 1 tbsp lime juice
  • salt and pepper
  • Roasted peanuts

Method

Mexican Salmon 

  1. Place the salmon steaks in a bowl and mix together the marinade, let the rest of the marinade for ten minutes before transferring to a baking sheet.
  2. Bake for 20-25 minutes at 175 degrees Celsius. Switch the setting to grill for another five minutes before serving.

Vegetable rice

  1. Place all the vegetables in a food processor or just grate really fine and then transfer to a hot skillet with the coconut oil.
  2. Sauté for a couple of minutes and then add the rest of the ingredients. Let it cook for about another five minutes and then transfer to a bowl. Leave in the microwave to retain the heat for serving.

 

Mango avo jalapeno salsa

  1. Place all the salsa ingredients in a bowl and let them marinate a bit before serving the dish.
  2. Add fresh cilantro and chopped nuts on top.
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Serves

4-6 people

Mediterranian salmon, couscous, feta stuffed zucchini and peach Caprese salad

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Ingredients 

  • 2x 200g salmon steaks
  • 1/2 cup cherry tomatoes
  • 1/2 red onion
  • 1/3 cup diced olives
  • 1/4 cup olive oil
  • 1 tbsp thyme
  • 1 tbsp honey
  • 1 crushed garlic clove
  • salt and pepper

Couscous

  • 1 cup dry couscous
  • 1/2 cup boiling water
  • 1 tbsp olive oil
  • salt and pepper

Feta stuffed zucchini

  • Two round or normal Zucchini’s
  • 1/2 red onion
  • 1/2 cup diced mushrooms
  • 1/3 cup sundried tomatoes
  • 1/3 cup feta
  • 1/2 tsp thyme
  • Pinch of rosemary
  • salt and pepper
  • a squeeze of lemon juice

Peach Caprese salad

  • 1 1/2 cup diced yellow hairless peaches
  • 1/2 cup small mozzarella balls
  • 1 tsp of Basil Pesto
  •  Tbsp olive oil
  • 1 tbsp honey

Basil pesto

  • 1/2 cup toasted pine nuts
  • 1 bunch of basil leaves
  • 1/3 cup olive oil
  • 1 tbsp parmesan cheese
  • 1-2 garlic cloves

salt and pepper to taste

 

 

Method

  1. Place the salmon steaks on a baking tray drizzle with olive oil, and add the rest of the ingredients, like the diced onion cherry tomatoes halved and the diced olives.
  2. Mix t the honey, thyme, garlic clove pieces, salt and pepper and pour over the salmon as well.
  3. Let the salmon bake for 25 minutes at 175°C, add the feta right at the end to melt a bit before serving.
  4. Place over aluminum foil and leave in the oven turned off to keep warm.

Couscous

  1. Place the couscous in a bowl and pour over the boiling water, salt and pepper and olive oil.
  2. Cover and let it sit there to soak up all the moisture before serving time.

Feta stuffed zucchini

  1. Slice off the tops of the round zucchini or slice the regular zucchini lengthways, scrape out the insides with a teaspoon and dice it up.
  2. Place the zucchini on a baking tray and drizzle with olive oil, salt, and pepper and bake for 10-15 minutes.
  3. Sauté the zucchini inside scraps with the onion, mushrooms, sundried tomatoes, herbs and salt and pepper.
  4. Add a squeeze of lemon juice and add the feta right at the end.
  5. Scoop this back into the already bakes zucchini and bake for another ten minutes.

Basil pesto

  1. Place all these ingredients into a food processor or blender and blend till smooth, place in the fridge for up to a month.

