Simply Delicious http://simply-delicious-food.com A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling. Wed, 19 Nov 2014 11:25:18 +0000 en-US hourly 1 6 Amazing pie recipes for Thanksgiving http://simply-delicious-food.com/2014/11/19/6-amazing-pies-thanksgiving/ http://simply-delicious-food.com/2014/11/19/6-amazing-pies-thanksgiving/#comments Wed, 19 Nov 2014 11:25:18 +0000 http://simply-delicious-food.com/?p=7771 If you are bringing the pie to your Thanksgiving celebrations this year but have no idea where to start, don’t fret! I have 6 amazing Thanksgiving pie recipes for you right here! Pecan Pie – Packed full of pecans and a caramelly filling on a crisp, shortcrust base.  Apple pie with salted caramel   Banana […]

The post 6 Amazing pie recipes for Thanksgiving appeared first on Simply Delicious.

]]>
6 amazing pies for Thanksgiving

If you are bringing the pie to your Thanksgiving celebrations this year but have no idea where to start, don’t fret! I have 6 amazing Thanksgiving pie recipes for you right here!

Pecan PiePecan Pie – Packed full of pecans and a caramelly filling on a crisp, shortcrust base. 

Apple pie with salted caramelApple pie with salted caramel

 

Banana Cream PieBanana Cream Pie made from scratch

Chocolate cream pieChocolate cream pie on a buttery cookie base

Lemon tartThe ultimate Lemon tart / Lemon Cream pie

 

Coconut cream pieSmooth and creamy Coconut Cream Pie

The post 6 Amazing pie recipes for Thanksgiving appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/11/19/6-amazing-pies-thanksgiving/feed/ 0
Crumbed Chicken Rolls with Quick-Pickled Cucumber http://simply-delicious-food.com/2014/11/18/crumbed-chicken-rolls-quick-pickled-cucumber/ http://simply-delicious-food.com/2014/11/18/crumbed-chicken-rolls-quick-pickled-cucumber/#comments Tue, 18 Nov 2014 06:16:41 +0000 http://simply-delicious-food.com/?p=7762 If you’re in South Africa, you’ll know that there’s only but a few weeks left before Summer holidays arrive and you have to entertain your kids for just over a month. This is usually not a problem for us as we head to the coast as soon as that school bell rings and children are […]

The post Crumbed Chicken Rolls with Quick-Pickled Cucumber appeared first on Simply Delicious.

]]>
Crumbed chicken rolls with pickled cucumber

If you’re in South Africa, you’ll know that there’s only but a few weeks left before Summer holidays arrive and you have to entertain your kids for just over a month. This is usually not a problem for us as we head to the coast as soon as that school bell rings and children are much happier at the beach. Happier, and hungrier. Like eat-four-hot-dogs-in-one-sitting hungrier. That’s why I like to take a few tried and trusted recipes down with me to make meal and snack times fuss-free and delicious.

Crumbed chicken rolls with pickled cucumber

These crumbed chicken rolls with quick-pickled cucumber is just the recipe to make on hot days. I like to make large platters full and leave them on the table for the kids to snack on as they go. You could also add slices of tomato or cheese for extra texture and flavour but I think they’re perfect as is. A little mayo, some lettuce, the crisp chicken and a generous spoonful of quick-pickled cucumber. What could be better?

