Savoury - Book1

savoury
/ˈseɪv(ə)ri/
presents
SpoonMe

Cooking is an amalgamation of the senses. Sight,
smell, taste, touch, and hearing are all part and
parcel of the preparation and enjoyment of food.
Arguably, cooking has become one of the last
activities that requires and benefits from the use of
all five senses, one thing that can’t be done with a
computer. Taking that logic further, having a
physical cookbook in front of you while making
dinner—as opposed to following a recipe found
online—adds that much character to the time spent
in the kitchen.
Staining the book and drenching it in the aroma
that we create with our food concoctions contribute
to an experience that can’t be replicated online. It’s
something special and unique in a world of
roboticized sameness.

Hi there...
Cant cook? Can cook but find yourself making the same
things all the time? Maybe you’ve never even cooked a
meal in your life, or maybe you are Chef Chefly. Either
way, theres probably a few fascinating things in here for
you to try out... because why not? life if for living...
These are not rules, really, but little guidelines and tips
to help you make the most of the ingredients in your
kitchen. These are every day meals that you have
probably made before only with a savoury twist....
Also, there are some things in here that I always wished
other people would have told me when I was starting.
Things that would have made cooking way less
intimidating
The point is to make meal time easy, quick and tasteful;
using the most basic tools, easy to do techniques and
ingredients you ACTUALLY KNOW :)
xoxo enjoy!
Mueni Mwange

Table of Contents
Fluffy Vanilla Pancakes
Bacon & Spinach Pancakes
Chicken & Mushroom Pancakes
Taco Inspired Oatmeal Bowl
Pumpkin & Sweet Potato Oats
Bacon and Mushroom Oats
Savoury Turmeric, Chickpea & Spinach Oats
Spicy Egg Sandwich with Sausage and Pickled Peppers
Creamy Chicken & Spinach Quesadillas
Full Hangover Breakfast
Hibiscus Tea
Turmeric Latte/Golden Milk Latte
Dawa
Beef Stir Fry
Curry Base
Crispy garlic fried chicken wings
Sticky Hot Wings
Lemon Pepper Wings
Crispy Fish Sticks
Perfect Roast Potatoes
Creamy Mashed Potatoes
Pork Mshikaki
Light Mushroom & Corn Soup
Tomato Basil Soup
Chicken Noodle Soup
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8
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10
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12
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17
18
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20
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24
25
27
28
28
30
31
32
33
36
37
38

Table of Contents
Creamy Butternut Soup
Garden Salad
Potato Salad
Roasted Vegetable Salad
Roasted Carrots & Green Beans
Amazing Fruit Salad
Creamy Arrabiata
Pesto
Lemon Vinaigrette Salad Dressing
Italian Salad Dressing
Honey Mustard Salad Dressing
All Purpose Chilli Sauce
Spicy Homemade Mayonnaise
Red Salsa
Mango Salsa
Pickled Vegetables
Peanut Butter Dipping Sauce
Sweet Chilli Dipping Sauce
Fruit Compote
Minty Simple Syrup
Trail Mix
Salted Caramel Popcorn
Spicy Paprika Popcorn
Halloumi & Cucumber Skewers
Fruit Smoothies
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41
42
43
43
44
48
49
50
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51
51
52
52
54
55
55
55
56
57
58
60
60
61
62

Breakfast Foods.
could be mistaken, but the very first breakfast food I ever mastered cooking was pancakes. I loved them
I
up...I think I just love breakfast foods in general and could eat them all day long, easily. Plus who doesn't
growing
love a nice, warm stack of pancakes in the morning?
the years there have been many blunders (alot of first pancake situations, hehehe!) They have come out in
Over
shapes, sizes, too sweet, too bitter, too hard hahahahaha, that one deserves an actual story. The short
all
is that I made pancakes for some people, somehow put too much baking soda, which was supposed to be
version
powder, then bam, found pancakes in the trash, no one said a word…. It be like that sometimes. Haha.
baking
many words, my pancake game has come far, and here is a fool-proof (I hope) version that will be worth
In
everyday! P.S. It gets easier and faster the more you make them.
making

Fluffy Vanilla Pancakes
topped with a strawberry compote and
strawberry slices
Ingredients
1½ cups all-purpose flour
1 egg
¼ cup sugar
¼ tsp salt
1 tsp baking powder
½ cup milk
1 banana (ripe, for garnish)
chocolate sauce (for serving)
½ tsp vanilla extract/ 1 tablespoon vanilla
essence
Instructions
Mix flour, sugar, baking powder and salt in a
mixing bowl.
Heat a thick base pan (this kind gives the
pancakes their light, fluffy colour). In a separate
bowl, beat the egg, add vanilla and milk.
Combine wet ingredients with dry ingredients
and pour the mixture into the pan to create
pancake circles. Flip and place cooked pancakes
on a cooling tray and repeat.
1 banana (ripe, for garnish)chocolate sauce (for
serving) nuts (for garnish)
Use your favourite toppings: syrup, chocolate
sauce, whipped cream, berry sauce and fruits
and nuts.
7

Bacon & Spinach Pancakes
with a spicy peanut sauce
Ingredients
2kgs chicken wings
1 ½ tablespoons flour
2 teaspoons baking powder
salt & pepper
sesame seeds & sliced green onions for garnish
Sauce
⅓ cup hot sauce
⅓ cup honey
¼ cup soy sauce
1 teaspoon ginger
2 cloves garlic minced
3 tablespoons butter melted
Instructions
Preheat oven to 220°C. Line a large baking pan with
parchment/baking paper.
Rinse wings and pat dry with a paper towel. Toss with flour,
baking powder, salt, and pepper. Spread out on prepared pan.
Bake 30 minutes flipping over after 15 minutes.
Combine all sauce ingredients in a small pan. Bring to a boil
and let boil 3-4 minutes or until slightly thickened, set aside.
Remove wings from the oven and place in a large bowl, toss
with sauce. Place back on the baking sheet and turn the oven
up to 280°C. Bake additional 10-15 minutes or until sauce is
thickened and browned.
Cool 3-4 minutes before serving.
Chicken & Mushroom Pancakes
Ingredients
2kgs chicken wings
1 ½ tablespoons flour
2 teaspoons baking powder
salt & pepper
sesame seeds & sliced green onions for garnish
Sauce
⅓ cup hot sauce
⅓ cup honey
¼ cup soy sauce
1 teaspoon ginger
2 cloves garlic minced
3 tablespoons butter melted
Instructions
Preheat oven to 220°C. Line a large baking pan with
parchment/baking paper.
Rinse wings and pat dry with a paper towel. Toss with
flour, baking powder, salt, and pepper. Spread out on
prepared pan. Bake 30 minutes flipping over after 15
minutes.
Combine all sauce ingredients in a small pan. Bring to a
boil and let boil 3-4 minutes or until slightly thickened,
set aside.
Remove wings from the oven and place in a large bowl,
toss with sauce. Place back on the baking sheet and turn
the oven up to 280°C. Bake additional 10-15 minutes or
until sauce is thickened and browned.
Cool 3-4 minutes before serving.
8

I could eat pancakes everyday, as said numerous
times… sprucing them up to make a full meal is
part of the reason I love them, they go with
aaaaanythang! Throw some fried sausages,
potatoes, fruits salads and teas right next to them
and breakfast is served.
Breakfast favorite number 2… OATS! … yes? No?
They are another childhood favourite and i'm sad
that as an adult I don't eat them more often. Its
because for the longest time, ive found them just
bland and hard to commit to. I've tried the
cinnamons, fruits and nuts, honey,
yoghurts....unfortunately, I'm not big on sweet
things in the morning… even juice, they trigger a
weird loss of appetite throughout the day (this is a
personal, maybe unique problem), so oats were
not working for me. Until I found out that savoury
oats were a thing… and really good for picky eaters
or just those battling with a poor appetite like me.
Now, I love oats because they are quick and easy to
put together and most importantly, cheap! With a
little effort and ingredients that you probably
already have in the kitchen, make these and thank
me later! Your oats game just got upgraded!

