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. Thu, 23 Oct 2014 08:34:34 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 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? […]

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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.

 

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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 […]

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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.

 

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Lentil salad with pear, gorgonzola and bacon http://simply-delicious-food.com/2014/10/14/lentil-salad-pear-gorgonzola-bacon/ http://simply-delicious-food.com/2014/10/14/lentil-salad-pear-gorgonzola-bacon/#comments Tue, 14 Oct 2014 11:45:50 +0000 http://simply-delicious-food.com/?p=7605 So here’s the thing with lentils. I kind of hate them. I really hate their texture and could do without their flavour. But then a few days ago I wanted to have a substantial salad for lunch and had a tin of lentils in the pantry. I would never had added them but because the […]

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Lentil salad with bacon, pear and gorgonzolaSo here’s the thing with lentils. I kind of hate them. I really hate their texture and could do without their flavour. But then a few days ago I wanted to have a substantial salad for lunch and had a tin of lentils in the pantry. I would never had added them but because the flavours I had already decided on were quite hearty, I thought the lentils would do well when added and I was right. Look, I’m not going to eat lentils all the time now but in this salad they’re actually pretty damn delicious.

Lentil salad with bacon, pear and gorgonzolaI’ve concluded that lentils need to be paired with rich, robust flavours in order to taste good and this salad is packed full of that. I had a few pears that were at that point of being-delicious-right-now-but-will-be-disgusting-within-2-minutes so I decided to chop them into the salad as well as some crispy bacon, oozy gorgonzola and shredded baby spinach. I also imagine cubes of roasted butternut or sweet potato, feta and chilli would be absolutely delicious in a lentil salad because there’s a lot of flavour and texture there. Finished off with a super zesty dressing of fresh lemon juice and olive oil, this salad made for an incredibly delicious, filling lunch which I will be re-visiting really soon.

Lentil salad with bacon, pear and gorgonzola

Lentil salad with pear, gorgonzola and bacon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, lunch,
Serves: 4-6
Ingredients
  • 1x 400g tin (can) of lentils, drained
  • 2 pears, finely sliced
  • 250g (approximately 10 strips) streaky bacon, chopped
  • 75g-100g (around ½-3/4 cup) Gorgonzola, crumbled
  • 2-3 cups baby spinach, shredded
for the dressing
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • salt & pepper to taste
Instructions
  1. In a large, hot frying pan, fry the bacon until crisp.
  2. Combine the lentils, sliced pears, crispy bacon, gorgonzola and spinach in a large bowl.
  3. In a smaller bowl, combine all the dressing ingredients then pour over the salad and toss.
  4. At this point the salad can be refrigerated for up to an hour or two. If you’d like to make it the day before, cover the undressed salad with plastic wrap and refrigerate until you are ready to serve.

 

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Whole-wheat vanilla pumpkin pancakes with salted caramel http://simply-delicious-food.com/2014/10/10/whole-wheat-vanilla-pumpkin-pancakes-salted-caramel/ http://simply-delicious-food.com/2014/10/10/whole-wheat-vanilla-pumpkin-pancakes-salted-caramel/#comments Fri, 10 Oct 2014 11:35:30 +0000 http://simply-delicious-food.com/?p=7596 I blame for this post. with their plethora of pumpkin-filled deliciousness and pumpkin in every way, shape and form filling my timeline. How can you not want pumpkin-everything when you stare at that all day? You can’t, is the answer in case you were wondering. So there I was, thinking about how I […]

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Whole-wheat pumpkin pancakes with salted caramel

I blame Pinterest for this post. Pinterest with their plethora of pumpkin-filled deliciousness and pumpkin in every way, shape and form filling my timeline. How can you not want pumpkin-everything when you stare at that all day? You can’t, is the answer in case you were wondering. So there I was, thinking about how I could shove pumpkin into anything and everything when I thought of creating these pancakes. I’ve often made pumpkin pancakes before as my kids absolutely love them but I always just serve them with maple syrup or cinnamon sugar. But how could I amp them up?  I took inspiration from my Pumpkin Fritters recipe and topped them with warm salted caramel, toasted pecan nuts and served them with Chantilly cream. That’s one amped up pancake.

Whole-wheat pumpkin pancakes with salted caramelWhole-wheat pumpkin pancakes with salted caramel

I used half whole-wheat flour which really is not to make these healthier because let’s be honest here. These could not be made healthier, no matter how hard you tried. I simply used the whole-wheat flour because I really like the texture it adds. And that’s pretty much it. I mean, you don’t get more indulgent than this but you know how I feel about indulgence every now and then. It’s absolutely necessary. And whether you live in the Northern or Southern Hemisphere, there is no better breakfast to make this weekend than these insane pancakes! Happy pancaking!

