Spinach & Peppers Frittata (GF, DF, IP)

A frittata is a delicious way to use up odd little bits of veggies rattling around in your veggie drawer and makes a great lunch or breakfast. I use my Instant pot to cook the potatoes and to bake the Frittata. I've listed ingredients and amounts, but you can substitute with what you have on hand. 

Spinach & Peppers Frittata 

Ingredients: 

2 C sliced potatoes

1 C water

6 eggs

3/4 C Oat milk

1 onion, sliced

1 red pepper, sliced

1 green pepper, sliced

1/2 bag baby spinach, sliced

1 tsp garlic

Salt & pepper to taste

Method:

1. Place potatoes and water in the Instant pot. Seal and cook on high for 3 minutes. Quick release. COOL

2. Crack the eggs into a mixing bowl with milk and beat. 

3. Fry onions and peppers in a frying pan until soft. Add to the mixing bowl. 

4. Flash fry spinach and garlic until wilted. Add to bowl. 

5.  Add the potatoes. Season with salt and pepper.

6. Prepare a 7 inch spring form pan and pour the mixture into it. 

7. Add 1 C water to the instant pot. Gently lower the spring form into the instant pot on its trivet. 

8. Seal the pot. Cook on high pressure for 12 minutes, natural release for 10 minutes. 

9. The top may look a bit wet so let it stand for 5 minutes before serving. 

Yummy Baby Potato Salad (IP, GF, DF)

This is a staple at any South African braai and so yummy with sandwiches the day after. This is an instant pot version which allows you to make it in no time. Simple convenience at its best. 

Yummy Baby Potato Salad 

Ingredients:

1 bag Salad Baby potatoes. (Charlotte or Alexandra are delicious!)

4 - 5 eggs

1 C mayonnaise

1 Tbsp English Mustard

4 Tbsp pickle juice (or 2 Tbsp vinegar plus 2 tsp sugar)

Salt

3-5 pickles chopped

Method: 

1. Place washed and quartered baby potatoes in the instant pot. Add salt. 

2. Place the trivet on top, and lay the eggs on. 

3. Add a cup of water. 

4. Seal the pot and cook on high pressure for 5 minutes. Slow release for 5 minutes. Set a timer! Don't forget them in the pot!

Meanwhile…

5. Mix the mayonnaise, mustard and pickle juice in a salad bowl

6. Chop pickles and add. 

Then back to the instant pot…

7. Strain the potatoes and place the eggs in cold water. Allow potatoes to cool. 

8. Peel and slice the eggs. 

9. Add potatoes and eggs to the salad bowl and toss to coat well. Season with salt and pepper. 

Curry Peach Pasta Salad (GF & DF) IP

This is such a delicious pasta salad that is always a hit at picnics and braais! I love the delicious combo of the sweetness of the peaches, the tang of the Mayo dressing, the Al Dante pasta and crunchy nuts. I make mine in the instant pot but you can also just cook your pasta on the stove. 

Curry Peach Pasta Salad (GF & DF) IP

Ingredients:

1/2 bag pasta of your choice (I use Gluten free)

3 C water

Salt

1 tablespoon oil

1 onion, finely chopped

1 clove of garlic

1 rib of celery (optional)

1 green pepper

1½ tsp curry powder

1 tinned peaches in juice

¼ C raisins

½ C mayonnaise

Salt and freshly grated pepper

¼ C walnuts (slightly chopped)

Method:

1. Cook the pasta in the instant pot and cook on High for 8 minutes. Allow a natural release. (Or on the stove) Strain under cold water and cool. 

2. Fry the onion and garlic, adding the celery and pepper once the onion has some colour. 

3. Add the curry powder and allow the flavours to bloom. 

4. Chop the peach slices into thirds and add with their juice to the pan. Add raisins and turn the heat off. 

5. When pasta is cool, add Mayonnaise and fruity spice mix from the pan and toss the pasta to coat.

6. Season with salt and pepper. 

7. Sprinkle chopped walnuts on top. 

Light & Fluffy Cinnamon Cake (Dairy and Gluten free)

This is such an easy cake to throw together and is a real crowd pleaser. It's lovely and light. I'd say it serves 8 so it's worth doubling up when the gang comes over. It's naturally dairy free and can easily be made Gluten free. 

Light & Fluffy Cinnamon Cake (Dairy and Gluten free)

Ingredients:

3 eggs, separated

250 ml sugar (200 g)

125 ml oil

125 ml water

250 ml cake flour (140 g) (gluten free flour works well too)

30 ml cornflour

15 ml baking powder

2 ml salt

30 ml ground cinnamon

Syrup:

30 g margarine

50 ml smooth apricot or plum jam cinnamon sugar

Method:

1. Whisk egg yolks, sugar, oil and water together.

2. Sift dry ingredients together and add to above mixture.

3. Beat egg whites until stiff and fold into mixture.

4. Pour into a greased ovenproof dish about 18 cm x 28 cm.

5. Bake in a preheated oven at 180°C for 20 minutes.

6. For syrup: Melt butter and jam.

7. Take cake out of oven and prick well. Pour hot syrup over hot cake.

8. Sprinkle with cinnamon sugar and cut into squares. 

Durban Lamb Curry Potjiekos

This is such a yummy, warm, full of spices and heat, Durban Lamb Curry Potjiekos. It's even won first prize at a Potjie competition! These flavours bring back beautiful memories of New Year's Eve celebrations in Knysna, church camps in the Karoo and chilly winter sunsets at the riverside in the Garden route, South Africa. We've even made this in the Netherlands!

