Category Archives: Veggies
I love beetroot salad but I don’t enjoy all sugar and who know’s what else they add in the store-bought pickled versions. Beetroot is in season now and you can pick up a bag full of this goodness for a reasonable price.
Nothing beats a freshly made beetroot salad and I have a sugar-free vinaigrette that will still give you that sweet and tangy flavor of a pickled salad.
Add some Fresh spring onion, finely sliced crunchy onion rings and chunks of Feta Cheese and you have a winner side dish.
1 Kg Beetroot ( +- 10 beets )
150 ml white vinegar
2 – 3 Tbsp Fructose / or alternative 5 – 6 Tbsp white sugar
Pinch of Salt
1/2 bunch of chopped spring onion
1 onion thinly sliced
I find it best to cook the beets first and to peel them afterwards, the skin just slips of from the beets after cooking.
Cook Beets until soft (+- 30 – 45 minutes) in a large pot.
Remove the beets from the pot and rinse under cold water. Cut the top and the bottom of the beets and either slide the skin of with your hands or with a knife.
Cut beets into slices and pack alternatively with the sliced onions in a deep container.
Cook the vinegar and the fructose for a minute on high heat, add the pinch of salt.
Pour hot liquid over your beets and refrigerate until serving.
Transfer your beets to your salad dish / bowl and sprinkle with chopped fresh green onions and chunks of feta cheese.
This beetroot salad can be stored up to a week in the fridge in an airtight container.
Cooked beetroot can be stored up to 10 months in the freezer.
Some interesting facts about Beetroot
Beet pulp is fed to horses that are in vigorous training or conditioning and to those that may be allergic to dust from hay.
The consumption of beets causes pink urine in some people.
We actually needed a recipe to cook vegetables…
Therefore I won’t refer to it as a recipe but rather use my words selectively and say “method” instead.
Every time some fancy diet hits the market we end up with new ways to fool ourselves into thinking that we are eating carbohydrates. Same goes for the cauliflower rice which apparently started with the Paleo diet?
Well I certainly don’t mind, just wish I could find some spaghetti squash, that will make my day.
Enjoy your cauliflower rice as a substitute for rice in your dishes. It goes really well with a beef curry!
1 cauliflower head (raw)
5 ml Garlic and herbs seasoning (I’ve used the Ina Parmaans Garlic and herb seasoning)
1 tsp lite margarine (optional)
You can either use a cheese grater or your food processor, even a knife and some added effort can do the trick into chopping the raw cauliflower up in smaller pieces to resemble “rice like” texture.
Add the Seasoning to the cauliflower and mix through.
Steam for 10 – 15 minutes or cook for 10 minutes in a pot with water.
Add the margarine and stir through.
Ever tried to cut out carbs? Talk about a challenge.
I just want a simple side dish that taste great and will leave me satisfied.
I never thought the courgettes would go so well with the green beans but they do, this is a really simply little side dish full of flavour.
+- 300 g green beans
1 punnet mushrooms
20 ml lemon infused olive oil
(alternatively use olive oil and 15 ml lemon juice)
Salt and pepper to taste
10 ml Vegetable spices
I like to steam my veggies instead of cooking it in water, the choice is yours however.
Trim the green beans and cut the courgettes into chunk size bites.
Rinse and steam veggies for 20 minutes in a steamer or alternatively cook for 15 minutes in boiling water.
Strain if cooked in water. Slice the onions and mushrooms and braise in the olive oil with the vegetable spices until golden brown.
Add veggies to the pan and fry for another minute or two allowing the veggies to soak up the flavours of the olive oil and mushrooms.
Season with salt and pepper and serve hot.
Adapt or die is something our Highveld woman knows all to well.
It is not uncommon for us to substitute ingredients as you never find ingredients you need in our shops.
Because I love Hummus so, so much I had to alter the original recipe a bit as it is such a waste for me to buy a huge bottle of tahini to only use 2 tbsp every time I make hummus. Because just how much tahini can one eat, right?