Crumbed chicken rolls with pickled cucumber

Crumbed Chicken Rolls with Quick-Pickled Cucumber
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner, Snack, Chicken
Serves: 4
Ingredients
  • 4 skinless, boneless chicken breasts
  • 250ml (1 cup) flour, seasoned with salt and pepper
  • 2 eggs, lightly beaten
  • 3 packets Knorr Crispy & Tasty Chicken Coating
  • 250ml (1 cup) sunflower oil, for frying
For the quick-pickled cucumber:
  • half an English cucumber, thinly sliced
  • 250ml (1 cup) white vinegar
  • 15ml (1 Tbsp) sugar
  • 15ml (1 Tbsp) salt
To serve:
  • 4 soft rolls, warmed in the oven
  • lettuce
  • mayonnaise
Instructions
  1. First make the pickled cucumber. Place the cucumber slices in a bowl.
  2. Heat the vinegar, sugar and salt in a microwaveable bowl/jug for 1 minute.
  3. Pour the hot vinegar over the cucumber and allow to sit for 10 minutes.
  4. Halve the chicken breasts horizontally so you have two thin fillets of chicken for each breast. Flatten the fillets slightly with a rolling pin or meat mallet.
  5. Place the flour, eggs and crumb coating in three separate bowls.
  6. Coat the chicken fillets first in the flour, then in the egg and finally in the crumb coating.
  7. Heat the oil in a large frying pan.
  8. Fry the chicken until golden brown and cooked through on both sides.
  9. To serve, halve the rolls and add lettuce leaves and mayonnaise to each one.
  10. Add the chicken and the pickled cucumber.
  11. Serve immediately.
Disclaimer: This post has been sponsored by Knorr. I developed this recipe for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. All photos, words and ideas are my own. 

The post Crumbed Chicken Rolls with Quick-Pickled Cucumber appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/11/18/crumbed-chicken-rolls-quick-pickled-cucumber/feed/ 0
Creamy mushroom pot pie http://simply-delicious-food.com/2014/11/17/creamy-mushroom-pot-pie/ http://simply-delicious-food.com/2014/11/17/creamy-mushroom-pot-pie/#comments Mon, 17 Nov 2014 10:53:29 +0000 http://simply-delicious-food.com/?p=7757 It’s Monday and once again, we’re entering this week with rainy, overcast and miserable weather. Not that I’m complaining though. It’s a known fact that I am much more of a cold weather person than a warm weather person (but please can we have some blue skies in two weeks when the twins will be […]

The post Creamy mushroom pot pie appeared first on Simply Delicious.

]]>
Creamy mushroom pot pie

It’s Monday and once again, we’re entering this week with rainy, overcast and miserable weather. Not that I’m complaining though. It’s a known fact that I am much more of a cold weather person than a warm weather person (but please can we have some blue skies in two weeks when the twins will be celebrating their 6th birthday!!) Plus, when the weather is grey and gloomy I get to make comfort food and we all know that I have a serious infatuation with comfort food.

Creamy mushroom pot pie

Last week when we were faced with another grey day, I was craving pastry. Crisp, buttery, golden pastry filled with, well…whatever really. I didn’t care what was in the pastry, I really just wanted the pastry. I also didn’t really feel like eating meat and so decided to make a creamy mushroom filling flavoured with fresh thyme, garlic and a squeeze of lemon. Just imagine that for a second. Crisp, buttery pastry giving way to creamy, fragrant mushrooms. Are you drooling yet? Only me? What I love about this so much is that it delivers big time on flavour, it is 100% comforting and it’s really quick to knock together. Plus it’s vegetarian. Yes please!

Creamy mushroom pot pie

Creamy mushroom pot pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pie, Pot Pie, Dinner, Comfort food
Serves: 4-6
Ingredients
for the filling
  • 750g mixed mushrooms, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 5 sprigs fresh thyme, leaves removed
  • 2 tablespoons flour
  • 200ml vegetable stock
  • 200ml cream
  • squeeze of fresh lemon juice
  • salt & pepper to taste
for the pie
  • 1 roll ready-made puff pastry, thawed
  • 1 egg yolk, beaten
Instructions
  1. Pre-heat the oven to 180°c.
  2. In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
  3. Add the garlic and thyme and sauté for another minute before stirring in the flour.
  4. pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
  5. Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
  6. Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
  7. Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
  8. Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
  9. Remove from the oven and serve.
 

