Dite to beat the heat
Hello everyone
Hope you are all lekker.
When we think of summer, I always tend to think about December and sunny hot days you can spend at the beach, in a pool (if we are lucky enough to have one or know someone with a pool) or somewhere outdoors.
The weather is lekker and all you wanna do is be outside, chilling and sipping away on a lekker ice-cold smoothie, crusher or have ice cream.
Yes, that was the case, but the weather has me completely confused, as we had more rain in December than usual, and this month’s weather has been something else.
February has been a scorcher of note. We’ve tipped the hottest day mark this month and although I always enjoy the warmer weather, February’s hitte has me total overheating, moeg, uitgepit and somewhat miserable.
Last week’s smoothie recipes helped cool us down and helped keep us hydrated, but this week I want to concentrate on light, easy foods that’s perfect for the super-hot days.
I love having salads and veggie-loaded meals in summer - they are nutritious, packed with the good stuff and many times all you have to do is chop and mix.
It’s gou-gou kos - with little cooking time, not slaving in front of the stove is always a bonus and I am all here for it.
Use these salads and veggies in your wraps and pitas or make an open sandwich or loaded veggie bowl.
They look pretty, taste great and always hit the spot, especially on those hot days.
When making these kinds of meals, I’m always looking to add a cool-me-down dressing and for this nothing works better than a yoghurt dressing.
You can add a serving of yoghurt on the side or add a generous drizzle on top. Serve the plain yoghurt as is or spice it up with grated cucumber to make a tzatziki or add chopped herbs or chilli and take your meals to the next level.
Give it a try especially on a super-hot day, it’s very lekker.
For more info or recipes or baking and cooking inspiration, visit my website www.sprinklesandspice.co.za or visit my social media platforms on Instagram, Facebook or TikTok @sprinklesandspicect or Sprinkles and Spice by Farzana Kumandan.
Love, Your Cooksister
Tuna Poke Bowl
Ingredients
½ cup cooked rice
¼ cup chickpeas (tinned- drained)
1 carrot shredded carrots
Chopped cucumber
Finely chopped spinach
½ tin tuna (drained)
Spring onion
Soya sauce to taste
Chilli flakes and pepper to taste
Method
Place your rice an individual size bowl
Top with all ingredients and season with pepper, chilli flakes and soya sauce
Garnish with spring onion
Crunchy Green Bean, Chickpea and Beetroot Salad
Ingredients
500g green beans, trimmed and rinsed
2 tablespoons butter
1 tablespoon garlic and herb spice
Freshly cooked beetroot
1 tin chickpeas drained
Green olives
Feta
¼ cup walnuts (optional)
¼ red pepper cubes
Fresh coriander
Method
In a dry pan, over a medium heat, toast your walnuts until slightly brown and set the nuts aside.
In the same pan stir fry the green beans in the butter and garlic and herb spice for five minutes until all the excess liquid has dried out completely. The beans should be cooked but still crunchy.
Sprinkle some olive oil over the chickpeas and beets, coat well and grill or air fry on 200 degrees for 10-15 minutes (I packed them next to each other)
To assemble
On a large platter or deep bowl
Add the green beans and beets, add the olives, chickpeas and red pepper.
Top with crumbled feta, toasted walnuts and chopped fresh coriander
Season with salt and pepper...
For a fresh intense zesty flavour season with olive oil, fresh lemon juice and some freshly grated lemon zest.
Beef Koftas with flatbreads
Ingredients
500g beef
3 slices bread (soaked in milk)
1 egg
1 finely chopped onion
2 grated cloves garlic
1 heaped tablespoon garlic and ginger
1 green chilli chopped
1 heaped teaspoon cumin
1 teaspoon fennel
1 teaspoon coriander
1 teaspoon turmeric
Roughly chopped coriander
Roughly chopped parsley
Salt to taste
Method
Mix together all ingredients until well combined.
Take a tablespoon size of the mixture and roll into mini koftas
Place on a tray lined with baking paper or in a foil tray.
Bake on 200 degrees for 15-20 minutes.
Flat Bread
Ingredients
2½ cups self-raising flour
½ teaspoon baking powder
1 cup double cream yogurt
2-3 tablespoons olive oil
1 tablespoons sesame seeds
Olive oil for brushing on top before drying
Method
Mix all ingredients together to make a soft dough.
Rest the dough for ½ hour.
Divide into 12 palm size balls.
Roll out and sprinkle over the sesame seeds
Roll the seeds in the flatbread and brush with olive oil.
Fry in a dry hot pan until golden brown, flip and fry
*Top with protein of your choice (see recipe for beef koftas and Schwarma Chicken) and veg of your choice… baby Spinach, shredded carrots, shredded red cabbage, green onion and herbs of your choice
Schwarma Chicken
Ingredients
4-6 chicken fillets
1 teaspoon garlic flakes
2 heaped tablespoons chicken spice
(I used 2 tablespoons Sprinkles Chicken Roast Savoury Spice)
1 teaspoon cumin
1 teaspoon paprika
Method
Thinly slice the chicken breast in 3 slices (lengthwise) and season with the all the above spices
Line a bread loaf pan with baking paper, start layering your chicken in the pan.
Once done, press slightly and compress to flatten the chicken.
Bake on 180 degrees for 45 minutes.
If you'd like it more grilled, pop the chicken loaf out of the tin and grill on a tray for 5-10 minutes.
Allow to cool and slice and serve
*Serve with flat bread (see recipe) and veg of your choice… baby spinach, shredded carrots, shredded red cabbage, green onion and herbs of your choice.