Peach Caprese salad

  1. Place all the ingredients in a bowl and mix well, place in the fridge until serving time.
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Serves

4-6 people

BBQ spiced chicken, creamy hummus, quinoa and watermelon salsa bowl

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Ingredients 

  • Two chicken breasts
  • 1 tbsp BBQ spice
  • 1 tbsp olive oil
  • 1 tbsp Woestyre sauce
  • 1 tbsp BBQ sauce
  • 1 tbsp honey

Hummus

  • 1 can of chickpeas
  • 1 tbsp Tahini paste
  • Juice of one lime
  • 1 tbsp honey
  • salt and pepper
  • Pinch of paprika

Quinoa

  • 1 cup of quinoa
  • 1 cup of boiling water
  • 1 tbsp olive oil
  • salt and pepper

Watermelon Salsa

  • 1 1/2 cup diced watermelon
  • 1/2 red onion diced
  • 1/3 cup feta
  • Juice of one lime
  • 1 tbsp honey
  • salt and pepper
  • pinch of chili powder

Method

  1. Mix together the marinade ingredients except for the BBQ spice, rub the BBQ spice onto the chicken breasts and let them rest a bit before grilling.
  2. Heat up the olive oil, add the chicken breasts and brown them on each side about three minutes, before brushing on the marinade.
  3. Let the chicken cook a bit further. Place in the microwave covered to retain the heat and moisture.
  4. For the hummus- add the chickpeas with a bit of the chickpea water to a food blender, add all the other ingredients and blend until smooth. Place in a container in the fridge for up until a week and a half.
  5. Place the quinoa in a bowl, add the boiling water, oil and salt, and pepper. Let it soak up all the mixture.
  6. Add all the watermelon salsa ingredients together and place in the fridge until serving time.
  7. Plate this dish by adding a generous dollop of hummus, spreading it out on a plate or bowl, then the quinoa, chicken, watermelon salsa and fresh salad leaves.
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Serves

4-6 people

Coriander grilled lamb chops, curry roasted cauliflower steaks, prune jalapeno salsa, chunky lime taziki, and creamy mash

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Ingredients 

  • Two medium sized lamb chops
  • 1 tbsp coriander powder
  • 1 garlic clove crushed
  • salt and pepper
  • 1/4 cup olive oil

Grilled Cauliflower curry steaks

  • one medium sized cauliflower head
  • 1 tsp marsala powder
  • 1/2 tsp turmeric
  • garlic flakes
  • 1 tbsp apple cider vinegar
  • 1 tbsp apricot jam
  • salt and pepper

Creamy Mash

  • 2 medium-sized potatoes
  • 2 tbsp butter
  • 1 1/2 cup milk
  • salt and pepper
  • dash of cream

Prune salsa

  • 1/2 red onion diced
  • 1/4 cup jalapeno or pepperdew sliced
  • 2 prunes
  • 1 tbsp of lemon juice
  • 1 tbsp honey
  • pinch of chili powder
  • bit of salt and pepper

Chunky taziki

  • 1 small cucumber
  • 1/2 cup greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp honey

Method

  1. Mix together all the marinade ingredients for the lamb chops, rub onto the lamb and let them rest for ten minutes before grilling.
  2. Grill on a griddle pan till nice and crispy, or pink if that is what you prefer.
  3. Slice the cauliflower head right through the middle and slice off two “steaks”.
  4. Mix the rest of the ingredients for the cauliflower steaks and place the steaks on a baking sheet, rub with the marinade and bake for 20-25 minutes till nice and caramelized.
  5. Top off with roasted chopped cashews.
  6. For the mash, peel the potatoes and boil in salted water for about 15 minutes till soft, throw out some of the water and add the butter, milk, salt, and pepper.
  7. Let them cook a bit further and then mash.
  8. Mix all the ingredients for the prune salsa and then place in the fridge until serving time.
  9. For the taziki, chop up the cucumber, mix with the greek yogurt and the rest of the ingredients and place in fridge until serving time.
  10. Start by adding the creamy mash to the plates then the lamb chop, cauliflower steaks, prune salsa on top of the chops and taziki on the side.
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Serves