The post Creamy mushroom pot pie appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/11/17/creamy-mushroom-pot-pie/feed/ 4
Cheese jalapeño corn fritters http://simply-delicious-food.com/2014/11/10/cheese-jalapeno-corn-fritters/ http://simply-delicious-food.com/2014/11/10/cheese-jalapeno-corn-fritters/#comments Mon, 10 Nov 2014 13:04:46 +0000 http://simply-delicious-food.com/?p=7733 What is it about sweetcorn? Why is it so damn delicious? I have always loved this humble vegetable but of late I find myself craving it. Simply steamed, slathered in butter, mixed into batter to make a delicious corn bread or roasted in a salad. I am obsessed. My favourite way of all to eat […]

The post Cheese jalapeño corn fritters appeared first on Simply Delicious.

]]>
Jalapeño corn fritters

What is it about sweetcorn? Why is it so damn delicious? I have always loved this humble vegetable but of late I find myself craving it. Simply steamed, slathered in butter, mixed into batter to make a delicious corn bread or roasted in a salad. I am obsessed. My favourite way of all to eat corn however is in a fritter. Make me a good corn fritter and I’m yours.

Jalapeño corn fritters

So when this idea popped into my head I was beyond excited and wasted no time getting in the kitchen to whip up a batch. As soon as the fritters were cool enough to eat, I practically inhaled one and you guys. Oh, you guys. This was love at first bite. Seriously. Sweet, delicate corn in a light, fluffy batter flavoured with mature cheddar and spicy jalapeños. Heaven, right? The twins dubbed this “one of the most delicious things you’ve ever cooked” and C promptly ate +- 12 of them.

Jalapeño corn fritters

These make the perfect snack with drinks (save this one for the next time your hosting someone for a rugby game and helllooooo perfect Superbowl snack and can be made in mini sizes and served with a sweet dipping sauce as a delighful canapé. However you make them and for whatever reason, these will definitely be a hit and you will be praised by your friends and family.

Jalapeño corn fritters

Cheese jalapeño corn fritters
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack, appetizer, canapé
Serves: 15-20 fritters
Ingredients
  • 6 ears of corn, roasted/grilled and kernels cut off the cob
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon smoked paprika
  • 1.5 cups milk
  • 1 egg
  • 1 cup grated mature cheddar
  • 1-2 jalapeños, finely chopped
  • vegetable oil, for frying
Instructions
  1. In a large bowl, whisk together the flour, baking powder, salt, sugar and smoked paprika.
  2. In a measuring jug/bowl, whisk together the milk and egg.
  3. Slowly mix the wet ingredients into the dry and mix until the batter is smooth.
  4. Stir in the corn kernels, cheese and jalapeños.
  5. Heat enough oil to deep-fry the fritters in a large pot then drop spoonfuls of the mixture into the sizzling oil.
  6. Fry until golden brown and cooked through then remove and drain on kitchen paper. Repeat until all the batter has been fried.
  7. Serve with lemon wedges.
 

The post Cheese jalapeño corn fritters appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/11/10/cheese-jalapeno-corn-fritters/feed/ 4
Pizza rolls with basil, sundried tomatoes and garlic butter http://simply-delicious-food.com/2014/11/06/pizza-rolls-basil-sundried-tomatoes-garlic-butter/ http://simply-delicious-food.com/2014/11/06/pizza-rolls-basil-sundried-tomatoes-garlic-butter/#comments Thu, 06 Nov 2014 12:21:46 +0000 http://simply-delicious-food.com/?p=7725 Yup, this is happening. I really did just take a brioche-like dough, filled it with fresh basil, sundried tomatoes and mozzarella cheese. And then when the rolls were golden brown and the cheese was perfectly oozy, I brushed them with garlic butter. Phwoar. I warned you on yesterday that you need to gird your […]

The post Pizza rolls with basil, sundried tomatoes and garlic butter appeared first on Simply Delicious.

]]>
Pizza rolls with sundried tomatoes, basil and garlic butter

Yup, this is happening. I really did just take a brioche-like dough, filled it with fresh basil, sundried tomatoes and mozzarella cheese. And then when the rolls were golden brown and the cheese was perfectly oozy, I brushed them with garlic butter. Phwoar. I warned you on Twitter yesterday that you need to gird your loins for this one, and I wasn’t lying.

