Search Results

These marinated baby peppers are incredibly easy to make, and will go well with cold meat platters, sandwich fillings or anything savoury.

Have you ever considered that those potato skins usually discarded can be turned into the crackling of the veggie world? Read on for this good idea.

These vegetarian fritters uses chillibite mix, but is packed with different vegetables. It is very versatile, so use what you have available. I’ve been making these veggie fritters since probably 2009. I improvise now and then but man, they are obsessively delicious! I always end up eating half the batch before the plate’s ready to serve. Veggie Fritters Flow Wellington Motaung Ingredients 1 onion, finely chopped 1 diced pepper (your choice of red, orange or green) 300 - 500 g chopped spinach (because we all know spinach is the Weetbix of leaves) 1 potato, mashed (I sometimes use a combo of regular and orange sweet potato) carrots, grated (optional) 1 egg 5 tbsp chillibite mix (for binding) Salt and pepper (a little paprika or cayenne if you like) Directions Mix everything together in a bowl. Heat oil in a pan and add spoonfuls of the batter to the pan. Fry until browned on both sides. Enjoy as is or with a creamy dill sauce.

The trick with Brussels sprouts is to slice them thinly, and then to sautée them. This causes the sprouts to become tender and sweet as they cook. If you prepare them the right way, this cruciferous vegetable has a mild, sweet, almost nutty flavour.

Enjoy this hearty and nutritious winter superfood soup for glowing skin and a happy gut.

Vinette Ebrahim shares her recipe for peanut chutney just like her mom used to make, albeit much faster now that she does not have to grind peanuts from scratch. My mom used to make a peanut chutney, which became a household favourite, during high days and holidays. It was quite time consuming, because one had to shell the monkey nuts, blow of the shells, then put it through the mixer/grinder with all the other ingredients. I experimented with peanut butter as a substitute, and voilà! Memories came flooding back! Peanut Chutney Vinette Ebrahim Note You can adjust the below amounts to go to taste. I eat it with curry, pasta - almost anything. Ingredients ≈ half a handful of mint ≈ half a handful of dhanya 2-3 cloves garlic 1 red or green chilli (spicy, but not burny, depending on how you like it.) 3-4 tablespoons peanut butter (chunky or smooth) some vinegar and oil Method Chop up the mint, dhanya 2 or 3 cloves garlic 1 red or green chilli (spicy, but not burny, depending on how you like it.) 3 - 4 tablespoons of chunky or smooth peanut butter To thin, dribble in some vinegar and oil. Be careful not to add too much vinegar, it can become quite acidic. Just add more peanut butter in that case. Enjoy!

The combination of Kassler Chops With Sweet Potato Mash in this recipe takes an ordinary weeknight supper to another level.

Hummus is goedkoop en maklik om te maak en baie gesond. Hierdie weergawe sluis pampoen in.

A vegetarian frikadel loaded with protein.

Buy local ingredients and swap out others and make your own more affordable (and tastier) basil pesto.

These scrumptious vegetarian black bean and mushroom patties are packed with umami, and easy to make.

This traditional and popular Indian street food is called pani puri. A puffed, crispy-fried ball filled with spicy, tangy water. It is delicious and like a taste explosion in your mouth. Khilona Radia Sunday mornings are when I get a chance to make all the yummy and fun foods I don’t have time for during the week. This time around we made a traditional and popular Indian street food called pani puri. Literally, spicy tangy water in a puffed crispy fried ball. It is super delicious - a taste explosion in a single shot. These fun taste bombs are super easy and quick, too. I always say these recipes look way more complex than they are. The crispy fried balls come in a pack and are available at Shayona in Rylands. You could even buy the tamarind sauce and coriander chutney, and of course the ready-made version too! I do like to make my own though, so I can adjust the fennel, chilli and mint taste. I suggest using the recipe below, which is easier to follow than my mom’s hand-written version with dual language texts. Sunday Morning Pani Puri Dassana Amit from Veg Recipes Of India Ingredients 1 cup fresh coriander leaves, tightly packed ½ cup fresh mint leaves, tightly packed 2-3 green chilies, rinsed and chopped (use less if you don’t like it to spicy) 2½-cm piece ginger, peeled and roughly chopped 1 tbsp tamarind, tightly packed (or 2 tbsp lemon juice if you don’t have tamarind) 3½-4 tbsp jaggery powder or grated jaggery 1 tsp roasted cumin powder 1 tsp chaat masala Salt to taste ⅓ cup water ½ cup water ½ - ¾ cup water Potato filling 2-3 medium-sized potatoes moong sprouts, steamed or boiled (optional) 1 small onion, finely chopped (optional) 1-1½ tbsp coriander leaves, chopped ¼ tsp red chili powder 1 tsp chaat masala 1 tsp roasted cumin powder Salt to taste Directions Rinse and drain the coriander and mint and roughly chop them. Don’t use the stem of the mint - it will add a bitter taste. Add the chopped coriander, mint, ginger, green chili, tamarind, jaggery, cumin powder, chaat masala and salt to a blender. Add ⅓ cup water and blend to a smooth consistency. Remove the mixture and set aside. Now add ½ cup water to the blender and swirl the jar to mix the leftover chutney inside the jar with the water. Add this water to the chutney you’ve set aside. Now add between ½ - ¾ cup water to the chutney. Add less or more water depending on the consistency you want. Do not add too much water as this will dilute the taste and flavour. You can also taste if you have enough jaggery and salt at this stage. Mix very well. Cover and refrigerate the pani. Potato filling Boil the potatoes until done. Peel and chop them into small cubes. Add the moong sprouts and the onion if you’re using them. Add the coriander, chili powder, chaat masala, cumin powder, and salt. Mix well and set aside. Assembling Gather the spiced water, potato filling and the puris. Crack the top of the puri with a spoon or your thumb and spoon in the potato filling. If you like, add a little bit of sweet chutney (optional), then add a few teaspoons of the green spiced water. Eat it as soon as it’s assembled to avoid it becoming soggy. Pop it in your mouth and enjoy!