Bobotie

Bobotie

1 Tbs (25ml) oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs (1Kg) ground beef
2 Tbs (50ml) mild curry powder
 2 Tbs (50ml) cider vinegar
1 Tbs (25ml) sugar
Salt and pepper to taste
4 slices stale bread, French or Italian
 1 ½ (375ml) cups milk
3 eggs, divided
2 bay leaves



Break the bread up into chunks and soak in ½ cup of the milk, set aside. Heat oil in a heavy pan, and add onion and garlic, stirring over medium heat until translucent. Add the curry powder, stir until coated with oil and then add the meat. Cook gently until no longer pink, and add vinegar, sugar and salt and pepper to taste, then stir in 1 beaten egg. Break up the bread with a fork and add, then turn into a casserole dish. Whisk the remaining cup of milk with 2 beaten eggs and pour gently over the casserole. Place a couple of bay leaves on top and bake at 350 degrees for about 30 to 45 minutes or until golden brown on top.

Vegetarian Bobotie

1 Tbsp vegetable oil
1 large onion, finely chopped
1 Tbsp curry powder or more to taste
1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1 Tbs crushed garlic
1 Tbsp grated ginger
2 large carrots, peeled and coarsely grated
4 zucchini, coarsely grated

1 tin chopped tomatoes
3 Tbsp chutney of your choice 

2 Tbs cider vinegar

1 1/2 cups brown lentils

Egg topping
1 C milk
2  eggs
¼ tsp turmeric
 bay leaves, 

Rinse lentils and then cover with cold water and bring to the boil.  Simmer for about 30 minutes or until tender, drain. In a large pot, heat the oil and fry the onion, then add spices, garlic and ginger and cook, stirring over low heat until soft and fragrant. Add the tin of tomatoes, carrots and courgettes and sauté for 10–15 minutes until the vegetables are soft and all the liquid has evaporated. Add the lentils vinegar and chutney and mix until well combined.  Season to taste.  It should be a slightly sweet sour curry flavor.
 For individual servings fill ramekin cups  - I filled 8 with this amount. Beat all the egg topping ingredients together and pour over the mixture.
Squish in a few bay leaves and bake at 180*C or 350*F for about 30 minutes.  These can be covered when cool with cling film and frozen. 

Spinach and basil pesto

1 cup fresh spinach leaves

1 cup basil leaves

1/2 cup grated parmesan 

1 Tbs olive oil

1 Tbs grated garlic

1/4 cup chicken broth

1 tsp dry chia seeds

Process spinach, basil and garlic.  Add olive oil, Parmesan, broth and chia and process until it forms a paste.  

Cauliflower and chickpea salad

1/2 cauliflower, cut into florets
2 Tbs olive oil
2 Tbs mild and spicy curry powder - or to taste*
1 tsp chopped garlic
1 tsp chopped chili (optional)
1 onion, chopped
1 red capsicum, chopped
1 tsp each cumin, coriander, cardamom seeds
1 cup cooked chickpeas
Zest and juice of 1 lime
1/2 cup greek yoghurt
pinch of saffron soaked in 1 Tbsp water
1 tsp turmeric
salt to taste

Firstly dry roast the seeds until fragrant and then grind in a mortar and pestle, mix with the curry powder and 1 Tbs of the oil, and rub into cauliflower florets.  Sprinkle the remaining oil in a large ovenproof pan and add garlic, chili, onion, capsicum, the chickpeas and the cauliflower.  Mix well to distribute the spices - I use my hands for this.   Roast in a hot oven - 200*C for about 20 mins until the cauliflower is starting to brown on the edges.  
Meanwhile make the dressing:  Combine lime, yoghurt, saffron water (I leave in the saffron threads) turmeric and salt to taste.  Pour over the vegetales while hot, and leave to cool.  This can be eaten warm or cold and alone or over rice or greens.  It is great to take for lunch the next day, and the next (after that it was finished!)

*If you used a hot curry powder there will probably not be a need to add extra chili.

I adapted this recipe after trying several similar ones, and combining what I liked out of each of them.

Tuna quinoa patties

1 cup quinoa, well rinsed
1 large tin tuna in spring water or brine, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped parsley
1 tsp grated garlic
2 eggs
salt and pepper to taste
1 Tbs chia seeds

Cook quinoa in 2 cups water (I used the rice cooker).  Beat eggs lightly and stir in chia seeds, set aside for about 10 minutes - seeds will swell.  Add in all remaining ingredients and form into patties.  Place on lightly oiled baking sheet and bake at 180*C for about 20 minutes.  Extras can be frozen and added to a salad for lunches.  I like to add a little greek yoghurt and a squeeze of lemon juice which drips down and dresses the salad.

Tuna and rice parcels

1 onion, finely chopped
1 stalk celery, finely chopped
1 small green pepper, finely chopped
2 cups cooked rice
1 400g tin tuna in brine, drained
2 large tomatoes, chopped
1 cup chopped fresh herbs - parsley, basil, oregano and mint is nice
1 tsp chopped chili
1 Tbs fresh lemon or lime juice
1/2 tsp freshly ground black pepper

Saute the onion, celery and green pepper in a  little oil.  Stir in remaining ingredients and serve wrapped in lettuce cups.  It is great for lunch as well - just pack the lettuce leaves separately and wrap just before eating. 

Green Papaya salad

1 small green papaya
2 cups bean sprouts
2 tomatoes, cut into thin strips
3 spring onions, in matchsticks
1/2 cup fresh basil coarsely chopped
fresh coriander
1 red chili, chopped
1/2 cup raw peanuts coarsely chopped
Dressing
2 Tbsp fish sauce - or soy sauce
2 Tbs vegetable oil
3 Tbs lime juice
1 Tbs honey

Peel and grate papaya or slice with peeler into long strips. add other vegetables, then toss with dressing.  Taste and adjust if necessary, then sprinkle with nuts and chili