4-6 people

Turmeric ginger Vegetable curry with roasted Tofu and Turmeric Hummus

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Ingredients 

  • One cup Romanesco cabbage or cauliflower
  • 1/2 sliced red onion
  • 1 cup sliced carrot
  • 2/3 cup feves (any kind of beans will work even chickpeas or lentils)
  • 2/3 cup sliced leeks
  • 1/2 cup chopped tofu (can be replaced with chicken)
  • 1/3 cup olive oil
  • 1 garlic clove crushed
  • 1 tbsp turmeric powder
  • 1 tsp ginger powder
  • Pinch of chili powder
  • 1/4 cup honey or apricot jam
  • 1 tbsp apple cider vinegar
  • salt and pepper to taste
  • water
  • 1 tbsp cornstarch
  • basil leaves
  • chopped salted cashews or shredded coconut

Hummus recipe like above just adds 1 tbsp turmeric powder.

Method

  1. Start by frying the onion, leeks, and garlic together until crispy.
  2. Place the chickpeas or beans on a parchment paper lined a try, drizzle with olive oil, a bit of turmeric, honey, salt, and pepper.
  3. Add the apricot jam or honey and apple cider vinegar to the onions that kinds of forms a chutney.
  4. Add the rest of the vegetables and let them cook for about 6-8 minutes before adding the coconut cream.
  5. Add the water cornstarch paste to thicken up the dish.
  6. Plate and then add the crispy baked beans/chickpeas, chopped cashews, basil leaves and turmeric hummus.
  7. Note: You can serve this dish with cauli rice, quinoa or sticky basmati rice.
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Prep Time
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Serves

4-6 people

Coconut crusted shrimp, Asian vegetables, and rice noodles

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Ingredients 

  • 350g shrimp
  • 1/2 cup shredded coconut
  • 1/2 cup Cornstarch
  • 2/3 cup of water
  • Pinch of paprika
  • Pinch of chili powder
  • salt and pepper
  • 1/4 cup olive oil

Sauce ingredients

  • 1/4 cup fish sauce (sauce au niems)
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tsp miso paste (optional)
  • 1/4 cup honey
  • pinch of chili powder
  • garlic flakes

Asian vegetables

  • 1 cup snap peas
  • 1/2 cup mini corn or regular canned corn
  • 1/2 grated carrot
  • 1 tbsp sesame oil
  • 1 tbsp grated ginger or ginger powder
  • 1 crushed garlic cloves
  • pinch of chili powder
  • 1 tbsp sesame seeds
  • 1/4 rice wine vinegar
  • 1/4 cup soy sauce
  • 1/4 maple syrup or honey

Granny apple slaw

  • 1 1/2 grated or slice granny apple
  • Juice of one lime
  • 1 tbsp honey
  • Pinch of salt
  • Pinch of chili powder
  • 1/2 tsp grated ginger (optional)

Marinated ginger

Method

  1. Heat up water with salt and a dash of olive oil, when boiling add the noodles and remove once al dente.
  2. Mix together the cornstarch, coconut, and spices.
  3. Add the water and then mix well before adding the shrimp to the paste.
  4. Heat up a skillet with oil and then add the shrimp separately not touching each other.
  5. Once browned on each side, remove and drop into the sauce to marinade (do this just before serving so they don’t get too soggy).
  6. In the same skillet add the sesame oil and the vegetables, sauté a bit and then add the spices and sesame seeds.
  7. When the vegetables are cooking start by making the granny smith salad, just add all the ingredients and let it sit for a few minutes in the fridge.
  8. After three minutes or so add the rice wine vinegar, soy sauce, and honey to the vegetables.
  9. Remove from the heat and plate with the noodles, shrimp, granny smith salad and decorate with chopped roasted peanuts, fresh avocado, cilantro leaves and store-bought marinated ginger.
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Serves

2 people

Balsamic grilled chicken breast with green beans, cauliflower mash, maple roasted sweet potatoes and watermelon basil pesto salad.