Taco Inspired Oatmeal Bowl
Ingredients
1 teaspoon Oil
2 Garlic Cloves minced
¾ cup Quick cooking Oats
½ teaspoon Taco Seasoning
¼ teaspoon Paprika Powder
½ teaspoon Lime Juice
2 cups Water
Salt to taste
Corn Salsa, grated Cheddar, Avocado
and Jalapeno for topping
Instructions
Heat oil in a pot and add garlic. Cook for
15 seconds till fragrant and add oats,
taco seasoning, paprika powder, lime
juice, water and salt. Mix well and bring
everything to a boil. Simmer for a few
minutes till the oats are cooked and the
mixture has thickened up. This should
take 3-4 minutes. Add a little more water
to reach consistency that you like.
Top with corn, salsa, grated cheddar,
avocado and jalapeno. Serve hot.
10

Pumpkin & Sweet Potato Oats
Ingredients
⅔ cup unsweetened almond milk
⅔ cup canned pumpkin puree
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 cups shredded sweet potatoes
1 teaspoon pumpkin pie spice
Instructions
In a medium saucepan combine almond milk, pumpkin puree,
maple syrup, and vanilla.
Bring the mixture to a simmer and add in the sweet potatoes and
pumpkin pie spice. Stir to coat and cook over medium heat,
stirring occasionally for about 5 minutes or until sweet potatoes
are cooked.
Remove from heat and serve up in a bowl topped with some nut
butter, chia seeds, pecan and dried cherries (or whatever
toppings you like!)
Bacon and Mushroom Oats
Ingredients
1/3 cup rolled oats
1/4 cup sliced mushrooms
3 slices cooked and crumbled bacon
1/3 cup plain yogurt
1 cup kale
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
Instructions
Heat a skillet over medium-high heat with cooking oil.
Saute the mushrooms and kale for a few minutes until
the mushrooms are soft and the kale cooks.
Cook the oatmeal according to package instructions.
Add the oatmeal to a bowl. Add the yogurt and salt. Stir
until fully combined.
Toss the crumbled bacon, kale, and mushrooms
throughout.
Sprinkle the crushed red pepper on top.
11

Savoury Turmeric, Chickpea
& Spinach Oats
Ingredients
1/2 cup rolled oats
1/2 cup milk
1/2 cup water
Pinch salt & black pepper
Generous handful baby spinach
1/4 teaspoon turmeric
1/3 cup cooked chickpeas
Instructions
Place the oats, milk, water, salt and pepper into a small bowl
or saucepan. Cover and refrigerate overnight. In the
morning, bring oats to a boil in a small saucepan. When
they're boiling, reduce the heat to a simmer, put the baby
spinach on top of the oats, and cover the saucepan to let the
spinach wilt (it'll only take a moment). When the spinach is
wilted down, stir it completely into the oats.
Add the turmeric. Cook the oats, stirring frequently, until
they’re thick and creamy. It will only take a couple minutes,
since you soaked the oats overnight. Stir in the extra salt
and/or pepper to taste along with an extra splash of milk if
desired. Top with chickpeas and serve.
12

I'm not a morning person. Some days I need more
persuasion than others to eat something at all. Except for
the fact that breakfast is the most important meal of the
day… eating well in the morning seems to kickstart my
appetite for the rest of the day. I have found that eggs are
an easy go to meal not just for those struggling with an
appetite. There are literally known 300 ways to make
eggs, so were not going to get into those specifics. I had
to find ways to make eggs more filling using the things I
already have in the house. In my world, an egg is best
consumed in between some sort of bread. These are a
couple of my favourite versions. Enjoy!

Spicy Egg Sandwich with Sausage
and Pickled Peppers
Ingredients
300g sweet or spicy sausage
1 Tbsp. unsalted butter
2 large eggs
Pinch of salt
Pinch of red pepper flakes
2 buns, toasted
Sweet garlic paste (for buns)
Feta cheese, thinly sliced
1/3 cup sliced pickled peppers
1/2 cup dhania leaves with
tender stems
Mayonnaise (for buns)
Instructions
Place potatoes in a large pot wInstructions
Using damp hands, form sausage into two 1/4" thick patties.
Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden
brown on bottom side, about 2 minutes. Turn and continue to cook until other side is
browned and cooked through, 2–3 minutes more. Transfer to a plate. Wipe out skillet.
Heat butter over medium heat in same skillet until melted. Cook eggs, undisturbed,
until whites are set, edges are golden, and yolks are still runny, 4–5 minutes, if you like
them that way, if not, let the yolk cook through. Season with salt and red pepper flakes.
Remove pan from heat.
Spread the sweet garlic paste on 2 bun halves. Top with feta, patties, eggs, peppers, and
cilantro. Spread mayonnaise on remaining buns, then close up the sandwiches.
16

Creamy
Chicken &
Spinach
Quesadillas
Ingredients
1 boneless skinless chicken breast
3/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
1/4 tsp salt
1 Tbsp cooking oil
2 cups fresh spinach
Cheddar cheese, shredded
1/2 cup sour cream
4, 8-inch flour tortillas
IInstructions
Place the chicken breast on a cutting board and
cover with a piece of plastic wrap. Use a rolling
pin or mallet to briefly pound the chicken breast
to an even thickness (this should only take 15-20
seconds). This will help it cook quickly and
evenly without drying out.
Combine the chili powder, cumin, garlic powder,
and salt in a small bowl. Sprinkle the spice
mixture over both sides of the chicken breast.
Heat the cooking oil in a skillet over medium
heat. Once hot, add the chicken breast and cook
on each side until cooked through (about 5
minutes each side) Allow the chicken to cool for 5
minutes on a clean cutting board, then chop into
tiny pieces.
While the chicken is cooking, roughly chop the
spinach into smaller pieces. Add the chopped
chicken, spinach, cheese, and sour cream in a
bowl and stir until evenly combined.
Divide the filling between four tortillas, then fold
the tortillas closed. Place the quesadillas (one or
two at a time) in a skillet over medium heat. Cook
on each side until the tortillas are brown and
crispy, and the filling is melted (3-5 minutes each
side). Slice each quesadilla in half and serve.
17

Full Hangover Breakfast
strawberry cinnamon toast, basic green salad, baked
beans, fried sausage, bacon and potato wedges.
No savoury breakfast conversation is complete without talking about that hangover eliminating combination that can
reset the most shenanigan filled night out/or in #VirtualParties These are the times eating breakfast is most difficult.
Some people recharge on sweet meals, cereals, icecream, tea hahaha, i myself, love the savoury hangover brunch.
There are virtually 101 ways to bring together a full morning breakfast, this is my version and it gets me out of bed,
EVRY. SINGLE. TIME. without running to the loo after every single bite. Again, you are welcome.
18

