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. Mon, 18 Aug 2014 09:26:00 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Easy poached egg & smashed avocado toast http://simply-delicious-food.com/2014/08/13/easy-poached-egg-smashed-avocado-toast/ http://simply-delicious-food.com/2014/08/13/easy-poached-egg-smashed-avocado-toast/#comments Wed, 13 Aug 2014 12:19:19 +0000 http://simply-delicious-food.com/?p=7320 When I was growing up, I had this vision of what my life would one day be like. I would have beautiful kids (check!), a handsome husband (check!) and we would have a wonderful life together (double check!). We would wake up in beautiful beds with clean, crisp white linen (snort!) with natural sunlight streaming […]

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Easy poached egg and avo toast

When I was growing up, I had this vision of what my life would one day be like. I would have beautiful kids (check!), a handsome husband (check!) and we would have a wonderful life together (double check!). We would wake up in beautiful beds with clean, crisp white linen (snort!) with natural sunlight streaming in. I wouldn’t look like something that slept under a bridge and scare the kids first thing in the morning and there would be absolutely no fighting or yelling. We would have a nutritious breakfast together before we all head our separate ways for the day.  Well, let’s just say, it didn’t quite work out like that. I wake up with pillow creases on my face, my hair in a bird’s nest on my head and I beg the kids to “get up because we’re going to be LATE!!!” I’m lucky if I get them to have a few bites of cereal/yoghurt and a sip of hot chocolate before I bundle them in the car and race off. Luckily for me, I get to come home as this is where we work and feed myself and the handsome husband. But even then it’s not a lavish breakfast as we sip our coffee and read the newspaper. It’s a breakfast eaten at our desks while he does his stuff and I do mine.

Easy poached egg and avo toast

But just because we don’t have time to leisurely eat breakfast, doesn’t mean we can’t have a delicious, nutritious one. And that was when this recipe was born. C loves avo on toast. Like, loves it. I’m a bit meh about it. I don’t hate it but it’s not my favourite. I on the other hand drool at the thought of a perfectly cooked egg on toast. So we combined the two, et voila. A seriously delish breakfast that takes all of 10 minutes (if that) to knock together. Now, let’s get to this “easy poached egg” business. Look, I don’t know about you but I suck at poaching eggs. I can’t do it and it’s just one of those things I’ve made peace with. The problem is that I really, really love eating poached eggs. So I had to come up with a way of poaching eggs without poaching eggs. So here’s what I do: I heat a large, non-stick frying pan over medium heat then break in the fresh eggs. As their whites begin to cook, I pour in a little boiling water. I pop a lid on and let them poach-fry until they’re done to my liking and that’s it. Easy as can be without egg white breaking apart and floating around. My perfect egg has firmly cooked whites (can not stand wobbly egg white) with a soft, just set yolk which still has a tiny bit of ooze in it. Served on top of lemony, smashed avo and crunchy toast? Yes please!

Easy poached egg and avo toast

Easy poached egg & smashed avocado toast
 
Prep time
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Total time
 
Author:
Recipe type: Breakfast, Eggs, Healthy
Serves: 2
Ingredients
  • 4 free-range eggs
  • 2-4 slices bread of your choice (I often use rye but used ciabatta here)
  • 1 ripe avocado
  • lemon juice
  • salt & pepper to taste
Instructions
  1. Heat a large non-stick frying pan over medium heat.
  2. Break in the eggs and when their whites begin to cook, pour in approximately ½ cup boiling water.
  3. Cover with a lid and allow to cook until done to your preference.
  4. In the meanwhile, toast the bread and smash the avo and season with lemon juice, salt & pepper.
  5. Serve the toast topped with the avo with the poach-fried eggs on top.

