Monday Mince

  Two versions: one for the kids and one for the adults, which differed only slightly. For the kids~   Method: Make up your mince mush by adding some finely diced onion (half small onion) and garlic, Eat.Art Za’atar Exotic Spice Mix, a tspn mild mustard, light seasonin

The Arty Tarty

o Ingredients: 900 g sweet potatoes (+\- 2 large) – washed, peeled and coarsely grated 3 Tbsp butter – ‘diced’ and softened 2 Tbsp salt 1 tsp peThe Arty Tartyr 12 large eggs! 1 1/2 cups reduced fat sour cream 150 g goats cheese 5 green onions – sliced thinly 1/2 tsp

Do the Dukkah!

  Do the Dukkah in any of the following ways (and feel free to experiment wildly as long as you share in your revelations) ~ Cut your salad feta into large cubes, drizzle in a good quality olive oil before dipping and rolling in your Dukkah mix for Dukkah encrusted feta cubes As

1 spice 2 ways – Singapore Noodles

    Ingredients: 1 L chicken stock (preferably made with liquid stock) 3 tbsp eat.art Singapore Noodles spice 3 tbsp soy sauce 1 tsp garlic, crushed 1 spring onion, finely sliced 250g egg noodles 200g cooked pork belly (or chicken strips, if preferred) 3 baby carrots, finely

Chicken Pie with Sour Cream Pastry

    Ingredients: 3 chicken breasts, on the bone 1 leek, finely sliced 125g mushrooms, finely sliced 125g  bacon, cubed 1 tbsp butter 2 tbsp liquid chicken stock fresh thyme For the sauce: 30g butter 30g flour 200ml chicken stock /poaching liquid 200ml milk 100ml double cream Fres

Pumpkin Soup – Nasi Goreng

  Ingredients: 600g pumpkin, cubed 400ml water or chicken stock 125ml cream 2 stalks fresh lemongrass 2 tbsp eat.art Nasi Goreng spice mix 1 tsp sugar salt to taste   Method: Boil the pumpkin and lemongrass in just enough water so all cubes are covered. Once very tender, add

Cheese Pastry – Italian Caprese

  Ingredients: 18 baby or cherry tomatoes – an assortment of any exotic variety works best 1 tbsp olive oil 100g mozzarella cheese (approximately) 30g blue cheese or goat’s cheese, optional eat.art Caprese seasoning fresh basil to serve For the pastry: 125ml sour cream 250g flour

Inspired by Ottolenghi-Cous cous/Quinoa

Cous cous/Quinoa with dried apricots and butternut squash Ingredients: 1 large onion, thinly sliced 6 tbsp olive oil 50g dried apricots 1 small butternut (about 450g), peeled, seeded and cut into 2cm pieces 250g cous cous or quinoa 400ml chicken or vegetable stock A pinch of saffron s

Inspired by Ottolenghi

  Chicken with sumac, lemon & za’atar Ingredients: 1 large organic or free-range chicken divided into pieces.  (I just used about 1.3kgs of chicken thighs and legs.) 2 red onions, thinly sliced 2 garlic cloves, crushed 4 tbsp olive oil plus extra for drizzling. 1½ tsp ground

Flu fighter soup

    Ingredients: 2 tablespoon olive oil 1 medium onion, chopped 1 leek, chopped 1 sweet potato, peeled and diced 3 cloves garlic, grated 1 small knob fresh ginger root, peeled and grated (± a heaped tablespoon) 2 teaspoons ground coriander 2 teaspoons sweet curry powder ( or