7-Colour Sunday – WITH LOVE FROM THE TWINS

LOADED (CREAM SPINACH) ROASTED SWEET POTATO

September 8, 2026/in 7-Colour Sunday, Cheat Tuesday, Meat Free Monday, Recipes, Simple Dinners /by The Twins

INGREDIENTS:

2 medium sweet potatoes
1 Tbls olive oil
1 red onion, finely chopped
1 packet baby spinach, chopped
1⁄2 cup fresh cream
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1⁄4 tsp ground nutmeg
Salt and pepper, to taste
Pomegranate rubies, to garnish.

METHOD:

Preheat your oven to 200°C. Scrub the sweet potatoes, pat them dry, and pierce each several times with a fork.
Rub lightly with olive oil and place directly on the oven rack. Bake for 45–60 minutes, or until very tender when pierced with a knife.
While potatoes bake, heat 1 Tbls of olive oil in a large skillet over medium heat.
Saute red onion and garlic for 1-2 minutes. Add the baby spinach and a pinch of salt. Cook, stirring, until just wilted, about 2–3 minutes. Drain any excess liquid from spinach.
On low heat, add fresh cream, 1/2 cup of grated Parmesan, 1/4 tsp of nutmeg, and black pepper to taste. Mix until well combined. Remove from heat and cool
slightly.
Once the sweet potatoes are cool enough to handle, slice each one lengthwise.
Use a spoon to gently scoop out most of the flesh, leaving a 1/4-inch border to keep the skin intact.
Add the scooped sweet potato flesh to the spinach mixture and fold it in gently.
This adds natural sweetness and creaminess to your stuffing.
Evenly divide the spinach and sweet potato filling among the potato skins, mounding it slightly. Place the stuffed potatoes on a parchment-lined baking sheet
Bake at 200°C for 10–15 minutes, until the filling is heated through and the tops just begin to turn golden.
Remove the Spinach Stuffed Sweet Potatoes from the oven.
Garnish with Pomegranate rubies.

HOT PINEAPPLE CHAKALAKA WITH DUMPLING

September 8, 2026/in 7-Colour Sunday, Cheat Tuesday, Meat Free Monday, Recipes /by The Twins

INGREDIENTS:

2 pineapples, diced
1 onion, chopped
1 Tbls grated ginger & garlic
2 carrots, grated
1 green pepper, chopped
2 Tbls oil
1 Tbls curry paste
2 fresh chilies, chopped
2 Tbls tomato paste
1 tin baked beans
Salt & pepper, to taste
1 Tbls vinegar

METHOD:

Heat oil, sauté onion until soft. Add ginger and garlic mix and stir for another minute.
Add green pepper & carrot, cook a few minutes.
Stir in curry paste and chilli. Cook until fragrant.
Add tomato paste and cook 1 minute.
Add baked beans and leave to simmer for 10–15 minutes.
Stir in diced mango. Cook for 3–5 minutes.
Add vinegar and season to taste.

TERIYAKI SALMON BOWL WITH SPICY FRIED RICE & CUCUMBER SALAD

September 2, 2026/in 7-Colour Sunday, Recipes, Simple Dinners /by The Twins

Serves 2–3

CUCUMBER SALAD

Ingredients

• 1 large cucumber, thinly sliced or ribboned
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tbsp sesame seeds

Method

1. Slice the cucumber thinly (or ribbon it for presentation).
2. In a bowl, whisk together the rice vinegar, sesame oil, honey, and sesame seeds.
3. Pour over the cucumber and toss well to coat.
4. Set aside to marinate while you prepare the remaining components.
Spicy Fried Rice

Ingredients

• 2 cups cooked jasmine rice (day-old)
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp paprika
• 1⁄2 tsp chilli flakes (or to taste)
• 1⁄2 tsp ground cumin
• 1⁄2 tsp ground coriander
• 2 eggs
• 2 tbsp chopped fresh coriander or parsley
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Method

1. Heat the olive oil in a large pan or wok over medium-high heat.
2. Add the spring onion, garlic, and ginger and sauté for 1–2 minutes until fragrant.
3. Add the paprika, chilli flakes, cumin, and coriander. Stir briefly to toast the spices.
4. Add the day-old rice, breaking up any clumps, and mix well.
5. Season with salt and pepper.
6. Push the rice to one side of the pan and add a little more oil if needed.

7. Crack in the eggs, cook until just set, then scramble and mix through the rice.
8. Stir through the fresh herbs and adjust the seasoning.

TERIYAKI SALMON

Ingredients

• 2–3 salmon fillets
• 1 tbsp olive oil
• Salt and freshly ground black pepper
Teriyaki Sauce
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1⁄4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sweet chilli sauce
• 1 tbsp lemon juice
• 1 tbsp sesame seeds
• 1 tsp cornflour
• 2 tbsp water

Method

1. Pat the salmon dry and season lightly with salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat.
3. Sear the salmon skin-side down for 3–4 minutes until crisp. Turn over and cook for a further 2–3 minutes. Remove from the pan.

