Category Archives: Dinner

Shakshuka

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Whenever I go out for breakfast I order Shakshuka and on Sunday I decided to make my own at home. It’s a simply dish to try and delicious with flavours. Shakshuka is a Mediterranean egg dish cooked with tomatoes, capsicum and spices such as cumin, paprika and chilli flakes. Garnished with feta chesses, coriander, basil and green chilli.

Ingredients

I tablespoon olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon paprika

pinch of chilli flakes or to your liking

3/4 Capsicum chopped (I added more)

1/2 onion chopped

1 garlic clove crushed

250g tin crushed tomatoes

4 eegs

To Garnish

25g chopped feta cheese

Chopped corriander

Chopped Basil

1/2 green chilli (optional)

Method

Heat oil in a frying pan. Cook onions and capcicum for 5 minutes or until soft.

Add garlic and cook for a few seconds, add spices and cook until fragrant.

Add tomatoes and season, and bring to a simmer.

Slowly add eggs to mixture, reduce heat and cover with a foil paper and cook for 4-8 or to your liking.

Once ready, garnish with feta, basil, coriander and chilli.

Note

You can bake the eggs instead of leaving it on the stove. Bake eggs for 7-8 minutes.

This dish serves 4

Kefta Shaksuka

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Today I tried another Moroccan dish.  Kefta Shaksuka, spiced meatball cooked in an aromatic tomato sauce.  I love Moroccan food because of the deep spicy flavours and the simplicity of making this dish.

Ingredients

500g extra lean beef mince

2 onion chopped

2 cloves garlic

1 tablespoon paprika

1 tablespoon cumin

¼ teaspoon cayenne pepper

1.5 teaspoon salt

1 teaspoon black pepper

¼ cup chopped coriander (for the meatball)

2 tablespoon chopped coriander (for the sauce.)

1 bay leaf

1 tablespoon olive oil

400g canned chopped tomatoes

 

 

Method

For the Kefta Meatballs 

In a bowl, add the mince, one onion, ½ a teaspoon of the paprika and cumin.  Add the salt, black pepper, cayenne pepper and coriander.

Knead and make small round balls.

For the Sauce

Heat the oil on medium heat.  Add onions and cook for five minutes.

Add the remaining spices, garlic, bay leaves and coriander  and cook for 1 minute.

Add the canned tomatoes, bring to the boil, cover and simmer for 15 minutes.

Add the meatballs, ¼ cup water and cover for 20-30 minutes.  Simmer ntil the sauce is thick and the meat is cook through.  If the meat is not cooked but sauce is thick add more water.

 

Note 

This dish serves 4

Serve this dish with couscous

 

Try these meatball dishes  

Poached Chicken Meatballs

Pasta with Pesto and Meatballs

Beef Patties with Mashed Potatoes

 

 

 

 

 

Chermoula Chicken

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So this weekend I cooked for the whole family.   This recipe is perfect for large families coming over for lunch or dinner.  All you need to do is marinate the chicken the night before and when you are ready to cook place it in the oven or grill.  This dish is loaded with spices, cumin, paprika, dried chilli and coriander.

Ingredients

1 tablespoon crushed chilli

1 tablespoon paprika

1 tablespoon ground cumin

2 onions quartered

1 teaspoon chopped ginger

2 garlic cloves

2 bay leaves

2 tablespoon chopped coriander

125g olive oil

½ lemon juiced

2 kg chicken thighs

salt to season

 

Method

In a food processor add all the spices, onions, ginger garlic, coriander, bay leaves and lemon.  Process until it is a smooth puree.

Place in a bowl for ten minutes to let the flavours develop.

Add the chicken thighs and mix well.  Let it marinate in the fridge overnight.  (The longer you leave it the better)

Preheat oven to 220ºC for ten minutes or until oven is hot.

Remove two trays and line with non stick baking paper.  Place chicken on the trays and place in the oven.

After ten minutes reduce heat to 200º.

Bake for 30-40 minutes or until cooked thorough.

 

Note

This dish serves 16

 

 

 

 

 

 

 

 

 

 

Tortellini with Roasted Pumpkin and Mushroom

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Tortellini is a ring shape pasta that has a filling.  I added roasted vegetables to this dish and mixed it with pesto.  The pumpkin adds the sweetness, the pesto has a tangy taste and mushroom has an earthy flavour.

Ingredients

4 cups tortellini

500g pumpkin diced

500g mushroom

2 cups spinach

3 tbsp.. olive oil

2 tsp. Italian herbs

Salt to season (optional)

2 tbsp. Nutty Pesto

 

Method 

Preheat oven to 180ºC

Line two baking trays with non stick papers.  Put pumpkins in the bowl add 1 tbsp. of the olive oil and 1 tsp pf the Italian herb and mix.  Place on the tray evenly and place in the oven. Bake for 25 minutes or until  cooked through.

In another bowl add the 1tbsp pf olive oil and the remaining 1 tsp of  Italian herbs and mix.  Place in the oven.  Bake for  20-225 minutes or until browned.

