Garden Vegetable Soup

Recipe courtesy Alton BrownIMG_2154

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into  pieces
1500 ml chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.


Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with  salt. Serve immediately.IMG_2160

Curry Cauliflower Tots


2 cups cooked cauliflower florets, finely chopped
1 large egg
1 large egg white
1/2 cup onion, minced
1 carrot, grated
1/2 cup cheddar cheese, grated
1/2 cup seasoned breadcrumbs
1 tsp curry spice
salt and pepper to taste
cooking spray

To cook cauliflower, steam two cups of raw florets in a little water until tender but not mushy. Drain well and dry on paper towel. Finely chop using a knife and set two cups aside.


Preheat oven to 190 C. Spray baking sheet with cooking spray.

In a medium bowl, combine all ingredients and season with salt and pepper to taste.IMG_1384

Shape about one tablespoon of mixture into small ovals using your hands. Place on cookie sheet and bake for 16-18 minutes, turning half way.


Remove when golden. Makes about 20 tots.


Creamed spinach

1 small onion, finely chopped

200  g  mushrooms, chopped

25 g butter

2 tbsp plain flour

200 ml milk

2 x 200 g bags spinach

100 ml cream


1. Heat the butter in a saucepan, then add the onion and mushrooms and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

2. Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.IMG_2011

Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.IMG_2013

Bombay Potatoes -my way

This is a Jamie Oliver recipe! I saw how he made this on a  TV-programme and found the recipe on the internet.


Bombay Potatoes

3 tablespoons sunflower Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, parboiled and cut into cubes
4 knobs butter
4 tomatoes cores removed and flesh diced
fresh coriander, roughly chopped

1 Heat the oil in a pan and fry the spices for a few minutes.
2 Add the butter, then the potatoes, making sure they are completely coated in the spicy mixture.
3 Cook for about 10-15 mins, then stir in the tomatoes and the coriander.

However, this is my version of his recipe.

Bombay Potatoes

3 tablespoons olive Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli flakes
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, and cut into 1 cm slices
2 tablespoons butter
2 tomatoes cores removed and flesh diced
fresh coriander or parsley, roughly chopped


1 Heat the oil and butter in a pan and fry the onions and garlic, add the  spices and fry for a few minutes.
2 Then add the potatoes and a teaspoon of salt, making sure they are completely coated in the spicy mixture.Then stir in the tomatoes and the coriander. (or parsley – my husband does not like the taste of fresh coriander)


3, Cook till done.


I served this lovely spicy side dish with roasted chicken, boerewors,  green beans and a tossed salad.

Brussels sprouts – my way

The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boilingsteamingstir frying or roasting; however, boiling results in significant loss of anticancer compounds. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat.

Overcooking will render the buds gray and soft, and they then develop a strong flavour and odour that some dislike. – Wikipedia

It is exactly for that reason that I make it my way……and my family love it!

half a punnet of mushrooms or more

1 onion chopped

500 gr of Brussels Sprouts

olive oil and butter

Salt and Pepper

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Cut the Brussels sprouts and half a punnet (or more) mushrooms in quarters.


Heat the oil and butter in a frying pan over medium-high heat and lightly stir fry the onions and mushrooms.

Add the Brussels Sprouts.  Season with salt and pepper. Cook Brussels sprouts 3 to 5 minutes to begin to soften.

Add roughly chopped almonds just before its served.


Mushroom soup

Mushroom soup! One of my market finds inspired me to make this soup for tonight’s dinner. I have also used a bit of truffle infused olive oil to give it an even richer taste.

This recipe was given to me in 1981!  It is absolutely delicious!

Mushroom soup
1 big onion cut up
1 big clove of garlic
1 – 2 teaspoons lemon juice
50g flour
75g marg
150ml cream
punnet of mushrooms
600 ml chicken or veggie stock
salt and pepper
600ml milk
Fry onion and garlic in marg
Chop about 3/4 of the mushrooms add to the onion and fry until soft.
Add the flour and mix well
Add the stock slowly and bring to the boil.
Season and simmer for about 15 min.
Remove from heat and blitz it till smooth.
Now add rest of mushrooms(chopped) and milk into the mixture
Bring to the boil and simmer for about 10min
Add lemon juice and cream and stir well
Enjoy !!!