Hot Beverages
We didn't forget drinks, of course you can have your usual flavoured teas, both hot and cold, coffees, hot chocolate,
juice, smoothies and all the good stuff. I have in the recent past come across highly talked about spice teas and i've
really come to like them plus they are super loaded with health benefits. Have them any time of they day!
They can be made in large batches, can be stored and taste better the longer they linger around. These can also be
turned into adult versions, if its that kind of day!
Hibiscus Tea
Ingredients
2 cups Fresh Hibiscus Flowers or
1/2 cup dried Hibiscus Flowers
8 cups Water
1/4 cup Honey add more if you like your tea sweeter
3 tablespoons Fresh Lime Juice
Instructions
If using fresh hibiscus flowers, use just the petals, remove the
other parts. You don't need to do this if you are using dried
flowers.
Bring the hibiscus flowers and water to a boil in a large pot.
Once the water starts boiling, switch off the flame and cover
the vessel. At this point, you can also add other herbs or add
ins such as basil, lemon grass, lemon zest etc. Let the tea steep
for 15-20 minutes. Mix in the honey and lime juice till
completely combined. Strain the tea.
You can either serve hibiscus tea warm or you can chill it in
the refrigerator for a couple of hours. Either way it tastes
delicious!
19

Turmeric Latte/
Golden Milk Latte
Ingredients
350ml milk
¼ tsp ground turmeric.
¼ tsp ground cinnamon.
¼ tsp ground ginger.
½ tsp vanilla extract.
1 tsp maple syrup.
grind of black pepper.
Instructions
Put all the ingredients in a
saucepan and whisk constantly
over a gentle heat, ideally with a
milk frother if you have one.
Once hot, pour into mugs and
sprinkle with a little more
cinnamon to serve.
Dawa
Ingredients
1 inch ginger
1 tablespoon turmeric powder (use the root if you have)
Juice from one lemon
1 cup water
Honey to taste(as needed)
Instructions
Grate your ginger and squeeze juice of one lemon
Pour one cup of water in a saucepan.
Add the grated ginger, turmeric, and lemon juice. Bring to a boil
Sieve and it is ready for consumption. It can also be chilled.
Add some honey to sweeten it... (optional).
20

lunch??.
time between breakfast and lunch is a facade. Like 5 minutes worth of time, especially if you
The
working from home and still have to churn out 3 full meals a day for multiple people. This can
are
frustrating for anyone, and I'd honestly rather starve than have to cook thrice a day. Then
get
laughed in my face, and i can't even imagine how moms are coping with multiple babies
motherhood
at home, eating 5 times a day. This one's for you! #InThisTogether
always have to remind myself that I'm eating to improve my appetite, so I DON'T FEEL LIKE, is no
I
an excuse. I therefore try to find more easy and quick meals, meal prep ideas and what not,
longer
so I can keep my momentum.
first set are meals that make use of leftovers, raw foods, store bought cheats etc. The second
The
are meals that need a little more time, but are still easy and delicious for both lunch and dinner.
set

Beef Stir Fry
Ingredients
Sauce
3 tsp cornstarch / corn flour*
1/3 cup water
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp red wine
1 tsp white sugar
1/2 tsp vegetable oil
Dash of black pepper
Stir Fry
2 tbsp vegetable/any neural oil
1 garlic clove , crushed
200g beef, thinly sliced
1/2 small onion, sliced
1/2 red bell pepper/hoho/capsicum, sliced
1 small carrot, halved lengthwise and sliced thinly on the
diagonal
2 stems scallion, cut into 3cm pieces
Instructions
Combine the cornstarch and 2 tbsp of water in a small bowl,
Mix in remaining sauce ingredients EXCEPT the 1/3 cup water.
Place the beef and 2 tbsp of sauce in a bowl and mix gently.
Add 1/3 cup water into the remaining sauce. Set aside.
Heat oil in a pan over high heat. Add garlic and cook for 15
seconds.
Add onion and cook for 1 minute.
Add the beef and cook until it changes colour from red to light
brown but not cooked through.
Add bell pepper and carrots and stir fry for 30 seconds.
Add sauce and cook for 30 seconds.
Add scallions and cook for a further 1 minute.
Remove from heat immediately.
24

Curry Base
Ingredients
2 tbsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, finely grated
1/2 onion, finely chopped
400g can coconut milk (full fat)
1 cup chicken broth
1/2 cup tomato puree
400g brown lentils, cooked
250g pumpkin, cubed
2 cups spinach
1/2 cup cashews
1/2 tsp each salt + pepper
Chopped dhania
Spices:
1 tbsp garam masala
2 tbsp curry powder
2 tsp cumin
1 tsp coriander powder
1 tsp paprika
1/2 tsp turmeric
Instructions
Heat oil in a pot over medium high
heat. Add onion, garlic and ginger,
cook for 2 minutes until onion is
golden brown.
Add Spices and stir for 1 minute -
don't worry if it looks a bit dried out.
Add coconut milk, tomato puree and
broth. Stir until incorporated.
Add lentils and pumpkin. Bring to
simmer then adjust heat so it's
simmering energetically.
Simmer for 10 minutes or until
pumpkin is tender but not mushy,
and sauce has thickened.
Stir through spinach until wilted,
then cashew nuts.
Add salt and pepper last, adjusting
to taste.
Serve over rice, sprinkled with
coriander and extra cashews.
25

the perfect
Chicken Wings
Frying is the most popular method for cooking chicken wings. Getting them perfectly crispy every single time does not have to
be rocket science. Here are a few simple things to do to make sure they are perfectly crispy EVERY SINGLE TIME.
1. Pat your wings dry before any seasoning. The drier they are, the crispier the wings will be.
2. Season with salt, pepper and baking powder. Evenly coat the wings and store them in a cool dry place for a minimum of 30
minutes and up to overnight. The salt aids in drawing out the moisture while the baking powder ensures the wings are
browned nicely.
3. Fry wings for 10 - 15 minutes depedning on the size, place hot wings on a cooling rack. This keeps the wings crispy as they
cool down. Its best to make additional seasoning at this point, while wings are still hot.
26

Chicken Wings - 3 Ways
crispy garlic fried chicken wings
Ingredients
2kgs chicken wings - about 36 to 40 wings
2 cloves garlic - finely minced
A small chunk of ginger
1 Tablespoon vinegar
One bunch of dhania stems or roots
2 teaspoons salt
1 teaspoon fresh ground pepper
Vegetable oil for frying
1 Tablespoon vegetable oil
Dry Batter
1.5 cup flour
1 teaspoon baking powder
Soy Garlic Sauce - Sweet and Tangy
¼ cup honey
¼ cup soy sauce
3 cloves garlic - minced
½ teaspoon ginger - grated
3 Tablespoons vinegar
1 Tablespoon vegetable oil
Instructions
Using a pestle and motor, grind up garlic, ginger, dhania, salt, pepper and vinegar and pound them into a
rough paste. Evenly coat the wings in the paste and let them marinate for at least 1 hour.
Mix the flour and baking powder in a large bowl. Using the juices from the marinade to create a loose batter,
coat each wing thoroughly with the dry mix, being sure to completely cover the entire surface. The wings
should be lightly coated in the flour, with flaky chunks of powder to increase crunch.
Pour enough oil to get 1 ½ to 2 inches of depth in a large pot. Heat the oil to a medium high heat. Add the wings
and fry them for 10 to 12 minutes or until the exterior becomes crunchy and golden brown. Work in batches
and avoid crowding the pot. Let it drain on a cooling rack and repeat with the remaining wings.
Serve immediately if you wish to eat them plain without sauce. Otherwise, coat with soy garlic sauce and serve.
Soy Garlic Sauce
Add all the ingredients in a medium pot and bring it to a boil over medium high heat. Reduce it for 2 to 3
minutes or until it's reduced to your liking. Drip a small amount onto a plate and let it cool to test the
consistency. If it's too thick, add a teaspoon of water at a time to thin it out. While still hot, drizzle the sauce
onto the wings and toss to coat.
27