 

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Easy Weekday Chicken Pot Pie http://simply-delicious-food.com/2014/08/04/easy-weekday-chicken-pot-pie/ http://simply-delicious-food.com/2014/08/04/easy-weekday-chicken-pot-pie/#comments Mon, 04 Aug 2014 13:39:25 +0000 http://simply-delicious-food.com/?p=7308 I love Chicken Pie. I mean, I really love chicken pie. Those of you who read my blog regularly will know this, in fact it’s quite obvious. This is my 5th Chicken pie I’ve posted on Simply icious. The reason why I love chicken pie so much is that it’s one of the few recipes […]

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Easy Weekday chicken pie

I love Chicken Pie. I mean, I really love chicken pie. Those of you who read my blog regularly will know this, in fact it’s quite obvious. This is my 5th Chicken pie I’ve posted on Simply Delicious. The reason why I love chicken pie so much is that it’s one of the few recipes that makes me think of my beloved Ouma (Grandmother). She was an amazing cook and she made the best ever chicken pies. With every pie I make I wonder if she would approve of the method, ingredients and twists and turns I take. She was always concerned about me losing the appreciation for traditional methods and ingredients and would firmly, but lovingly, tell me to keep it simple. However, when I served her my chicken & chorizo pie, she absolutely loved it.

Easy Weekday chicken pie

Another thing I love about chicken pie is that it is so incredibly versatile. You could add almost anything to it and it would taste amazing as is evident in this chicken, bacon & corn pot pie. However, I always feel like a good, traditional chicken pie is still the one to beat and that’s why I took a bit of time a while ago to create my Ultimate Scrumptious Chicken Pie. This baby takes quite a bit of time but it is so worth it. But then you have nights when the last thing you want to do is spend time in the kitchen. You don’t feel like faffing around ingredients or stand in front of the stove and that is when this easy weekday chicken pot pie comes in. Because sometimes you need the comfort of gran’s chicken pie but you just don’t have the time.

Easy Weekday chicken pie

The secret of this chicken pie is that almost everything in it is shop bought. The pastry, the chicken and the cheese sauce are all conveniently purchased from your local supermarket. The key here is to try to make sure it’s still good quality stuff. Always remember that sub-standard ingredients = sub-standard dishes. I bought an all-butter puff pastry, an organic ready-cooked rotisserie chicken and delicious mature cheddar cheese sauce, added some mushrooms that I had sautéed with garlic and thyme and that’s it. An incredibly delicious pot pie that takes minutes to knock together before you bang it in the oven and allow it to bake away while you have a glass of wine. What more could you ask for?

 

Easy Weekday Chicken Pot Pie
 
Prep time
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Total time
 
Author:
Recipe type: Chicken Pie, dinner, Chicken
Serves: 4-6
Ingredients
  • 250g mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh thyme leaves
  • salt & pepper to taste
  • 1 cooked rotisserie chicken
  • 200g ready-made cheese sauce
  • 2 tablespoons crème fraîche
  • juice of ½ lemon
  • 1 roll ready-made puff pastry, thawed
  • 1 egg, beaten
Instructions
  1. Pre-heat the oven to 180°c.
  2. In a large non-stick frying pan, heat a little olive oil then sauté the mushrooms until browned and cooked through. Add the garlic and thyme and fry for another 30 seconds before removing from the heat.
  3. Shred the chicken, discarding any bones and skin, and place in a bowl. Add the mushrooms, cheese sauce, crème fraîche and lemon juice and mix well. Season to taste with salt and pepper.
  4. Place the filling in a pie dish/ovenproof dish of your choice then top with the pastry.
  5. Trim the edges and crimp the pastry before brushing with the beaten egg.
  6. Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and puffed and the filling has heated through.
  7. Remove from the oven and serve with vegetables of your choice.

 

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Salted caramel and chocolate cups http://simply-delicious-food.com/2014/08/01/salted-caramel-chocolate-cups/ http://simply-delicious-food.com/2014/08/01/salted-caramel-chocolate-cups/#comments Fri, 01 Aug 2014 12:54:29 +0000 http://simply-delicious-food.com/?p=7299   Don’t make these salted caramel and chocolate cups. Don’t do it. Because you will not be able to stop eating them and there will be salted caramel left over and you will definitely be standing with a spoon in your hand eating it straight out of the jar at midnight. So just don’t do […]

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Salted caramel and chocolate cups

Don’t make these salted caramel and chocolate cups. Don’t do it. Because you will not be able to stop eating them and there will be salted caramel left over and you will definitely be standing with a spoon in your hand eating it straight out of the jar at midnight. So just don’t do it. Just step away from your computer. Go far away and don’t think about that caramel dripping all over buttery pastry topped with the smoothest chocolate ganache you’ve ever tasted.

