300g stem broccoli
45 ml oil
1 clove garlic, crushed
1/2 red onion, sliced into rings
zest of 1 lemon
1 head butter lettuce
8 slices parma-ham
1/3 cup mixed bean sprouts
250 g strawberries, halved
100 g feta, crumbled
5 radishes, thinly sliced
DRESSING:
60 ml olive oil
60 ml balsamic vinegar
45 ml honey
5 ml whole grain mustard
salt & pepper

In a small pot, boil broccoli in salted water for 2 minutes. Remove
and plunge into iced water.
Heat oil in pan, saute broccoli, garlic, onion and zest for 2-3
minutes. Adjust seasoning.
For the dressing: mix all the ingredients together in a jar. Shake
until well blended.
To serve: lay lettuce leaves on a plate, top with broccoli mixture
and sprinkle on the rest of the salad ingredients.
Drizzle with the dressing.

If you notice throughout the entire cookbook, we try to add a South African twist to every dish, that’s our style of cooking. We guess it’s a little reminder of where we come from, no matter where we are. Fat cakes are truly South African, best enjoyed during the winter season and this broth is so hearty, definitely one of our favorite winter dishes.

Ingredients:
Fat cakes:
1C Cake Flour
1/4 tsp Salt
1 Tbs Sugar
2 tsp Baking Powder
1/2C Lukewarm Water
Oil, for frying

Mussel Broth:
2 Tbs Sesame Oil
2 Red Chilies, finely chopped
2 Cloves Garlic, chopped
3 Spring Onions, finely sliced
2 Tbs Lime Zest
2 Sticks Lemon Grass
1/2C Coriander, chopped
1 Lime
1 Tbs Fish Sauce
1 Tbs Brown Sugar
300 ml Chicken Stock
1C Coconut Milk
1 1/2 kg Black Mussels

Method:
Fat cakes:
Combine all the fat cake ingredients together and mix well.
Heat oil in a pan on medium heat.
Drop spoonfuls of the batter into the oil. Fry until cooked and golden brown on both sides.
Mussel broth:
In a heavy based saucepan, add sesame oil, lightly fry the chilies, garlic, spring onions, zest and lemongrass.
Add in the fish sauce, brown sugar. Stir and cook on low heat for about 5 mins.
Add in the stock and mussels. Simmer for 10-15 mins.
Add chopped coriander and adjust seasoning. Stir in the coconut milk.
Simmer for another 5 mins, simmer till the mussels are cooked and the broth is aromatic.

Serves: 6
Prep time: 25-30 mins

I (Lebo) am not really a fan of chicken livers, so this recipe is all Tebo. When they have chicken livers for dinner at home I opt for pap and sour milk. But my sister and the rest of the family are obsessed, so enjoy.

Ingredients:
1Kg Chicken Livers
3 Tbs Olive Oil
1 Onion, chopped
2 Tbs Garlic and Ginger Paste
5ml Chili Flakes
2 Tbs Dried Thyme
3 Tbs Olive Oil
Zest of 1 Lemon
100ml Sherry
200g Cream
50g Cream Cheese
Grated Parmesan, optional

Method:
In a hot pan, add oil, fry the onion, garlic and ginger paste until soft, add the chili flakes, thyme and stir.
Add the chicken livers, fry until cooked, add the zest and sherry. Adjust seasoning.
Add the cream and cream cheese and cook until the sauce has reduced a little.
Meanwhile, prepare the sourdough toast, grilled on pone fire or in a toaster.
Serve the lives on toasted crusty sourdough.
Sprinkle over some Parmesan.