Green banana curry

2 tablespoons oil
1/2 teaspoon turmeric
1 teaspoon red pepper powder
4 big green bananas, deskinned,cubed and soaked in cold salty water
1 tablespoon fresh lemon juice
1 cup coconut milk

Puree (done coarsely)
1 big onion
4 dried garlic, deskinned
2 tomatoes

Directions
1Heat oil in a non stick heavy base skillet.2Add salt, red pepper powder and turmeric powder.3Immediately add bananas and saute for about 2-3 minutes.4Let bananas go brown on the edges.5Add puree and fresh lemon juice.6Add 1/2 cup water and cover tightly.7Bring to a boil and let it simmer on medium heat for 10 minutes.8Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.

Okra (Jhatpat Bhindi)

300 grams (about 12 oz.) okra cut into small (1/4") pieces
1 cup(s) onion sliced finely
3 tablespoon(s) oil
1 teaspoon(s) each of red chili powder, coriander powder and cumin powder
½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder
2 green chili(es) slit
a squeeze of lemon

Heat oil on medium level in a pan for about 2 minute(s).
Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds.
Add the okra and the slit green chili(es). Add a dash of lemon. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.

Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds

Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds



4 - 6 servings: Serve Thai Tofu Butternut Squash with any kind of grain or noodle



Ingredients:

1 butternut squash, 2 - 3 lb
2 stalks celery or 1 fennel bulb
2 medium carrots
1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
2 Tbsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups coconut milk
1/2 lb firm tofu
1/2 cup blanched toasted almonds (recipe below)
Fresh cilantro and/or basil leaves for garnish
Blanched Toasted Almonds:

Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
Drain and rinse in cold water
Slip off the skins and spread out to drydry
Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:

Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them
Recipe Directions:

If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes

On the way to the aircraft!

I always have to be first, so I took a shortcut to the aircraft, I suddenly found myself in an oil spill the same size as the BP deepwater horizon! My one foot slipped, then the other, then left again and I thought, wow, I can do the moon walk, then I fell forward,to correct myself I tried to jump backward, doing a perfect rendition of that famous Laurel and Hardy repertoire! I was thinking, if I fall, I'll have to go home, my uniform will be ruined, so in a final effort, I started to do a breakdance, never knew I could do that! Well, somehow I got out of the puddle of oil. I just stood there with a very fast heartbeat and a pair of very shiny oiled shoes! Then this dude comes up to me and says:" So, white men can dance!"

Chili sin carne (Chili without meat)

1 onion
2 cloves of garlic
1 chili, preferably red but green will do
2 tins of kidney beans
1 tins of chopped tomatoes
10 button mushrooms or 5 brown mushrooms
2 bell peppers, whatever colour you like
1 habeñero pepper or any other kind you can find
1 tsp cumin
1 tsp chili powder
1 tsp paprika
2 tbsp olive oil
Heat up some oil in a pot.
Add cumin to oil. Throw in some chili powder.

Now add chopped onions. Sautè them for quite a while so that they get soft.


Throw in some chopped garlic and chopped chili pepper. Add veggies and tomato. Once it starts to bubble add beans.

The chili is served with a jacket potato or rice. Any kind of beans will do. You can experiment and if you like it more spicy , add more chili and cumin. This tastes even better if you leave it over night.

Enjoy!

Pasta with Chickpeas and Spinach

I just back from a very nice, warm Mainz. We had such a good time, eating and drinking ice cold beers! Over here in South Africa it is very cold and we are in need of some warm food. So here is a nice recipe!

Pasta with Chickpeas and Spinach

Ingredients:

300g spaghetti (or other pasta)
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced (or one if too strong)
1 teaspoon fresh dill
2 cups tightly packed, chopped spinach
1 can chickpeas,drained
2 tablespoon fresh lemon juice
pepper to taste

Directions:

Cook pasta al dente

Heat oil in medium skillet (nonstick is better) and sautee onion, garlic and dill over medium heat for about 5 minutes.

Add spinach and chickpeas and continue to cook for about 3 minutes.

Drain pasta. Add lemon juice and pepper to spinach mixture and mix into pasta.

Serve!

Serving: Two small portions

I am getting ready for my Frankfurt flight, but thought I'd quickly give you another quick and easy veggie recipe!

Aloo gobi (Potato and Cauliflower curry)


Cauliflower 1
Potatoes 4
Onion 1 chopped
Ginger,Garlic paste 1 Tsp.
Tumeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Garam Masala 1 Tsp.
Cilantro Few sprigs for Garnishing.
Olive oil 1 Tbsp.

Method :
Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.

When the Potatoes are half done , add the flowrets,
tumeric. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Rice, Rotis or as a side dish.

Marrakesh vegetarian curry

• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon cayenne pepper
• 1 (300ml) can chickpeas, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced (baby-marrow)
• 2 tablespoons raisins
• 1 cup orange juice
• 30g spinach

Directions

1. In a large pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the pot with vegetables in it. Add the chickpeas, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!

Brown rice and black bean burrito

Brown rice and black bean burrito ( 6 servings)

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 3 cups cooked Brown Rice
• 1 (300g) can black beans, drained and rinsed
• 1 (300g) can corn, drained
• 6 (20 cm) flour tortillas
• 3/4 cup shredded low-fat Cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup plain low-fat yogurt
• 1/4 cup salsa

1. Heat oil in large pan over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat.
2. Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.

Good morning South Africa! Good morning world!

I noticed this morning that the wild birds in the garden do no eat their seed. Do they know something we don't? I suppose it is monster gm seed created by Hugh Grant of Monsanto.

Anyway, I have a recipe for you, quick and easy to make and we made it with only organic ingredients.

Black bean and chilli soup

onion 1, chopped

celery 2 sticks, sliced

carrot 1, cut into small pieces

olive oil

chilli flakes a pinch

ground cumin, half a teaspoon

chopped tomatoes 1x400g tin

vegetable stock, 400ml

black beans 1x 400gr tin, rinsed and drained

plain yoghurt 150ml

coriander, small bunch

Cook the onion,celery and carrrot in 1 tbsp olive oil till softened.

Add chilli flakes and cumin and cook for 1 minute.

dd tomatoes,stock,beans and simmer for about 30 minutes, until veg is tender.

Serve with a dollop of yoghurt and chopped coriander on top.

I found this recipe in BBC Olive magazine

It is very tasty, but I must admit, we added a teaspoon of grated garlic too.

My wife reckons next time she'll put in more beans.

Anyway, try it!

I'll give you another recipe a.s.a.p.

There is a thick mist outside, feels as though I am in Mpumalanga. So, I think I shall stay in bed just a little bit longer!