Pizza rolls with sundried tomatoes, basil and garlic butter

As a recipe developer there are many times when I feel like my mojo has just left me and I need to make peace with it but then something small starts brewing in the back of my mind and that something turns into an idea and then I just roll with it. And most often, those are what turns into my genius ideas. Can you tell how modest I am? But seriously, I have had some moments where I just know this is what I’m meant to be doing. Like when I made my Baked gnocchi with tomatoes and bacon or my Bacon corn bread. (Mmm, I just realised that both of those include bacon. I knew that bacon would be the key to my success, I just knew it!) And there’s something very satisfying about knowing that you’re actually good at your job, because Heaven knows, there are so many times when you think you’re not.

Pizza rolls with sundried tomatoes, basil and garlic butter

But I digress, this recipe is one of those genius ones. Taking something as much-loved as a pizza and turning it into a simple bun was an idea that came to me when I wanted to develop a savoury version of a cinnamon bun. I played around with filling the brioche-like dough with garlic butter and cheese but eventually settled on this filling. It was only after I had eaten one that I realised that these were pretty much a simple Margharita pizza, just rolled up. You could of course add other ingredients like bacon (!!), chorizo cubes, sautéed mushrooms or onions. Heck, you could even make them in your favourite pizza flavour. Hawaiian pizza rolls, anyone? Yes please! I think these are a great option for lunch boxes, easy lunches or a decadent snack. So go now, make these and PLEASE tweet/Instagram the pics and tag me in them. I’d love to see what you guys come up with.

Pizza rolls with sundried tomatoes, basil and garlic butter

Pizza rolls with basil, sundried tomatoes and garlic butter
 
Prep time
Cook time
Total time
 
Allow 1-2 hours rising time for the dough.
Author:
Recipe type: Lunch, Vegetarian, Snack, Lunch box
Serves: 12 rolls
Ingredients
for the dough
  • 250ml (1 cup) full cream milk, warmed
  • 10g (2 teaspoon) instant yeast
  • 1 teaspoon sugar
  • 2 eggs
  • 500g (4 cups) white bread (strong) flour
  • 1.5 teaspoons salt
for the filling
  • 1 cup sundried tomatoes in oil, drained and finely chopped
  • 2 cups grated mozzarella cheese
  • large handful fresh basil, torn
  • salt & pepper
for the garlic butter
  • 100g butter
  • 3 garlic cloves, crushed
  • squeeze of fresh lemon juice
Instructions
  1. Combine the warmed milk, yeast and sugar in the bowl of a freestanding mixer and allow to stand for 5 minutes.
  2. Whisk in the eggs then with the mixer running, add the flour and salt and allow to mix for 5 minutes until well combined.
  3. Remove from the bowl and turn out onto a floured surface.
  4. Knead the dough for 5-10 minutes until you have a sticky, elastic dough.
  5. Place in an oiled bowl and cover with cling wrap. Allow to rise for 1-2 hours until the dough has doubled in volume.
  6. Line an oven proof casserole dish with baking paper.
  7. When the dough has risen, roll it out on a floured surface then sprinkle over the sundried tomatoes, cheese and basil. Season to taste then roll up, lengthwise.
  8. With a serrated knife, slice the roll into rolls around 3cm wide. Place the rolls in the prepared casserole dish and allow to rise for 30 minutes while the oven pre-heats to 180°c.
  9. Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
  10. In the meanwhile, melt the butter in a small saucepan/pan with the garlic and lemon juice.
  11. When the rolls are cooked, remove them from the oven and brush with the garlic butter.
  12. Allow to cool slightly then serve.
 