I’ve replaced the Tahini paste and Olive oil with Sesameaseed oil as Tahini is made of sesame seeds, at least the Sesame seed oil last longer in my pantry as I can use it in my stir fry’s ever so often.
The fat content of this recipe is much lower as I only use 3 tbs of sesame oil. Keep refrigerated and use within a week.
1 glove of garlic
3 tbsp Sesame seed oil
2 tbsp lemon juice (freshly squeezed is the best!)
1 can chickpeas, rinsed
+- 2tbsp water
Salt and black pepper to taste
In a blender chop the garlic, sesame seed oil, and lemon juice. Add the chickpeas and pulse for +- 1 minute.
Add +- 2 tbsp of water to the mixture and pulsate for another 1-2 minutes.
The water makes the hummus more creamier since we have reduced the oil in the recipe.
Season with salt and pepper and enjoy with crackers, instead of butter on pita’s or sandwiches or as a dip for raw veggies.
Now who doesn’t like snacking, how about a healthy little bite with crunch to keep the hunger at bay until your next meal.
Try this Bell pepper and smooth Cottage Cheese with Olives. I’ve used Jalapeno and Cheese flavoured low fat Cottage cheese for some added flavour but you can also use Hummus instead.
Simply cut a red, yellow and green pepper into fingers and top with a dollop of Cottage cheese, place an Olive on top and voila!
There is a first time for everything….even green Asparagus.
Yes I know! How is it possible that I’ve never eaten green Asparagus yet I love white Asparagus spears so much.
When we just got married (many, many moons ago) I tried to cook green Asparagus and it tasted horrible, I thought it was just the Asparagus that tasted bad, off course way back than I wasn’t able to cook an egg properly either.
Don’t be fooled, the actual star of this meal is the Sticky Soy, Honey and Sesame Chicken Wings served with a potato Rosti.
Soy, Honey and Sesame Chicken Wings
+- 8 -10 Chicken wings
50 g Sesame seeds
For the marinade mix together
150 ml Vital Soy Sauce
75 ml Honey
1 tbs Chicken spice
Juice of 1/2 lemon
Marinade the chicken for at least 1 hour.
Pre heat oven to 180 degrees and place chicken in a baking tray. Sprinkle the sesame seeds on to the chicken. Baste frequently with the remainder of the marinade that is left over. Bake until golden brown and cooked through.
In the meantime cook your asparagus as follows:
Heat a large griddle pan and dry-griddle the asparagus spears on both sides. When they are ready drizzle the juice of 1/2 lemon and a dash of Olive oil over them. Season with ground pepper and salt.
For the potato Rosti
6 Potatoes peeled
6 tbs flour
1 egg yolk
salt and pepper to taste
Chopped spring onion to taste
Grate the potatoes and rinse under cold water, strain the potatoes and transfer to a large mixing bowl. Add the rest of the ingredients to the potato mixing it thoroughly. Transfer the potatoes onto a clean tea towel. Bring the corners together and squeeze the liquid out. Use your hands to form little potato patties for frying.
Heat your pan with a little olive oil and fry the rosti’s on a low to medium heat for +- 7 minutes on each side turning carefully.
This is the quickest savoury tart that you will ever make! Great for lunch and even greater when you have unexpected quest.
It’s great for the children’s lunch boxes and sophisticated enough when cut it into bite size diamond shapes top with a dollop of mustard and served on your best plates.
175 g Spinach chopped
1 small onion diced
1 punnet button mushrooms
3 rashers of bacon (cut into strips)
1 tin of white asparagus drained
250 ml Cheddar cheese grated
150 ml Milk
30 ml flour
3 ml salt
2 ml pepper
5 ml mustard
Olive oil for frying
Preheat oven to 180 degrees and grease a small pie dish.Fry the onions in the olive oil and fry until translucent. Add the mushrooms and bacon to the onions and fry for another minute or two. Ad the spinach to the pan and fry for 3 minutes until the spinach has wilted. Place ingredients for filling into the pie dish. lay the asparagus over the spinach filling.
