Tipsy Tarts Deli

These recipes are practical for making in Airbnb kitchens as they use basic ingredients and don’t require a long ingredient list. Spaghetti Bolognaise - an all time fav Spaghetti Pasta Sauce (or tomato paste + garlic + Italian herbs) Ground Beef Ciabatta Method Fry the ground beef until cooked. Add pasta sauce and simmer for 30 mins or so. While that is cooking boil the spaghetti Serve with a little grated Parmesan cheese and ciabatta. Rotisserie Chicken This is available in most grocery stores. Serve is with a salad. One can also buy complete salsalads in most grocery stores, with salad dressing. One can then use the left-over chicken to make sandwiches or chicken soup the next day. Chicken Soup Chicken broth (made from the bones of the rotisserie chicken). potatoes Left-over rotisserie chicken carrots Seasoning Add all of the above to the chicken broth and simmer for an hour. I add Ina Paarman's chicken flavoured stock powder for seasoning. Beef Tacos Most grocery stores sell Tac...

  INGREDIENTS 2/3 cup olive oil 2/3 cup freshly grated Parmesan cheese ½ cup fresh lemon juice (from about 2 lemons) 3/4 teaspoon salt (plus more to taste) ½ teaspoon freshly ground black pepper (plus more to taste) 1 pound dried spaghett 1/3 cup chopped fresh basil 1 tablespoon grated lemon zest (from about 2 lemons) METHOD In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten.  Season the pasta with more salt and pep...

INGREDIENTS 2 tablespoons olive oil 2 medium onions sliced 250 g button or portobellini mushrooms, sliced 1 small tin tomato paste 240g penne or tagliatelli pasta 3 cloves of garlic, finely diced 2 tspn Oreganum 2 tspn Basil 1/2 cup vegetable or chicken stock 1 can chickpeas 1/2 cup chopped sun-dried tomatoes Salt and pepper to taste 1/2 cup plain yoghurt GARNISH 1/2 cup grated Parmesan cheese Garnish with extra Parmesan and fresh parsley or chives Instructions Heat a large pot over medium heat. Add oil, onions, and ½ tsp salt. This part will require patience. Cook onions for 35 min. until soft, golden brown, and reduced.  While onions are caramelizing, cook pasta according to package directions (in heavily salted water). Drain and set aside. Once onions are caramelized, add garlic and mushrooms. Cook for 6-7 min. until mushrooms are light golden brown, soft, and have lost most of their moisture. Stir in tomato paste, dried herbs, black pepper, and stock. Cook until tomato paste go...

Ingredients 4 tablespoons olive oil 1 large onion, (diced) 5 garlic cloves, (minced) 1/2 teaspoon turmeric 1 teaspoon curry powder (optional) 1 teaspoon cumin powder 1 chilli finely chopped (optional) 2 large potatoes (or sweet potato) 3 carrots peeled and sliced 2 cups vegetable broth 1 x  400g tin of chopped tomatoes 1 small tin tomato paste 1 tin chickpeas (drained) 1/2 cup almonds - think shavings Juice of a lime (I use the zest as well) 4 cups green beans - cut in 2 inch pieces (fresh or frozen) Salt and pepper Preparation On a medium­-high heat on the stove, using a very large cast iron pot, heat the oil until warm. Now add the onion and cook until translucent for about 3 minutes. Add spices and stir for a minute. Now add garlic and a dash of water to release the spices from the bottom of the pot. Cook for further 2 minutes. Stir in the green beans, potatoes, and carrots and cook for further 8-­10 minutes stirring occasionally. Now add vegetable stock, chopped tomato and past...

  2 small onions 1 lemon grass 1 bunch corriander 1 punnet mint leaves 1 cup lime/lemon juice 1/3 cup fish sauce 1 Tbl sweet chilli sauce 2 Tbl white sugar 750g fillet steak (I used Ostrich fillet) 1 lettuce 1 cucumber 1 punnet cherry tomatoes In a bowl stir together chopped onions, finely sliced lemon grass, chopped corriander, chopped mint, lime/lemon juice, fish sauce, chilli sauce and sugar. Sear steak and slice. Put steak into sauce and marinade for a few hours Make the salad and place meat on top.

Ingredients 2 tablespoons butter 1 onion, chopped 2 sticks celery 2 carrots, peeled, chopped 3 cloves of garlic finely grated 500ml chicken stock 300g split peas 300g thickly sliced ham or bacon diced 1 bayleaf Salt and pepper Method STEP 1 Heat the butter in a saucepan and when lightly foaming gently cook carrot, onion and celery until softened, but not coloured. STEP 2 Add garlic and then pour in chicken stock. Simmer until softened. STEP 3 Add split peas and bayleaf and bring back to the boil. Simmer for about 1 hour. STEP 4 Remove from the heat and blend until smooth. Stir in 300g diced ham and serve. Season with salt and pepper.

Ingredients 1 large onion 1 red pepper 2 garlic cloves 1 tbsp oil 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 1 tsp Oreganum 500g lean minced beef 300 ml beef stock 400g can chopped tomatoes 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Fry diced onion and cook until the onion is soft, squidgy and slightly translucent. Add garlic diced red pepper, chilli powder, paprike and cumin. Cook for 5 minutes, stirring occasionally. Add the minced beef and brown.  Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Add 300ml beef stock - I use Ina Paarman's. Mix for a while. Add a 400g can of chopped tomatoes, oreganum.and tomato purée and stir the sauce well. Simmer it gently. Bring...