The post Pizza rolls with basil, sundried tomatoes and garlic butter appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/11/06/pizza-rolls-basil-sundried-tomatoes-garlic-butter/feed/ 6
Fried chicken and creamy coleslaw sandwich http://simply-delicious-food.com/2014/11/04/fried-chicken-creamy-coleslaw-sandwich/ http://simply-delicious-food.com/2014/11/04/fried-chicken-creamy-coleslaw-sandwich/#comments Tue, 04 Nov 2014 13:30:53 +0000 http://simply-delicious-food.com/?p=7702 James Beard once said “Too few people understand a really good sandwich.” Amen, James. Amen. I am often looked at like I’m crazy when I tell people I prefer a good sandwich over pretty much any other food. Steak? Meh. Pasta? Pass. They don’t come close when a sandwich is done good and proper. And this, […]

The post Fried chicken and creamy coleslaw sandwich appeared first on Simply Delicious.

]]>
Fried chicken sandwich

James Beard once said “Too few people understand a really good sandwich.” Amen, James. Amen. I am often looked at like I’m crazy when I tell people I prefer a good sandwich over pretty much any other food. Steak? Meh. Pasta? Pass. They don’t come close when a sandwich is done good and proper. And this, my friends, is one hell of a good and proper sandwich.

Fried chicken sandwichFried-chicken-sandwich2

First of all: Fried chicken. Who can say no to a piece of juicy, tender chicken encased in a crisp coating? I used the same recipe I did for my Ultimate Fried Chicken, I just used boneless chicken breasts instead of chicken pieces. It’s important to keep the skin on the breast though. The skin gives the chicken more flavour but also allows the coating to stick better. Pair this with creamy coleslaw and a buttered brioche roll and you have sandwich nirvana. Simple, flavoursome and absolutely kick-ass.

Fried-chicken-sandwich4

Fried chicken and creamy coleslaw sandwich
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fried chicken, chicken, dinner, sandwich, lunch
Serves: 4
Ingredients
for the fried chicken
  • Follow the recipe for my Ultimate Fried Chicken, simply substitute boneless chicken breasts (with skin) for chicken pieces. I halved this recipe for these sandwiches, using 4 chicken breasts and half the marinade and breading ingredients.
for the coleslaw
  • 3 cups shredded cabbage (I used red)
  • 2 carrots, grated
  • 2 tablespoons mayonnaise (I used Hellman's)
  • 2 tablespoons sour cream
  • juice of ½ lemon
  • salt to taste
to serve
  • buttered brioche rolls
Instructions
  1. Cook the chicken according to recipe instructions.
  2. In the meanwhile, combine all the ingredients for the coleslaw in a bowl and mix well.
  3. When the chicken is cooked, serve it along with the coleslaw on the buttered rolls.
 

The post Fried chicken and creamy coleslaw sandwich appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/11/04/fried-chicken-creamy-coleslaw-sandwich/feed/ 2
Spaghetti with creamy bacon & mushroom sauce http://simply-delicious-food.com/2014/10/30/spaghetti-creamy-bacon-mushroom-sauce/ http://simply-delicious-food.com/2014/10/30/spaghetti-creamy-bacon-mushroom-sauce/#comments Thu, 30 Oct 2014 12:29:54 +0000 http://simply-delicious-food.com/?p=7691 In life, there are times when lavish meals are necessary. Meals that take you hours to prepare and cook and present beautifully. But there are also times where all you need is to sit on the couch with a big bowl of pasta while watching talk shows. That is what I needed a few nights […]

The post Spaghetti with creamy bacon & mushroom sauce appeared first on Simply Delicious.

]]>
Bacon & mushroom pasta

In life, there are times when lavish meals are necessary. Meals that take you hours to prepare and cook and present beautifully. But there are also times where all you need is to sit on the couch with a big bowl of pasta while watching talk shows. That is what I needed a few nights ago when after a day of driving the kids around, trying to make deadlines, cooking, shooting and editing, I was just exhausted. Physically and emotionally. And let me tell you, there are few things that remedy an exhausted mind as quickly as a bowl of creamy pasta.

Bacon & mushroom pasta

This also happens to be the only thing C ever wants to eat. He loves most of the food I cook but he’s a pretty simple guy when it comes to food. Cream? Good! Pasta? Good! Bacon? Goooooood! Whenever I want to treat him, this is what I cook and the fact that is pretty much the easiest thing you can knock together just makes it so much better.