Whole-wheat pumpkin pancakes with salted caramel

Whole-wheat vanilla pumpkin pancakes with salted caramel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pancakes, Flapjacks, breakfast
Serves: Makes approximately 15 pancakes
Ingredients
for the pancakes
  • 1 cup cake flour (all purpose)
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons caster sugar
  • pinch of salt
  • 1 cup pumpkin puree
  • 1 cup buttermilk
  • 1 egg
  • 3 tablespoons melted butter
  • 2 teaspoons vanilla extract
for the salted caramel
for the Chantilly cream
  • 200ml whipping cream
  • 1-2 tablespoons caster sugar (to taste)
  • 1 teaspoon vanilla extract/vanilla paste
to serve
  • toasted pecan nuts
Instructions
  1. To make the pancakes, combine all the dry ingredients in a bowl and mix well.
  2. In a jug, combine the pumpkin puree, buttermilk, egg, melted butter and vanilla and whisk together.
  3. Pour the wet ingredients into the dry then mix well until you have a smooth batter.
  4. Fry spoonfuls of the batter in a large, non-stick frying pan over medium heat until they are cooked through.
  5. To make the Chantilly cream, whip the cream with the caster sugar and vanilla until firmly whipped.
  6. Serve the pancakes with a drizzle of salted caramel, toasted pecan nuts and a generous spoonful of Chantilly cream.

 

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The Oyster Box http://simply-delicious-food.com/2014/10/09/oyster-box/ http://simply-delicious-food.com/2014/10/09/oyster-box/#comments Thu, 09 Oct 2014 08:16:20 +0000 http://simply-delicious-food.com/?p=7567 As a food (and travel) enthusiast, pretty much everything on my bucket list is food and travel orientated. Eating a hot dog while staring at the Empire State building, eating crisp calamari and garlicky skordalia in Santorini, drinking cup after cup of coffee while eating buttery pastries in Paris. That is what you will see […]

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The Oyster Box Hotel

The Oyster Box Hotel

As a food (and travel) enthusiast, pretty much everything on my bucket list is food and travel orientated. Eating a hot dog while staring at the Empire State building, eating crisp calamari and garlicky skordalia in Santorini, drinking cup after cup of coffee while eating buttery pastries in Paris. That is what you will see should you ever get a look at it. Closer to home, many of my South African bucket list items have been ticked off but there was one that I still had to accomplish. Visiting The Oyster Box hotel in Umhlanga, Kwazulu Natal. It almost doesn’t seem like any place can be that beautiful. The pictures almost look fake, they’re so beautiful.

The Oyster Box Hotel

The Oyster Box Hotel

The Oyster Box Hotel

Then a few months ago the lovely people of the Red Carnation group got into contact with me and invited me and my family to come spend a weekend at The Oyster Box. Say what now? As a blogger I have many perks but being able to experience something as magnificent as The Oyster Box with my three favourite people? How lucky can one person get? So last week, off we went to beautiful Kwazulu Natal which is around a 6 hour trip away. And then we arrived.

The Oyster Box Hotel

The Oyster Box Hotel

The Oyster Box Hotel

You guys, I’m such a hotel hussy. I love the luxury and the friendly staff and the fact that I’m made to feel like a VIP even though I’m so not. We were greeted with bubbly and  pink lemonade for the kids. As soon as we reached the front desk the kids had already been given a goodie bag filled with a fishing net, bucket and spade and sweets. We were then escorted to our family suite and as we walked through the hotel, I fell in love with the Colonial style of the interiors. Once in our room we proceeded to go straight into relax mode. We lazed on the king-size bed listening to the waves crashing into the beach not even 100 metres away while the kids played on the lawn in front of our suite or watched TV in their very own room which had been stocked with sweets, crisps, dried fruit and yoghurt for them to enjoy. This is pretty much how the rest of the weekend went. Lazing around, playing on the beach and eating. Oh, the eating.

The Oyster Box Hotel

The Oyster Box Hotel

Breakfast saw a buffet the size of a small country filled with fresh fruit, cheese, charcuterie, fresh oysters, gravlax and pastries to make any carb-addict go weak at the knees. Then you move onto the hot breakfast area where a full English breakfast awaits as well as a pancake, crêpe and waffle making station. Wash all of it down with perfect coffee and as much bubbly as you can handle at breakfast time.

