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    This High-Protein Vegan Salad Will Leave You *So* Satisfied

    Feelings that completely suck: ending a stunner of a TV show with no idea what you’ll do next; breaking a nail and eating a salad that just doesn’t fill you up. We can’t solve for the first two but we’ve just about found a solution to the third pesky problem. A high-protein vegan salad that’ll leave you satisfied AND dreaming about wanting more? Sign. Us. Up. This salad, from chef Kerry Kilpin at Steenberg’s Bistro Sixteen82 restaurant, ticks all the boxes.

    Meet the chef: this recipe is from Chef Kerry Kilpin at Steenberg Hotel & Spa

    The low-down on vegan protein

    If you’re vegan (or committing to meat-free Mondays), know that getting good protein should be the last thing to concern you about your meals. High-protein vegan options exist in abundance. Find them in:







    Chia seeds

    Hemp hearts

    Peanut butter


    In this high-protein vegan salad recipe, you’ll find a few good sources of protein, which is a major key for regulating your hormones, boosting satiety and hitting those amino goals.

    READ MORE: 9 High-Protein Vegetables That Will Fill You Up Fast

    Why this salad is actually a game-changer

    You might think of a salad as a side dish, but according to dieticians everywhere, half your plate should consist of vegetables. Think: spinach, broccoli, tomato, butternut… the options are endless. Vegetables contribute not only micronutrients like vitamins and minerals but also boost your satiety so you’re not hungry immediately (thanks to the high fibre content). This high-protein vegan salad also doubles as a meal on its own, thanks to the addition of healthy carbs in the form of barley, so it hits every nutritional need.

    If you do it right, your salad should be filling, nutritious and damn tasty, too. And this salad is far from boring. It’s nutrient-dense, delicious and filling. What could be better?

    READ MORE: 12 Restaurants In Cape Town And Joburg To Satisfy Your Vegan Cravings

    Satisfying High-Protein Vegan Salad

    Kerry Kilpin

    This salad is filling, nutritious and delicious. Here’s how to make it.

    Prep Time 15 minutes minsCook Time 10 minutes mins

    Course Lunch, Main Course, Salad, Side DishCuisine Healthy

    Servings 4

    For the salad bed200 g cooked barley200 g cooked brown lentils150 g baby spinach150 g mixed leaves200 g blanched tender stem broccoli400 g roasted butternut40 g toasted almonds10 g toasted sesame seeds100 g vegan cheese40 ml balsamic syrupfresh lime wedges, for garnishingFor the vegan hummus1 tin chickpeas, liquid drained80 g spinach30 g parsely10 g garlic10 g chilli5 g cumin80 ml olive oil1 fresh lemon, juicedsalt and pepper, to tasteFor the herb dressing30 g parsely20 g mint2 Tbsp Dijon mustard10 g brown sugar10 ml red wine vinegar10 ml water100 ml olive oilPinch of salt
    Make the hummusCombine all the ingredients in a blender, gradually incorporating the olive oil and lemon juice to achieve a smooth consistency.  If the hummus appears too thick, add a small amount of water to achieve a softer consistency. Make the dressingBlend all the ingredients in a blender, excluding the oil. Gradually incorporate the oil to create an emulsion. Season to taste. Assemble the saladCoat the butternut, barley and lentils with half of the herb dressing.Arrange the leaves at the base of a platter and layer with the grain salad, broccoli, vegan cheese, sesame seeds and toasted almonds on top. Drizzle the salad with herb dressing and balsamic syrup. Spoon small dollops of hummus evenly over the salad and garnish with lemon wedges for serving. 

    Keyword air fryer, chopped salad, Easy Meals, high-protein, Lunch, Vegan

    This salad serves four to six people, so it’s perfect for Sunday lunches or to prep for midweek madness when your cooking motivation wanes. Just prep and enjoy!