Salted caramel and chocolate cups

Except, you should totally make these salted caramel and chocolate cups. Because you know what? You only live once. Yep, that’s right, I just YOLO’d you. And you know what else? Sometimes it’s ok to eat something containing butter and sugar and cream and chocolate. Not all the time. Not every day. But sometimes. So go away again but go to your kitchen. And grab all these ingredients. Make these little bites of heaven and share them with your friends and family. Because life is too short and you shouldn’t be worrying about every gram of fat/sugar/carbs you put into your mouth every second of it.

Salted caramel and chocolate cups

Salted caramel and chocolate cups
 
Prep time
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Total time
 
Author:
Recipe type: Dessert, Baked goods,
Serves: Makes 18 cups
Ingredients
for the pastry
for the salted caramel
for the chocolate ganache
  • 200g dark chocolate
  • 100ml cream
Instructions
  1. Pre-heat the oven to 180°c.
  2. Make the pastry as per recipe instructions then roll out on a floured surface.
  3. Using a round cookie cutter of approximately 10cm in diameter, cut rounds out of the dough (to fit into a muffin tin’s holes).
  4. Carefully press the pastry into the hollows of a muffin tin then place in the fridge to chill for 15 minutes.
  5. After 15 minutes, prick the bottom of each pastry case with a fork and place in the oven.
  6. Allow to bake for 15-20 minutes until golden brown and crisp.
  7. Remove from the oven and set aside to chill.
  8. To make the salted caramel, follow recipe instructions then pour the hot caramel into the pastry cases, filling them ¾ of the way.
  9. Place the pastry cases in the fridge for the caramel to set.
  10. (The remaining salted caramel can be kept in a jar in the fridge.)
  11. To make the chocolate ganache, melt the chocolate and cream together over a double boiler until smooth and glossy.
  12. Pour the chocolate ganache over the caramel, filling the tarts completely then place back into the fridge to continue setting (at least 30 minutes) before serving.
  13. These tarts can be made up to 24 hours in advance and kept in the fridge.

 

 

 

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How to make a seed loaf http://simply-delicious-food.com/2014/07/31/make-seed-loaf/ http://simply-delicious-food.com/2014/07/31/make-seed-loaf/#comments Thu, 31 Jul 2014 07:56:25 +0000 http://simply-delicious-food.com/?p=7289 There are few greater pleasures in life than having freshly baked bread in the house. I’ve spoken about this before in my Potato & Pecorino bread post but I will continue speaking about it until everyone I know (and that means all of you), has baked their own bread. Even just once. The entire process […]

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Seed loaf

There are few greater pleasures in life than having freshly baked bread in the house. I’ve spoken about this before in my Potato & Pecorino bread post but I will continue speaking about it until everyone I know (and that means all of you), has baked their own bread. Even just once. The entire process is therapeutic and the end result always leaves me so chuffed with myself. Almost like I want to parade my little loaf of bread around and show everyone saying “Look, Look what I made.” I mean, I do that but C and my family are getting bored of looking at bread.

Seed loaf

The only other greater pleasure than that is when said bread takes all of 5 minutes to knock together and you still get that satisfied feeling afterwards. That is what this delicious seed loaf is all about. I based this recipe off one I found in a delightful new cookbook called “A Life in Food” by Bea Tollman. I was sent this delightful book by Bea’s people at her hotel group, Red Carnation Hotels. Bea started the hotel group with her husband Stanley and she was always in charge of the food side of their successful establishments. In the book Bea writes that she became intrigued with food at 16 when she travelled to Europe visiting France & Italy. A few years later she married Stanley, a man with a great passion for food, who’s family was deeply involved in the Hospitality industry. She developed menus for their various hotels and most of the 4 & 5 star hotels in their portfolio (all across the world), still serve some of these menu items. This book is filled with lovely old photographs of Bea & Stanley’s days as young hoteliers along with photos of their beautiful hotels and nostalgic recipes with classic flavour combinations. Among my favourites are the recipes for black pepper prawns, chicken liver pate and Bea’s cheesecake.

