Recipes

Homemade Hummus with Veggie Sticks (using Homemade Tahini)

Ingredients:

For the Homemade Tahini:

• 1 cup sesame seeds
• 2-3 tbsp olive oil (or any neutral oil like avocado or grapeseed oil)
• Pinch of salt (optional)

For the Hummus:

• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp homemade tahini (see recipe above)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• Salt to taste
• 2-4 tbsp water (adjust for consistency)

For the Veggie Sticks:

• Carrots, peeled and cut into sticks
• Cucumber, cut into sticks
• Celery, cut into sticks
• Bell pepper, cut into strips
• Any other vegetables you would like

Instructions:

1. Make the Tahini:

   • If you haven’t already, toast the sesame seeds in a dry pan for 2-3 minutes until fragrant (optional).
   • Add the sesame seeds to a food processor, and blend until crumbly. Add olive oil, one tablespoon at a time, and blend until smooth and creamy.
   • Add a pinch of salt if desired. Transfer to a jar and set aside.

2. Make the Hummus:

   • In a food processor or blender, combine the chickpeas, homemade tahini, olive oil, minced garlic, lemon juice, cumin, and salt.
   • Blend until smooth, scraping down the sides as needed. Gradually add water, one tablespoon at a time, until the hummus reaches your desired consistency (creamy and smooth).

3. Prepare the Veggie Sticks:

   • While the hummus is blending, cut your veggies into sticks or strips for dipping. Arrange them on a serving platter.

4. Serve:

   • Transfer the hummus to a bowl, drizzle with extra olive oil if desired, and garnish with a sprinkle of ground cumin or chopped parsley.
   • Serve the veggie sticks alongside for dipping!

Coconut Butter Chicken

Ingredients

For the Chicken Marinade:

• 500g boneless chicken breast or thighs (cut into cubes)
• 1/2 cup plain yogurt (optional; skip if dairy-free)
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• red curry spice or chilli powder (add to your liking)
• Salt to taste

For the Sauce:

• 1 tbsp coconut oil
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 1 packet tomato puree
• 1/2 cup coconut cream
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• Salt to taste
• Fresh coriander (dhania) leaves for garnish

Instructions

1. Marinate the Chicken

   • In a bowl, mix yogurt (if using), garlic, ginger, and spices. Add chicken, coat well, and let it marinate for at least 30 minutes (or overnight).

2. Cook the Chicken

   • Heat a non-stick pan or skillet over medium heat. Add 1/2 tbsp coconut oil and lightly cook the chicken until browned but not fully cooked. Remove and set aside.

3. Prepare the Sauce

   • In the same pan, heat the remaining 1/2 tbsp coconut oil. Add onions and sauté until golden brown.
   • Stir in garlic and ginger and cook for 1-2 minutes until fragrant.
   • Add cumin powder, coriander powder, garam masala, and chili powder. Cook for another minute.

4. Simmer the Tomatoes

   • Add the tomato puree and simmer for 5-7 minutes until thickened.

5. Add Coconut Cream and Chicken

   • Stir in the coconut cream, mixing well to create a creamy sauce.
   • Add the partially cooked chicken and simmer for 10-15 minutes, stirring occasionally, until the chicken is tender and cooked through.

6. Garnish and Serve

   • Sprinkle fresh dhania leaves generously over the dish. Serve hot with steamed basmati rice, naan, or a lighter option like cauliflower rice.

Pink Chai (Kashmiri Chai) Recipe

Ingredients:

• 2 cups water
• 2 green tea bags
• 1/4 tsp baking soda (for the pink color)
• 2-3 green cardamom pods, lightly crushed
• 1 star anise (plus extra for garnish)
• 1 small cinnamon stick 
• 2 cups milk (whole milk or adjust to preference)
• 1/4 cup cream (optional for extra creaminess)
• 1 pinch of salt (to enhance flavor)
• Sugar or honey to taste (optional)
• Ground cinnamon or a star anise (for garnish)

Instructions:

1. Prepare the Tea Base:

   • In a saucepan, combine water, green tea bags, cardamom pods, star anise, and cinnamon stick.
   • Bring to a boil, then reduce heat and let it simmer for 5–7 minutes, stirring and whisking frequently. 
   • Add the baking soda and stir and the liquid will develop a reddish hue.

2. Add Milk:

   • Remove the tea bags, then slowly add the milk while stirring. Let the mixture come to a boil, then simmer for 3–5 minutes. Add cream for extra richness if desired.

3. Add Salt and Sweetener:

   • Stir in a pinch of salt to enhance the flavor, and add sugar or honey to taste if you prefer sweetness.

4. Strain and Serve:

   • Strain the tea into cups, removing the spices. Allow it to cool and refrigerate if serving chilled.

5. Garnish:

   • Garnish with ground cinnamon and place a small star anise on the side for an extra touch of flavor and elegance.

Pro Tip: Use patience when whisking the tea to achieve the perfect creamy pink hue.

This Pink Chai, with a hint of cinnamon is a delightful, aromatic beverage that’s perfect for any occasion—served hot or chilled!