    READ MORE: How To Go Vegan: 15 Easy Nutritionist-Backed Tips

    Michelle October

    Michelle is the features editor at WH. She’s immensely curious about the world, passionate about health and wellness and enjoys a good surf when the waves are good. Find her on Instagram here. More

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    Healthy Alternatives To Fried Chips

    We all know that traditional fried chips can be a guilty pleasure, but who says you can’t enjoy a tasty plate of chips while still making nutritious choices? We sure as heck won’t say it. What we will do, is show you how different vegetables can be transformed into scrumptious healthier chips that will satisfy your cravings without compromising on flavour or nutrition. Get ready to discover some creative ways to serve and enjoy some guilt-free delights.

    How to Incorporate Healthy Fries into Your Diet

    When it comes to incorporating nutritious chips into your diet, the possibilities are endless. You can experiment with different vegetables and flavours to create a variety of deliciousness. One idea is to start by choosing your base vegetable. Sweet potatoes, beetroot, parsnips, butternut the choices are limitless. Simply slice them into thin strips or wedges, toss them in olive oil and seasonings like garlic powder or rosemary, then bake them in the oven until they’re golden brown. You should try:

    Packed with essential nutrients, beetroots are a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C

    Carrots contain many nutrients, including beta-carotene and antioxidants, that may support your overall health as part of a nutrient-rich diet.

    High in potassium, which can help keep your blood pressure in check, butternut squash is a rich source of fibre, antioxidants, and minerals

    Rich in several important nutrients and antioxidants that may improve immunity and enhance digestive health

    Peppers are excellent sources of vitamins A and C, potassium, folic acid and fibre.

    Sweet potatoes are nutritious, packing a good amount of vitamin A, vitamin C and manganese into each serving.

    By using different vegetables and a few simple cooking techniques, you can create a variety of tasty options that are not only satisfying but also good for your body. The best part is that you can customise them to suit your taste preferences by adding various seasonings and spices. Here’s how to make some.


    A nutrient-rich food, eggplants contain fibre, vitamins and minerals that can benefit your overall health.

    Eggplant Chips

    There’s a crispy coating on this medium-soft vegetable, which helps the chips keep their shape. Eggplant has a mild and subtly sweet flavour that can easily pair well with bolder seasonings and sauces. 

    Prep Time 5 minutes minsCook Time 12 minutes mins

    Servings 1

    1 Medium sized eggplant¼ cup Flour1 Egg white 1 cup Panko¾ cup Grate Parmesan 2 tbsp Olive oil½ each Garlic powderKosher salt to tastePepper to taste
    Cut eggplant into 6cm-long sticksIn one bowl, combine flour, garlic powder and ParmesanIn another bowl whisk egg whites. Then dip eggplant into whitesLastly dip into panko cupPlace on sheet tray and drizzle olive oilRoast in oven at 200°C for 12 minutes, flipping every 8 minutes

    READ MORE: 5 Healthier ‘Adult’ Ice Lollies To Eat If You’re Watching Your Weight

    Baby Marrow

    Baby marrow, also known as courgette or zucchini, contains a variety of vitamins and minerals. Cooked baby marrow is particularly high in vitamin A, though raw contains slightly less.

    Baby Marrow Chips

    These chips are especially good and incredibly crispy and flavourful. Baby marrow has a mild flavour, slightly sweet and slightly bitter, with a rich feel.

    Prep Time 5 minutes minsCook Time 20 minutes mins

    Servings 1

    2 Medium babymarrows 1 Egg white¼ cup Flour or panko½ cup Grated ParmesanSalt and pepper to taste
    Cut marrows into 6cm-long sticks and 1cm thickDunk marrows in beaten egg whiteThen dip in cup flour or pankoThen dip into ParmesanPlace on a sheet trayRoast in oven for 220°C for 20 minutes, turning every 5 minutes Then add salt and pepper to taste

    Green Beans

    Green beans help fight inflammation and are a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fibre.

    Green Beans Chips

    Green beans are slightly sweet and have a slightly grassy or earthy flavour. They go nicely if you mix with garlic, onion, parsley or toasted sesame seeds. These are not pretty but they are deliciously flavourful.

