Tipsy Tarts Deli

Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans. I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes. Boil the kettle and soad 1 cup Soy Mince (or any plant based mince) in 1 cup boiled water. Put the pot on the stove and heat to medium heat. While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis Place in pot (no oil) with 2 heaped teaspoons Basil Pesto. Then add the Soy Mince and mix well. Spices - 1 tspn Paprika, 2 tspn masala, salt and pepper Add a can of chopped tomatoes Some chopped fresh mint At the end add half a tub of Mascapone cheese. Yum!!

Your meal plan for a typical week  Day 1  Breakfast:  Combine a small banana, a big handful of strawberries, a pot of low-fat natural yoghurt and the same volume of skimmed milk in a blender.  Whizz until smooth and frothy.  One slice of mixed-grain seedy bread (toasted if you prefer) with reduced-fat olive oil spread and a teaspoon or two of high-fruit jam.  Lunch:  Mix half a tin of tuna (in brine, drained) with chopped celery, peppers, spring onions and one tablespoon low-fat mayo.  Use to fill a wholemeal pitta and top with lots of mixed salad leaves.  Snack:  Pear  Dinner: Chilli Boil four level tablespoons of brown rice - this will take about 40 minutes while you get on with the chilli.  Heat a teaspoon olive oil in a non-stick pan.  Add a small chopped onion and two cloves of garlic, allow to soften.  Add a sliced courgette, a handful of mushrooms and a small pepper, cut into chunks.  Drain a tin of chickpeas, rinse well and add to the pan, along with a stock cube, a small tin o

Potato Dumplings with Mushroom Gravy and Red Beet Dumplings: 1.5 kg (6 cups) raw potatoes, peeled and finely grated  500 g (2 cups) cooked potatoes, peeled and finely grated  1/2 cup (125 ml) milk  1 tsp (5 ml) salt  dash of black pepper (optional)  Mushroom Gravy:  1 large onion, finely diced  1 Tbsp (15 ml) butter  1 cup (250 ml) mushrooms, thinly sliced  2 Tbsp (30 ml) soy sauce  2 cups (500 ml) milk  1 tsp (5 ml) cornstarch  1/4 tsp (1 ml) dried thyme  herbal salt and black pepper to taste  1 Tbsp (15 ml) freshly chopped parsley  Red Beet Salad:  500 g (2 cups) red beets, cooked  1/2 medium-sized onion, finely diced  1 Tbsp (15 ml) flax oil  1 Tbsp (15 ml) nut oil  pinch sea salt  dash of ground cloves  2 Tbsp (30 ml) rice wine vinegar  1/2 tsp (2 ml) apple cider vinegar  1 1/2 Tbsp (23 ml) horseradish  1 Tbsp (15 ml) chives, chopped  1 Tbsp (15 ml) almonds, blanched and coarsely chopped (optional)  Dumplings:  Fill two-thirds of a large pot with slightly salted water.  Place on st

  Our Local What was once a workshop situated on Kloof Street has since become a local, cherished breakfast spot. This all-in-one café, antique shop and nursery combines its quaint and cosy cottage-style ambience with a home cooked food experience.  Guests are welcome to indulge in an assortment of hearty breakfast options – such as their famed shakshuka or creamy chicken livers on toast – while sipping on a coffee or a mimosa and soaking in the eclectic environment of hanging plants and antique treasures. Breakfast served Monday – Sunday, 8am – 4pm Dinner Thursday – Saturday 4pm – 10:30pm Contact 064 642 5004, eat@ourlocal.co.za 'Where to find it 117 Kloof Street, Cape Town Kloof Street House Situat ed towards the bottom of Kloof Street in a Victorian building is a fantastical dining experience. Inside, Gatsby-style furnishings set the scene, while a treed courtyard provides the backdrop for laidback jazzy brunches such as Eggs Benedict with smoked Norwegian salmon, smoked bacon,

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 pepper to ta

Ingredients 3 cups chicken stock 1 can Coconut Milk 400 g cooked chicken meat pulled (I use roast chicken) 250 g sliced mushrooms 6 Spring Onions, chopped 1 de-seeded chopped chilli 2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces Use the juice of 1 - 2 inch piece of ginger Juice and rind of 1 lime 1 cup cherry tomatoes,halves Salt as needed 1 bunch Corriander METHOD Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins.  Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink (if using raw chicken).  Pour in Coconut milk and let simmer for 5 mins. Pour in the stock and add the lime juice and zest and chilli. Simmer gently for 10 to 15 mins until the chicken is just cooked. Season to taste with salt and freshly ground black pepper.  Stir in the coriander and simmer for 1 to 2 mins until just wilted.  Serve in warmed bowls.