Sticky Hot Wings
Ingredients
2kgs chicken wings
1 ½ tablespoons flour
2 teaspoons baking powder
salt & pepper
sesame seeds & sliced green onions for garnish
Sauce
⅓ cup hot sauce
⅓ cup honey
¼ cup soy sauce
1 teaspoon ginger
2 cloves garlic minced
3 tablespoons butter melted
Instructions
Preheat oven to 220°C. Line a large baking pan with
parchment/baking paper.
Rinse wings and pat dry with a paper towel. Toss with flour,
baking powder, salt, and pepper. Spread out on prepared
pan. Bake 30 minutes flipping over after 15 minutes.
Combine all sauce ingredients in a small pan. Bring to a boil
and let boil 3-4 minutes or until slightly thickened, set
aside.
Remove wings from the oven and place in a large bowl, toss
with sauce. Place back on the baking sheet and turn the
oven up to 280°C. Bake additional 10-15 minutes or until
sauce is thickened and browned.
Cool 3-4 minutes before serving.
Lemon Pepper Wings
Ingredients
1kg chicken wings
1 tablespoon vegetable oil
2 teaspoons lemon pepper
1 ½ teaspoons lemon zest
1 clove garlic minced
fresh black pepper and salt
fresh thyme and dhania for garnish (optional)
3 tablespoons melted butter
1 teaspoon fresh lemon juice
1 teaspoon baking powder
1 tablespoon flour
Instructions
Pat chicken wings dry with paper towels.
Preheat oven to 220°C.
Toss wings with flour and baking powder. Refrigerate for at
least 15 minutes
Toss wings with oil, lemon pepper, lemon zest, and garlic.
Line a baking pan with foil and top with a baking rack.
Spray the rack with cooking spray.
Bake wings for 20 minutes, flip and bake an additional 15
minutes or until crisp.
Combine butter and lemon juice and toss with wings.
Generously season with extra pepper and salt to taste.
Garnish with dhania and fresh thyme if desired. Serve
immediately.
28

Crispy Fish Sticks
Ingredients
500g of fillets (Red Snapper or Tilapia works)
1 cup all-purpose flour
3 large eggs
1 1/2 cup bread crumbs + Spice mix
1 teaspoon crushed red pepper
1 teaspoon kosher salt
Instructions
Rinse the fish and thoroughly pat dry with paper towels.
Cut the fillets into strips, about 4-inch pieces.
Add the all-purpose flour to a medium bowl. In another
medium bowl, crack in the eggs and beat. On a plate,
combine the bread crumb and spice mixture.
Roll the fish pieces in the flour, shaking off any excess.
Drop the fish pieces in the beaten egg and then lastly, roll
them around in the bread crumb mixture. Transfer the
pieces to a baking sheet. At this point you could either
place them in an oven to bake or in some hot oil to fry.
To bake: Preheat oven to 240C. Place fish sticks on
parchment and bake for 15-20 minutes and until edges
are slightly golden brown.
To fry (my favorite way!): Fill a pot about half way with
oil and heat up on the stove. (Add a small piece of bread
crumb to the hot oil. If it sizzles and starts to brown,
you're good.) Using tongs, gently add fish sticks to hot oil,
cooking on each side for 1-3 minutes, or until golden
brown. Transfer to paper towels to drain.
Tartar Sauce
Ingredients
1 cup Mayonnaise
3 tbsp finely diced Onions
2 tbsp Sweet Pickle Relish
1 tbsp minced Carrots
1 tbsp Sugar
Instructions: Combine ingredients and mix well.
Refrigerate at least 2 hours, preferably overnight.
30

Perfect Roast Potatoes
Ingredients
1.5 kg potatoes
1 bulb of garlic
vinegar
Option 1: 3 tablespoons olive oil
and 1 bunch of fresh rosemary
Option 2: 50g unsalted butter, 1
bunch of fresh sage and lime zest
Option 3: 2 tablespoons pork fat,
1 bunch of fresh thyme and 2
fresh bay leaves
Instructions
Preheat the oven to 190ºC
Peel the potatoes, cutting any larger ones so they’re all an even-size
Wash the potatoes in cold water to get rid of any extra starch then put
them in a large pot, cover with cold salted water and parboil for 7
minutes, then drain in a colander and leave to steam dry for 3
minutes.
Give the colander a bit of a shake to help chuff up the potatoes – this
will help to make them super-crispy later on.
At this point, you need to decide which option to go with. Pour the
potatoes onto a large tray and add the fat and season generously with
salt and black pepper.
Toss the potatoes in the fat (During meal prep, you would stop at this
stage, simply cover them with clingfilm or tin foil and keep them in
the fridge until needed), then roast for 30 minutes, or until lightly
golden and three quarters cooked.
Now you can stop there, but for extra crispness… gently smash each
potato to increase the surface area – the more of your potato that’s in
contact with the pan, the crispier it will be.
Add about a quarter cup of oil to a small bowl and throw in your
herbs. Break up the garlic bulb, adding the unpeeled cloves to the
bowl, along with a splash vinegar and mix it up a bit.
Add your mixture to the potatoes and give the pan a good toss, then
put it back in the hot oven for 40 to 45 minutes, or until you get to
your desired crispy, bubbly deliciousness.
Transfer to a plate lined with kitchen paper to drain off some of the
excess fat!
31

Creamy Mashed Potatoes
Ingredients
1.5 kg potatoes, peeled and
cut into cubes
1 tbsp salt (for cooking)
4 tbsp unsalted butter
1/3 cup warm milk
1 tbsp garlic powder
1/2 tsp salt
1/2 tsp Pepper
Garnish:
Extra melted butter
Chives or Dhania, chopped
Instructions
Place potatoes in a large pot with 1 tbsp salt. Add water to cover the potatoes.
Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook for
15 minutes or until potatoes are very soft
Drain well and return into pot. Let them sit for 1 minute, shaking pot every now
and then, to encourage evaporation of water.
Add butter, milk, garlic powder, salt and pepper then mash well, using milk to
make it looser if desired
DO NOT use: a beater, stick blender, food processor or blender. You can pulse
with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy
(potatoes will quickly go from perfect to gluey using appliances, you are better off
using your hands, mashed potatoes shouldn’t even be 100% lump free).
Transfer to serving bowl and drizzle some butter over them. Sprinkle with
chives/dhania then serve!
32

Pork Mshikaki
with a sweet dipping sauce
Ingredients
Instructions
4 medium garlic cloves,
Marinade: In a small bowl, combine garlic, cilantro stems, sugar, soy sauce, vinegar, white
minced
pepper and stir until brown sugar sugar is dissolved. Set aside.
2 tablespoons minced
Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to
cilantro stems, plus fresh slice). Using a sharp knife, slice pork against the grain into 2-inch-long, thin strips.
dhania leaves for serving Combine pork and marinade in a large bowl, and, using hands, toss until every piece of meat
2 tablespoons brown sugar is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4
1 tablespoon soy sauce
hours, and up to 36 hours.
1 tablespoon vinegar
Thread one piece of pork onto a skewer, piercing it through twice to secure it, then bunching
1 1/2 teaspoons ground white meat tightly together like an accordion. Continue threading pork onto skewer, making sure
pepper
meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch
1 kg pork in one piece
handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining
1 150ml can coconut cream pork.
Place skewers on the grill. Using a brush, brush pork with coconut cream. Cook, turning
skewers and brushing pork with coconut cream frequently, until meat is lightly charred, 8 to
10 minutes. Transfer to serving platter and let rest for 1 to 2 minutes. Serve immediately with
lime wedges, as well as cilantro and a dipping sauce.
33