Cook tortellini according to packet instructions.

In a saucepan heat the pesto with the remaining olive oil for a minute or two.  Make sure it doesn’t burn.  Add the pasta, mushroom and pumpkin and mix.  Put the heat off and let it cool.  Serve with spinach.

 

Note

This dish serves 4

Feel free to add other vegetables.

 

Try these pasta  dishes

Pasta with Pesto and Meatballs

Sardines & Chilli Linguine

Rigatoni with Chicken and Broccoli

 

 

 

Cauliflower and Lentil Soup

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Another great winter warmer.  This soup has roasted cauliflower and red lentils.  Coconut milk is added to  the soup to give it the creamy texture.

Ingredients

1 Cauliflower

1 tbsp. olive oil

2 tsp grated ginger

2 garlic cloves grated

1 tbsp. mild curry powder

1 tsp garam masala

½ a cup dried lentils

4 cups water

½ a cup reduced fat coconut milk

Salt to season

 

Method

Preheat oven to 180ºC

Line baking tray with non stick paper.  Cut cauliflower florets and place on the tray.  Spray olive oil over cauliflower and bake for 15 minutes or until tender.

On medium high heat, place a sauce with the olive oil,  Add onions. garlic and ginger and cook for 5 minutes.  Add the curry powder, garam masala and red lentils, cook or a minute or until fragrant.

Add the water in the saucepan and  bring to the boil,  Reduce heat and simmer for 15 minutes or until lentils are tender.

Add three quarters of the cauliflower and the coconut milk.  Using a stick blender, blend until smooth.

Add remaining cauliflower and enjoy.

 

Note

This dish serves 4

 

Try these cauliflower dishes

Indian Pilau and Roasted Cauliflower

Mustard lamb with Cauliflower and Potato Mash

Moroccan Cauliflower Rice and Lamb Curry

 

 

 

 

 

Chicken Zucchini Noodle Soup

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Zucchini is a great substitute for  soba or egg noodles or even pasta. I added the Zucchini towards the end.  The soup has a tangy taste and  it taste’s delicious.

Ingredients

4 chicken thighs

1½ cups water

1 onion chopped

1 diced celery

1 red chilli diced

1 garlic clove crushed

400g canned tomatoes

1 tsp tomato paste

Pinch of smoked paprika

½ tsp ground cumin

1 Zucchini (use a potato peeler or a spiraliser to create noodle shape)

½ red capsicum diced

salt and pepper to season

A handful of coriander

 

Method

Place the chicken and water in a saucepan and bring to the boil, cover and simmer for 15 minutes.  Turn the heat off and let the chicken cook for a further 5 minutes, Remove the chicken from the stock and set aside.

Heat 1 tbsp. of olive oil, cook onion, celery, garlic, capsicum and chilli for 5 minutes.  Add the smoked paprika and cumin and cook for 1 minute or until fragrant.

Add the chicken stock and tomatoes and tomato paste and cook over low heat for 5 minutes.

Shred the chicken and add to the pan, add the zucchini noodles and cook for 2 minutes or until zucchini is soft.

Put heat off and add coriander.

 

Note 

This dish serves 2

 

Try theses dishes

Poached Chicken Soup

Poached Chicken Meatballs

Turmeric Chicken and Carrot Noodle

 

 

 

 

 

 

 

 

 

 

Carrot and Lentil Soup

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Love this winter soup. it’s full of flavour and the hot curry powder gives this soup a warm kick,  This soup uses only two main ingredients, carrot and red lentils and it’s simple to make.

Ingredients

500g carrot

65g dried red lentils

I litre water

I tbsp. olive oil

1 chopped brown onion

3 tsp grated ginger

1 tbsp. hot curry powder

 

Method 

Heat the olive oil in a saucepan over medium heat.  Add the chopped onions and cook for5 minutes.

Add the ginger and curry powder and cook for a minute or until fragrant.

Add the carrot, lentils and water and bring to the boil.  Reduce heat to simmer and partially cover the saucepan.  Simmer for 15 minutes. Make sure the lentils and carrots are cooked.

Using a stick blender, blend until smooth or to your liking.

 

Note

This dish serves 4

 

Try these dishes

Poached Chicken Soup

Moroccan Lamb and Chickpea Soup

Turmeric Chicken and Carrot Noodle

Beetroot and Carrot Salad

Dhal

 

 

 

 

 

 

 

Pasta Marinara

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I love seafood because it is delicious, especially prawns. Seafood is a good source of protein and vitamins.   This week I made Pasta Marinara. The Marinara mix consisted of mussels, prawns, fish and calamari.  I used the tomato sauce ingredients from the Beef Patties with Mashed Potatoes dish to make the marinara sauce.

Ingredients

700g fresh Marinara mix

1 onion

1 large capsicum

4 garlics cloves crushed

400g canned tomatoes

½ cup basil

½ red chilli (optional)

1 tbsp. olive oil

1½ cups water

Season with salt and pepper.

