Tomato and herb prawns
1 Yellow/white large onion chopped
2 large tomatoes minced or puréed
1kg frozen prawns
1tbs olive oil
1tbs Italian herb mix
Salt to taste
Add olive oil to the medium-high frying pan. Once the oil is hot, add finely chopped onions. Fry onions for 2-5 minutes or until translucent.
Add puréed tomatoes and stir until tomatoes turn soft. Add Italian Herbs and salt to taste, stir until herbs are mixed in, let this sit for another 2 minutes. Make sure to stir in between to avoid the tomatoes from sticking to the pan. If they do, add a little water to lift.
Once tomatoes are cooked in and herbs begin to let off their amazing aroma, add frozen prawns to the pan, reduce the heat to medium heat and storm in the prawns until they let off a little water and soften.
Once they are stirred in, cover the pan with a lid and let it simmer for 5-7 minutes.
Transfer to an oven dish, you may sprinkle feta cheese on top before placing it in a pre-heated oven (180 C) bake for 10-15 minutes (or until prawns have reached your desired softened).
Remove from the oven and let it sit for 5 minutes before serving with rice or a leafy salad.
Sweet Basil Rice
2 cups of jasmine or basmati rice
2 finely chopped medium carrots
1 Tbs olive oil
1 Tbs dried sweet basil
Salt to taste
Soak the rice in water for 30 minutes before you start cooking it.
After you drain the rice, boil it in water for 5 minutes before draining it again. No need to measure the water, just make sure the water always overs the rice.
Boil the rice once more, this time adding half a teaspoon of salt and boiling for 10 minutes. Once done, rice and set to the side.
Add olive oil to a medium-high heat pan (I recommend that you use a deep dish nonstick pan to accommodate all the ingredients.) Once the oil is hot, add finely chopped shallots and carrots
Continuously stir and fry the shallots and carrots until soft, this should take 10 minutes.
Once the shallots and carrots have softened, add the drained rice to the pan, add dried sweet basil and fold in the rice into it is well mixed with the shallots and rice.
You’ll want to continue frying and stirring the rice until it is fried to your liking, I usually stir fry for another 10 minutes before removing it from the heat. This gives it basil enough time to let out that beautiful sweet aroma.
Mushroom and Eggplant Curry
4 medium eggplants
Mushrooms cut into halves or small button mushrooms
1 tsp white gravy sauce or flour or 3 tsp cornstarch
1 tsp vegetable stock
1 tbs spicy medium curry
1 tps chilli flakes
1 tsp garlic powder
1 tsp turmeric
1 cup hot water
1 tsp salt + 3 cups water
Start by cutting the eggplants in half, scoring them in the centre by cutting lines into each half. Place these halves into salt-water for 30
Drain the salt-water from the eggplant and spoon in out of its skin or cut the skin off. Chop the eggplant into medium cubes and set to the side
In a cup, mix turmeric, smoked chilli flakes, vegetable stock, garlic powder and gravy sauce with 1 cup of hot water, stir and set to the side.
Place oil olive in a frying pan on medium heat. Once hot, place eggplants into the frying pan. Continue to fry and stir until browned.
Add mushroom buttons or halves into pan and stir in, let this cook for 5 minutes or until mushrooms release a little water. Stir in between to make sure mushrooms cook on all side.
Add a tablespoon of curry and stir in. Let his fry for 2 minutes, stir and let it cook for another 2 minutes. Add a little water if you see that it starts to stick. If the air gets a little spicy, cover the pot with a lid to prevent the cooking curry from clouding the air.
Once the curry is cooked, remove the lid, stir the pot and stir the liquid mix before adding it into the pot. Stir the ingredients together and let this simmer for 5 minutes.
While this simmer, since and chop spinach or Swiss chars and add to the top of the pot. Cover with a lid for 3 minutes, once the Swiss chard has softened, add salt, stir and get ready to serve.
Serve hot with rice, pap or as a pasta topping