A life in food by Bea TollmanSeed loaf

This seed loaf immediately also caught my eye and I knew I had to try it. I used Bea’s recipe as a base to work from but added more seeds (simply because I had them in the kitchen). For the original recipe, get your hands on a copy of this wonderful book which is as much a cookbook as it is a wonderful memoir on a life well lived. The book is available from any of the RCH hotels and all proceeds go to Mrs Tollman’s favourite charities, UK based Starlight Children’s foundation and The Tick Tock Club.  

Seed loaf

How to make a seed loaf
 
Prep time
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Total time
 
Author:
Recipe type: Bread, Baked goods, Healthy
Serves: 6-8
Ingredients
  • 250g (1.5 cups) whole wheat flour
  • 100g (1 cup) rolled oats
  • 75g (1/2 cup) sunflower seeds
  • 50g (1/3 cup) linseeds (flax seed)
  • 35g (1/4 cup) chia seeds
  • 75g (1/2 cup) pumpkin seeds
  • 50g (1/2 cup) wheat germ
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 500ml (2 cups) plain yoghurt
  • ½ cup sunflower oil
  • 4 tablespoons honey
  • 1 teaspoon salt
Instructions
  1. Pre-heat the oven to 180°c and line a loaf tin with baking paper.
  2. In a large bowl, combine the flour, oats, seeds, wheat germ, baking powder and baking soda and mix well.
  3. In a separate bowl, mix together the yoghurt, oil, honey and salt.
  4. Pour the wet ingredients into the dry and mix well to combine.
  5. Transfer the mixture to the prepared loaf tin then bake at 180°c for 20 minutes then turn down to 150°c and continue baking for 1 hour until the loaf is golden brown and a skewer inserted comes out clean.
  6. Remove from the oven and allow to cool before serving.

 

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Crispy bacon & brie grilled cheese sandwich with caramelised onions http://simply-delicious-food.com/2014/07/30/crispy-bacon-brie-grilled-cheese-sandwich-caramelised-onions/ http://simply-delicious-food.com/2014/07/30/crispy-bacon-brie-grilled-cheese-sandwich-caramelised-onions/#comments Wed, 30 Jul 2014 10:31:08 +0000 http://simply-delicious-food.com/?p=7283 Halllooooo grilled cheese goodness (imagine me saying that in the same way the Animaniacs used to say ‘Hallloooo nurse!’). Isn’t it weird what stuff stays with you from your childhood? I always used to remember that nurse line and then the other day the twins were watching Animaniacs and I was immediately transported back to […]

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Bacon & Brie grilled cheese

Halllooooo grilled cheese goodness (imagine me saying that in the same way the Animaniacs used to say ‘Hallloooo nurse!’). Isn’t it weird what stuff stays with you from your childhood? I always used to remember that nurse line and then the other day the twins were watching Animaniacs and I was immediately transported back to my childhood. Saturday mornings spent watching cartoons and eating ginormous bowls of cereal while my parents tried to catch a few more zzz’s. Now having my own kids, I adore cartoons for those few extra minutes they allow me to laze in bed. I often also watch with them and a while ago I saw an Elmer Fudd ‘music video’ where he serenades a grilled cheese. At first I thought this was too weird to be on kids TV as he was really seducing that grilled cheese but I also kinda knew what he was singing about. Is there anything as delicious as a really, REALLY good grilled cheese? I get you Elmer, I get you.

Bacon & Brie grilled cheese

There’s something about melted cheese in general that just draws people in like a moth to a flame. Add crisp bacon and sweet, caramelised onions and you have perfection on bread. This is what I promise with this sandwich. Nothing fancy. Nothing ground breaking. Just a damn good grilled cheese sandwich.