The Oyster Box Hotel

The Oyster Box Hotel

The Oyster Box Hotel

The Oyster Box Hotel

We also ate at the beautiful Ocean Terrace restaurant both nights of our stay and loved every minute of it. Their kids menu is well planned with options like spaghetti with tomato sauce, mac & cheese, crisp fish nuggets and steamed vegetables on offer while adults can indulge in their famous curry buffet. And indulge, we did. Everything from butter chicken, Singaporean fish curry, traditional lamb curry and beef vindaloo. All served with poppadoms, roti and fresh naan with an array of condiments and sambals. We ate until we could eat no more. Also, when you are eating with kids there are times where they behave like absolute angels but unfortunately for our waitress, Portia, neither of those nights went down like that. The kids were tired from long days spent on the beach or aquarium and they were indecisive, difficult and bratty. Of course, we were very proud. *not* She handled them with such professionalism. Never once giving us the judgey face we so deserved but instead offering them other options and generally just being a darling.

The Oyster Box Hotel

The Oyster Box Hotel

The Oyster Box Hotel

The Oyster Box Hotel

The Oyster Box Hotel

That’s the thing with The Oyster Box. You are staying in the lap of luxury but your kids (and pets) are just as welcome. It’s like everything I had every dreamed of and more. I would urge you to experience this, even if it’s just for one night. You will not regret it. And if you’re planning on visiting South Africa any time soon, you can NOT (and I mean it) miss out on this gem. The view, the staff, the beds, the food. It’s all top class and you will leave there (very reluctantly) feeling well rested and pampered. Well, we did anyway.

The Oyster Box Hotel

The Oyster Box Hotel

www.oysterboxhotel.com

The Oyster Box
2nd Lighthouse Road,
UMHLANGA
South Africa
Tel: +27 (0) 31 514 5000

Disclaimer: We stayed at The Oyster Box as guests of the hotel. All opinions and photos are my own. 

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Buttermilk scones with easy strawberry vanilla jam and a Le Creuset Giveaway http://simply-delicious-food.com/2014/10/08/buttermilk-scones-easy-strawberry-vanilla-jam-le-creuset-giveaway/ http://simply-delicious-food.com/2014/10/08/buttermilk-scones-easy-strawberry-vanilla-jam-le-creuset-giveaway/#comments Wed, 08 Oct 2014 10:58:56 +0000 http://simply-delicious-food.com/?p=7557 Come on, admit it. You could totally devour that scone right now. With its crumbly, delicate buttermilk-flavoured base topped with the easiest strawberry-vanilla jam and lightly whipped cream, how could you not? For me, there is nothing that shouts “tea-time” as much as a good scone. As a little girl this is the treat my […]

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Buttermilk scones with easy strawberry-vanilla jam

Come on, admit it. You could totally devour that scone right now. With its crumbly, delicate buttermilk-flavoured base topped with the easiest strawberry-vanilla jam and lightly whipped cream, how could you not? For me, there is nothing that shouts “tea-time” as much as a good scone. As a little girl this is the treat my mom would prepare for us when we had tea parties where we would drink out of the fine china cups my gran had given her and I pretended to be a grown-up. So it’s quite fitting that I make these scones in her memory for this post.

Buttermilk scones with easy strawberry-vanilla jam

Le Creuset (only one of my favourite brands, ever!) approached me a while ago and asked if I’d like to be part of their Cuppa for CANSA campaign. You see, Le Creuset has launched a competition to support this wonderful initiative and as I lost my beloved mom to breast cancer, how could I not get involved? In this, my favourite month of the year, it also happens to be Breast Cancer Awareness month and I am using this platform to inform as many of you as I can. Being vigilant about  your health is the very best tool you have and if breast cancer is caught early, it CAN be treated. Know your body and do self-examinations often. This along with doctor’s visits, mammograms, etc. can be absolutely life saving.

