Caashifa’s Stick Blender Mayo

TRH Caashifa's Stick Blender Mayo.jpg

I love the idea of gifting homemade treats. I prepared this beautiful clean eating mayo and paired it with some locally grown baby cucumbers as a gift for my office colleague. The mayo is lovely and so much nicer and healthier than store-bought varieties. Continue reading

Shyama’s Tin Fish Pilchards Curry


When you want to have a light and quick meal…also a favourite for sandwiches and perfect for picnics….

Shyama Maharaj
1 can pilchards
remove centre bones and clean.
3 medium tomatoes grated
2 tbspn Oil
Half tsp jeera seeds
Half tsp mustard seeds
2 dry chillies
Half sliced onion
Curry leaves
1 tsp ground gjnger/garlic
1/4 tsp jeera pdr
2 tablespoon masala
1 tsp fish masala
2 green chillies
Salt to taste

Heat oil, add the seeds, when sputters, add the dry chillies, sliced onions, curry leaves, when onion is soft add ground ginger/garlic paste stir few seconds then add your masalas, jeera powder, now add your grated tomatoes, green chillies and salt to taste.
When tomatoes are cooked (oil comes to the top) add in the cleaned tin fish and let it simmer in tomato chutney for 2 minutes.
Garnish with chopped dhunia.
Serve with rice/roti/samp or your choice and enjoy.

Prepared, tried and tested by: Shyama Maharaj

Gail’s Tagliatelle Meat Bolognaise

TRH Gail's Tagliatelle Meat Bolognaise

In a processor or blender empty 2 X 410g cans whole tomatoes, add 2 tbsp tomato puree. Add 3 cloves garlic, 2 sticks celery, 2 small carrots, handful of coriander, (or basil if you prefer) 2 chillis. Blitz until liquified. Set aside.

Make up 1 cup beef/lamb stock using a stock pot or bouillon cube. Set aside
750 g ground extra lean beef or lamb mince
1 large onion chopped
2 tbsp olive oil

Sauté onion in olive oil until tender.
Add mince and brown for 7 minutes using a fork to prevent mince from clumping.
Add 3 tsp paprika, ½ tsp chilli powder, ½ tsp ground coriander, salt to taste, shake of black pepper, 1 tsp origanum.
Cook spices through gently.
Add tomato liquid to meat and simmer gently for 40 minutes. If more liquid is required slowly add stock in small quantities.
Cook tagliatelle pasta per package instruction.
Drain in colander drizzling with olive oil. Garnish with coriander/basil and Parmesan shavings.

Prepared , tried and tested by: Gail Haselsteiner

Nazley’s Butternut, Pumpkin & Kale soup

TRH Nazley's Butternut, Pumpkin & Kale soup.jpg

1 large butternut peeled & cubed.
1/4 pumpkin peeled & cubed.
(Steam the kale in a steamer or boil till soft and mash up).
1 bunch kale. Washed and chopped up.
1 large onion.
Salt to taste.
Pepper to taste.
1 1/2 tspn cumin masala.
1 tspn chillie flakes. (Can add more).
4 chicken breasts washed & cubed in small pieces.
1 tin of coconut milk.
1/4 cup chopped dhania.

Braise onion in olive oil till soft.
Add the butternut, spices, pumpkin, coconut milk.
Allow to simmer slightly. Take that mixture and liquidize.
Then place back on the heat and add the chicken and simmer.
Once simmering add the kale and chopped dhania.

Prepared, tried and tested by:  Nazley Ally