A Hearty Winter Hug in a Bowl Ingredients: For the soup: 1 large butternut squash, peeled and chopped 2 carrots, chopped 1 large onion, roughly chopped 3 cloves garlic, peeled 1 tsp fresh thyme leaves (or ½ tsp dried) 2 Tbsp olive oil Salt & black pepper 1 tsp...
The last of the tomatoes are ripening on the vines, while my basil bushes continue to flourish. My storage area is overflowing with the butternut squash we harvested this season, and I can't help but feel grateful for the bountiful garden. I want to share a delightful...
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.
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.