Buttermilk scones with easy strawberry-vanilla jam

Le Creuset’s objective with the campaign is to spread the word, thereby encouraging people to host a Cuppa for CANSA tea in order to raise funds for CANSA.  The CANSA website has details on how to donate, bank account number as well as a virtual donation function.  They have made it so easy – http://www.cuppa.org.za/ . Le Creuset is also donating 30% of the sale of its rose pink cappuccino mugs to CANSA.  Le Creuset has also asked all those that want to enter the main Le Creuset competition to post on any of their social media channels from their tea party holding the banner that I have attached here as well. So where does that leave you? You see, Le Creuset has sent me a gorgeous hamper with a tea pot, milk jug and two gorgeous cappucino cups and you can win the same, as well as being entered into the main competition in which you can win a Le Creuset shopping spree worth R10 000. TEN THOUSAND RAND worth of Le Creuset. *swoon*

Easy strawberry-vanilla jam

All you have to do is a host a Cuppa for CANSA tea party yourself. Upload the images to Twitter, Facebook or Instagram with the hashtags #SimplyLeCreuset and #CuppaforCANSA. That’s it. I will then choose the best tea party and that person will win a hamper and be entered into the main draw. Entries will close on Monday 20 October 2014 so that gives you just less than two weeks to throw the tea party of your dreams. {Competition open to residents of South Africa only. The winner will be announced on Simply Delicious’ Twitter page along with being notified by e-mail.}

Le Creuset’s Social Media channels:

Facebook:  https://www.facebook.com/LeCreusetSA

Twitter:  https://twitter.com/LeCreusetSA

Instagram:  http://instagram.com/lecreusetsa#

Buttermilk scones with easy strawberry-vanilla jam

Buttermilk scones with easy strawberry vanilla jam and a Le Creuset Giveaway
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking, Baked goods, Tea time
Serves: 6
Ingredients
for the buttermilk scones
  • 2 cups cake flour (all purpose)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup caster sugar
  • ⅓ cup butter, cubed (the butter needs to be firm but not rock hard, so to make it easier to rub into the dry ingredients)
  • ¾ cup buttermilk
  • 1 egg, beaten
for the strawberry-vanilla jam
  • 4 cups strawberries, roughly chopped
  • 1 cup caster sugar
  • 2 tablespoons lemon juice
  • 1 vanilla pod, halved
to serve
  • whipped cream
Instructions
  1. Pre-heat the oven to 180°c and line a baking sheet with parchment paper.
  2. Sift the flour, baking powder, salt and sugar into a large bowl.
  3. Rub the butter in with your finger tips until the mixture resembles rough breadcrumbs.
  4. With a knife, cut the buttermilk in until the dough starts coming together.
  5. Tip the dough out onto a floured surface then gently bring together into a circle of around 3-4cm in height.
  6. With a sharp round cookie cutter, cut 6 scones out of the dough. Re-work the dough and bring together if you need to.
  7. Place the scones on the prepared baking tray and brush with the beaten egg.
  8. Place in the oven and allow to bake for 12-15 minutes until golden brown and cooked through.
  9. Remove from the oven and allow to chill.
  10. To make the strawberry jam, combine all the ingredients in a small saucepan and bring to a boil.
  11. Lower the heat and allow to simmer for 10-15 minutes until the mixture starts resembling a loose jam. Place a teaspoon of the liquid onto a chilled plate and drag your finger through it. If the mixture stays put and doesn’t start bleeding into the line, it’s ready and can be removed from the heat.
  12. Carefully pour into sterilised jam jars and allow to chill before serving.
  13. To serve, halve the scones (I like to serve them slightly warm), top with the strawberry jam and the whipped cream.

 

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Garlic roasted chicken with cauliflower puree http://simply-delicious-food.com/2014/10/02/garlic-roasted-chicken-cauliflower-puree/ http://simply-delicious-food.com/2014/10/02/garlic-roasted-chicken-cauliflower-puree/#comments Thu, 02 Oct 2014 15:14:21 +0000 http://simply-delicious-food.com/?p=7551 With South Africa being thrust quite violently into Summer, I never had a chance to transition from cooking warm, comforting meals and am now forced to drag myself to the kitchen where I throw a few salad ingredients into a bowl and hope my family will be happy with it. But then, THEN we had […]

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Roasted chicken with cauliflower purée

With South Africa being thrust quite violently into Summer, I never had a chance to transition from cooking warm, comforting meals and am now forced to drag myself to the kitchen where I throw a few salad ingredients into a bowl and hope my family will be happy with it. But then, THEN we had a few chilly days and I pretty much sprinted to the shops where I picked up a few comfort food favourites. I knew I wanted to cook roast chicken of sorts and saw these beautiful leg portions which in my opinion is the perfect quick-roast option. I am often craving roast chicken but can’t be bothered cooking a whole one but with these leg portions, you get all the flavour with half the fuss.