Bacon & Brie grilled cheese

Crispy bacon & brie grilled cheese sandwich with caramelised onions
 
Prep time
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Author:
Recipe type: Grilled cheese, Sandwich, Lunch
Serves: 2-3
Ingredients
for the caramelised onions
  • 3 large onions, sliced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 4 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
for the sandwich
  • 250g bacon, cooked until crisp
  • 100g brie cheese, sliced
  • 4-6 slices bread of your choice
Instructions
  1. To make the caramelised onions, heat a large frying pan over medium heat then sauté the onions in the olive oil with the salt until soft and golden. Add the sugar and vinegar and allow to caramelise. Set aside.
  2. To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
  3. Grill in a hot pan/sandwich press until golden brown and heated through.
  4. Serve immediately.

 

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Chicken Breast Recipes http://simply-delicious-food.com/2014/07/29/chicken-breast-recipes/ http://simply-delicious-food.com/2014/07/29/chicken-breast-recipes/#comments Tue, 29 Jul 2014 07:47:56 +0000 http://simply-delicious-food.com/?p=7267 Chicken breasts make their way into my shopping basket weekly but I am often left wondering what on Earth to do with them. I don’t think I’m alone in feeling this way so I decided to compile all my favourite chicken breast recipes in one post. Chicken Souvlaki with Zucchini Tzatziki Butter Chicken Curry Chicken […]

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Chicken Breast Recipes

Chicken breasts make their way into my shopping basket weekly but I am often left wondering what on Earth to do with them. I don’t think I’m alone in feeling this way so I decided to compile all my favourite chicken breast recipes in one post.

Chicken Souvlaki with zucchini tzatziki

Chicken Souvlaki with Zucchini Tzatziki

Butter Chicken Curry

Butter Chicken Curry

Chicken Tacos with Pico de Gallo

Chicken tacos with Pico de Gallo

Almond and parmesan crumbed chicken

Almond and parmesan crumbed chicken

Chicken escalopes with olive caper dressing

Chicken escalopes with olive caper dressing

Roasted chicken breasts with creamy mustard sauce

Roasted chicken breasts with creamy mustard sauce

Pecorino Crumbed Chicken

Pecorino crumbed chicken

Pasta with artichokes and chicken

Pasta with artichokes and chicken

Roasted chicken breasts with barley risotto

Roasted chicken breasts with barley risotto

Teriyaki chicken

Teriyaki Chicken

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Gourmet hot dogs http://simply-delicious-food.com/2014/07/23/gourmet-hot-dogs/ http://simply-delicious-food.com/2014/07/23/gourmet-hot-dogs/#comments Wed, 23 Jul 2014 07:32:22 +0000 http://simply-delicious-food.com/?p=7256 Today I am pretending I’m American because today is National Hot Dog Day in America and hot damn, I love me a good hot dog. The soft, almost-sweet roll, a good sausage with that proper ‘snap’ and delicious condiments. What’s not to love? To celebrate this delicious day, I made my 3 favourite hot dogs […]

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Gourmet Hot dogs

Today I am pretending I’m American because today is National Hot Dog Day in America and hot damn, I love me a good hot dog. The soft, almost-sweet roll, a good sausage with that proper ‘snap’ and delicious condiments. What’s not to love?

To celebrate this delicious day, I made my 3 favourite hot dogs with an array of different condiments and toppings. Each one of them is delicious in their own right but I have to be honest, my ultimate hot dog involves a bit of everything. Good mayo, mustard, corn salsa and pickled jalapeños. Grief, I’m drooling already.

Classic hot dog with fried onions and mustard-mayo

This is my take on a classic dog. Mustard-mayo made from my favourite mayonnaise, Hellman’s, and a good wholegrain mustard. Along with that I added sweet, fried onions and a squeeze of tomato sauce (ketchup).