Soups.
often eat dinner early… it's not a conscious decision, its out of habit. A default setting from
I
that i really don't mind having. Dinner is served between 6.30 - 7.30. As an adult,
childhood
insomnia started being a thing, as am sure is the case for a lot of other adults. #PowerToYou
days, this means going to bed hungry at about 11pm. This would be ok, except that this
Most
a never ending cycle of 3am hunger pangs and bloating, that makes me unable to sleep
triggers
screws up my morning because i'm too bloated to eat. Sigh…. I hope someone out there can
and
relate. To remedy this, most people have sleep inducing teas, I sometimes do this too. However,
also
i've really enjoyed a light but hearty soup before bed. These need to be easy and quick but
lately
healthy. These are some of my favorite ones at the moment.
still

Light Mushroom & Corn Soup
Ingredients
¼ Cup Sweet Corn kernels
1 ½ Tablespoons Veg Oil
1 Tablespoon Garlic chopped
1 Tablespoon Ginger chopped
½ Cup Spring Onion whites and
greens, chopped
½ Cup Celery chopped
½ Cup Carrot finely chopped
1 ¼ Cups Sweet Corn kernels
½ Cup Diced Mushrooms
3 ½ Cups Water or vegetable stock
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Vinegar
1 Teaspoon Pepper
1 ¼ Teaspoon Salt
Cornflour Slurry
2 ½ Tablespoons Cornflour
¼ Cup Water
Instructions
Corn Paste
Add a quarter cup of corn to a blender. Blend it to a coarse paste.
Keep aside.
Cornflour Slurry
Prepare a cornflour slurry by mixing the corn flour with a quarter
cup of water. Stir well and keep aside.
Soup
In a heavy bottomed pot, add oil and let it become hot over a medium
heat. Once hot, add garlic and ginger and cook it for 30 seconds. Add
the spring onions and celery, cook for 30 seconds. Add the carrots and
mushrooms and cook down for a minute. Add the sweet corn paste
and cook for a minute and then add the sweet corn kernels and cook
for an additional minute.
Add water and bring to a boil. Add vinegar, soy sauce, sugar, salt and
pepper. Adjust the seasoning according to your taste. Once boiling,
reduce the heat to low and allow it to simmer for 10 minutes.
Mix the prepared cornflour slurry once more and pour it into the pot
while stirring continuously. Stir constantly until the soup thickens.
Garnish with more spring onions and serve hot!
36

Tomato Basil Soup
Ingredients
2½ pounds roma tomatoes, halved
¼ cup neutral oil, divided
1 medium yellow onion, chopped
⅓ cup chopped carrots
4 garlic cloves, chopped
3 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon thyme leaves
1 loose-packed cup basil leaves, more for
garnish
Sea salt and freshly ground black pepper
Instructions
Place the tomatoes cut-side down on a hot oiled pan, drizzle with 2 tablespoons
of oil, and sprinkle with salt and pepper. Cook for until the edges just start to
shrivel and the insides are still juicy. Remove from pan.
Heat the remaining 2 tablespoons of olive oil in the same pan over medium
heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft,
about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme
leaves and simmer for 20 minutes.
Let cool slightly and pour the soup into a blender, working in batches if
necessary. Blend until smooth. Add the basil and pulse until combined.
Garnish the soup with basil leaves and serve with crusty bread or a grilled
cheese sandwich.
37

Chicken
Noodle Soup
Ingredients:
2 tablespoons unsalted butter
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
8 cups chicken stock
2 bay leaves
Kosher salt freshly ground black pepper, to taste
1kg bone-in, skinless chicken breasts
1 packets jumbo noodles
2 tablespoons chopped fresh dhania leaves
2 tablespoons chopped fresh dill
1 tablespoon freshly squeezed lemon juice, or
more, to taste
Instructions:
Melt butter in a large pot over medium heat. Add
onion, carrots and celery. Cook, stirring
occasionally, until tender, about 3-4 minutes. Stir
in garlic until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; season
with salt and pepper, to taste. Add chicken and
bring to boil; reduce heat and simmer, covered,
until the chicken is cooked through, about 30-40
minutes. Remove chicken and let cool before
dicing into bite-size pieces, discarding bones.
Stir in chicken and noodles and cook until
tender, about 6-7 minutes.
Remove from heat; stir in dhania, dill and lemon
juice; season with salt and pepper, to taste.
Serve immediately.
38

Creamy
Butternut Soup
Ingredients
1 kg butternut squash, cubed
3 tablespoons vegetable oil
2 cups vegetable or chicken stock more as needed
1 large carrot, peeled and chopped
1 red bell pepper, seeded and chopped
1 white or yellow onion, diced
1 stalk celery, chopped
1 tablespoon minced garlic
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 teaspoon smoked paprika optional
500g can of unsweetened coconut milk
optional garnishes: sunflower seeds, dhania or thyme,
roasted pumpkin seeds, black pepper, parmesan cheese,
smoked paprika
Instructions
In a large stockpot over medium-high heat, combine oil,
butternut squash, carrot, bell pepper, garlic, onion, and
celery. Cook for 3-4 minutes until garlic is fragrant and
onions are translucent.
Add stock, salt and pepper, and smoked paprika (if
using) and bring to a boil. Cook for 5-10 minutes over
medium heat until veggies and squash are very tender.
Stir in the coconut milk. Use an immersion blender to
blend until smooth OR transfer in batches to a high
powered blender and puree until smooth and creamy.
Add salt and pepper to taste if needed. Add a little more
stock or water to thin if needed. Garnish as desired and
serve.
39

Salads.
are a staple in my household and can fall under any breakfast, lunch, dinner and
They
situation. Eaten both hot or cold, they come in handy when you are looking for
desert
light and fresh as a snack or entire meal, all you have to do is get creative with
something
made to a simple basic green salad. There's literally a type of salad out there
additions
that will meet your every need and desire.
I love love salads, so picking just 4 to feature here was a challenge. I'll start with the
Now
then build on different types and techniques for eating your veggies. I hope you enjoy
basics
these as much as I have.

An Everyday Garden Salad
You will love adding this salad to your daily diet. It helps you catch up on all the veggies your body needs, while
reenergising you with a fresh from the garden taste. This salad is easy to make and can be spruced up by adding
virtually anything to make delicious variations.
Base Ingredients:
Bunch of Mixed Greens. Lettuce, Baby Spinach, Arugula, Rocket, a mix of all of them… its up to you
2 Large Cucumbers
3 Medium Tomatoes
1 Green Onions
1/4 cup Crumbled Feta Cheese
Instructions
Slice and or dice the vegetables so that everything is roughly the same size. Add on a drizzle of your go to dressing and
you have a delicious simple garden salad.
Spruce it up to turn it into a full meal by adding strips of chicken, beef, bacon. Make it hearty and add cooked
vegetables like zucchini, beetroot, carrots, butternut. Add tang by throwing in some fresh fruit like strawberries,
mangoes and avocado. Add crunch with peanuts, cashews, pumpkin or sunflower seeds, chia seeds, the list is endless.
41

Potato Salad
Ingredients
1 kg small red, or white potatoes
1 tablespoon apple cider, white wine or regular white
vinegar
1/2 cup sour cream
1/4 cup mayonnaise, try like our spicy mayo on page
1 tablespoon yellow mustard
1 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)
1/4 cup chopped fresh herbs (parsley, dill, chives,
tarragon, or dhania)
Salt and freshly ground black pepper
Instructions
COOK POTATOES - Peel and dice up potatoes and add them
to large pot and cover with 1 1/2 inches of water. Season with
salt, use one teaspoon for every litre of water. Bring the water
to a boil then reduce to a low simmer. Cook 15 to 20 minutes
or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium
bowl filled with ice. Drain the potatoes and add to the ice
bath. Once cool, put potatoes into a new bowl and scatter the
vinegar over potatoes and lightly season with salt. You can
alternatively just throw the cooked potatoes in the fridge and
wait for them to completely cool.
MAKE POTATO SALAD - Mix sour cream, mayonnaise, and
the mustard in a bowl. Add sour cream mixture, onion, celery,
pickles and herbs to the potatoes. Gently stir to combine.
(Try not to mash the potatoes too much). Season with salt and
pepper to taste. If you have the time, refrigerate at least 30
minutes before serving.
42