Bacon & mushroom pasta
I start off with a big pot of salted water which I bring to the boil. While I’m waiting for that to happen, I fry off the bacon until it’s crisp and has rendered off all its delicious fat. I then sauté the mushrooms in a bit of that bacon fat with garlic and then add the bacon back in before I add the cream. I love how the sizzling pan comes to an abrupt halt when the cream is added. It’s almost like the cream is gently shooshing it as it makes it way through the mushrooms and bacon. Finish with a squeeze of lemon juice and a generous sprinkle of freshly chopped parsley and you have comfort in a bowl. Perfect for any time when your soul needs a little soothing. 44

Spaghetti with creamy bacon & mushroom sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta, Dinner
Serves: 4
Ingredients
for the sauce
  • 250g streaky bacon, chopped
  • 250g mushrooms, sliced
  • 1 garlic clove, sliced
  • 100-150ml cream
  • lemon juice, to taste
  • salt & pepper to taste
to serve
  • 500g spaghetti, cooked
  • freshly chopped parsley
  • grated Parmesn cheese
Instructions
  1. Heat a large, non-stick frying pan over high heat then fry the bacon until crisp.
  2. Remove the bacon and set aside. Pour off the bacon fat, reserving 2 tablespoons in the pan for frying the mushrooms.
  3. Sauté the mushrooms until golden brown then add the garlic.
  4. Add the bacon and cream and allow to simmer gently for 5 minutes.
  5. Season with lemon juice, salt & pepper then pour over the pasta and toss.
  6. Serve with parsley and Parmesan cheese sprinkled over the top.
 

The post Spaghetti with creamy bacon & mushroom sauce appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/10/30/spaghetti-creamy-bacon-mushroom-sauce/feed/ 2
Vegetarian lasagna with basil pesto and ricotta http://simply-delicious-food.com/2014/10/28/vegetarian-lasagna-basil-pesto-ricotta/ http://simply-delicious-food.com/2014/10/28/vegetarian-lasagna-basil-pesto-ricotta/#comments Tue, 28 Oct 2014 10:45:21 +0000 http://simply-delicious-food.com/?p=7685 You know in FRIENDS where Monica says she could show a piece of cake a good time? I get it. I often feel that way about food. Most recently, I felt that way about this lasagna. This lasagna with its rich, cheesiness and flavours of basil, tomato and mushrooms. Yep, I could definitely show this […]

The post Vegetarian lasagna with basil pesto and ricotta appeared first on Simply Delicious.

]]>
Vegetarian lasagna with basil pesto and ricotta

You know in FRIENDS where Monica says she could show a piece of cake a good time? I get it. I often feel that way about food. Most recently, I felt that way about this lasagna. This lasagna with its rich, cheesiness and flavours of basil, tomato and mushrooms. Yep, I could definitely show this lasagna a good time. And then there’s the fact that this is vegetarian. You guys, I promise you would never even notice it didn’t contain meat. In fact, I think meat lasagna falls seriously short when compared to this version. The basil pesto, ricotta and rich tomato sauce combined with al dente pasta create a really indulgent dish.

Vegetarian lasagna with basil pesto and ricotta

It’s also much easier to prepare than a classic lasagna. No waiting around for the meat sauce to cook. You simply combine a few tins of chopped tomatoes with some sautéed mushrooms and allow to simmer for a couple of minutes. I decided to keep it quite simple but you could add slices of grilled aubergine, courgette or even butternut squash to add even more vegetable goodness. I find that the mushrooms add a lot of meaty texture and flavour and combined with the tomato creates a lot of umami-depth which I am such a fan of. But for now, I’m going to shut up and just let you look at it for a while. Drooling yet?

