Curly Kale and Salpico Salad

Curly kale and salpico salad

This nice autumny salad is a bit of a variation on the traditional Waldorf salad and it somehow suits this time of the year perfectly. It’s packed full of stuff that’s good for you – kale, apples and celery, with a dash of extra flavour in the form of salpico, nuts and raisins.

You can’t really go wrong with any green, leafy veg but kale is a kind of superfood in its own class. It’s full of anti-oxidants, vitamins, minerals and fibre, and it even contains some protein and healthy fats. It helps to lower cholesterol, reduces the risk of cancer and supports the body’s detox processes. All that in a delicious salad, and if you can get your hands on organic kale, even better! And yes, you can cook it but it’s used raw here.

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Baked Chicken, Tomato and Yoghurt Casserole with Broccoli Rice

Chicken, tomato and yoghurt bake with broccoli rice

This is one of the easiest and most delicious recipes to make when you only have a few minutes to spend on preparing dinner. It’s fresh, tasty and healthy, and only takes 5 minutes to put together. Then it cooks for about 45 minutes, while you go off and do other things, before needing another 5 minutes at the end to finish up and serve.

It’s also versatile in that you can serve it with many different options of “starch”. If you’re going low-carb, it works really well with cauliflower or broccoli rice, as I’ve served it here, or cauliflower or broccoli mash. You can also go more traditional and serve it with mashed potato or sweet potato, or rice of any description and/or lightly steamed green beans.

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Potato Rosti

Potato rosti with roasted fennel and smoked trout

Rosti go by many names – rösti, potato pancakes, hash browns and latkes, to name just a few – and come in many variations. At heart though, they are simply grated potato mixed with a little salt, and whatever other flavourings you choose to add, like onion, herbs and/or cheese. I’ve been wanting to try them for ages and when a friend bought round some smoked trout, I decided it was the perfect opportunity.

After doing some fairly extensive research on Pinterest (there are quite a few methods out there, believe me), I decided to keep the base very simple and rather go wild on the toppings.

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Chicken with Coconut and Sesame Sauce

Chicken with coconut and sesame sauce

This easy and delicious dish has a slightly Asian flavour but it’s not overwhelming. It uses coconut milk, sesame oil and lemon juice to make a thick sauce that’s a wonderful base for the other ingredients.

I’ve used chicken and sugar snap peas here, but you could equally well do a completely veggie version, and use something like baby marrow, spinach, sweet potato, butternut, carrot or a mixture of just about any other veggies. I’m not sure about beef, but I can imagine that pieces of pork with veggies would also work really well.

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Quiche with a Potato Crust

Cooked quiche

Quiche is one of my favourite go-to dishes when I need to take something savoury to a get-together. It’s light and yet still filling, and so incredibly versatile since you can put just about anything in it: spinach and feta, chicken and mushroom, roasted butternut and bacon, courgette and sweetcorn, sweet potato and goats’ cheese (a combo I tasted just the other day), and the list goes on and on…

Aside from whatever other ingredients I might have on hand, I almost always use sautéed onion (sometimes caramelised) and cheese/s of some description, which give the quiche a kind of luxurious feel (that’s the best way I can describe it). You can also use all cream or all milk if you prefer or if that’s what you have in your fridge. Obviously the more cream and less milk you use, the richer it will be.

Usually I make shortcrust pastry for the base, often with some proportion of whole-wheat flour in it, but recently I experimented with potato slices instead, which worked really well. It’s a great alternative if you prefer not to use or can’t manage wheat.

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Dukkah Chicken and Mango Salad

Top with onion, feta and nuts

One of the best things about summer is all the wonderful fresh fruit that’s available. Visiting any farmers’ market or even the fresh produce section of the supermarket is a feast for all the senses!

This recipe is a combination of two of my favourite flavours – mango and dukkah – yum, yum!! And you’ll notice that the quantities are deliberately vague so you can up-size or down-size as you please.

Mangoes galore

Mango is fantastically versatile and can be served just about any which way: with Greek yoghurt and toasted sunflower seeds; blended into a smoothie with a banana, ginger and mint, or the same mixture frozen and made into ice-cream; used in savoury dishes with meat; or as part of a salad, as we’re doing here. The variations are endless! Since they’re in season and getting cheaper by the day (if you live in South Africa, anyway), now’s a great time to experiment.

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Bacon and Mushroom Stacks

Bacon and mushroom stacks

The basis of this dish is a combination of some delicious, classic tastes – bacon, avo and mushroom… Just the thought makes my mouth water! It’s quick and easy to make, perfect for a weekend breakfast or light lunch or supper.

I’ve kept it very simple here, but you can add any number of optional extras that you happen to have on hand e.g. baked aubergine or peppers, egg, cheese or pesto. It will obviously just take a bit longer to prepare those extras if they need cooking. Depending on what you add, it can be very paleo/primal/banting-friendly but for those who like their carbs, feel free to put the whole stack on a burger bun, plain or toasted.

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