Black Spaghetti with Prawns and Tomato sauce
Tease your senses with this stunning looking dish!
There is something about combining pasta, prawns and tomato sauce that is just super delicious. This is such a quick and easy dish to make. You can purchase the black spaghetti at your nearest Pick ‘n Pay grocer.
The distinctive colour of the black spaghetti is achieved with squid liquid, might not sound appetizing but you hardly notice it in the taste of the pasta.
500 g prawns ( cleaned )
120 g uncooked black spaghetti
5 ripe tomatoes ( finely chopped)
1 onion ( chopped )
10 ml olive oil
1 ml cayenne pepper
5 ml lemon zest
5 ml brown sugar
salt to taste
Fresh dill tips to garnish
Cook the spaghetti until al dente, set aside.
Fry the onions in the olive oil in a frying pan until soft and translucent. Add the prawns and stir for a few more minutes. Add the cayenne pepper, lemon zest, brown sugar and tomatoes. Simmer for a few minutes until the tomatoes has reduced and formed a sauce. Season with salt and add the black spaghetti, stir through. Garnish with the dill tips and serve hot.
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.
This is not your typical “Kerk bazaar” (Church fete’) Curry and rice recipe, but I’ve tried to adopt a much healthier version for an old classic.
Traditional Curry and Rice, as our South African folks would tell you consists of Curry Mince / lamb with added vegetables such as carrots, potatoes or peas over a bowl of white long grain rice. Don’t confuse this curry with your traditional Indian curries, they are two completely different meals.
At any good Church Fete’ you would have the additional trimmings to enrich your (plastic) bowl of curry.
First you have your bowl of sliced bananas mixed with mayonnaise and a tad bit of condensed milk that you would spoon over your curry, more than 2 tablespoons is considered rude as you need to keep in mind that everyone else in line behind you also want some. If you are brave enough and don’t mind the church aunties giving you a dirty look than go ahead, have another table-spoon!
Secondly comes the Tomato Sambal that normally consists of diced Tomato and onions with a dash of salt and pepper.
Then comes the ever popular Mrs. Balls chutney, one tablespoon is efficient and lastly, a healthy heaped teaspoon of desiccated coconut is added on top.
My husband and son loves mixing everything together before they eat it, I prefer eating it as is, in layers.
For the recipe below I’ve used Chicken breast which I’ve marinated in a Curry yogurt marinade. The white rice is replaced with brown rice for a healthier option and low-fat mayonnaise and low-fat chutney was used.
A great mock recipe that fools the taste buds but still pleases the senses.
Curry Chicken Fillets
400 g – 500 g Chicken Breasts (sliced in half-length ways)
175 ml plain yogurt
2 tsp curry powder
or alternatively mix your own curry powder
(1 tsp Dahnia and Jeera powder mix, 1 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp ginger powder)
salt and pepper to taste
Cut chicken fillets length ways in half and pound the chicken fillets gently between two sheets of cling film.
Mix the curry, salt and pepper and the yogurt together. Rub the yogurt mix over the chicken breast and pour the rest of the mixture over the chicken in a container and marinate over night or at least 3 hours before cooking.
Grill chicken fillets in a pan with a little olive oil until done. Serve with the following side dishes
Cooked brown rice
Tomato and Onion Sambal
Chop 3 firm tomatoes and 1/2 onion , season with salt and black pepper
Banana and mayonnaise
Slice 2 bananas and mix with 4 tbsp low-fat mayonnaise
Serve Chicken breast with a dollop of Chutney and a teaspoon of desiccated coconut on top besides the side dished on your plate.
Rosemary is probably one of the greatest herbs to compliment a Roast Chicken, pair it with Oranges and you have a winner Sunday Roast without much effort.
I’ts been said that a thriving Rosemary bush in a family garden indicates a female head of the household. Well I’ve got 3 different variations of Rosemary (Pink, blue and white) growing in my garden and boy oh boy are they thriving! Seems my husband’s allegations of me constantly wanting to wear the pants in the house might not be all that wrong.
Rosemary is also associated with memory were in ancient Greece students would adorn their hair with sprigs of Rosemary while studying….now I’m just wondering how I would look attending my meetings with Rosemary in my hair, Greek Goddess!
And don’t forget that a sprig of Rosemary under your pillow will protect you from evil spirits and nightmares.
1 Whole Chicken
Juice of 2 fresh oranges
15 ml Robertson’s Chicken spices
1 Sprig of Rosemary
600 g Baby potatoes
Rinse Chicken and rub with the Chicken Spices, place in your Roasting pan (with lid).
Cut the Rosemary sprig in 3 pieces and place in the Roasting pan with the Chicken.
Peel baby potatoes and add to the pan.
Add juice of 2 oranges over the Chicken and the potatoes, place lid on and bake in 180 degrees oven for +- 1 1/2 – 2 hours until Chicken are super moist and soft and golden brown.
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.