Light meals

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Basiliekruidpesto

Basiliekruidpesto

Dié tyd van die jaar is basiliekruid in seisoen en perfek vir ’n verskeidenheid somergeregte. Dis maklik om in jou kruietuin te laat groei en as jy ’n lekker groot oes het, móét jy eenvoudig pesto maak. Pesto is tipies ’n mengsel van fyngemaakte vars basiliekruidblare, knoffel, olyfolie, kaas en neute.

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Baked mushrooms with Italian flavours

Baked mushrooms with Italian flavours

In this recipe Italian flavours are added to mushrooms to make a delicious side dish with a braai or serve them as a vegetarian meal – perfect for this time of year. The oil is seasoned with lemon and herbs and serves a double purpose to partly brush over the mushrooms and season the tomatoes with the rest. All of this is topped with cheese and roasted together – yum!

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Citrus & cabbage salad with dill

Citrus & cabbage salad with dill

Sometimes I can imagine the flavours of a dish before I actually make it. That is exactly what happened with this salad. Citrus and cabbage works well and cabbage, cucumber and dill combines well together. Then, surely all four of them should work together? Allow the cabbage and cucumber to marinate in the sauce for a bit to give a slight pickle flavour, but it should still be fresh. That perfect balance between pickled and fresh makes this salad ideal with braaied chicken, pork or fish.

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Tortilla-wiggies & quesadillas

Tortilla-wiggies & quesadillas

Lekker eet – of soos die Meksikaane sê: Buen provecho!
Die geure, kleure en smake wat met Meksiko vereenselwig word, is opwindend, helder en iets waarvan Suid-Afrikaners baie hou. Heelwat van die bestanddele wat in Meksikaanse geregte gebruik word, is ook tipies aan ons mooi land. Hul koskultuur is vir hulle net so belangrik soos wat dit vir ons is om lekker te eet. En die samesyn om ’n tafel is net so kenmerkend van ’n Meksikaanse ete as ’n hartlike Suid-Afrikaanse ete.

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Marokkaanse koeskoes

Marokkaanse koeskoes

Kyk net al die K’s: komyn, ’n tikkie kaneel, koljanderblare, kruisement en koeskoes – wat ’n wonderlike kombinasie. Die Marokkaanse geure is perfek saam met die andersins neutrale smaak van koeskoes en dis so ’n maklike bygereg om te maak. Dit kan net so met geroosterde vis, hoender of vleis voorgesit word en koeskoes kan ook ’n souserige gereg heerlik absorbeer.
In dié resep word ui en botterskorsie met my gunsteling-spesery, komyn, in die oond gerooster en dan met geroosterde amandels en vars kruie gebruik om die koeskoes te geur. Kruisement- en koljanderblare is perfekte pasmaats vir die speserye en ander bestanddele. Die verskillende bestanddele gee die bygereg ook ’n interessante tekstuur. Hierdie weergawe kan maklik vooraf berei word, maar voeg die kruie en amandels by net voor dit voorgesit word.

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Kerrievis

Kerrievis

’n Yskoue stukkie kerrievis met ’n broodjie (om die sous op te ‘vee’) en slaai, is ’n bekende en baie gewilde Suid-Afrikaanse ete. Party mense ken dit as gepiekelde vis, maar hoe jy dit ook al noem, dit bly smullekker. Die resep is dalk ’n bietjie meer moeite as om vis net in die pan te braai, maar dit hou uitstekend in die yskas en is ’n gerieflike ete om byderhand te hê.
Die speserye in die kerriesous is aromaties en is ’n heerlike kombinasie van geure saam met die soetsuur smaak van die konfyt en asyn – beslis iets wat Suid-Afrikaners altyd geniet. Daar is verskillende maniere om kerrievis te maak, maar ek verkies om die vis eers te panbraai en dan in die sous te marineer. Dit kan vir 5-7 dae in die yskas hou of selfs langer as jy dit in ’n gesteriliseerde bottel verpak en só in die yskas hou.

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Juicy chicken fillets

Juicy chicken fillets

By following a few basic cooking principles when preparing chicken fillets, you never need to have a dry, tasteless chicken fillet on your plate (or battle to swallow it). I often hear that people don’t enjoy chicken fillets, as they complain that it’s too dry. When frying it for a short time over the correct temperature, you can have a different experience. Use a pan with a wide, solid base that can retain the heat well and start over a medium temperature – AMC Cookware is perfect for this.

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Roasted veggies with hummus-yoghurt sauce

Roasted veggies with hummus-yoghurt sauce

I could eat roasted veggies any day, especially if there’s cumin added! I also love hummus and in this dish it makes the perfect sauce. These veggies are also really versatile, they can be enjoyed as a light vegetarian meal or as a side dish with roasted chicken. Use them in any salad or stir into couscous and a handful or two of fresh coriander, basil leaves and roasted nuts. They are great at room temperature as part of a lunch box or delicious on pizzas or in sandwiches.

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