dinner inspiration – Page 2

Whole Roasted Cauliflower

November 15, 2023October 8, 2023by Karen ClaassenLeave a Comment

This recipe has two flavour profiles – it is an either or, and not a combination!!

1 head cauliflower (or two if you are making both flavour profiles)
80ml olive oil
3 cloves of garlic, minced
15ml turmeric OR 15ml dried mixed herbs
60ml + 60ml grated parmesan cheese
5ml salt

Preheat your oven to 200℃.
Remove the green outer leaves of the cauliflower head and place the cauliflower in an oven dish. Set aside.
Add the olive oil, minced garlic and EITHER the turmeric or the mixed herbs to a small bowl.
Add 60ml parmesan cheese and the salt and mix through.
Flip the cauliflower head upside down/with the core facing up.
Brush about a third of the olive oil mixture on the cauliflower, allowing it to drip down the core.
Flip it over and brush the top and sides of the head with the rest of the mixture.
Cover the dish with aluminium foil and bake in the oven for 45 minutes or until a wooden skewer can easily pierce the head.
Remove the foil from the baking dish and scatter over the remaining 60ml parmesan.
Place the cauliflower back in the oven until the cheese has browned.
Serve immediately.

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Chickpea Salad

November 12, 2023October 15, 2023by Karen ClaassenLeave a Comment

Dressing:
15ml wholegrain mustard
15ml red wine vinegar
45ml olive oil
30ml honey
a pinch of salt

2 x 400g tins of chickpeas, drained and rinsed
1 small red onion, finely chopped
200g feta cheese, cut into small cubes
1 large English cucumber, cut into small cubes
40g parsley, chopped

For the dressing:
Add the mustard and red wine vinegar to a small bowl.
Drizzle in the olive a little at a time while whisking. Keep going until the olive oil is incorporated.
Add the honey and a pinch of salt and whisk again. Set aside.

Add the chickpeas, chopped onion, feta, cucumber and parsley to a salad bowl and mix together.
Drizzle the dressing over the salad and give it another good mix before serving.

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Brown Rice Salad

November 11, 2023October 27, 2023by Karen ClaassenLeave a Comment

250ml brown rice, cooked according to packet instructions
1 red onion, finely diced
400g cocktail tomatoes, quartered
120g mozzarella cheese, cubed
30g coriander leaves, chopped
30ml pumpkin seeds
30ml sunflower seeds

Dressing:
60ml olive oil
30ml thick, sweet soya sauce
1 clove of garlic, minced

Add the cooked and cooled rice to a large mixing bowl.
Now add the diced onion, tomato and mozzarella and give it a good mix.
Sprinkle over the coriander, pumpkin seeds and sunflower seeds and stir through. Set aside.

For the dressing:
Pour the olive oil and soya sauce into a cup and add the garlic.
Whisk the dressing with a fork until it is amalgamated.
Drizzle over the brown rice salad and give everything a very good mix.
Serve the salad at room temperature.

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Sweet Potato Slices

November 5, 2023October 8, 2023by Karen ClaassenLeave a Comment

3 large sweet potatoes
125ml vegetable oil
3 cloves of garlic, minced
250ml sour cream
100g feta cheese, crumbled

Preheat your oven to 160℃ and line a baking sheet with baking paper.
Wash the sweet potatoes with their skin on and cut them in 0,5cm slices.
Boil the slices in water until just cooked. Drain and dry the slices with a clean kitchen towel.
Spread the sweet potato on the prepared baking sheet.
Add the vegetable oil and garlic to a small bowl and mix together.
Brush the slices with the garlic mixture, season with salt and flip them over. Brush again and season with salt.
Place the baking tray in the oven and bake for 25 minutes.
Add the sour cream to a small bowl and crumble the feta over. Mix through.
Serve the sweet potato slices warm with a generous dollop of sour cream and feta on top.

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Pasta Risottata (Orzo Risotto)

November 4, 2023October 26, 2023by Karen ClaassenLeave a Comment

30ml olive oil
300g smoked bacon, cut into small pieces
1 clove of garlic, minced
150g frozen petits pois (peas)
250g orzo pasta
20g butter, cubed
40g parmesan cheese, grated

Place a large heavy-based pan on medium-high heat and add the olive oil to it.
Add the bacon pieces and cook until they are browned and crispy.
Add the garlic and stir-fry for one minute.
Add the peas and stir-fry for 2-3 minutes.
Now add the orzo and stir-fry it for a minute or so until it is mixed with the bacon and peas.
Pour 625ml of boiling water into the pan, add a pinch of salt and turn the heat down to a simmer.
Cook for 10 minutes, stirring occasionally to prevent the pasta from sticking to the pan.
Taste the orzo; if it is not yet soft, add a little more water and continue cooking until al dente.
Add the butter and grated parmesan and stir through.
Taste again and adjust the seasoning with salt and pepper.
Serve immediately.

Leftovers make a great salad the next day when you add some good mayonnaise and chopped parsley!

