Baked Haddock

This recipe is super yum, especially if you enjoy fish.

You can use hake and kingklip as well. It brings out such a unique flavour to the fish.

It easy to make and done in 30 minutes.

Here is what you will need:

Olive oil - 1T
Course Salt - 1/4 t
Oyster Sauce - 1t
Soy Sauce - 1t
Chilli flakes - 1/2 t
Dry White Wine - 2 T
Butter - 2T
Garlic
Origanum - 1t
Lemon Pepper - 1/2 t

Add all your ingredients to an ovenproof dish, including your fish of choice. Bake for 30 minutes at 180 degree celcius.

Serve with baby potatoes or fries and a drizzle of lemon juice.

Perfect Lamb Roast

This is an easy recipe for those days you really don't want to stand in your kitchen for hours.

I'm no health freak, and the only veg I eat is cooked or baked. For this roast, I usually cut up some butternut, bell peppers and baby marrow of which I add to my baking tray.

This is what you will need for the roast:

Lamb pieces
Olive Oil - 1T
Sea Salt - 1t
Lemon Pepper - half t
Crushed garlic - 1T
Rosemary - 1t
Freshly ground pepper

Simply add you ingredients onto your roasting tray and place your lamb on top. Add your veg if you are having any and cover with foil.

Roast for about 1 hour, at 150 degrees celcius, turning the meat and veg occasionally.

Serve with mint sauce or any gravy you enjoy!

Leftover Chicken Bake

In my house, I often have a large piece of roast chicken leftover. Instead of throwing it out, I created a yum recipe as a whole new meal for another day.

The great thing about this one, is that you dont have to do much work and its ready in 20 minutes...just the way I like it!!!


This is what you will need:

Olive Oil - 1T
Tomato and Onion Mix - 1 Tin
Sea Salt - 1 pinch
Freshly ground pepper
Origanum - 1t
Sweet Basil - half t
Crushed Chilli - half t
Lemon Juice from half a lemon or 1T of shop bought juice
Crushed Garlic - 1t
Leftover chicken frayed in small pieces


Lets cook...or shall I say bake....

Add all your ingredients into a shallow oven proof dish, including your chicken pieces and place into your preheated oven of 180 degrees celcius for about 20 minutes.

That's it! Literally a 5 minute prep time. Add your bake to a wrap, tortilla or you can make delicious enchiladas.

Simple, easy and fresh!

Yummo Lamb Curry

Lamb is my favourite and my kids enjoy it too!
It tastes good no matter how you prepare it and it's done in 30 - 40 minutes.

I cook my curries a little differently from the traditional ways. I know you will enjoy this one!

What you will need:

Lamb pieces - 1kg sliced in small pieces
Vegetable oil - 1/4 cup
Tomatoes - 2 whole
Onion - 1 Large
Soomph - 2 pinches
2 Bay leafs
Cinnamon Sticks - 2
Star Anise - 3 pieces broken off
Cloves - 3-4
Cumin Seeds - 1 Pinch
Crushed Garlic - 1T
Ginger and Garlic paste - 1T
Garam Masala - 1t
Tumeric Powder - 1/2 t
Chilli Powder - 2T (Increase qty if you like the heat or decrease it if you like it mild)
Crushed Chilli - 1t
Course Salt
Potatoes - 3 cut in halves or quaters(Optional)
Curry Leaf - 1 stem (Optional)
Coriander for garnish - (Optional)

Ingredients may look a lot, but if you enjoy curries, it is so worth it! You can get all of these ingredients at any store.

Lets cook -

In you pot, add your oil, soomph, cinnamon sticks, star anise, cumin seeds, bay leaf and cloves, broken in half (You can find all of these spices in a breyani mix). Let this fry off in low heat. You really dont want to burn these spices. Once a little browned, throw in your sliced onions and chopped tomatoes. This needs to braise a little until your onions are a little transparent and tomatoes are mushy. Add a little water if necessary.

Now, add in your tumeric powder, garam masala, crushed chilli and chilli powder. Do not let this burn, turn down the heat if you have to. Burnt masala will spoil your curry. Let this simmer for a couple of minutes. Add a little water to help it along.

Add in your lamb peices, ginger and garlic paste and salt to taste. Taste for salt as you cook. Let this braise for a few minutes. Add a cup of water to let cook.

The hard part is over. Stir occasionally, ensuring that it doesnt burn or stick to the bottom of the pot. If it does, add a little water.

When you feel your lamb is nearly done, you can add in your potatoes. By the time your potatoes are soft, your lamb will be well cooked. Add salt if required. Letting it simmer down will allow for thick gravy. Once you have that, you can add your crushed garlic and curry leaf, stir and remove from heat.

Let it rest for 5 minutes and garnish with coriander. Your yummo Lamb Curry is ready for serving with rice or roti or just on its own. My mouth is watering...lol!

Quick and Easy Roti (Indian Bread)

This is an extremely easy recipe. Roti tastes devine with curries or when used as a wrap.

Adding a little bit of sugar makes a yum treat for kids with a spread of  jam or a little marg.

All you will need is:

Cake Flour - 3 cups
Unsalted Butter  - 250g (optional Ghee)
Salt - 1 t
Oil - 2 T
Freshly boiled water

Now to make your dough...

You really dont have to sift the flour. Add in your salt, butter and oil to the flour. The butter must be at room temperature.
Mix the ingredients to resemble crumbs. Gradually add the hot water, a little at time and mix as you go.
You want a soft dough that does not stick to your fingers.
When you have the right texture, this is where the kneading comes in. Kneading helps to stretch the dough.

Once that is done you are ready to roll out your rotis.

It isnt as hard as it looks. Make little dough balls, about the size of golfballs, and roll out each dough ball as thinly as you can with your rolling pin on a floured board. Rotis are round in shape, but mapped shaped ones will taste as good.

Once rolled out, they are ready to fry.

Heat up a non stick pan or tawa (disk-shaped griddle), base with a little of the butter and throw on your rolled out roti.

When it puffs up slightly, it's ready to turn. This takes literally a minute  on each side.

Before you know it, you made delicious roti ready to eat with curry or basically whatever you have in your fridge.