Add all the ingredients for the custard together in a separate bowl or a measuring jug and whisk.
Pour the mixture over the spinach filling and top with the grated cheese. Bake for +- 30-35 minutes until set and golden brown.
Enjoy hot or cold.
What is summer without a potjie?
Slowly but surely the weather is changing and one of these days it will be winter again, my favorite season! Now don’t get me wrong I like summer especially when it comes to the vegetable garden, or just relaxing next to the pool, what I don’t enjoy is all the mosquitos.
My husband is actually the Potjie King but since he was to busy installing the laminated flooring for me I decided to make a Chicken pineapple potjie to reward him with.
If you don’t have a potjie don’t be discouraged to try the recipe, even on the stove the interesting flavor from the pineapple and Ideal milk with the chicken will leave you craving for a second helping.
1 Kg Chicken pieces
500 g baby potatoes
300 g baby carrots
200 g baby corn
200 g courgettes
200 g patty pans
200 g butternut
250 g mushrooms
200 g shallots
1 tbs Robertson veggie spices ( optional)
1 tsp Salt and pepper to taste
Oil for frying
2 tbs Chicken spices
1 tin Ideal milk
2 tbs Bisto powder / Flour to thicken the sauce
1 tin pineapple pieces in syrup
250 ml water
Get your coals ready before preparing the rest of the ingredients.
Prepare all veggies by rinsing and cutting into smaller pieces, keep aside. Rinse your chicken pieces and rub with the chicken spices, set aside. Slice the onion, remove skin from the shallots keeping them whole and add with the mushrooms.
Assemble your potjie over the hot coals and allow to heat through.
As soon as your pot is hot enough fry the sliced onions, whole shallots and the mushrooms in a little oil.
Remove mushrooms and onions and set aside.
Add the Chicken pieces to the pot and fry for a few minutes until brown.
Add the mushrooms and onion mixture. Add the vegetables, salt and pepper and the 250 ml water to the pot. Cook for +- 30 – 50 minutes with the lid on until the potatoes are soft.
check often and lift the pieces from the bottom with spoon allowing the liquid to flow back to the bottom of the pot, but don’t stir. You could add a little more water if need be to ensure that pot don’t cook dry.
As soon as the vegetables are done (and the neighbours are in comatic state of the lovely smell escaping from your yard) add the tin ideal milk keeping about 1/3 tin aside to mix with the bisto / flour.
Mix the bisto / flour with the remaining ideal milk to form a smooth paste, add to the pot. Add the Pineapple pieces + the juice to the pot. Gently stir your pot and cook for another 15 minutes without the lid until the sauce have reduced.
Enjoy with rice.
I don’t know if this is an age thing, but somehow Valentine’s day is getting more enjoyable as the years go by….Somebody should have told me years ago that being in your 30′s is far better than being in your 20′s. Let’s hope the 40′s is even better!
Well since I’m sharing my son’s Valentine chocolates tonight I should make up for it with a healthy salad tomorrow, you know, just to balance things out.
If you love beans you will love this salad.
400 g green beans
1 x tin mixed beans
1/3 cup rice vinegar
5 tbs sugar
salt and pepper to taste
1 wheel of feta cheese
Cook the green beans in salt water till soft, strain, cut in half and set aside.
Strain all the water from the tin of beans and add to salad bowl.
Add the green beans to the mix beans and season with salt and pepper.
Mix the sugar with the vinegar in a sauce pan and simmer for a few minutes, making sure that all the sugar have dissolve.
pour hot vinegar mixture over your salad.
Assemble salad in glass containers also adding some of the vinaigrette in each container. Divide the feta cheese amongst the containers and add last.
refriderate and enjoy later.