Classic hot dog with mayo-mustard and fried onions
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Hot dogs, lunch
Ingredients
for the caramelised onions
  • 4 large onions, thinly sliced
  • 2 tablespoons olive oil
for the mustard-mayo
  • 4-6 tablespoons good quality mayonnaise
  • 2 tablespoons wholegrain mustard
  • squeeze of lemon juice
to serve
  • Hot dog buns, halved and toasted
  • Sausages of your choice
  • Ketchup
Instructions
  1. Heat a large frying pan over medium heat then fry the onions in the oil until soft and golden brown. Season to taste and set aside.
  2. Combine the mayo and mustard in a small bowl and add the lemon juice. Stir well.
  3. Top each hot dog with a generous dollop of the mustard-mayo, a spoonful of the onions and a drizzle of ketchup.

 

Hot dog with corn salsa & sour cream drizzle

This corn salsa. You guys, I would walk barefoot for miles to get to this salsa. I wrote all about my love of roasted corn in my Roasted sweet corn & feta quiche post so I won’t ramble on about it here again but seriously, a hot dog with some of this salsa and a drizzle of smoky sour cream drizzle? Yes please!

Corn salsa & sour cream drizzle hot dog
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Hot dogs, lunch
Ingredients
for the corn salsa
  • 4 ears of corn, grilled
  • 1 onion, finely chopped
  • 1 chilli, finely chopped
  • small handful parsley, finely chopped
  • 1 tablespoon olive oil
  • juice of ½ lemon
  • salt & pepper to taste
for the sour cream drizzle
  • 4 tablespoons sour cream
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • salt to taste
to serve
  • Hot dog buns, halved and toasted
  • sausages of your choice
Instructions
  1. To make the corn salsa, cut the kernels off of each cob and place in a bowl.
  2. Add the onion, chilli and parsley then drizzle over the lemon juice and olive oil and mix well. Season to taste then set aside.
  3. To make the sour cream drizzle, combine all the ingredients in a small bowl and set aside.
  4. To serve, add a generous spoonful of the corn salsa to each hot dog and finish with a drizzle of the sour cream.
  5. Serve immediately.

 

Hot dog with pickled jalapeños and salsa

And finally, we have a hot dog made from a whole lot of goodies you can find at any good supermarket. Of course you can make your own salsa but I have found that there are excellent salsas available at most supermarkets so why bother? Add a few pickled jalapeños and some micro herbs and you have a fantastic hot dog!

Hot dog with pickled jalapeños and salsa
 
Prep time
Total time
 
Author:
Recipe type: Hot dogs, lunch
Ingredients
  • Good quality store-bought salsa
  • pickled jalapeños
  • hot dog buns, halved and toasted
  • sausages of your choice
  • mayonnaise (optional)
  • microherbs
Instructions
  1. Spread a little mayonnaise on each hot dog bun then top with a sausage, pickled jalapeños and a generous spoonful of salsa.
  2. Finish with the micro herbs and serve.

This is a really great way of entertaining as well. I often do “DIY-stations” with loads of condiments/toppings which results in a really laid-back, casual gathering which is all I want my parties to be. Are there any toppings you absolutely have to have on your hot dogs? Which ones do you think I should be trying on my next one?

 

 

 

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Sticky Sesame chicken http://simply-delicious-food.com/2014/07/22/sticky-sesame-chicken/ http://simply-delicious-food.com/2014/07/22/sticky-sesame-chicken/#comments Tue, 22 Jul 2014 06:49:43 +0000 http://simply-delicious-food.com/?p=7251 “Another sticky chicken recipe?”, I hear you ask. Yes my friends, the children have spoken and as all parents know, when your children speak, you must listen. When the twins asked me to make sticky chicken for dinner a few nights ago, I couldn’t for the life of me stand making the same recipes again. […]

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Sweet sesame chicken“Another sticky chicken recipe?”, I hear you ask. Yes my friends, the children have spoken and as all parents know, when your children speak, you must listen. When the twins asked me to make sticky chicken for dinner a few nights ago, I couldn’t for the life of me stand making the same recipes again. So yes, I have many to choose from, like this Soy & sweet chilli baked chicken or my mom’s easiest sticky chicken, but still I wanted something else. I gathered up almost every Asian ingredient I could find and made a quick little marinade/cook-in sauce for a few chicken thighs and drumsticks I had in the fridge. I finished the chicken with a sprinkling of sesame seeds, some fresh micro-coriander and a few slices of fresh chilli (for the adults only, of course), et voila. A seriously delicious, proper finger-licking-good chicken recipe that takes all of 5 minutes to knock together and only 20-30 to cook. Dinner in a flash? Done!