Durban Lamb Curry Potjiekos

Ingredients:

Oil 

1.5 Kg lamb shoulder or knuckles

3 large onions quartered

5 cloves Garlic

8cm fresh ginger

1 Tbsp each of coriander and cumin

2 tsp cinnamon

3 Tbsp Garam Masala

3 Tbsp Curry powder

1-2 cups mutton stock

1-2 cups red wine

bag of baby potatoes (or 6 quartered & peeled potatoes)

12 Curry Leaves

2 tins tomatoes

30ml sugar

6 carrots, peeled and chopped. 

a pack of vegetables of your choice. (Beans or sweetcorn work well) if you choose cauliflower, only add this at the end

30ml cornflour for thickening. 

Method:

1) Heat the Potjie pot on a nice bed of coals. Brown the meat when the pot is hot. Remove and allow the meat to rest for 10 minutes. 

2) Fry the onions. 

3) Add the spices and fry 1 minute, allowing flavours to bloom. 

4) Add tomato, sugar, browned meat and wine. Now close the lid and allow this to simmer for 30 - 45 min. 

5) Add the prepared vegetables and stock on top. Season with Salt and pepper. Close and simmer for another 30-45 min. (Remember not to stir the pot, let it cook in layers)

6) Add a few cherry tomatoes and cauliflower for the last 10 minutes of cooking time. 

7) Remove a cup of liquid and dissolve the cornflour in it, return to pot to thicken the gravy.

Enjoy on a bed of rice with a fresh salad!

Cauliflower & Chickpea Curry (Gluten, Dairy & Meat free)

This is such a yummy curry that delivers all the flavours without you feeling cheated because it's vegetarian. It's also a Make-from-the-pantry recipe as I typically keep all these ingredients on hand. Delicious served on steamed Basmati Rice with Naan bread to mop up the yummy juices. (I first found this recipe here -> https://cupfulofkale.com/vegan-cauliflower-and-chickpea-curry/)

Cauliflower & Chickpea Curry (Gluten, Dairy & Meat Free)

Ingredients: 

2 onions, finely chopped

4 cloves of garlic

1 inch ginger

1/4 tsp Chilli

1/4 tsp Salt

1 Tbsp curry powder

1 tsp cumin 

1/4 tsp Tumeric

1/2 tsp Garam masala

1 tin chopped tomatoes

1 Tbsp Tomato purée

4 carrots, diced

2 peppers, diced

1/2 C Stock of choice, plus liquid from chickpea tins

2 tins Chickpeas, with liquid

1 cauliflower or half a bag of frozen

1 tin Coconut milk

Garnishing: fresh coriander

Method: 

(Optional pre step: dry fry some whole spices in the wok if you have them.)

1. Gently fry the onions in oil, and then as they get some colour add the garlic, ginger, chilli and salt.  Cook for about a minute.

2. Add the spices, adding more oil if they're dry. Get the flavours to bloom. 

3. Add the tomatoes and paste giving it a good stir. Now transfer this to a blender and blitz until smooth. 

4. Stir fry the carrots and peppers, adding stock if they're dry. Cook for about 5 min or carrots are Al Dante. 

5. Add the curry sauce back to the wok. And add the chick peas. Let this simmer on lowest heat. 

6. Heat a grill pan on high. 

7. Break your cauliflower into bite size pieces and grill them, allowing them to char slightly for added flavour. Turn them as needed. Now add them to the wok.

8. Finally add a tin of coconut milk for creamy yumminess! Season with Salt and pepper as needed. Garnish with fresh coriander. 

9. Serve on a bed of rice with naan to mop up the yumminess!

Homemade Harissa paste

I've recently discovered how delightful Harissa paste is to cook with so I decided I'd try make my own. I've gone through a YouTube spiral of videos to get the gist of it and what we have here is what I've decided to make today. It's super yummy, it's !hot! and so easy to add to pastas, hummus, grilled chicken and even fish. One batch has made 3 small jars that will keep in the fridge for a while. 

Homemade Harissa Paste

Ingredients:

5 dried red chilies

Olive Oil

2 finely sliced onions

6 cloves of garlic, sliced

Freshly ground black pepper

1 1/2 Tbsp Coriander seeds

1 Tbsp Cumin seeds

1 Tbsp Paprika

Roasted bell peppers, skins removed

2 Tbsp Tomato paste

Swig of apple cider vinegar

2 Tbsp honey

Method:

1. Cut the tips off the chilies and remove the seeds. Now soak them in hot water to reconstitute. 

2. Heat the oil in a medium sized pot and add the onions. Fry them gently to release yummy flavours. 

3. Add the garlic and grind black pepper. Fry till it's all soft. 

4. Then add coriander and cumin seeds and allow their flavours to pop. About 5 min. 

5. Add the tomato paste and paprika and let that toast a bit. 

6. Add the peppers and chilies and add the vinegar and honey and a swig of olive oil. 

7. Simmer this on a medium heat, while stirring every few minutes. Make sure it doesn't catch. 

8. Remove from heat and pour the contents of the pot into a blender and blend to your liking. 

9. Add grated rind and juice of 1 lemon and another swig of olive oil. Give a final blitz. 

10. Pour your paste into 3 small jars and top with a thin coat of olive oil to preserve them. 

Note: I've seen some recipes with a bunch of coriander thrown in the blender, and I'm going to try that too for some variation. See the jar on the left. 

Makes 3 small Jars