    Servings 2

    3,5 kg Green beans¼ cup Flour1 Egg white1 cup Panko ¾ cup Grated Parmesan2 tbsp Olive oil1 tbsp Onion powder½ tsp Salt and pepper
    Trim your bean endsIn a bowl mix flour, egg white, panko, ParmesanPlace on sheet tray and drizzle olive oilRoast for 220°C for 10 minutes, shaking pan at 5 minutesThen sprinkle salt and pepper

    READ MORE: Magnesium Is Brilliant For Sleep And Cramps – Here’s How To Get Enough Of It More

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    How To Add More Vegetables To Your Diet, Even If You’re Busy

    If you’re a human being, chances are you’re trying to live a healthy lifestyle that minimises the chance you become ill, so you can live a full, healthy life. But adding kids, work and all the life admin into the mix makes things that much more complicated. And while it’s a truth universally acknowledged that you need to add more vegetables to your diet (it offsets inflammation in the body and keeps everything working in tip-top condition), saying and doing are two very different things.

    Having said that, we’ve come up with a few ways to add more vegetables to your diet while keeping in mind how busy everything else is.

    Meet the experts: Carla Chait is a dietician specialising in macrobiotic eating and Gabi Meltzer is a registered dietician.

    Buy pre-cut veggies

    This is arguably your best friend when trying to eat healthy on a time-crunch. Grocery stores offer loads in terms of pre-cut and frozen veg that won’t wilt after a few days. Maximise on this, says Chait. “You can buy mixed, sliced vegetables for stir-fries, peeled and chopped butternut and pumpkin, broccoli and cauliflower florets, and mixed chopped salads,” says Chait.

    “This saves time and effort but is a bit more costly, so weigh up the pros and cons for you and your lifestyle,” advises Meltzer.

    Choose fast-cooking veg

    If you’re short on time but long on nutritional needs, try whipping up meals with veg that don’t take long to cook. “Not all vegetables take long to cook. Broccoli and cauliflower pieces steam quickly. Use an electric or stove-top steamer, or simply fill a pot with a small amount of water, place the vegetables inside, cover, and boil for a few minutes until the water has evaporated,” suggests Chait. Brilliant!

    Not a fan of steaming? Blanch your veg. “Blanching takes a short amount of time. Blanch kale, spinach and bok choy pieces in a pot of boiling water for a few minutes until bright green. Make quick stir-fries with sliced green and red cabbage, carrots, peas and string beans,” says Chait.

    READ MORE: I Tried 3 Viral Recipes And Here’s How It Panned Out

    Think ahead of time

    Planning will save you loads of time. It’ll stop you from reaching out to a delivery app for a saturated-fat meal and will save you in the long run. “Thinking about this ahead of time makes it easier to plan for more balanced, nutritious meals instead of just throwing something together last minute,” says Meltzer.

    Batch cook your meals

    There is no need to cook every single day if you’re busy. Preparing large curries, veggie bakes and stews ahead of time will save you when you’re starving and in need of a boost. “Cooked foods will last safely in the fridge for 3-4 days in an airtight container. Or, freeze extra batches into single servings for other meals and defrost the night before in the fridge before using them again. Or if you make a salad as a side for dinner, make enough to add to lunch the next day too,” advises Meltzer.

    READ MORE: 19 Complex Carbs You Should Def Incorporate Into Your Diet

    Turn to veggies for snacks

    Efforts to stay healthy quickly wane when you open the snack cupboard or run into the petrol station for a packet of chips. Keep it healthy by prepping fast veg to snack on. “Dip chopped carrots, celery and cucumber into hummus, avocado or other dips for a snack. Other delicious vegetable crudites include string beans, snap peas and baby corn,” says Chait.

    Think about adding colour

    Each colour in vegetables presents its own set of vitamins and minerals. We know carrots help with eyesight and inflammation but adding pops of red, green or purple can boost your immunity too. “This doesn’t have to be perfect, but taking this into consideration each time you eat is really helpful in adding more opportunities for colourful foods over the day/week,” says Meltzer. For example, if you’re making a sandwich with ham and cheese, try adding tomato, peppers and cucumbers to punch up the nutritional value, says Meltzer.

