Easy on the budget, quick but timeless, tantalise your tastebuds kind of meals.
Sausage and Vegetable Tray Bake
Recipe by Anina’s Recipes
Servings: 2 | Preparation time: 45 min
1 cup chopped butternut
1 cup chopped sweet potato
1 cup chopped baby marrow
1 large red onion, segmented
Drizzle of olive oil
Salt and black pepper to season
500 g beef sausage or boerewors
Arrange the chopped vegetables in an oven safe baking tray, drizzle with olive oil and season.
Roast in the oven for about 20 minutes. Cut the sausage into small bites, remove the tray from the oven and add the sausage between the vegetables.
Roast for another 20 – 25 minutes until vegetables are soft and sausages are done.
Chicken and Spinach Pasta
Recipe by Bibby’s Kitchen
Servings: 4 | Preparation time: 20 min
1 Tbs olive oil
400 g chicken thigh pieces – skinless and deboned, cut into strips
1 cloves garlic – minced
Red chilli, deseeded and finely diced or 1/2 tsp dried chilli flakes
800 g tinned tomatoes
1 tsp sugar
100 g baby spinach leaves
1 handful basil leaves – roughly torn
1/2 cup Parmesan cheese – grated
Heat the olive oil in a deep sided pan. Season the chicken and brown on both sides. Add the garlic and chilli and cook for a further minute. Add the chopped tomatoes and sugar. Season the tomato sauce with salt and pepper. Cover partially with a lid and let it bubble away quite vigorously for about 10 minutes.
In the meanwhile, bring a pot of salted water up to the boil and cook the pasta until done. Drain, but remember to save 1 cup cooking water for later.
Fold the baby spinach into the pasta sauce and allow to wilt down. This should take only a minute or two. Empty the drained pasta into the sauce and toss to coat. Add some of the cooking water to thin the sauce down as the pasta will continue to absorb liquid when mixed into the chicken.
Add a generous handful of basil and half of the Parmesan cheese. Fold through to combine with the sauce.
Serve immediately with additional Parmesan and freshly ground black pepper.
Spicy Coconut Dahl
Recipe by Tessa Purdon
Vegetarian | Servings: 6 | Preparation time: 40 min
1.5 cup red lentils
1/2 cup brown lentils
1 onion – finely chopped
3 cloves garlic – crushed
2 Tbs fresh ginger – chopped
1 Tbs medium curry powder
2 tsp ground paprika
2 tsp ground cayenne pepper
1 Tbs tomato paste
1 can chopped tomatoes
2 tsp Worcestershire sauce
6 drops Tobasco sauce
1/3 can coconut milk
2 handful fresh coriander – roughly chopped
1 Tbs full cream yoghurt
salt and pepper to taste
2 Tbs olive oil
Rinse the lentils and place in a medium sauce pan with 2 cups of water and 1 Tbs salt.
Bring to the boil and reduce the heat to a simmer for 20 minutes or until the lentils are cooked through but not mushy. Drain and set aside.
In the same sauce pan (quickly rinse it out), heat the olive oil and sweat the onion until soft and translucent. Add the ginger and garlic and stir for half a minute. Add the curry powder, paprika, cayenne pepper, and tomato paste and stir on a medium low heat for 5 minutes.
Add the Worcestershire sauce and tobacco sauce and stir. Next, pour in the chopped tomatoes and the cooled lentils and mix through. Bring to a boil and then reduce to simmer for 10 – 15 minutes on a low heat. Pour in the coconut milk. Remove from the heat and stir in the chopped coriander.
Serve in bowls and top with a dollop of thick yoghurt.