Roasted Vegetable Salad
Ingredients
500g baby red rascal potatoes, washed, halved
500g butternut, peeled, cut into 4cm pieces
4 garlic cloves, peeled
2 tablespoons extra virgin olive oil
1 large red capsicum, thickly sliced
1 large red onion, cut into thick wedges
1/4 cup toasted you choice of notes, I’m using
cashew nuts
A small bag of rocket leaves
Dressing
2 tablespoons lemon juice
1/4 cup olive oil
2 teaspoons wholegrain mustard
2 tablespoons chopped fresh oregano leaves
Instructions
Place large skillet on high heat. Place potato, butternut,
garlic and oil in a bowl. Toss well to combine. Place
mixture, in a single layer, onto the skillet. Season with salt
and pepper. Roast for 20 minutes.
Turn potato and butternut. Add capsicum and red onions.
Cook for a few more minutes then add your nuts to
vegetables to roast for a further 5 minutes or until
vegetables are browned and tender. Set aside for 10
minutes to cool slightly.
Meanwhile make the dressing. Place lemon juice, oil,
mustard and oregano in a jar. Secure lid. Shake well to
combine.
Place rocket, nuts and vegetables in a large bowl. Pour over
dressing. Toss gently to combine. Serve.
Roasted Carrots & Green Beans
Ingredients:
2-3 tsp oil
Several small carrots, peeled and sliced in
half lengthwise
Large handful of green beans, ends
removed if desired
1 sprig of thyme, leaves removed
Freshly cracked pepper, to taste
Garlic powder, to taste
Sea salt to taste
Instructions:
Toss the carrots and the green beans together in a bowl
with some olive oil until evenly coated. Season the veggies
with fresh thyme leaves and freshly cracked pepper and
garlic powder, to taste. Toss until evenly coated.
Place the vegetables into a hot large pan and roast for about
20 minutes, until the beans are fork tender yet still a bit
crisp and the carrots are tender. Remove from the heat and
season well with Sea Salt to taste. Serve immediately. Enjoy.
43

The Most
Amazing Fruit
Salad
Ingredients
100 g caster sugar
½ teacup water
1 bunch of fresh mint , finely chopped
1 kg mixed fruit, such as melon, pineapple, green
grapes, apples, strawberries, blueberries,
raspberries etc
Instructions
1. Place the sugar and a teacup of water in a
saucepan and heat up. Stir until the sugar
dissolves. For a fuller flavour, add half a bunch
of whole mint stems to the hot syrup and leave
to infuse until cool.
2. When the syrup has cooled down, remove the
stems and add the peeled and chopped fruit.
Chill well and add half a bunch of mint leaves.
44

Condiments.
are some basic amenities that are usually lingering around in the kitchen. You have
There
basic pantry staples i.e Spices, Oils, Vinegars, Cereals etc However the biggest flavour
your
in your pantry should be your sauces, curries, dips, ferments etc… at least for me!
builders
are things I make maybe every weekend, or every two weeks, keep around the kitchen
These
add onto meals. You can definitely buy everything on this list, but what fun is that? Plus
to
condiments ensure you are reducing the amount of toxins, preservatives,
homemade
etc, basically stuff that probably doesn't need to be in our bodies. These are
stabilizers
they store well, versatile in use and more importantly, extremely delicious! These also
easy,
go with most of the recipes in this book.

Classic Pasta Sauces
There are many types of pasta sauces, from the light and simple marinara sauce to the bold and rich Alfredo sauce.
Traditional sauces are made from a base of tomatoes, vegetables, herbs, cream, meat or cheese. Flavourful pasta
sauce is just one reason pasta just slaps every single time. It’s a beloved staple by both adults and children.
Tomato-Based Sauces
A traditional tomato-based pasta sauce is known as marinara sauce. Usually, crushed or diced tomatoes are
combined with chopped garlic, onions, and peppers and simmered until they reach a saucy consistency.
Arrabbiata Sauce: Uses the traditional marinara sauce, the you add crushed red pepper flakes or chopped chili
peppers to make Arrabbiata, its a spicy version of the marinara sauce.
Bolognese (Ragu) Sauce: Add two or more types of cooked meats (chopped bacon and mincemeat my usual
combination), add a variety of vegetables, including onions, celery and chili peppers and you have Bolognese
sauce.
Cream-Based Sauces
Cream-based sauces are the richest types of pasta sauces because they usually contain heavy cream, along with
butter, cheese or both.
Alfredo Sauce: Alfredo is a rich, creamy white sauce mixed with butter and grated Parmesan cheese seasoned
with pepper, and sometimes nutmeg. Alfredo sauce is typically served on fettuccine noodles and topped with
vegetables, chicken or shrimp.
Carbonara Sauce: Similar to Alfredo sauce, Carbonara sauce incorporates beaten eggs. This sauce is typically
paired with spaghetti and topped with bacon or pancetta.
Wine-Based
Wine as the base for a pasta sauce can add a sweet yet light flavour to the dish. A common wine-based pasta sauce
uses a sweet red wine, combined with richer ingredients like heavy cream and hard cheese.
No-Cook Pasta Sauce
Some pasta sauces, like Pesto, don’t require cooking because the heat from the freshly boiled pasta is enough to
soften the ingredients and enhance their flavours while forming a light sauce. Pesto traditionally consists of crushed
garlic, basil, and pine nuts blended with olive oil, parmesan cheese. Today, you can find pasta just about any type of
pesto and menu options include delicious pasta dishes like rigatoni and chicken parmesan.
The next two recipes are my most requested versions of a Creamy Arrabiata and A Basil Pesto
47

Creamy Arrabiata
Ingredients
1 teaspoon oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine vinegar
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon herbal seasoning
¼ teaspoon ground black pepper
2 cups peeled and diced tomatoes
2 tablespoons chopped fresh dhania
Instructions
Heat oil in a large pan over medium heat. Fry up the onion and
garlic in oil for 5 minutes.
Stir in the vinegar, sugar, basil, red pepper, tomato paste, lemon
juice, herbal seasoning mix, black pepper and tomatoes; bring to
a boil. Reduce heat to medium, and simmer uncovered about 15
minutes.
Stir in dhania. Pour over the hot cooked pasta of your choice.
NOTE: HERBAL SEASONING
Mix these in a large jar and use as per the recipe:
1 1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1
teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon
dried rosemary and 1/2 teaspoon dried sage
48

Pesto
Ingredients
2 cups basil – or other (tasty) blitzable leafy greens
1/4 cup peanuts – or other nuts (chopped). Cashews
are the best.
1/2 cup parmesan, store bought shredded OR 3/4
cup freshly grated parmesan
6 tbsp extra virgin olive oil – a really good quality
one makes all the difference here!
1 garlic clove
Salt and pepper
Combine and blitz – that’s it!
Pesto variations - Here are some terrific combinations I’ve
tried over the years. Use the same Pesto Formula above.
Basil and pinenuts – the classic
Basil with cashews – a popular variation
Rocket/arugula or baby spinach – with pinenuts,
walnuts, almonds or cashews
Kale – with pinenuts, almonds or cashews (walnuts
tend to be too bitter with kale)
Parsley – with pinenuts, walnuts, almonds or cashews
Add a bit of coriander/dhania to any of the above
15 yummy things to add to your next pesto pasta salad:
Grape or cherry tomatoes, halved, Feta cheese, crumbled,
Black/Green olives, pitted and halved, Roasted broccoli,
chopped, Zucchini or summer squash, diced, cooked or
raw, Red onion, diced can be fresh or pickled, Mozzarella
cheese, diced, Parmesan cheese, shredded, Green beans,
cooked, Basil, fresh, chopped, Chicken, diced, Chickpeas,
drained and rinsed, Carrots, grated, Sun-dried tomatoes,
chopped, Peppers, roasted
49