    READ MORE: 9 Of The Best Post-Workout Snacks That Actually Taste Amazing Too

    Try veggie juice

    These don’t replace your meals but can be a quick and easy way to add more nutrients to your diet when you’re pressed for time. “Although juices are highly concentrated and contain less fibre than whole foods, they are an alternate way to get vitamins and minerals from vegetables on occasion,” says Chait.

    Bulk up carby meals

    Feeling for a fast and cheesy pasta? Don’t skimp on adding peas, carrots or spinach to the dish. “Adding more colour not only enhances nutritional value but also increases satisfaction,” says Meltzer. “For example, stirring some fresh baby tomatoes/rocket/baby spinach to a simple pesto pasta, or cooking a pasta/rice bake with some chopped veggies added to it, or trying out a one-tray bake with a protein and ready chopped mixed roast veggies, or trying out a stirfry which has loads of different colours!”

    READ MORE: Why Drinking Diet Coke Won’t Help You Lose Weight

    Try pickles

    Eating for good gut health doesn’t have to be limited to veggies. Pickled and fermented food goes a long way. “Eat sauerkraut and other pickled vegetables. Although high in sodium, fermented foods contain probiotics which are good for your digestive system,” says Chait. More

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    I Tried 3 Viral Recipes And Here’s How It Panned Out 

    Social media: a world filled with endless scrolling and the tantalising promise of those “someday” recipes. We’ve all been there, right? You hit the save button, hoping for that perfect moment to give them a whirl. Well, today’s the day!

    WH have put three viral recipes to the test, to see and taste if they *actually* live up to the hype. Here’s how it all went down:

    Breakfast Bliss

    Pesto Egg-In-A-Hole

    This is the morning meal revelation you’ve been waiting for! And why didn’t we think of this sooner? By using pesto as your cooking oil, you not only elevate the flavour but also achieve that irresistible crunch. The best part? You can get creative with your pesto selection—try olive, basil, pepper and beyond!

    Pesto Egg-In-A-Hole

    A flavourful twist on classic breakfast. An egg nestled in bread with pesto for an exciting morning bite.

    Prep Time 5 minutes minsCook Time 5 minutes mins

    Course Breakfast

    Servings 2

    2 Slices of bread ciabatta or sourdough1 tbsp Pesto store-bought or homemade2 Large eggsKosher saltFreshly ground black pepper
    Using a cup or a paring knife, carefully carve an egg-sized hole in the centre of your bread.In a small nonstick pan, gently heat the pesto until it begins to sizzle slightly. Place the bread and the bread cut-out into the pan and then gently crack the egg into the hole within the bread.Allow it to cook for approximately 3 minutes. Flip it over and continue cooking for an additional 1 minute to achieve that perfect over-easy egg. Transfer to a plate and for the finishing touch, season it with a pinch of salt and a dash of pepper.

    READ MORE: Peanut Butter Banana Waffles


    Burger Taco 

    This is our new weekly favourite. I couldn’t believe how simple it is to create something so delicious and healthy. If you have little ones, this trend is a must-try, but it’s equally perfect for solo diners. No need to fry up a whole batch of ingredients. Just select a few and you’ve got yourself a fantastic meal in no time. Voila!

    Pro tip: If you’re as time-pressed as I am, consider grabbing some ready-made sauce (I used the Woolworths Burger Mayonnaise). However, I’ve included the recipe for the sauce below, just in case you feel like whipping it up from scratch.

    @aussiefitness Healthy Low Calorie & High Protein Smash Burger Tacos 🌮🍔 Ingredients: (Tacos) 180g Extra Lean Beef Mince (total raw weight – 45g per taco) Pepper, Garlic Powder, Onion Powder, Salt & Smoked Paprika 1/2 Diced White Onion 4 Mini Tortillas/Wraps (Old El Paso Tortillas Mini Tacos) Toppings: 4 Slices Cheddar Cheese (Dairyworks Natural Cheddar Slices) Lettuce 1/2 Diced White Onion 80g Burger Sauce (20g per taco) Sauce: 50g Light or Fat Free Mayonnaise (Callowfit Mayo Style Sauce) 8g Yellow Mustard 1/2 Tbsp Pickle Juice 1 Tsp White Vinegar 10g Gherkin Relish or Sweet Relish 2 – 3 Tsp Smoked Paprika 1/2 Tsp Garlic Powder 1/2 Tsp Onion Powder Or you can use regular store bought burger sauce. #tacos #smashburger #bigmac #lowcalorie #highprotein #healthyrecipes #easyrecipes ♬ original sound – Aussie Fitness 🇦🇺💪🏼

    Burger Tacos

    A delicious fusion of burgers and tacos. Perfectly simple, kid-friendly and ideal for a quick, satisfying meal.