Roasted chicken with cauliflower purée

Because I’m trying to limit the amount of carbs we eat at night, I picked up a few cauliflower heads and turned them into the smoothest, most buttery puree which was the perfect accompaniment to the juicy, delicious chicken. And the garlic! Oh, the garlic. You guys, I could probably live off roasted garlic. I roasted 6 (SIX!!) heads along with the chicken and ate 4 of them. FOUR! I ate four WHOLE garlic heads. I just couldn’t stop. When roasted, the garlic becomes sweet and subtle and sucking them out of their papery skins is seriously the most fun you can have with your pants on. Except if you like to eat with your pants off, in which case… *judgy eyes*

Roasted chicken with cauliflower purée

Anyway, so yes, this is the meal I bid winter adieu with. I am not happy about this by the way. Yes, I love Spring (a lot) and I love that the garden is bursting with colourful blooms, the scent of Jasmine wafting through my office window and the fact that we’ll be spending some much needed time on the beach soon but still. I am such a winter person. So, my dear winter, farewell. I will see you soon but till then, I will make roast chickens and long for the day where I can do that without standing in a puddle of my own sweat. Lovely.

Garlic roasted chicken with cauliflower puree
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner, Low Carb, Banting
Serves: 4-6
Ingredients
for the roast chicken
  • 4-6 fresh chicken leg portions (drumstick attached to thigh)
  • 2 tablespoons butter
  • salt & pepper to taste
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 6 heads of garlic, tops cut off
  • salt & pepper to taste
for the cauliflower purée
  • 1 large/2 medium heads of cauliflower, cut into florets
  • 1-2 tablespoons butter
  • salt & pepper to taste
to serve
  • steamed vegetables of your choice
Instructions
  1. Pre-heat the oven to 180°c.
  2. Season the chicken with salt and pepper then place in an oven-proof dish and cover with foil.
  3. Add the herbs and garlic then place in the oven and allow to roast for 20-30 minutes until the chicken is almost cooked through and the garlic is soft. Remove the foil and turn the heat up to 220°c. Allow to roast for another 10 minutes until the chicken is golden brown then remove and allow to rest for 5 minutes.
  4. In the meanwhile, steam the cauliflower until soft then purée with the butter, salt and pepper.
  5. Serve the roast chicken with the cauliflower purée, roasted garlic and vegetables of your choice.

 

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Black Rhino Game Reserve, South Africa http://simply-delicious-food.com/2014/09/25/black-rhino-game-reserve-south-africa/ http://simply-delicious-food.com/2014/09/25/black-rhino-game-reserve-south-africa/#comments Thu, 25 Sep 2014 09:57:54 +0000 http://simply-delicious-food.com/?p=7534 A few months ago we had the privilege of going on a long weekend away to the gorgeous Black Rhino game reserve in the Pilanesberg in South Africa. This is always a highlight in our year as we always return refreshed and revitalised. I also feel like my soul gets recharged there. There’s something very […]

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Black Rhino South Africa

A few months ago we had the privilege of going on a long weekend away to the gorgeous Black Rhino game reserve in the Pilanesberg in South Africa. This is always a highlight in our year as we always return refreshed and revitalised. I also feel like my soul gets recharged there. There’s something very special about the African Bushveld. I only got around to editing the photos this week and there were a few stunners so I thought I just had to share it with you. Most of these photos were taken by my very talented husband but there are also a few I took with my iPhone while we were on game drives. I always say it’s easy to take beautiful photos when your camera is pointed at something beautiful and never has that been more obvious than here.

Elephant

Warthog

African plains

Zebra

Black Wildebeest

Giraffe

Shephard's Tree

White Rhino

South Africa

African sunset

Stars

 

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Easy chicken fajitas with roasted corn and avocado cream http://simply-delicious-food.com/2014/09/23/easy-chicken-fajitas-roasted-corn-avocado-cream/ http://simply-delicious-food.com/2014/09/23/easy-chicken-fajitas-roasted-corn-avocado-cream/#comments Tue, 23 Sep 2014 06:44:03 +0000 http://simply-delicious-food.com/?p=7526 You know those days where you just don’t want to get out of bed? You don’t want to do anything but laze around and be as sloth-like as possible? Well, I’ve had an entire week of that. I have been feeling so meh. No inspiration, no will power. I just want to lie down and […]

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Chicken faijtas with roasted corn and avocado cream