3 Simple Salad
Dressings
Lemon Vinaigrette Salad Dressing
1/4 cup vinegar
1/2 cup extra virgin olive oil
Zest and juice of 1 lemon
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons dried oregano
Italian Salad Dressing
2/3 cup olive oil
1/4 cup vinegar
3 tablespoons finely grated parmesan
2 teaspoons dried parsley
1/4 medium onion, diced (about 2 tablespoons)
Juice of 1/2 lemon (about 2 tablespoons)
1 tablespoon fresh minced basil OR 2 teaspoons dried basil
1 tablespoon fresh minced oregano OR 2 teaspoons dried
oregano
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon black pepper
Honey Mustard Salad Dressing
1. 1/4 cup dijon mustard
2. 1/4 cup honey
3. 1/4 cup apple cider vinegar
4. 1/4 cup extra virgin olive oil
5. 1 teaspoon salt
6. 1/4 teaspoon black pepper
Instructions
Combine all ingredients in a jar with a
tight-fitting lid, shake until well combined.
Alternatively, for thicker dressings like the
Italian, you can combine all ingredients in
a blender and pulse until well combined
and smooth.
Refrigerate and let flavours blend for at
least 30 minutes.
Notes
You can swap out the olive oil for any other
mild-flavoured oil (I like sunflower oil!).
50

All Purpose Chilli Sauce
Ingredients
Garlic
Ginger
Dhania Roots
Dark Soy Sauce
Red Chili Flakes
Vinegar
Sugar
Salt
Pepper
Fresh Chillies
A Neutral Oil
Blend all these together,
taste to adjust according
to your preference
Spicy Homemade Mayonnaise
Ingredients
2 large egg yolks
1 teaspoon Dijon mustard
1 3/4 cups any light neutral oil
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
2 teaspoons hot sauce
1 garlic clove, grated
1 tablespoon thinly sliced fresh chives
1 tablespoon finely chopped fresh dhania
leaves
1/4 teaspoon salt
Directions
In a large bowl, whisk together the egg yolks and the mustard. While
whisking continuously, slowly stream the oil into the egg yolks a
little at a time until completely emulsified. This will take 8 to 10
minutes. A little patience, strength, and ambition are required,
friends.
When the mayonnaise has come together and is nice and thick, add
the lemon juice, vinegar, and hot sauce and whisk for 30 seconds.
Fold in the grated garlic and herbs and season with the salt. Taste
and adjust the seasonings if necessary.
Check you out! You just made mayo!! It’ll keep in an airtight
container in the fridge for about 1 week. If it separates, add 1 to 2
teaspoons water to the mayo and whisk until smooth and combined
51

Red Salsa
Ingredients
1 cup diced roasted tomatoes
1 clove garlic, roughly chopped
½ cup roughly chopped white onion
¼ cup lightly packed fresh dhania leaves
½ medium chili pepper
1 tablespoon lime juice, more if needed
½ teaspoon salt
Instructions
1. In a food processor, pulse the garlic to chop it more finely.
Add the tomatoes, onion, dhania, chilli peppers, lime
juice, and salt.
2. Process the mixture until it is mostly smooth and no big
chunks of tomato or onion remain, scraping down the
sides as necessary. Season to taste with additional lime
juice and salt, if necessary.
3. Serve the salsa immediately or store it for later. This salsa
keeps well in the refrigerator, covered, for about 10 days.
Mango Salsa
Ingredients
3 mangos chopped, 1 red bell pepper diced, 3/4 cup chopped
cucumber, 1/3 cup red onion diced, 1-3 jalapenos seeded,
deveined, minced (1 for very mild), 1/3 cup loosely packed
dhania chopped, 1/2 teaspoon garlic powder (or 2 finely minced
garlic cloves), 1/4 tsp EACH salt, chili powder, ground cumin,
1/8-1/4 teaspoon pepper, 3 tablespoons lime juice and 1
tablespoon vinegar
Instructions
Add all Mango Salsa ingredients to a large bowl. Toss to evenly
combine. Taste and add additional jalapenos, salt or lime juice.
For best flavor, chill salsa in the refrigerator for 30-60 minutes.
52

Pickled Vegetables
The only recipe you will ever need for pickling is the liquid ratios. :)
For a simple quick pickle use equal parts water and vinegar, adding a little under a teaspoon of salt for each cup of liquid. Heat
this up and add your aromatics of choice. Pour over the vegetables, ensuring they are fully covered by the water (it's important
that they are under the water to prevent molding), put a lid on the jar and open it every day to release the gas.
Now to the vegetables we can pickle, rather what I make sure i have on hand:
1. Cucumbers - Slice accordingly and I prefer using garlic, onions, dill and peppercorns as my aromatics.
2. Cauliflower - Thyme, Ginger, Peppercorns
3. Carrots - Thyme, Mustard Seeds, Onion, Garlic
4. Onions - I usually leave these plain.
5. Cherry Tomatoes - Onions, Oregano, Garlic
54

Peanut Butter
Dipping Sauce
Sweet Chilli
Dipping Sauce
Ingredients
1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water
Salt and freshly ground black pepper to taste
Instructions
In a blender puree together peanut butter, garlic,
lime juice, soy sauce, sugar, cayenne, water, salt,
and pepper until the mixture is smooth.
Transfer sauce to a serving bowl.
Makes about 1 cup.
Ingredients
1/4 cup fish sauce
1/4 cup lime juice - fresh squeezed
2 green chilies seeded and minced
1 red chili seeded and minced
1/4 cup shallots minced
1 large clove garlic - as finely chopped
as you can
1/4 cup minced cilantro
1/4 cup brown sugar
1/4 cup water
Instructions
Combine ingredients. Stir.
Let sit for an hour or more to let the
flavours combine.
Fresh Herb Dipping Sauce
Ingredients
1/2 cup plain yogurt
1/2 cup chopped peeled cucumber
1/2 cup crumbled feta cheese
2 tablespoons snipped fresh dill or 2
teaspoons dill weed
1 garlic clove, peeled
Dash salt
Instructions
In a blender, combine the sauce ingredients;
cover and process until smooth. Transfer to a
small bowl; cover and refrigerate until serving.
55

Fruit Compote
Ingredients
The list of ingredients is quite basic. All you really need is
fruit and sugar. Use any combination of berries (I use
strawberries), currants or stone fruit. You can make a
single fruit or multi fruit compote. For a single fruit
compote I would recommend using a naturally sweet fruit,
such as blueberry or strawberry but not red currants as
they are quite sour and would have to be cooked with
quite a lot of sugar. The amount of sugar you will need
ultimately depends on the type of fruit you use as well as
personal preference.
To start with, use 1 table spoon of sugar for each 500grams
of fruit.
Instructions
If using fresh fruit rinse the fruit and remove the pits (if
applicable) then place the fruit in a large pan/saucepan. If
using large fruit, such as peaches, remove the pits and
chop into chunks before cooking. Add the sugar and cook
over a medium heat for about 6 minutes (add 2 more
minutes is using frozen fruit) stirring often. The fruit will
soften and release lots of juice. Bring to the boil and cook
for a couple of minutes. Stir gently so the fruit keeps its
shape. Add more sugar to taste at any point during
cooking if needed.
56

