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Healthy Tomato Salsa Recipe

This mild but addictive zesty tomato salsa is low in kilojoules and loaded with healthy phyto-nutrients and lycopene. Various studies revealed that men that eat lots of tomatoes had a greatly reduced risk of prostate cancer due to the lycopene in tomatoes.

This tomato salsa is a delicious match with any braai meal, it also adds a bright note to any Mexican dish.

I prefer to use ripe (red) Jalapeno peppers but you can use any chili pepper you like. And if you don’t have fresh peppers, dried peppers will do just as well.

Healthy Tomato Salsa Photo
A zesty tomato salsa boasting loads of cancer fighting properties.
Healthy Tomato Salsa
 
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Serves: 4-6
  • 3 - 4 ripe tomatoes (preferable vine ripened), diced
  • 4 spring onions, sliced finely
  • ½ cup cilantro (fresh coriander leaves, aka danja or dhania), chopped
  • ¼ cup fresh mint, chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 Jalapeno chili pepper, seeded and finely chopped
  • ½ teaspoon coriander seed, ground
  • ½ teaspoon cumin, ground
  • ¼ cup lime juice (or lemon juice)
  • Salt and freshly ground black pepper to taste
  • Cilantro to garnish
  1. Mix all the ingredients in a small serving bowl.
  2. Adjust the seasoning to taste.
  3. Refrigerate for 30 to 60 minutes to allow the flavours to develop.
  4. Garnish with fresh cilantro just before serving.
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Grilled Corn Salad with Cilantro and Chive Mayonnaise

On our list of favourite flavour combinations the combination of corn + chives + cilantro + sweet peppers features prominently. This recipe is especially good when made with freshly harvested sweet corn and vine ripened sweet peppers from the food garden.

This easy corn salad recipe is a must when you are having a “braai”. It is simple to make and goes well with any type of meat. I prefer it with chicken or lamb.

Grilled corn salad recipe

Grilled Corn Salad with Cilantro and Chive Mayonnaise
 
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Recipe type: Salad
Serves: 4
  • 6 medium corn cobs (leaves removed)
  • 20g butter for rubbing
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1 tablespoon chives finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 teaspoon cayenne pepper
  • 1 red pepper, de-seeded, finely chopped
  • Juice of 1 lemon
  • Salt & pepper to taste
  1. Rub each corn cob with butter.
  2. Roast the corn on an open fire or grill for approximately 10-15 minutes turning regularly.
  3. Remove the corn from the heat and set aside to cool.
  4. Meanwhile take a mixing bowl and combine the mayonnaise and yogurt together.
  5. Add the chopped chives, cilantro, and cayenne.
  6. Use a knife and remove the corn from the cob.
  7. Add the corn to the mayonnaise mixture, and mix.
  8. Add the chopped red pepper, lemon juice, salt, pepper, and mix.
  9. Serve cold.
Notes
Variations: Use red chilies instead of red peppers.
Tip: Your grill or fire can be hot, just make sure you turn the corn regularly so that it doesn’t burn, but still obtains some grill marks, which adds great flavour.

 

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Potato Wedges with Rosemary and Thyme – Recipe

A favourite in almost every household and restaurant, this potato wedges recipe can be enjoyed as a snack, side dish, or as a light meal on its own. I love serving it with a juicy steak or as a quick snack with sweet chili sauce or a dipping sauce.

You almost can’t make a mistake with this recipe and if you do, well then you might have just created your own signature version of it.

Potato Wedges

Potato Wedges with Rosemary and Thyme
 
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Recipe type: Side Dish
Serves: 4
  • 6 large potatoes (peeled)
  • 4 cloves garlic, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • Olive oil
  • Sea Salt & pepper
  1. Pre-heat the oven to 220 C with a roasting pan inside
  2. Cut the potatoes into wedges about 1 cm thick.
  3. Boil the potato wedges in salted water for about 5-6 minutes until just tender not soft.
  4. Drain the potato wedges and pat dry with paper towel.
  5. Remove the hot roasting pan from the oven and scatter the potatoes in the pan.
  6. Coat the potato wedges with the garlic, herbs, olive oil, salt & pepper. Use tongs to toss all the ingredients to make sure everything is mixed properly.
  7. Bake for 10-15 min until golden brown and crispy, turning regularly during baking. Remove and serve.
Notes
Variations: Baby potatoes cut in halves. Add a sprinkle of fresh lemon juice. Tip: Use fresh herbs and not dried, as the fresh herbs flavours will develop more in the oven. Make sure the potato wedges are well coated with olive oil as this is vital in getting them crispy.