cumin baked chicken

Cumin, a spice often used in my kitchen for various dishes, is an earthy, warm spice that adds the most beautiful hearty depth to any dish. A delicious match for meat, it also adds complexity to vegetarian dishes.

As part of last night’s dinner, I served these flavourful baked thighs and drumsticks with my lentil and grilled vegetable salad. This is a delicious and healthy dish that is as easy to prepare as it is to eat. With the skin moreishly crispy, the meat is succulent , tender and flavourful. A perfect and easy family go-to meal!

Serve with couscous, salad or grilled vegetables for a healthy family mid-week meal or serve it with a cucumber & yogurt dressing for a delicious, heart warming snack.

ingredients | serves 3-4 | easy
8 chicken thighs & drumsticks
2t crushed garlic
2t ground cumin
1t cumin seeds, crushed in a pestle & mortar
1T black pepper
1/3C olive oil
juice & zest of 1 lemon
1T fresh thyme leaves
1/2t red pepper flakes, optional
fresh cilantro/coriander to serve

method
Place all of the ingredients into a large freezer bag and shake well to coat.
Place the bag into the fridge to marinade for at least 30 minutes.

Preheat the oven to 180C.
Arrange the chicken pieces in a baking tray, season with a little salt and bake for about 40 minutes until cooked through.

Drizzle the roasting juices over the chicken pieces and garnish with fresh coriander/cilantro.

Serve warm.


nutella & banana crumpets

Another quick breakfast go-to that I love making early mornings!

Growing up, some Sunday evenings were spent in a more relaxed manner than a sit down Sunday meal. On these evenings my mother would make an old South-African favourite, called ‘Melkkos.” A heritage dish that brings back very fond childhood memories.
Perhaps these crumpets can replace the “melkkos” tradition now and again.

As batters go, this one can also be made ahead of time and stored in the fridge in an airtight container for up to 4 days. So save yourself time in the morning by making the batter the night before.
I served these delectable delights with thinly sliced banana, double thick cream and maple syrup. For a bit of a healthier alternative honey and natural yogurt will complement these just wonderfully.
Of course, if you really want to be bold, why not add a good dollop of extra Nutella and a sprinkling of chopped nuts too…?

ingredients | makes about 15 | easy
2C flour
1/2C castor sugar
2t baking powder
3 eggs
1t vanilla essence
1C milk
2 bananas, mashed
3-4 T nutella
pinch salt
olive oil

bananas, to serve
double thick cream, to serve
maple syrup, to serve
cocoa powder / icing sugar to dust

how to
Combine flour, sugar, baking powder & salt in a bowl and stir. Add the milk, eggs & vanilla essence. Mix well using a whisk or electric mixer.
Add the banana & nutella and give it a quick mix to combine.
Grease a non-stick pan with a little olive oil or cooking spray and drop about 1/4 cups full of batter into the pan.
Cook on medium heat until you notice little bubbles on the surface.
Turn and cook for a further minute or so until both sides have a beautiful golden colour.

Serve warm with your choice of topping or extras.

From my morning kitchen to yours, with love x


chocolate ganache tart

If you are, like me, a lover of chocolate and all things simple and beautiful, then this tart is for you!!
My no-fuss, no-bake chocolate ganache tart is a simple, delicious and decadent five ingredient tart that is a real crowd pleaser. It is so simple to put together and I am almost certain you will not be able to resist seconds.
It is the perfect dessert to brighten up any table and great for any impromptu occasion.

Serve this moreish beauty topped with fresh mixed berries, toasted nuts or fruit compote and double thick cream.

This is, undeniably, a dessert you will return to again and again.

ingredients | makes one large tart | easy
tart shell
200g tennis biscuits
115g melted butter

ganache filling
270g good quality dark chocolate, chopped
45g unsalted butter, blocks
1 1/2C full fat cream (room temperature)

berries to serve, optional
cocoa powder / icing sugar to serve, optional

method
Blitz the biscuits in a food processor until it resembles bread crumbs. Pour the melted butter over the biscuit crumbs and mix until well combined.
Grease a 25cm loose bottom tart tin with non-stick spray and line the base with parchment paper. Tip the biscuit crumbs into the tart shell and press it down and into the tin grooves using the back of a spoon.
Place the tart shell into the fridge to set for at least 30 minutes.

Combine the chocolate and butter in a bowl over simmering water and gently melt while stirring.
Once melted, pour the cream into the chocolate mixture, turn off the heat, and stir until well combined and smooth.
Pour the ganache into the tart shell, leave to stand for 15 minutes, and then place into the fridge to set for at least an hour before serving.

Serve topped with beautiful colourful berries, fresh mint and a dusting of cocoa powder or icing sugar.

From my kitchen to yours, with love x



breakfast – coconut pancakes with banana & walnuts

Mornings are a very beautiful and special part of my day. It normally starts very early with a run in the gym and then I fall into the kitchen and start cooking breakfast. My favorite meal of the day.
I firmly believe that if your morning starts well it paves the mood for the rest of the day. And this includes a good meal. I make pancakes at least once a week not only because I love them but my toddler ABSOLUTELY loves it!
This recipe is a delicious alternative to my usual pancake recipe and yields beautiful light and fluffy little pancakes.
I added some sliced banana, toasted walnuts and maple syrup.
Another great addition is natural yogurt or creme fraiche, just to add to the moreish’ness of this delectable delight. And if you have time to spare, these will also love a drizzle of homemade salted caramel sauce.
To save you time in the morning, the batter can be made the night before, wrapped with clingfilm and stored in the fridge.

ingredients | makes about 12-15 | easy
1.5C plain flour
2T castor sugar
2t baking powder
1/2t baking soda
1/2t fine salt
1/4C desiccated coconut
1 can (400ml) coconut milk
2 eggs
1t vanilla paste or 1.5t vanilla essence
bananas, to serve
maple syrup, to serve
toasted chopped walnuts, to serve
creme fraiche / natural yogurt to serve
icing sugar, for dusting

how to
Combine all the ingredients in a large bowl. Using a handheld blender or whisk, beat until smooth.
Heat coconut oil or olive oil in a non-stick frying pan and drop about 1/4 cup batter into the pan for each pancake. Cook until you notice little bubbles on the surface, about 1 – 1 1/2 minutes. Turn and cook for a further 30 seconds to one minute until lightly browned.
Serve warm with your choice of topping.

Yours in food x


banana & walnut pancakes

We are all guilty of the two or three bananas that always end up lying atop the other fruits in the fruit bowl, looking sadder with each passing day. Many of us are also guilty of eventually just chucking them in the bin.
This is another easy breakfast recipe using ripe bananas. The batter can be made the night before, which saves you valuable time in the morning.
The cooking process is really quick and everyone will love these golden, crunchy delights!!
Delicious on their own or served with a good dollop of natural yogurt and maple syrup, they are filling, packed with goodness and will keep you and your loved ones going until lunch time.

ingredients | makes about 12 depending on size | easy
1 cup all purpose flour
1.5T castor sugar
2t baking powder
1/2t salt
1 egg, lightly beaten
2 large ripe bananas or 3 small ripe bananas, mashed
1C milk
2T canola oil
3/4C walnuts, chopped
natural yogurt, to serve
maple syrup, to serve

method
In a bowl, combine the flour, sugar, baking powder & salt. Stir to combine.
Add the egg, milk & oil and beat well using an electric handheld mixer or handheld whisk.
Fold the mashed banana through the mixture followed by the walnuts.
Heat a little oil in a non stick frying pan and drop 1/3 cup full amounts into the pan. Cook until you notice little bubbles on the surface then turn them over and cook until beautifully golden.