Sweet sesame chicken

Sticky Sesame chicken
 
Prep time
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Total time
 
Author:
Recipe type: Chicken, Dinner
Serves: 4-6
Ingredients
  • ½ cup soy sauce
  • 1 tablespoon fish sauce
  • ¼ cup honey
  • ¼ cup oyster sauce
  • 2 teaspoons sesame oil
  • juice of 1 lime
  • 1 clove garlic, crushed
  • 1 teaspoon crushed ginger
  • pinch of chilli flakes (optional)
  • 4 chicken drumsticks
  • 4 chicken thighs
  • sesame seeds
Instructions
  1. Pre-heat the oven to 200°c and line a baking tray with foil (for easy cleaning).
  2. Combine the soy, fish and oyster sauce, honey, sesame oil, lime juice, garlic, ginger and chilli in a bowl and whisk together.
  3. Place the chicken in the baking dish and pour over the sauce. Make sure each piece of chicken is well coated.
  4. Place in the oven and allow to bake for 20-30 minutes until the chicken is caramelised and sticky and cooked through.
  5. Remove from the oven, sprinkle with sesame seeds and serve with steamed rice and vegetables of your choice.

 

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Roasted sweet corn and feta quiche http://simply-delicious-food.com/2014/07/21/roasted-sweet-corn-feta-quiche/ http://simply-delicious-food.com/2014/07/21/roasted-sweet-corn-feta-quiche/#comments Mon, 21 Jul 2014 09:15:24 +0000 http://simply-delicious-food.com/?p=7243 There’s been a whole lot of roasted corn action in my kitchen lately. As a South African, corn (or “mielies” as we call them) is drilled into my heritage. When you go on holiday, driving past kilometres of corn fields is the norm and seeing vendors selling huge mielies still with their husks attached is […]

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Roasted sweet corn and feta quiche

There’s been a whole lot of roasted corn action in my kitchen lately. As a South African, corn (or “mielies” as we call them) is drilled into my heritage. When you go on holiday, driving past kilometres of corn fields is the norm and seeing vendors selling huge mielies still with their husks attached is completely ordinary. I absolutely love sweet corn boiled then slathered in butter and salt (or Aromat if you’re being naughty) but since I started roasting/grilling them, I can’t seem to eat them any other way. Their sweetness intensifies tenfold and they become rich in flavour (and smoky if you braai/bbq them). I often cut the kernels off the cob to make salads and add flavour to nachos, but this week I decided to use them to make a delectable quiche.

Roasted corn

To add even more flavour I decided to pair the roasted corn with salty feta cheese and a very-cheesy crust to hold all the delicious filling in. You could use a classic shortcrust base but I think the cheese adds delicious depth to the quiche. A simple custard filling of eggs, cream and a bit of lemon zest for flavour and you have an utterly delectable quiche. I love serving it at room temperature with a zesty salad for lunch or slicing it into squares for lunch boxes, but my ultimate favourite is eating it sneakily in the kitchen doused in hot sauce. Yum!