_MG_9982

Ingredients 

  • Two to four chicken breasts (just double the marinade)
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 crushed garlic clove
  • salt and pepper
  • 1 1/2 cup green beans

Cauliflower mash

  • 2 cups cooked cauliflower
  • 1/3 cup coconut milk or milk
  • 1 tsp coconut oil or butter
  • 1 tbsp parmesan cheese
  • salt and pepper

Maple roasted sweet potatoes, recipe above.

Watermelon salad

  • 1 1/2 cups watermelon
  • 1/3 cup feta
  • 1 tsp basil pesto (recipe above)
  • 1 tsp lemon juice
  • 1 tsp honey
  • salt and pepper
  • pinch of chili

 

Method

  1. Mix together the balsamic vinegar, maple syrup and pour over the chicken breasts.
  2. Place the chicken breast on a hot pan with olive oil and let then bake a bit, add the garlic, salt and pepper and green beans.
  3. Add the rest of the balsamic glaze until it becomes nice and sticky.
  4. Add all the ingredients for the cauliflower mash into a blender or into a pot over medium heat and mash well.
  5. Mix all the watermelon ingredients together and then place in the fridge until serving time.
  6. Start plating by starting with the cauliflower mash, balsamic chicken, green beans,  sweet potato and the watermelon basil pesto salad.
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Serves

2-4 people

Lentil apricot bobotie, cauli rice,  baked plantains and sweet potatoes

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Ingredients 

  • Two cups of brown lentils or mincedmeat
  • 1/2 cup sliced red onion
  • 1/2 cup sliced dried apricots
  • 1/3 cup tomato puree
  • 1-2 garlic cloves
  • 1 1/2 tsp marsala curry powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp chili powder
  • salt and pepper
  • 1 egg whisked or 1 tbsp cornstarch mixed with 1/2 cup coconut milk
  • 1-2 laurel leaves or flakes (optional)

Cauliflower rice

  • 2-3 cups of diced cauliflower
  • 1 tbsp coconut milk
  • 1/3 cup sliced red onion
  • 1 tsp turmeric
  • salt and pepper
  • pinch of chili powder

Maple roasted sweet potato recipe above

Baked plantain or bananas

  • 1 whole plantain or two bananas
  • 1 tbsp coconut oil
  • 1 tbsp shredded coconut
  • 1/2 tsp five spice or cinnamon (optional)

Extra shredded coconut

Butternut chutney recipe 

Method

  1. Start by frying the red onion and garlic clove in the olive oil till crispy, add the meat or lentils and fry a bit further for another ten minutes or so till cooked.
  2. Add the spices dried chopped apricots and tomato puree.
  3. Pour into a baking dish and whisk together the egg and milk and pour over the minced meat mixture or for the lentil mixture use the cornstarch and coconut milk as the “egg” topping.
  4. Add the laurel leaves on top as a garnish.
  5. Let this bobotie bake for 15-20 minutes at 180 degrees Celcius.
  6. Add the chopped cauliflower to a food processor and let it dice up even further or grate the cauliflower.
  7. Place in a hot pan with olive oil, and the onion and let it fry up a bit before adding the spices.
  8. Let it cook for 10-15 minutes, you can use just rice instead of cauli rice.
  9. Slice up the plantain and then place on a baking tray, smear with the coconut oil and let them bake for 10 minutes at 180°C.
  10. Remove after 10 minutes and add the coconut, five spice or cinnamon and let it bake another 5 minutes before serving.
  11. Serve by plating first the cauliflower rice, a generous scoop of bobotie, baked sweet potatoes, baked plantains, sliced cherry tomatoes with extra shredded coconut and some Butternut Chutney. 

Well there you go, this post has taken me a while to compose together. Lost of photos, cold food, trails, and errors and explaining to my Insta husband how to take the pictures. I seriously could not and would not do life without him!

Bon weekend á tous!

M*

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