    Prep Time 5 minutes minsCook Time 5 minutes mins

    Course Snack

    Servings 4

    4 Mini tortilla wraps 200 g Extra-lean mince Ground coriander spice Garlic spice Onion powderPaprikaKosher saltFreshly ground black pepper 4 Slices cheddarExtrasPickles choppedOnion choppedLettuce shreddedCherry tomatoes choppedSauce1 tbsp Light mayonnaise1 tsp Tomato sauce 1 tsp MustardChopped pickles or gherkins 2 tsp Apple cider vinegar1/2 tsp Garlic powder1/2 tsp Onion powder1/4 tsp Paprika1/4 tsp Kosher Salt
    Start prepping your mince for the tacos. Add the mince and spices to a mixing bowl. Roll the mince into 4 equal meatballs and add on top of the tortillas. Fry the mince tortilla on high heat for about 1-2 minutes, or until the meat is cooked through.Flip the tortilla and add the slice of cheese. This should only take a few seconds, depending on how crispy you want the tortilla. Add your extras, like pickles, lettuce and onions on top of the taco and finish off with a sauce of your choosing. 

    Keyword Burgers, Tacos

    READ MORE: This Plant-Based Ploughman’s Sandwich Is A Vegan Dream


    Baked Feta Pasta

    Baked Feta Pasta is the answer to impressing even the most discerning palates. While it does require a bit more time in the oven compared to our earlier recipes, it’s surprisingly low-maintenance to prepare. This is the kind of dish that allows you to pop it in the oven, queue up your favourite show and check in every now and then.

    Baked Feta Pasta

    An easy-to-impress pasta dish. Cherry tomatoes, feta and herbs meld together for a savory, low-effort dinner delight.

    Prep Time 10 minutes minsCook Time 45 minutes mins

    Course Main Course

    Servings 3

    1 shallot or onion3 cloves garlic2 punnets cherry tomatoes1/2 cup extra-virgin olive oilKosher saltCrushed red pepper flakes1 Block feta3 Sprigs fresh thyme 1/2 500g pack of pasta penne, farfalloni or fussilli1 Zest of lemon optionalFresh basil for garnish
    Preheat your oven to 200°C. In a large ovenproof skillet or a medium-sized baking dish, combine the cherry tomatoes, thinly sliced shallot, minced garlic and a tablespoon of extra-virgin olive oil. Season with a pinch of salt and a dash of red pepper flakes. Toss these ingredients together, ensuring that they are well combined.Place the feta cheese block into the centre of the tomato mixture. Drizzle the remaining olive oil over the feta cheese. Scatter some fresh thyme sprigs over the cherry tomatoes. Pop this skillet or dish into the preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when the tomatoes are bursting with flavour and the feta cheese is beautifully golden on top.While the feta and tomatoes are baking to perfection, prepare your pasta. In a large pot, bring salted water to a boil. Cook the pasta until it’s just al dente according to the package instructions. Before draining the pasta, make sure to reserve about ½ cup of pasta water, which will come in handy later.Once the feta and tomatoes are ready, take the skillet or baking dish out of the oven. Add the cooked pasta, the reserved pasta water and some lemon zest (if you’re opting for that zesty kick). Gently stir everything until it’s beautifully combined. Finish it off with a generous garnish of fresh basil leaves.