Garlic & Rosemary Flatbread Recipe

A simple, delicious flatbread that’s perfect for a braai or any meal. It’s soft, aromatic, and ideal for mopping up sauces or savoring on its own.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tsp salt
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1/2 tbsp dried rosemary)

Instructions

1. Prepare the Dough: In a large bowl, mix the flour and salt. Gradually add warm water while stirring until a dough forms. Knead for about 5-7 minutes until smooth and elastic.

2. Rest the Dough: Cover the dough with a cloth and let it rest for about 15 minutes. This helps relax the gluten, making the flatbread softer.

3. Infuse the Oil: In a small bowl, mix olive oil, minced garlic, and chopped rosemary. Let it sit while the dough rests, allowing the flavors to infuse.

4. Shape the Flatbread: Divide the dough into 4-6 portions. Roll each portion into a thin, flat round (about 1/4 inch thick).

5. Grill the Flatbread: Heat a grill pan or braai grill over medium-high heat. Brush one side of each flatbread with the garlic-rosemary oil. Place it on the grill, oiled side down, and cook for 2-3 minutes until golden and slightly charred. Brush the top with more oil, then flip and grill for another 2-3 minutes.

6. Serve: Remove from the grill and serve warm. Perfect for soaking up flavors, or pair with dips like hummus, chakalaka, or tzatziki.

 Potstickers

Ingredients  

Pastry  

o 300g wheat flour  

o 1/4 teaspoon salt  

o 2/3 cup boiling water  

o 1/3 cup cold water   

Filling  

o 200g mince  

o 1 green chill  

o 1 carrot, grated  

o half pepper finely chopped  

o dhania  

o salt to taste  

o chilli powder  

o chilli flakes  

o ginger, crushed   

Dipping 

o Soy Sauce   

 Method:

1. Prepare the Dough:

o Place flour and salt in a bowl. Add boiling water and stir with a wooden spoon to create small crumbs. Lightly mix just to combine.

o Add cold water and mix thoroughly with the spoon to form a soft dough. Use your fingers to scrape the sides and bring everything together. If the dough feels sticky, lightly dust your fingers with flour and continue.

o Knead the dough on a floured surface for about 5 minutes, using a pushing and pulling motion, until smooth, soft, and elastic.

o Cover the dough with a dish towel and let it rest in the bowl for 15-20 minutes.

2. Prepare the Filling:

o Heat a little coconut oil in a pan, add ginger and chili, and sauté briefly. Add the mince and cook until just done (it will cook further during steaming).

o Remove from heat and mix in grated carrots, chopped peppers, salt, chili flakes, chili powder, and dhania. Feel free to customize the filling with your preferred vegetables or spices.

3. Roll and Shape the Dough:

o Divide the dough in half. Roll out one half as thin as possible on a floured surface. Keep the other half covered.

o Use a scone cutter or glass to cut out circles (about 30). Roll out the second half of the dough, mixing any scraps from the first half back in.

4. Fill and Seal the Dumplings:

o Lightly wet the edge of each dough circle with water. Place a small amount of filling in the center and fold the edges to seal, making pleats if desired for a decorative finish. Pinch the edges tightly to form potstickers.

o Place the shaped potstickers on a floured tray or wax paper to prevent sticking. Keep them spaced apart.

5. Cook the Potstickers:

o Heat oil in a pan and place about 6-8 potstickers in at a time. Fry on high heat for about 2 minutes, then cover the pan.

o Add 1/4 cup of water carefully (it will sizzle), cover, and steam for another 2 minutes or until water evaporates.

o Remove the lid, swirl the oil around, and fry for another minute until the bottoms are golden and crispy.

6. Serve:

o Serve hot with soy sauce for dipping. Enjoy!

Strawberries dipped in chocolate

Ingredients:

• Fresh strawberries (cleaned and thoroughly dried)

• 200g dark or milk chocolate (high quality)

• Optional toppings: crushed nuts, shredded coconut, or sprinkles

Instructions:

1. Prepare the Strawberries: Wash and dry the strawberries well. Make sure they are completely dry, as any moisture can cause the chocolate to seize.

2. Melt the Chocolate: In a heatproof bowl, melt the chocolate in the microwave in 20-second intervals, stirring between each round until smooth. You can also melt the chocolate using a double boiler by placing the bowl over a simmering pot of water.

3. Dip the Strawberries: Hold each strawberry by the stem and dip it into the melted chocolate, making sure to cover about three-quarters of the berry. Let any excess chocolate drip off.

4. Add Toppings (Optional): If you want to add toppings, sprinkle them over the dipped strawberry while the chocolate is still wet.

5. Chill: Place the dipped strawberries on a baking sheet lined with parchment paper. Refrigerate them for about 20-30 minutes or until the chocolate is firm.

6. Serve and Enjoy: Once set, serve the chocolate-dipped strawberries fresh or store them in the fridge for up to 24 hours.

Enjoy this treat for any occasion or as a sweet snack!

Mediterranean Vegetarian Pasta Salad

Ingredients:

• 2 cups pasta

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup green & black olives, pitted and sliced

• 1/2 cup crumbled feta cheese

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• For the Dressing:

• 1/4 cup olive oil

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon dried oregano

• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, crumbled feta cheese, fresh basil, and fresh parsley.

3. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.

4. Pour the dressing over the pasta salad and toss gently to coat all ingredients.

5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.