Vegetarian lasagna with basil pesto and ricotta

Vegetarian lasagna with basil pesto and ricotta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian, Dinner, Pasta
Serves: 4-6
Ingredients
for the mushroom-tomato sauce
  • 500g mushrooms, sliced
  • 2 garlic cloves, sliced
  • 2-3 cups (approximately 2 x 400g tins) chopped tomatoes
  • 2 fresh thyme sprigs
  • 1 fresh oregano sprig
  • salt & pepper to taste
for the bechamel sauce
  • I used the bechamel recipe in my Chicken & bacon pot pie recipe but substituted chicken stock with vegetable stock.
to assemble
  • 250g uncooked lasagna sheets
  • ½-3/4 cup basil pesto
  • 1.5 cups ricotta cheese
  • 1 cup mozzarella, grated
Instructions
  1. To make the tomato sauce, sauté the mushrooms in a splash of oil until golden brown then add the garlic, tomatoes and herbs. Allow to simmer for 5-10 minutes then season to taste.
  2. In the meanwhile, make the bechamel and set aside.
  3. Pre-heat the oven to 200°c.
  4. To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Add more tomato sauce on top then add dollops of basil pesto and ricotta and top with a layer of bechamel. Repeat until you've used up all the sauce then top with mozzarella.
  5. Place in the oven and allow to bake for 30-45 minutes until a knife can be inserted easily which indicates the pasta is fully cooked.
  6. Remove from the oven and allow to cool for 10 minutes before serving.
 

 

The post Vegetarian lasagna with basil pesto and ricotta appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/10/28/vegetarian-lasagna-basil-pesto-ricotta/feed/ 2
Honeyed chicken korma kebabs http://simply-delicious-food.com/2014/10/23/honeyed-chicken-korma-kebabs/ http://simply-delicious-food.com/2014/10/23/honeyed-chicken-korma-kebabs/#comments Thu, 23 Oct 2014 06:23:02 +0000 http://simply-delicious-food.com/?p=7675 You guys, it’s been bloody hot this week. Like to the point that I don’t actually know how I’m going to cope when proper Summer actually hits. It has been confirmed, I am a Winter baby. But cope I must because it’s not like I can migrate for the Summer. Or wait, maybe I could? […]

The post Honeyed chicken korma kebabs appeared first on Simply Delicious.

]]>
Chicken korma kebabs

You guys, it’s been bloody hot this week. Like to the point that I don’t actually know how I’m going to cope when proper Summer actually hits. It has been confirmed, I am a Winter baby. But cope I must because it’s not like I can migrate for the Summer. Or wait, maybe I could? Now that’s a thought. While I work on that, here’s a delicious korma chicken kebab recipe for you.

Chicken korma kebabs

You see, during the warmer months, I still crave curry. Because, well why wouldn’t you? Curry is flippen fantastic. But I really can’t bear to eat a hot curry while it’s even hotter outside but I still want those rich, deep, fragrant flavours. That’s why I first developed my recipe for Butter chicken grilled chicken thighs. All the flavours of butter chicken only it’s served in a much more Summer-friendly way. Because korma is one of my favourite curries, I wanted to think up a way of having it in Summer without slaving over the stove for hours.

Chicken korma kebabs

My solution? Make the korma exactly the way you would up to the actual cooking process. I marinated the chicken in a spicy mixture of yoghurt and cashew nut butter (simply because I was too lazy to grind the cashews I had in the pantry), flavoured with a little honey and allowed it to marinade for around 2 hours. You could, however, leave it to marinade for up to 24 hours like you would a proper korma. I then threaded the strips onto a few soaked bamboo skewers and then grilled them in a griddle pan until they were beautifully charred and cooked through. And I’m happy to say, they were delectable. I got my hit of korma flavour but it was much more appropriate for the weather at the moment. I served these skewers with warm flatbreads, lime wedges and my chopped salad. Pretty much the perfect Summer meal.