Teriyaki Sauce
1. In the same pan, reduce the heat and sauté the garlic and ginger for about 30 seconds.
2. Add the soy sauce, brown sugar, sweet chilli sauce, lemon juice, and sesame seeds.
3. Stir until the sugar dissolves and the sauce begins to simmer.
4. Mix the cornflour with the water to form a slurry and stir it into the sauce.
5. Continue stirring until the sauce thickens and becomes glossy.
6. Return the salmon to the pan and coat well in the teriyaki glaze.

To Assemble
1. Spoon the spicy fried rice into serving bowls.
2. Top with the glazed teriyaki salmon.
3. Add a generous serving of the cucumber salad.
4. Spoon over any remaining teriyaki sauce.
5. Finish with extra sesame seeds and fresh coriander, if desired.

MARRY ME CHICKPEAS

August 28, 2026/in 7-Colour Sunday, Cheat Tuesday, Freestyle Friday, Recipes, Simple Dinners /by The Twins

INGREDIENTS

2 tbsp olive oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 tsp dried oregano

1 tsp dried thyme

1⁄2 tsp chilli flakes (adjust to taste)

1 tsp paprika

2 tbsp tomato paste

250 ml vegetable stock

1 × 400 ml can coconut milk

2 × 400 g cans chickpeas, drained and rinsed

Salt and black pepper, to taste

1⁄4 cup fresh basil, torn

To Serve

Fresh crusty bread, toasted

METHOD

Heat the olive oil in a large pan over medium heat.
Add the onion and cook for 6–8 minutes until softened and lightly golden.
Stir in the garlic and cook for 1 minute until fragrant.
Add the oregano, thyme, chilli flakes, paprika, and tomato paste. Cook for 1–2 minutes to toast the spices and deepen the flavour.
Pour in the vegetable stock and stir until combined.
Add the coconut milk and chickpeas and bring to a gentle simmer.
Cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
Season with salt and black pepper to taste.
Stir through the fresh basil just before serving.
To Serve
Ladle the chickpeas into bowls and serve with warm crusty bread for dipping.

PARMA-HAM SUMMER SALAD

August 16, 2022/in 7-Colour Sunday, Recipes /by The Twins

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.

BEETROOT & FETA SALAD WITH ROOIBOS DRESSING

August 31, 2021/in 7-Colour Sunday, Recipes /by The Twins

BEETROOT & FETA SALAD:

4 cooked beetroot, peeled

300 g baby spinach leaves

1/2 cup feta, crumbled

1/4 cup pumpkin seeds

ROOIBOS DRESSING:

1/2 cup olive oil

1/4 cup lemon juice

2 Tbls @laagerrooibostea syrup :

2 cups water

6 teabags @laagerrooibostea

2 cups castor sugar

Salt and pepper

To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.

Remove the teabags. Leave syrup to cool.

Mix all the dressing ingredients together and set aside.

Layer the salad ingredients into a salad bowl. Top with pumpkin seeds and drizzle with rooibos dressing.

Mussel Broth with Mini Fatcakes

November 14, 2019/in 7-Colour Sunday, Recipes /by The Twins

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.

Brown Bread with Antipasti

November 14, 2019/in 7-Colour Sunday, Recipes /by The Twins

Serves: 8-10
Prep time: 45 mins

When making bread make sure you put a timer on for 10 mins, knead the bread for the entire 10 mins, don’t stop even when your hands get tired. Trust us, it will all be worth it. If your bread is sticking to the counter, avoid adding more flour (it will dry it out), add a bit of oil, it should work like a charm.

Ingredients:
2C Brown Bread/Wholewheat Flour
1/2C Cake Flour
1 Pkt Instant Yeast
2 Tbs Sugar
1 tsp Salt
1/2C Lukewarm Water
1/2C Lukewarm Milk
2 Tbs Olive Oil

Antipastos:
Cured meats
Olives
Anchovies
Cheese
Tepanade
Chutney

Method:
Preheat the oven to 180 degrees celsius.
Mix all the dry ingredients together in a large bowl. Mix the wet ingredients into a jug, stir gradually into the dry ingredients.
Beat with a hook paddle for 2 mins on high speed. Place dough on a floured surface and knead for 10 mins until soft and pliable.
Cover the dough and leave to rest until double its size.
Knock down and shape into a loaf tin or desired shape.
Cover with a kitchen cloth and leave to rise for about 20 mins.
Bake in the oven for 30 mins.
Once done, leave to cook on the rack before serving.
Serve with the Antipastos.

Creamy Chicken Livers

July 29, 2019/in 7-Colour Sunday, Recipes /by The Twins

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.