Tag: easy recipes

FOOD

Winter Recipes: Fried Rice

by Anna Booysen

Fried rice dishes are popular throughout the world but are believed to have come out of China a long time ago as rice was a staple grain, and it still is around the world. Using a pan, it effortlessly combines rice with ingredients of your choice.

INGREDIENTS

2 tsp oil

2 cups brown rice

2 large eggs, lightly beaten

1 tsp sesame oil

3 cups of vegies of your choice (cabbage, carrot, capsicum, broccoli etc)

1 garlic clove, minced

Fresh parsley

METHOD

Cook rice in a pot over high heat. Boil it then allow to simmer for 30 minutes or until tender. Set it aside to cool right down (do a couple of hours in advance if you can).

Heat half the oil in a pan or wok over medium heat. Add the egg and cook for roughly one minute or until it’s almost set. Stir it and break it up into pieces, cooking for another minute. Put into as bowl and set aside.

Use the other half of the oil in the pan or wok then add in the garlic and onions, fry until clear. Then add the vegetables. Cook for three minutes or the vegetables are tender but still crisp.

Turn the heat on high. Stir in the rice and cook for 2 – 3 minutes, then add in the egg and sesame oil.

Garnish with parsley.

 

 

FOOD

Winter Recipes: Thai Style Pumpkin Soup

by Anna Booysen

Pumpkin soup is loved everywhere, but this Thai recipe puts a spin on it by adding a little bit of spice. The soup is simple yet packed with flavour and isn’t too hot. You won’t be using the slow cooker, but it’s still quick to make.

INGREDIENTS

2 Tbsp Oil

1 brown onion, chopped

4 tsp mild or medium Thai red curry paste

700g pumpkin, cubed and seeded

2 ½ cups vegetable or chicken stock

300ml coconut milk or cream

2 tsp lime juice

1 garlic clove, crushed

Fresh coriander

METHOD

Heat oil in a large pan over medium heat. Add onion and garlic and cook until onion is soft. Then add the curry paste and fry until aromatic.

Then add the pumpkin and gently coat with the onion mix. Then add in the stock and stir well.

Bring to a boil then reduce heat and simmer for 15 minutes with lid on. Remove the lid and allow to simmer for a further 15 minutes or until pumpkin is soft.

Use a hand held blender or a food processor to blend. Once the soup is smooth, return pan to medium heat.

Stir in the coconut milk or cream and lime juice. Once the soup is fully reheated, serve in bowls and sprinkle on coriander and or some thai basil.

 

FOOD

Winter Recipes: Traditional Currywurst

by Anna Booysen

Currywurst is an iconic German dish that was introduced around the 1950’s. It is easy to make and yet bursts with flavour. It’s perfect for a quick dinner and you can serve it with mashed potatoes or chips and salad. For this recipe we have kept the sausages whole, but you can also chop them into pieces.

INGREDIENTS

500g beef sausages

1 ½ Tbsp oil

1 small garlic clove, minced

2 Tbsp curry powder

500g tomato paste

1 tsp cayenne pepper

½ Tsp onion salt

1 onion

METHOD

Fry the onion and garlic in oil. Stir in the cayenne pepper, curry powder and garlic, then cook the sausages for 5 minutes on each side or until cooked all the way through.

Add tomato paste. Let it simmer for 3 minutes while occasionally stirring. Bring to a boil then reduce heat once more and let simmer for a further 5 minutes (add some water if you want more sauce).

Serve with mashed potatoes or chips.

 

FOOD

Winter Recipes: Chilli Con Carne

by Anna Booysen

Chilli Con Carne is a very well-known mildly spicy stew, originating in either Mexico or Texas and has become a staple for many. The stew can easily be prepared with few ingredients and cooked in a slow cooker.

INGREDIENTS:

1 brown onion

1 Tbsp oil

1 ½ – 3 tsp chilli powder, depending on desired spice

2 garlic cloves, chopped

½ tsp cayenne Pepper

1kg beef mince

400g diced tomatoes

1tsp oregano

1 ½ cups beef stock

140g tomato paste

400g red kidney beans

1 pack nacho chips (Can serve with white rice or jacket or mashed potatoes instead)

Sour cream, to serve

Guacamole, to serve

Spring onions, to serve

METHOD

Heat oil in a pan over medium heat. Finely chop onion, then add to the pan with garlic and cook until browned. Add mince and cook until browned, making sure there are no lumps.

Add chilli powder, oregano and cayenne pepper. Stir well for five minutes.

Pour mixture into slow cooker, then add diced tomatoes, tomato paste, kidney beans and stock, making sure to stir well. Cook on low heat for 4 hours.

Serve with chips, sour cream and avocado. Garnish with chopped spring onion.

Can be served with rice, jacket potatoes or crusty bread.