Honeyed chicken korma kebabs
 
Prep time
Cook time
Total time
 
Allow up to 24 hours marinating time.
Author:
Recipe type: Chicken, Dinner, Curry
Serves: 6-8
Ingredients
for the marinade
  • 2 cups Greek yoghurt, plain
  • 2 garlic cloves, crushed
  • 3 tablespoons runny honey
  • 1 teaspoon crushed ginger
  • 2 tablespoons korma curry powder (alternatively make your own using cinnamon, cumin, coriander, garam masala and cloves)
  • juice of 1 lime
  • 2 tablespoons cashew nut butter (can be replaced with ground cashews)
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1kg chicken breasts, cut into strips, lengthways
Instructions
  1. To make the marinade, combine all the ingredients and mix well.
  2. Add the chicken and stir to coat the chicken with the marinade.
  3. Allow to marinade for up to 24 hours but at least 1-2 hours.
  4. Once the chicken has marinaded, thread the meat onto bamboo skewers that you've soaked in water for at least 30 minutes.
  5. Grill on a braai (barbecue) or hot griddle pan until cooked through and slightly charred.
  6. Serve with lime wedges, a sprinkle of fresh chilli and flatbreads.
 

The post Honeyed chicken korma kebabs appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/10/23/honeyed-chicken-korma-kebabs/feed/ 0
Melon salad with prosciutto and fior di latte http://simply-delicious-food.com/2014/10/17/melon-salad-prosciutto-fior-di-latte/ http://simply-delicious-food.com/2014/10/17/melon-salad-prosciutto-fior-di-latte/#comments Fri, 17 Oct 2014 14:45:36 +0000 http://simply-delicious-food.com/?p=7665 Another salad recipe? In one week? Say what? You’d swear I was on some type of health kick or something. Well, I’m not not on a health kick, but that’s beside the point. I just could not keep this salad to myself any longer and had to share it, like now. Pretoria has had a few […]

The post Melon salad with prosciutto and fior di latte appeared first on Simply Delicious.

]]>
Melon salad with prosciutto and fior di latteMelon salad with prosciutto and fior di latteAnother salad recipe? In one week? Say what? You’d swear I was on some type of health kick or something. Well, I’m not not on a health kick, but that’s beside the point. I just could not keep this salad to myself any longer and had to share it, like now. Pretoria has had a few ridiculously hot, humid days lately and all I want to do when it’s that hot is to just sit in the pool, drink iced drinks and refreshing salads. This one, has been made countless times over the last two weeks and I can tell you, I won’t be stopping any time soon.

Sweet melonMelon salad with prosciutto and fior di latteThere’s something so absolutely mouth-watering about the classic combination of melon and prosciutto but add milky fior di latte and a zesty lemon dressing and you have a salad to drool over. It’s important you use the sweetest, ripest melon you can get your hands on so that the sweet juiciness highlights and compliments the rich, fattiness of the prosciutto. Serve this on a bed of baby leaves of your choice then casually break the fior di latte into bite-sized chunks and lazily place them in between the melon and prosciutto. Drizzle over the lemony dressing and tuck in. Such simplicity but so much flavour in every single bite. Perfection.

Melon salad with prosciutto and fior di latte

Melon salad with prosciutto and fior di latte
 
Prep time
Total time
 
Author:
Recipe type: Salad, lunch, Sides
Serves: 4-6
Ingredients
  • 1 sweet melon
  • 10 strips prosciutto crudo
  • 150g fior di latte
  • baby leaves of your choice
for the dressing
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • salt & pepper to taste
Instructions
  1. Halve the melon then scoop out the seeds.
  2. Cut each halve into 5 wedges then remove the skin.
  3. Wrap the prosciutto around the centre of each melon wedge.
  4. Scatter the baby leaves on a large platter then top with the prosciutto-wrapped melon wedges.
  5. Break the fior di latte into bite-sized chunks and place onto the platter.
  6. In a small bowl, mix together all the dressing ingredients then drizzle over the salad.
  7. Serve immediately.
 

The post Melon salad with prosciutto and fior di latte appeared first on Simply Delicious.

]]>
http://simply-delicious-food.com/2014/10/17/melon-salad-prosciutto-fior-di-latte/feed/ 0