Roasted sweet corn and feta quiche

Roasted sweet corn and feta quiche
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quiche, Pastry, Baked goods,
Serves: 8
Ingredients
for the cheese shortcrust pastry
  • 1.5 cups flour
  • ¾ cup cold butter, cubed
  • 1 cup grated mature cheddar
  • 1 egg yolk
  • 2-4 tablespoons ice water
for the filling
  • 4-6 ears of corn, roasted/grilled
  • 100g/1/2 cup crumbled feta cheese
  • 4 eggs
  • 1 cup cream
  • 1 teaspoon salt
  • black pepper to taste
  • zest of ½ lemon
Instructions
  1. To make the pastry, combine the flour, butter and cheese in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.
  2. Add the egg and with the motor running, add the water, spoonful by spoonful, until the mixture comes together in a ball.
  3. Remove the dough from the food processor and roll out on a floured surface. The pastry needs to be +- ½cm thick.
  4. Lay the pastry in a tart case of your preference (I used a rectangular tart case of approximately 30cmx20cm), Trim off the edges then place in the fridge to rest for 10 minutes.
  5. Pre-heat the oven to 180°c.
  6. When the pastry has chilled, prick the base with a fork and line with baking paper and add baking weights (dry beans/rice) then bake for 10 minutes. After 10 minutes, remove the baking paper and weights and bake for another 10 minutes until golden brown and crisp.
  7. When the pastry is cooked, remove from the oven.
  8. Cut the kernels off the corn cobs then place the kernels and feta in the pastry case.
  9. Whisk together the eggs, cream, seasoning and lemon zest and slowly pour into the pastry case.
  10. Place back in the oven and allow to bake for 15-20 minutes or until the filling is set.
  11. Remove from the oven and allow to cool before serving.

 

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Vegetarian Enchilada Casserole http://simply-delicious-food.com/2014/07/18/vegetarian-enchilada-casserole/ http://simply-delicious-food.com/2014/07/18/vegetarian-enchilada-casserole/#comments Fri, 18 Jul 2014 07:10:59 +0000 http://simply-delicious-food.com/?p=7238 This is the thing with being a food blogger. Sometimes you shoot food that not only tastes great but also looks really great. Just as there are people that are super photogenic, so there are recipes that are photogenic. This is not one of those. Don’t get me wrong, it looks like golden-cheesy-deliciousness but it’s […]

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Vegetarian Enchilada casserole

This is the thing with being a food blogger. Sometimes you shoot food that not only tastes great but also looks really great. Just as there are people that are super photogenic, so there are recipes that are photogenic. This is not one of those. Don’t get me wrong, it looks like golden-cheesy-deliciousness but it’s not pretty. There aren’t any bright colours or beautiful textures to capture. It just is what it is. And what it is, is mouth watering, it’s relatively healthy and it’s packed with everything a week night dinner should be.

Vegetarian Enchilada casserole

You should all know by now that I am a massive fan of Mexican food. Quesidillas, Tacos, Margaritas. Love.It.All. I’ve wanted to do a more crowd-friendly version of one of my favourites, vegetarian enchiladas, for a while now. I love enchiladas the traditional way but stuffing and rolling them for a crowd is just too much mission. This way of doing it makes it so much easier. Served with guacamole, sour cream and fresh pico de gallo, this is turned into one of those meals your friends and family will be asking for time and time again.

Vegetarian Enchilada casserole

Vegetarian Enchilada Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mexican, Casserole, Vegetarian
Serves: 8-10
Ingredients
For the enchilada sauce
  • 1x 400g tin whole tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
for the enchilada filling
  • 1 onion, thinly sliced
  • 1 red (bell) pepper, seeds removed and sliced
  • 1 yellow (bell) pepper, seeds removed and sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon enchilada spice (or any other spice mix of your choice)
  • 1x 400g tin kidney beans
  • 4 corn on the cob, grilled/roasted & kernels sliced off
  • 8 flour tortillas
  • 1-2 cups grated mature cheddar
to serve
Instructions
  1. To make the enchilada sauce, simply combine all the ingredients in a bowl and blend with a stick blender until smooth (this can also be done in a regular blender/food processor).
  2. Pre-heat the oven to 180ºc.
  3. In a large frying pan, fry the onions and peppers until soft and golden brown then add the garlic and enchilada spice and season to taste.
  4. To make the enchilada casserole, lay 2 flour tortillas in a casserole dish then top with some of the pepper mixture, beans, corn and enchilada sauce. Continue until all the ingredients have been used.
  5. Top with grated cheese then place in the oven.
  6. Allow to bake for 20 minutes until golden brown and bubbling.
  7. Remove from the oven and allow to rest for 5-10 minutes then serve with the guacamole, sour cream and pico de gallo.

 

 

 

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