You know those days where you just don’t want to get out of bed? You don’t want to do anything but laze around and be as sloth-like as possible? Well, I’ve had an entire week of that. I have been feeling so meh. No inspiration, no will power. I just want to lie down and eat. I think it’s this time of the year though. I always have a slump in energy during September, even though this is my favourite time of the year. A few months of solid working catches up with me and my mojo tank is pretty much empty. But I just have two weeks to go before a long weekend on the Kwazulu Natal coast with my little family. Hopefully that will boost my creativity a bit. *holding thumbs*

Chicken faijtas with roasted corn and avocado cream

For now though, I’m relying on shortcuts and quick cheats which is what I did when I made these easy chicken fajitas last week. I used a rotisserie chicken bought from my local supermarket which I shredded and jazzed up with spices and other flavourings. Along with quickly fried onions and peppers, this makes the perfect filling for a tortilla wrap. I added a dollop of smooth avocado cream to sooth the burn from the smoked chillies and this resulted in a really great, casual dinner. This one will be pulled out whenever I am too lazy to stand in the kitchen for longer than, oh, 15 minutes? Easy? Check? Delicious? Double check!

As an afterthought, I absolutely love seeing when you guys cook from the blog and love it when I’m tagged in photos on Instagram, Twitter or Facebook. If you decide to cook this recipe (or any really) from the blog, feel free to tag me and use the hashtag #simplydelicious so that I can see them! Happy cooking! 

Chicken faijtas with roasted corn and avocado cream

Easy chicken fajitas with roasted corn and avocado cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner, Easy, Healthy
Serves: Serves 4-6
Ingredients
  • 2 ears of corn
  • 1 red onion, thinly sliced
  • 1 red bell pepper, de-seeded and sliced
  • 1 yellow bell pepper, de-seeded and sliced
  • 2 garlic cloves, crushed
  • 1 rotisserie chicken, shredded (bones & skin discarded)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½-1 teaspoon smoked chilli flakes
  • juice of 1 lemon
  • salt & pepper to taste
for the avocado cream
  • 1 ripe avocado
  • 2 tablespoons sour cream
  • salt to taste
to serve
  • tortilla wraps (warmed)
  • fresh coriander
Instructions
  1. Roast the corn under a hot grill or in a griddle pan until cooked through.
  2. In the meantime, Heat a large frying pan over high heat then add a splash of oil.
  3. Sauté the onions until they start to brown then add the peppers.
  4. Cut the corn off the cob and set aside.
  5. Fry the vegetables for 5-7 minutes until they start to soften then add the chicken, corn, garlic, spices and lemon juice.
  6. Fry for another 30 seconds then season to taste.
  7. To make the avocado cream, blend all the ingredients together and season to taste.
  8. To serve, spread a generous dollop of the avo cream on the warmed tortillas then top with a generous spoonful of the chicken and peppers. Add a sprig of fresh coriander and serve.

 

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Double steak burgers http://simply-delicious-food.com/2014/09/19/double-steak-burgers/ http://simply-delicious-food.com/2014/09/19/double-steak-burgers/#comments Fri, 19 Sep 2014 06:40:08 +0000 http://simply-delicious-food.com/?p=7518 A while ago, the wonderful people at Woolworths asked me if I’d like to be part of their new campaign they’re running alongside Masterchef SA called “Cook with Friends”. The idea is that you get 3 of your friends together and you cook a meal from their new app. Of course I said yes as […]

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Double Steak Burger

A while ago, the wonderful people at Woolworths asked me if I’d like to be part of their new campaign they’re running alongside Masterchef SA called “Cook with Friends”. The idea is that you get 3 of your friends together and you cook a meal from their new app. Of course I said yes as quickly as I could and downloaded the app immediately. Your friends also need to download the app and once you “accept the challenge”, you have a few days to throw your party and cook. Every member of the team is giving a step in the preparation of a pretty awesome meal. The end result is a day (or night) spent laughing and cooking with people you love. How much better can it get?

Double Steak Burger

Well, let me tell you. Woolworths wants you to film little snippets of your dinner party which will be uploaded to the app to form one video which shows your team cooking the recipe. The winner of each challenge (8 in total) will then compete for the main prize: an amazing foodie weekend in Franschhoek for all 4 friends, including travel costs. Say what?! If I were you, I would get going immediately!

Double Steak Burger

A week ago I got a few lovelies together and we made these awesome double steak burgers. First of all, steak ON a burger? What is this madness? It’s pretty damn genius, is what it is. Then you add spicy chakalaka (a spicy tomato and pepper relish) and you have a killer burger. For this recipe (which also includes crispy parsnip chips), download the app for your Apple or Android device. Fun and laughter will ensue, guaranteed!

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