Minty Simple Syrup
A mint simple syrup can be used for nearly anything that needs sugar.. I like adding it to cocktails. A shot in your
coffee, tea, or latte. Add it to milkshakes. Drizzle it on a warm cake as a glaze. Use it to flavour icings or fillings.
Ingredients
1 cup water
1/4 ounce mint leaves
1 cinnamon stick
1 cup sugar
Instructions
Bring ingredients to a boil over medium/high heat. Stir until sugar is dissolved. Reduce heat to low and simmer
twenty minutes. Chill.
57

Snacks
Lastly, the snaking game is one that has to be
approached with caution. I kid, however, I do
believe snacking in between foods also helps to
stabilize your appetite. This can get hectic if you
crave high sugar or high carb snacks. I personally
have a more salty than sweet craving situation, so
these are healthy versions of foods anyone can eat
to keep themselves full throughout the day.
Trail Mix
Tiny chunks of dark chocolate, Spicy Cashew Nuts (paprika, cayenne, salt and pepper), Raisins, Fried
Salty Peanuts, Mint Chocolate, Banana Crisps and Masala Sticks. Mix equal parts of all the above
ingredients, making sure everything is relatively the same size.Store in an airtight canister.
58

Popcorn
sweet and savoury
How to pop corn in a pan
In a thin and shallow 3 1/2-quart pot, heat the
oil over high heat. Put 2 kernels of popcorn into
the pan, cover, and wait to hear them both pop.
Remove the pan from the heat, take out the 2
popped kernels, add in the remaining kernels,
cover, and let sit for 1 minute. Put the pot back
over the stove on high heat. Within a few
minutes, the popcorn should start popping.
Give the pan a good shake every now and then
to ensure even heating. Once the popping slows
down to nearly a stop, remove the pan from the
heat and let it sit for 1 more minute to give any
stubborn kernels a chance to pop. Pour into a
large serving bowl. Top with butter and salt if
desired. Store any leftovers (ha!) in an airtight
container in the refrigerator.
59

Salted Caramel Popcorn
Ingredients
1 recipe stove-top salted popcorn
(or 10 cups freshly popped corn
using your desired method)
1 1/2 cups (300 grams)
granulated sugar
1/2 cup (105 grams) firmly
packed light brown sugar
1/4 teaspoon table salt
1/2 cup (120 ml) light corn syrup
1/2 cup (120 ml) water
4 tablespoons (55 grams) butter,
salted or unsalted
1 teaspoon baking soda
1 1/2 teaspoons sea or coarse salt
(more or less to taste)
Instructions
In a large heavy bottomed pan, stir together the granulated sugar, brown
sugar, 1/4 teaspoon of salt, corn syrup, water, and butter.
Place the pan over medium heat and bring to a boil, stirring occasionally
with a wooden spoon.
Once the mixture reaches a boil, cover with a lid, and boil for one to two
minutes to allow the steam to wash away any sugar crystals that may have
stuck to the sides of the pan.
Continue cooking, stirring occasionally until the temperature reaches the
hard crack stage, about 8 to 10 minutes.
Remove the pan from the heat and carefully stir in the baking soda. The
caramel will foam up and lighten in colour.
Immediately pour the caramel over the popcorn and using a spatula, toss
well to evenly coat all the popcorn.
While the popcorn is still warm, sprinkle with the sea salt or any chunky salt.
Allow to cool completely then break into bite sized pieces.
Spicy Paprika Popcorn
Ingredients
20 cups popped popcorn
½ cup butter or margarine, melted
2 teaspoons paprika
2 teaspoons lemon pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
Instructions
Preheat the oven to 175 degrees C.
Place the popped popcorn in a large roasting pan.
In a large pan, heat it up to a medium heat, add in a mixture of butter, paprika,
lemon pepper, salt, garlic powder, onion powder, and cayenne pepper.
Pour over the popcorn and stir until it is somewhat evenly coated.
Let it cook slowly on very low heat, for 5 - 8 minutes, occasionally stir to
ensure the pan doesn’t stick.
Remove from the stove and cool completely. Serve immediately, or store in an
airtight container for later.
60

Halloumi &
Cucumber
Skewers
Ingredients
Sirimon halloumi cheese packet
3 large cucumbers
Peanut Sauce
1 teaspoon of a light vegetable oil
1 garlic minced
1/2 teaspoon ginger minced
4 tablespoons peanut butter
2 tablespoons soy sauce
1 teaspoon brown sugar
1 tablespoon lemon juice
4 tablespoons water
Instructions
Cut the halloumi cheese in small cubes. How large, depends on how many skewers you like to have. Small cubes, more
skewers. For a nice effect, have at least 4-5 cubes of cheese and cucumber per skewer.
Wash the cucumber and cut them cucumber in slices, about the same thickness of the halloumi.
Put the cheese and cucumber onto skewers and set aside. Make sure you spike the cucumbers in the solid part, not in
the seedy part, season with salt, pepper and paprika. Set aside.
Peanut Sauce
1. Add the oil to a pan and warm up. Add minced garlic and ginger and cook for a minute. Add peanut butter, soy sauce
and brown sugar and mix until smooth. Add warm water until the sauce has reached the thickness you prefer. Keep
warm.
2. Grill the skewers a few minutes per side. Don’t walk away, as it will go fast. You just want the halloumi brown or start
to show some grill marks. Don’t cook longer than absolutely necessary, the cucumber will become soft.
3. Place the skewers on a plate, drizzle with peanut sauce and serve the rest of the sauce in a bowl.
4. Wash the spring onions, cut in small rings and sprinkle over the skewers.
61

Fruit Smoothies
I’m a believer that smoothies are the perfect meal or snack no
matter what the weather. It is never too cold to have an awesome
smoothie! It’s always better to eat whole fruits and veggies where
possible. But it’s not always possible! Smoothies do make it easy to
pack in all the nutrients of your favourite produce into one
drinkable cup—which is great when you’re on the go or short on
time. The below is a list of basic combinations for most smoothie
recipes, mix and mash them up, basically the world is your oyster,
its all about what tastes best to you.
Ingredients
Base Forumla
1 cup plain, unsweetened dairy or non-dairy milk
1 cup loosely packed fresh greens (spinach, kale, etc.)
1 frozen banana (see notes for no banana options)
1 cup frozen fruit (berries, pineapple, mango, etc.), you may
also use fresh but may need to add ice cubes to ensure you get
the right texture.
Optional Add-Ins
1/2 cup yogurt (adds probiotics, creaminess, and healthy fats)
2 tablespoons nut butters, nuts, or seeds (adds health fats)
1-2 tablespoons nutrition boosts (protein powder, greens
powders, etc.)
Sweetener, to taste (honey, maple syrup, stevia-artificial
sweetner)
Instructions
Place all ingredients in the blender in the order listed.
Blend all ingredients together until smooth.
Notes
Don’t eat bananas? Sub in frozen avocado and a bit extra
sweetener for a similar creamy result. Canned fruit (in juice) and
Greek yogurt can also give you similar results.
62

“When you open a cookbook
written by someone you trust, it’s
such a relief. I think that the
Internet is an overwhelming place
for recipes and, to come in and
just open up a book and feel like
you’re in good hands is a good
feeling.”
brunch
[ br(eakfast) + (l)unch ]
Follow @spoonme.treats on Instagram for more
information about recipies and new book releases.
Go to www.spoonme.co.ke to preorder the
brunch edition launching October 2021