“Eating is spiritual. And eating food with loved ones is truly communion with God. Do your best to eat the food you love with people you love :) it makes it taste better.” ~ Munachi Abii

CHEWY SPICE COOKIES 

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INGREDIENTS:

Chewy Spice Cookies:

1 cup butter, chopped into cubes

1 Teabag Tetley Masala Chai

2 1/4 cup flour

2 tsp baking powder

1/2 tsp salt

1 tsp chai spice

2/3 cup brown sugar

1 tsp vanilla

1 large egg

2 Tbls maple syrup

 

Cinnamon Sugar:

1 Tbls brown sugar

2 Tbls white sugar

1 tsp cinnamon

Mix together until well combined.

 

METHOD:

In a medium pan, add the chopped butter and loose Tetley tea leaves. Cook the butter until it turns amber in color. Remove from heat and pour into a bowl so it stops cooking. Cool for 20 minutes, and the place in the fridge for another 5-10 minutes.

In a large bowl, mix the flour, baking powder, salt and spices together.

In another bowl, add the browned butter and sugar. Beat together for 1 minute. Add vanilla, egg and maple syrup and mix again.

Slowly pour all the dry ingredients into the wet ingredients and mix well.

Cover and refrigerate while you preheat oven to 180 °C.

Line a baking sheet with baking paper Roll dough into balls and roll into the cinnamon sugar.

Bake for 12 minutes. Cool before eating.

 

SEED BREAD TOAST WITH AVO & POACHED EGG

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1 avocado
1 tsp lemon juice
salt & pepper
4 slices sesame bread, toasted
2 tomatoes, sliced
1 cup rocket leaves
olive oil, for drizzling
1 Tbls white wine vinegar
4 large eggs

In a medium pan, bring water to a simmer, add vinegar. Stir the
water to make a vacuum in the center, Slowly break an egg into
the center of the water. Cook egg for 1-2 minutes or to your
preferred done-ness. Remove egg with a slotted spoon. Repeat
process until all the eggs are cooked.
Mash avo with some lemon juice. Season with salt& pepper.
Spread avo onto toast, top with tomato and rocket leaves.
Drizzle with oil. Top with a poached egg. Season and serve
immediately.
Drizzle with balsamic reduction (optional).

 

FRIED FISH IN SEASONED BATTER

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1 cup self-raising flour
1 Tbls fish spice
1 cup soda water
oil, for deep-frying
4 fish fillets

Combine flour and fish spice. Make a well in the center and add soda water. Stir to combine.
Heat oil to 190 degrees C. in a large pan Season the fish with salt & pepper, dip into the batter til evenly coated. Deep-fry for 3-4 minutes or until golden brown.
Serve with hot chips and dip.

 

HALLOUMI WITH GRILLED VEGGIES

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100g green beans, topped
225g halloumi cheese, sliced length ways
1 small bunch asparagus, sliced
2 courgettes, sliced
2 Tbls olive oil
6 shallots, sliced into rings
200g cherry tomatoes, halved
1 Tbls capers
1/2 bunch oregano
1/2 bunch parsley

Blanch and refresh the green beans. Season the cheese,
asparagus and courgettes, toss in the olive oil and grill on a hot
griddle pan. Cook until nicely charred.
layer all your ingredients on a salad platter. Finish off with
capers and herbs.
Serve with a vinaigrette.

 

THAI GREEN FISH CURRY

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15 ml olive oil
1 onion, thinly sliced
60 ml Thai green curry paste
410g coconut milk
500g white fish fillets, skin and bones removed
1 lime, juiced
15 ml sugar
2 cooked potatoes, peeled and cut into chunks
4 spring onions, thinly sliced
handful coriander
Naan bread/ Steamed Jasmine rice, to serve 1 red chili, cut into rings, to garnish

Heat oil in a pan. Fry onion for 5 minutes. Add curry paste and
cook for 1 minute. Add coconut milk and simmer for 5 minutes.
Add the fish, lime juice and sugar. Cook for a further 5-8 minutes
or until fish is cooked. Add potatoes and spring onion. Leave to
simmer for another 2 minutes. Add coriander.
Serve warm with Naan or Streamed Rice.
Garnish with chili.

 

PARMA-HAM SUMMER SALAD

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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.

 

CHICKEN PARMESAN STUFFED MUSHROOMS

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4 porobello mushrooms, wiped clean
300g chicken breast, cooked and shredded
3/4 cup marinara sauce
1/4 cup Parmesan cheese
1/3 cup mozzarella cheese

Pre-heat oven to 200 degrees C.Remove stems from mushroom. Place mushroom on prepared
baking trays.
In a small bowl, mix the chicken, marinara sauce and Parmesan
cheese together. Spoon evenly into the mushroom. Sprinkle with mozzarella cheese.
Bake in the oven for about 12-15 minutes till cheese has melted.

 

 

CHICKEN CEASAR SALAD

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1 Ciabatta loaf, thickly cubed
3 Tbls olive oil
2 skinless, boneless chicken breast
lettuce leaves
Shaved Parmesan cheese
boiled egg, quartered

DRESSING:
1 Garlic clove
2 anchovies
2 Tbls grated Parmesan cheese
5 Tbls mayonnaise
1 Tbls white wine vinegar

Toss the ciabatta with some olive oil. Toast in the oven until
golden brown and crispy.
In a medium pan, brown the chicken breasts pan both sides and
cook till juicy but cooked through.
Mix all the dressing ingredients together (with a hand mixer),
until well blended. Season to taste.
Assemble all the salad ingredients in a serving bowl. Serve with
the dressing on the side.

 

BREAKFAST PITAS

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6 pita breads
olive oil
6 large eggs
3/4 cup mascarpone cheese
zest of 1/2 lemon
salt & pepper
3 Tbls lemon juice
3 cups baby spinach
6 thin slices of prosciutto

Heat a grill over medium heat.
Brush the pitas with olive oil and grill for 2-3 minutes on each
side, until crisp.
Cook the eggs sunnyside up until the egg whites are set.
Mix the mascarpone, zest, and 1/2 tsp salt and pepper in a
small bowl.
In another bowl, toss the baby spinach with olive oil and lemon
juice.
Spread each pita with the mascarpone mixture. Top with
prosciutto and baby spinach.
Carefully place a fried egg on top. Season to taste. Serve.
Happy Eating!

 

SPRING SPAGHETTI

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800 g cherry tomatoes
2 Tbls olive oil
400 g spaghetti
200 g grean beans, topped
150 g chorizo/ crab sticks, sliced
handful olives
150 g goats cheese
1 lemon juice & zest
4 Tbls olive oil
fresh oregano, to serve
Pre-heat oven to 180 degrees C.

Season tomatoes with salt & pepper, drizzle with olive oil and
roast for about 12-15 minutes.
Meanwhile,cook spaghetti until al denté.
Blanch the green beans.
Fry chorizo/ crab sticks till crisp.
Whisk the lemon juice, oil ans salt & pepper in a bowl.
Mix pasta, crab sticks/ chorizo, beans, tomatoes, olives, goats
cheese and lemon zest in a salad bowl.
Toss pasta with the dressing.
Serve warm or cold.