Recipes to tickle your taste buds

Ingredients  2- 3 crab sticks cut in pieces ½ onion chopped ½ container mushrooms sliced (approx. 5-6 mushrooms) 10 ml olive oil ½ tsp chili powder ½ tsp curry powder 1 tsp cumin powder ½ tsp salt ½ tsp pepper ½ tsp chopped garlic (optional) 1 sprig fresh thyme (optional) 200 gr cooked spaghetti Method 1. Add olive oil to a medium sized pan on medium heat. 2. Add the onions until it is translucent and then add the cumin, chili and curry powder, salt and pepper and stir. 3. Add garlic and thyme, this is optional. 4. Add a tablespoon of water or veg stock if you have and allow spices to cook. 5. Add the crabstick and mix into the spices. 6. Add the mushrooms and mix in well until coated with spices. 7. Allow to cook for 5 mins until the mushrooms become softer. 8. Add the spaghetti to the cooked crab stick and mushroom mix and toss to combine it 9. You can serve like that garnished with chives or fresh coriander 10. Alternatively, you can grate extra parmesan on top and serve 😊

  Ingredients 1 ½ cups cake flour ½ tsp baking powder ¼ tsp salt ½ cup light brown sugar ½ cup vegetable oil 1 large egg 1 tsp vanilla essence ½ cup mini choc chips Method 1. Preheat the oven to 180 degrees Celsius and line with wax wrap or grease baking trays. 2. In a bowl stir together the flour, baking powder and salt. Set this aside 3. Whisk together in a separate bowl, oil, egg, sugar and vanilla. 4. Add flour to egg mixture, stir just enough to combine. 5. Stir in choc chips or you can use it on the top only. 6. Using a teaspoon spoon out the mixture onto the baking trays, leaving about 5cm space in between for expansion. 7. Bake for 8 - 10 mins, leave to cool for 2 mins before removing from tray and place on a wire tray.  

 This is such a lovely recipe for the week when you need something that you can make to go with any other dish and is healthy and nutritious 😊 Savory Brown Rice with Carrots and Mushrooms Ingredients 10-15 ml olive oil 5-6 curry leaves ½ onion chopped finely 2 carrots grated 2 cups cooked brown rice ½  punnet mushrooms sliced Spices 1 tsp cumin 1 tsp curry ½ tsp salt (to taste) 2 whole cinnamon sticks 1 dry red chili  (I normally break it in half but its not necessary) ½ tsp mustard seeds Method 1. Add olive oil to a medium sized pan on medium heat. Add the curry leaves and mustard seeds, dry chili  and cinnamon sticks and let that cook until mustard seeds start to pop, be careful, you can use a pot lid to cover the pan if need be 😊  2. Add the onions and cook until it is translucent  3. Add the cumin and curry powder and salt, and stir. 4. Add the carrots to the spice mix and stir and allow to cook for 2-3 mins. 5. Lastly add the mushrooms to the pan and stir. 6. If its too dry you

Chicken Curry Ingredients Using around 6 pieces chicken (+ - ½ Kg) (Drumsticks, thighs, or breast pieces) 1 tbl spoon olive oil/ cooking oil ½ Onion chopped fine 1 Tomato chopped fine or pureed 2-3 Potatoes cut into cubes and pricked for faster cooking ½ cup peas (optional)   Spices ¼ tsp Turmeric Powder 1 tsp salt 2-3 tsp Masala powder (depends on the heat you want) – I use either Taj Mahal – A1 Durban Masala or Mother in Law Masala which is spicy ¼ tsp Garam Masala Powder ¼ tsp Dhania/ Coriander Powder 1 tsp Cumin Powder 2-3 Cinnamon Sticks 1 Star aniseed 1 Cardamom pop or ¼ tsp Cardamom powder (optional) 2 dry cloves (optional) 2 dry bay leaves 1 tsp ginger and garlic ground paste (fresh)   Method   Heat oil on medium heat, add cinnamon sticks, star aniseed, cardamom pod, cloves and bay leaves. (you can you a spice bag so you can easily remove the whole spices later if you want) When oil is hot, add onions and sauté until they turn a tra