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Tomato and Basil Chicken

November 1, 2023October 15, 2023by Karen Claassen2 Comments

4 chicken breasts
10ml dried Italian herbs
80ml flour
45ml olive oil
125ml white wine
45ml butter
2 cloves of garlic, minced
30ml flour
45ml tomato paste
5ml onion seeds
5ml dried oregano
2,5ml mustard powder
10ml sugar
500ml chicken stock
125ml milk
125ml cream
30ml cream cheese
125ml grated parmesan cheese
300g cherry tomatoes, halved
2 handful of basil leaves

Place the chicken on a chopping board and halve it horizontally/in its length.
Place one piece of chicken between two pieces of plastic wrap and pound it with a rolling pin until it is 1cm thick.
Season with salt, pepper and the Italian herbs.
Add the flour to a shallow bowl and dredge both sides of each chicken piece in the flour.
Add the olive oil to a pan set over medium-high heat and sear a few pieces of chicken at a time. (about 4 minutes). Set aside.
Turn the heat down to medium and pour the wine into the pan.
Scrape the bottom of the pan with a wooden spoon to loosen all the bits stuck to it while the wine bubbles away, allowing it to reduce by half.
Add the butter and garlic and cook for 1 minute.
Sprinkle the flour over and stir-fry for another minute.
Now add the tomato paste and cook for another minute.
Add the onion seeds, oregano, mustard and sugar and stir.
Add the stock a little at a time while stirring continuously.
Bring the mixture to a boil and then reduce the heat to a very low simmer.
Pour the milk and the cream into the mixture in the same way.
Stir in the cream cheese and parmesan.
Add the tomato, heat through and turn off the heat.
Scatter the basil over, stir and stand for 5 minutes before serving.

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Garlic Potato Puffins

October 29, 2023September 27, 2023by Karen Claassen1 Comment

750ml mashed potato, cold
30g + 150g butter, melted
150g flavoured cream cheese, room temperature
180ml + 180ml grated, mature cheddar cheese
3 eggs
30ml grated parmesan cheese
15ml + 15ml chopped chives
5ml garlic flakes
5ml salt
250ml sour cream

Preheat your oven to 200℃ and brush a 12-hole muffin tin with the 30g melted butter.
Add the mashed potato, 150g melted butter and cream cheese to a mixing bowl and mix together until the ingredients are well distributed.
Add 180ml cheddar, eggs, parmesan, 15ml chives, garlic flakes and salt and mix together.
Divide the mixture between the muffin cups and sprinkle the remaining 180ml cheddar over.
Bake in the oven for 25 minutes.
Remove the baking tin from the oven and allow it to cool for about 15 minutes.
Run a small knife around the edges of each cup and gently lift out the puffins.
Scoop a dollop of sour cream onto each potato puffin and scatter the 15ml chives over to serve.

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Vegetable Bake

October 24, 2023September 25, 2023by Karen ClaassenLeave a Comment

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.

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Broccoli Slices

October 20, 2023September 24, 2023by Karen ClaassenLeave a Comment

30ml butter
1 onion, chopped
1 clove of garlic, minced
450g broccoli, finely chopped
250ml flour
10ml salt
5ml baking powder
2 eggs
250ml milk
250ml grated mozzarella cheese
125ml grated parmesan cheese

Preheat your oven to 180℃ and spray a 21cm x 28cm ovenproof dish with cooking spray. Line a large baking sheet with baking paper and set aside.
Place a saucepan on medium-high heat and add the butter.
Add the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Now add the broccoli and cook for 2-3 minutes, stirring every now and then.
Take the saucepan from the heat and tip the broccoli mixture into a large mixing bowl.
Add the flour, salt, baking powder, eggs, milk and grated mozzarella and mix it through with a spatula.
Pour the mixture into the ovenproof dish and sprinkle the parmesan cheese over.
Bake in the oven for 35 minutes.
Remove the dish from the oven and place on a cooling rack for 10 minutes.
Slice the broccoli into squares and place them on the lined baking sheet.
Bake in the oven for another 15 minutes.
Remove the slices from the oven and serve warm.

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Simple Chicken on Rice

October 16, 2023September 14, 2023by Karen ClaassenLeave a Comment

1 onion, finely chopped
4 cloves of garlic, minced
60ml vegetable oil
5ml salt
375ml chicken stock, warmed
310ml boiling water
45ml butter, cubed
375ml long grain white rice

60ml vegetable oil
20ml brown sugar
30ml chicken spice
10ml onion seeds
10ml dried French tarragon
about 12 mixed chicken portions, skin on

Preheat your oven to 180℃ and spray a 28cm x 35cm ovenproof dish with cooking spray.
Add the onion, garlic, vegetable oil, salt, chicken stock, water and butter to the baking dish and stir through until the butter has melted.
Add the rice and mix through.
Pour the oil into a large mixing bowl.
Add the brown sugar, chicken spice, onion seeds and tarragon and stir to mix.
Add the chicken to the bowl and mix through with your hands until each piece of chicken is covered in the mixture.
Now arrange the chicken on top of the rice and cover the baking dish with aluminium foil.
Bake in the oven for 40 minutes.
Remove the foil and bake for another 40minutes.
Serve warm with a crisp salad on the side.