Handful of parmesan chase to sprinkle

400g Pasta

 

Method

Add 1 tbsp. of olive oil on a non stick pan on high heat, fry the marinara for 3-6 minutes or until cooked.

Remove marinara from saucepan, reduce heat to medium and add olive oil.  Add the onions, capsicum, chilli and garlic and cook for 5 minutes or until soft.

Add the canned tomatoes and cook for two minutes. Add water and bring to the boil.

Add the marinara mix in the saucepan, reduce the heat and simmer for 30 minutes or until sauce is thick,

Chop basil and stir through and put heat off.

Cook pasta according to packet instructions.

Add pasts and marinara in a bowl and sprinkle cheese.

 

Note

This dish serves 4

 

Try these pasta dishes

Sardines & Chilli Linguine

Rigatoni with Chicken and Broccoli

Pasta with Pesto and Meatballs

 

 

 

 

 

Beef Patties with Mashed Potatoes

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This were the tastiest mash potatoes I ever made, baked the potatoes the same way I made the pumpkins in the   Pumpkin Mash and Steak dish.  Baked the potatoes in the oven instead of boiling them.  Added the rosemary, garlic, black pepper and salt to the potatoes.

The beef patties were yummy, marinated mince with garlic, onion, Italian herbs, red chillies, black pepper and seasoned with salt.

Made a simple tomato sauce to have with the mashed potatoes and beef parttiie.

 

Ingredients

To make the beef Patties

500g mince meat

1 small onion

4 garlics cloves

¾ inch ginner

½ red chilli

1 tbsp. Italian herbs

1 tsp black pepper

salt to season

1 tbsp. olive oil

 

To Make Mash Potatoes

500g  baby potatoes halved

1 tbsp. fresh rosemary leaves

1 tbsp. olive oil

1 garlic crushed

I tsp. black pepper

pinch of salt

 

To make the Tomato Sauce

1 onion

1 large capsicum

4 garlics cloves crushed

400g canned tomatoes

½ cup basil

½ red chilli (optional)

tbsp. oil

1½ cups water

Season with salt and pepper.

 

Method 

To make the Beef Patties

In a blender add the onions, ginner garlic, herbs chilli and black pepper. Blender until it’s almost a puree,  In a bowl add the meat and spice mixture and combine.  Let it marinate for two hours or more.

Heat a char grill pan. Reduce heat to medium and  add the olive oil.   Make six round Pattie balls and place them on the char grill pan.  Cook both sides for 20 minutes or to your liking.

To make Mash Potatoes

Preheat oven to 200ºC

In a bowl, add the olive oil, rosemary, garlic, black pepper,  salt and mix.  Add the potatoes and combine.

Layer a sheet of aluminum foil and non sticking baking paper on a baking tray, place potatoes on the foil.  Add another foil paper over the potatoes and fold the foil to make a parcel and place in the oven. Bake for 25 minutes.

Once ready, use a masher to mash the potatoes.

 

To make the Tomato Sauce

Heat a saucepan on medium heat with olive oil. Add the onions, capsicum, chilli and garlic and cook for 5 minutes or until soft.

Add the canned tomatoes and cook for two minutes. Add water and bring to the boil,  Reduce the heat and simmer for 30 minutes or until sauce is thick,

Chop basil and stir through and put heat off.

 

Notes

The dish serves 2-4

You can have the beef patties as a burger or in a sandwich for lunch.

 

Try these Mash or Patties Dishes

Mustard lamb with Cauliflower and Potato Mash

Grilled Beef and Mushroom with Broccoli Mash

Chicken and Vegetable Patties with Kale Salad

 

 

 

 

 

Poached Chicken Soup

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Another great winter warmer.  This dish can be made during the weekend and stored in the freezer for mid-week or during the week.  Feel free to add noodles or vegetables to this dish.   This chicken soup is cooked in onions, spring onions, chill, ginger, tamari and mirin.  The chicken continues poaching in the soup after putting the heat off,

Ingredients

1 whole chicken chopped

3 litres water

1 onion quartered

6 spring onions cut in lengthwise

2 green chilies cut lengthwise

3¼ inch ginger cut lengthwise

¼ cup tamari

3 tbsp. mirin

 

Method

In a large saucepan add the water, onions, spring onions, chillies, ginger, tamari and mirin and bring to the  boil.

Add the pieces of chicken to the soup, when it starts simmering, reduce the heat to low and continue simmering for 20 minutes.

After twenty minutes  cover and switch the heat off and leave  the chicken to poach for an hour in the soup.

After an hour, remove chicken and slice it or use a fork to remove the flesh from the bone and return it to the pan. Enjoy.

 

Note

Dish serves 4

Feel free to add noodles, vegetables or have a small bread roll.

 

Try these poached dishes

Poached Chicken Meatballs

Crust less Chicken Quiche

Poached Pear with Black Tea