If you are wondering if split pea soup can be improved ask Rosemary, she has the answer. This delightful recipe by Carolyn Dille and Susan Belsinger is even better with the addition of smoked ham. Any pea soup improves in flavour when made in advance; thin it with a little water when reheating.
Much like chilli peppers, basil is an obsession in our food garden and in our cooking. This recipe is one of the first we make every year when the basil starts overflowing with abundance and the first tomatoes ripens on the vines. It’s also the recipe we probably make most during the course of the growing season.
Insalata Caprese (salad in the style of Capri or Tomato and Mozzarella Salad) is a simple salad from the Italian region of Campania, made of sliced fresh mozzarella, plum tomatoes and basil. Balsamic vinegar, good olive oil, salt and pepper make up the dressing.
According to Wikipedia, ideally, the mozzarella is “di bufala campana“, the olive oil is “extra virgin” from the peninsula of “Sorrento” and the tomatoes and basil are grown in the full sun of the “mezzogiorno“.
This is one of those recipes that celebrates simple food, local produce and healthy eating. It simply bursts with flavour and it is packed with protective antioxidant nutrients and health promoting phytonutrients. It also provides nearly a third of your daily vitamin A and vitamin C requirements and also nearly half of your calcium requirements.
Use tomatoes of any type as long as they burst with flavour. Vine-ripened tomatoes from your own organic food garden are best. You really need top-quality tomatoes for this salad, so if you don’t have any, rather make another salad instead.
Serve Insalata Caprese as an appetizer, or as a side dish. And by the way, the colours of the salad is that of the Italian flag.
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.
This chicken casserole is real comfort food and a firm family favourite. It’s ideal for a mid-week family meal but equally suited for special guests. If you don’t have fresh sage rather omit it as dried sage is just to overpowering for chicken. Or substitute the sage with tarragon, thyme or rosemary.
Heat the oil in a large frying pan. Brown the chicken pieces on both sides. Remove the chicken from the pan and set aside.
Add onion and fresh sage (or other herbs) and sauté for one minute, then add the garlic and cook 30 seconds. Remove from the heat.
Transfer the chicken pieces to an ovenproof casserole dish. Add the bell pepper slices.
Mix the mayonnaise and chutney and stir in the onion mixture. Spoon mixture over the chicken and bell peppers. Cover the dish with a lid or aluminium foil and bake in preheated oven till done. About 20 to 25 minutes.
Remove from the oven and season with salt and freshly ground black pepper. Sprinkle with parsley and serve with rice or noodles.
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 with Cilantro and Chive Mayonnaise
Roast the corn on an open fire or grill for approximately 10-15 minutes turning regularly.
Remove the corn from the heat and set aside to cool.
Meanwhile take a mixing bowl and combine the mayonnaise and yogurt together.
Add the chopped chives, cilantro, and cayenne.
Use a knife and remove the corn from the cob.
Add the corn to the mayonnaise mixture, and mix.
Add the chopped red pepper, lemon juice, salt, pepper, and mix.
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.