I love cooking the old fashioned black potjie pot on the stove, maybe it is all in the mind… but food just tastes yummy in it, doesn’t it?
Ingredients :
2 x large onions
1 x large bag of baby leaf spinach
1 x packet of skinless chicken fillets
Coconut Oil
Worcester Sauce
Garlic

Stir fry the onion in coconut oil and garlic, don’t forget to throw in some mixed herbs and black pepper
Cut the chicken into smaller pieces and add to the pot once ready.
Sprinkle Worcester sauce to taste
You can add the Baby Leaf spinach just before ready to serve.

I enjoy the roasted butternut as my base ! Yum

Butternut is cut into thin medallions and roasted in the oven with some olive oil

Ready to serve and looks pretty awesome too.

Butternut soup – without the CREAM  (lactose free friendly)

 

Ingredients

Simmer mix :

3 x chopped onions

1 x teaspoon of crushed garlic

1 x teaspoon of ginger (fresh grated or paste)

1 x tablespoon mild curry powder

(Depending on the size of the slow cooker – 2parts butternut + 1part sweet potato)

2kg butternut cubes

1kg sweet potato cubes

Just add water until the slow cooker is full

Lid on, set the slow cooker on low and let it cook through the night and off in the morning.

 

2hrs before serving turn the heat on high and add:

1 x cup of lactose free milk and blend the mixture until it’s a creamy texture (I use the electric stick blender)

500g meat (mince or shredded chicken or bacon bits – can stir fry it in some olive or coconut oil with some Himalayan salt and black pepper)

Let the salty meat flavour mix it up with the soup and it’s a very yummy taste.

Not as creamy as the CREAM butternut soup – but it definitely does the job!

Stuffing :

Ostrich Mince (Lean Mince can be used) x 500g

Red Pepper x 1

Yellow Pepper x 1

Red Onion x 1

Green Pepper x 1

Butternut filling that is scooped out of the base

( Stir fry all together in olive or coconut oil with some mixed herbs)

 

• cut the butternut in half, Steam in the microwave or oven until soft
• scoop pips out. use the rest of the butternut that is scooped out in the mince mix
• once filling is cooked and tasty – you can fill the base of the butternut
• bake in the oven for approximately 15 minutes.

 

 

 

 

My dad had a craving for Chick peas and I was on salad duty 🙂

Surprised by how tasty and colorful the plate became as I loaded the good stuff on it !

Here is the good stuff  :

Ingredients :

Baby Leaf Spinach ( A WHOLE BAG of the rich green leaves)

1/2 red pepper

1/2 yellow pepper

250g Baby cocktail tomatoes

1/2 a cucumber

Whole pineapple chopped up

1 Red Onion

1 x tin chick peas (just drain the brine off before)

 

Salad Dressing  :

Balsamic Vinegar

Olive Oil

Lemon Juice

Mixed Herbs

 

Mix It UP ! then let it soak up the dressing in the refrigerator for about 2 hours, while the wood turns to braai ready coals.

 

Not only does this taste amazing, the chick peas are affordable and vegetarian protein and very high in nutrients ! So all in all –  meal on a plate !

 

Keep it Colorful