With spring-day on our doorstep, this recipe is perfect for that weekend braai after a long week and wanting easy. Many people know of the traditional mayonnaise-based potato salad. Just as mayonnaise can be used with many dishes, the dressing for this dish has endless possibilities.
A classic vinaigrette (salad dressing) is typically a mixture of two-thirds oil and one-third acid, like vinegar or lemon juice. Here is a delicious recipe from @HeleenMeyer, to add to your repertoire. She says, playing with seasonings like lemon rind, mustard, herbs and spices makes it easy to have a different flavour profile every time you make this dressing. Different herbs will all lend different flavours. By making your own dressing, you know exactly what is in it, rather than a shop-bought version that can be very salty or even contain more sugar than you may realise.
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An often underrated gathering, which I believe should be promoted more is brunch. Whether it be brunch, lunch or dinner dessert this dish is low on effort, high in seasonality and flavour and is another win all around. Oh and with minimal sugar and no gluten! Rebecca
A lot of people think risotto is complicated to make, but it is actually really simple – all you need is a good recipe, like this yummy one from Heleen Meyer. Risotto is a popular Italian rice dish that can be served as a starter, main course or side dish. Arborio rice is a short grain rice and gives this dish its typical creamy, soft texture. Stock is gradually stirred into the rice so that it can cook slowly, but it
should not be cooked until it is completely soft. The Italians refer to this as ‘al dente’, as with pasta. In this recipe Heleen combines lemon, thyme and peas, which is absolutely delicious together.
This recipe by Heleen Meyer, screams winter comfort food. It’s perfect for this cold weather we’re having. The creamy coconut sauce with chunks of vegetables and chickpeas will warm you up from the inside out. If you’re not a fan of brinjal (also called aubergine, or egg plant), use cauliflower florets as an alternative – they’re equally delicious in this recipe.
This is really one of those recipes that is not really a recipe but a combination of ingredients you have in your garden, fridge and pantry. I learnt this on a retreat a while ago and I simply adapt it according to seasonality with the staple ingredients being onions, garlic, carrot, butternut and potatoes - Rebecca Bourhill
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Using seasonal ingredients Caitlin created this vibrant yet refreshing dish that is perfect for a light lunch.
The natural sweetness of the peas mixed with the earthiness of the broccoli is the perfect combination which is finished off with the crisp aromatics of the mint. The mint is added at the very end to ensure the bright green colour of the soup.
Everyone knows a jacket potato as a side dish, and it’s often served with dollops of sour cream. Heleen Meyer has a mouth-watering healthier alternative, with just as much (and even more) flavour. When roasting sweet potatoes, their natural sweetness becomes even more prominent. Preparing them in the skin adds colour and fiber to your meal and it’s so much quicker to prepare – no peeling necessary and no waste.
Using oranges together with autumnal/ wintery spices, Rebecca created a Moroccan style veggie dish that is perfect as a main served with cous cous or as a side served with a braai, roasted chicken or anything else that may sound appealing.
Butternut and beetroot are a match made in heaven and with creamy goats’ cheese added, it becomes a flavour explosion like no other. This recipe by Heleen Meyer is definitely a showcase of a synergy of flavours, colours and textures. You either love or hate the unique tart and tangy flavour of goat’s cheese, but in this recipe, the slightly ‘wilder’ flavour of this cheese perfectly offsets the sweetness of the roasted butternut and beetroot. If you’re indeed, not a fan of goat’s cheese, a soft feta, pecorino or ricotta cheese can work just as well. The peppery flavour of rocket adds another layer and the nuttiness and touch of spice from the dukkah is all you need for a special platter of yumminess.
This is a super simple broccoli soup served with a feta yoghurt. You can also use soft goats cheese in place of feta if you want something a bit more fancy. The base of onions and garlic is the basis of many of my favorite soups. In fact, you can do this recipe with frozen garden peas (may need a bit more cooking) or cauliflower. If you want to make this recipe more decadent, add two tablespoons of butter when blending.
As South African’s we love starchy sides and in particular … potatoes, in every shape and form! This potato recipe by Heleen Meyer, is certainly one to add to your repertoire. Cooked baby potatoes are crushed, drizzled with a glug of olive oil, topped with cheese and herbs, and roasted in a hot oven until golden brown and crispy. This side dish is really not a lot of effort, yet high in flavour – what more does one need? It will soon become a family favourite, and everyone will think you’ve spent hours in the kitchen preparing this simple dish.
From top to tail, or what-ever you would like to call it, this recipe is exactly that. The carrot leafy tops are made into a cost-effective pesto using roasted pumpkin seeds instead of nuts and a small amount of cheddar instead of parmesan.
Heleen Meyer shows us how to make the most of carrots. The naturally sweet flavour of carrots allows you to do so many things with them, whether they are raw or cooked. You can boil, blanch, stir-fry, roast and even bake with them.
In this easy, delicious side dish, the naturally sweet taste of carrots and sweet potatoes is even better when these vegetables are roasted in the oven.
Serve this simple but very flavourful side dish with braaied fish, pork or grilled chicken.
Cabbage is one of those veggies, that you either love or hate. Heleen Meyer shows us how to make the most of this basic, and often forgotten veggie. Serve this as a side dish at your next braai or with grilled chicken, fish or even pork. So simple, so quick and so delicious.
Heidi from Shedlock Home shares a very versatile broccoli patties with us. These patties can be shaped into about 10 fishcake size patties or shaped into about 8 bigger burger patties for a vegetarian burger. They can also be shaped into smaller falafel size patties to be used in wraps or on a salad or even as little snacks with a dipping sauce. They are great for lunch boxes too.
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If you love interesting salads, then this recipe from Heleen Meyer is for you. There are endless possibilities with
the delicious combinations of fresh produce available. And remember, a salad doesn’t have
to consist of lettuce, tomato, cucumber and feta every time.
Heleen shares her tomato soup recipe with us that is really easy to make and particularly flavourful. The soup is ideal for both a midweek meal and when entertaining family and friends.
heleenmeyer.co.za
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A delicious chutney that is perfect on roasted vegetables, a steak or chicken breast. It’s the perfect braai relish and delicious, even on a humble sandwich.
Heleen loves cooking with fruit. She tells us that summer fruit is not limited to breakfast, fruit salad or a dessert, but can be a delicious addition to a basic green salad. This combination is sure to be a showstopper at your next braai.
heleenmeyer.co.za
Heleen is giving us a delicious pre-dinner cocktail snack or a starter with slices of fresh or toasted ciabatta. She says that you can’t go wrong with with tomatoes, balsamic vinegar, fresh herbs and a feta combination. These roasted tomatoes served on creamy whipped feta, is a real burst of flavour and is sure to impress your guests.
heleenmeyer.co.za
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