    Keyword pasta, vegetarian

    READ MORE: Serve This Tasty (Yet, Easy) Butternut Wellington At Your Next Dinner Party

    For more healthy viral recipe ideas, try these:

    Chamain is the Online Editor of Women’s Health. Explorer by heart, a creative thinker by day and a coffee addict, always. My hobbies include hiking, drawing, painting, photography, cooking and *recently* running. More

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    This Plant-Based Ploughman’s Sandwich Is A Vegan Dream

    When transitioning over to a plant-based diet, you might really miss one thing: cheese. Luckily, plant-based cheese options abound. What’s more, this recipe delivers those cravings in the form of a plant-based ploughman’s sandwich that you’ll dream of.

    A ploughman’s sandwich is a rustic meal which includes a hunk of cheese on crusty bread, sweetened with a sauce and soured slightly with something pickled. This plant-based version delivers that.

    For this recipe, you’ll be using two types of Fairview plant-based cheeses. And, the mature flavours are so present that you’d be forgiven for thinking you’re eating the real thing. Layers of Fairview cream cheese and Fairview mature cheddar accompany streams of sweet chutney, making this an all-around treat.

    Finally, this sandwich contains a healthy dose of baby marrow, crisp green apple and baby spinach, delivering crucial minerals and vitamins, key for good heart health and brain function.

    READ MORE: 10 Keto-Friendly Vegetables That Are Incredibly Low-Carb

    Plant-Based Ploughman’s Sandwich

    This plant-based sandwich delivers maximum flavour and is healthy, too.

    Prep Time 5 minutes minsCook Time 10 minutes mins

    Course Main Course, SnackCuisine Sandwich, Vegan, Vegetarian

    1 Medium baguetteFairview Plant-Based Cream CheeseFairview Plant-Based Cheddar50 g Baby marrows1 Green apple1 cup baby leavesFairview Deli Chutney
    Slice the baguette in half lengthways and spread bottom half with cream cheese.Slice the baby marrows into long thin slices and grill for 1 minute on both side on medium heat.Place the grilled baby marrow slices on the sandwich.Top the sandwich with four thick slices of cheddar and thinly sliced apple.Finish with baby leaves and chutney.Slightly press down with the top half, slice and serve.

    Keyword Sandwich, Vegan, Vegan Cheese

    Try out the range here:

    Fairview’s range of plant-based cheeses is expansive and includes mozzarella, cheddar and cream cheese, which you’ll use to create this plant-based ploughman’s sandwich. All products are available at selected South African retailers.

    Fairview Plant-Based Cream Cheese

    The Fairview Plant-Based Cheddar

    Fairview Plant-Based Mozzarella

    READ MORE: This Plant-Based Burger Patty Tastes (And Cooks) Exactly Like The Real Deal More

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    Fire Up The Braai For This Peri Peri Chicken With Crèma

    Heritage Day is this weekend and you know what that means – it’s time to fire up the braai! South Africans sure know how to create bold and flavourful dishes and we have just the recipe to serve up some serious flavour! Say hello to the Krazy Kiwi Peri Peri Braai Chicken With Crèma – a mouthwatering masterpiece that’s about to take your braai game to a whole new level.

    What is Krazy Kiwi Kookbox? Kookbox, have crafted meal kits that are a breeze to follow, so you can effortlessly whip up tasty dishes right in the comfort of your own kitchen. Explore their wide variety of recipes, featuring options for families, plant-based enthusiasts, keto followers and those focused on health and fitness.

    Picture this: succulent chicken marinated in a fiery peri peri sauce, kissed by the flames of the braai and served up with a dollop of creamy, dreamy crèma. It’s a flavour explosion that’ll have your family and friends begging for more. So, grab your apron, get that grill sizzling and let’s celebrate Heritage Day in style – the South African way!

    What’s more? This recipe is super easy to follow, even if you’re a braai novice. And it’s ready in under an hour, so you’ll have plenty of time to catch up with your guests and enjoy the festivities.

    Peri Peri Braai Chicken With Crèma

    Kettle braai butterflied chicken with homemade Peri Peri Sauce, is a little more effort than a shop-bought Peri Peri sauce but worth the effort. The Peri Peri sauce can be made a day or two in advance.

    Prep Time 30 minutes minsCook Time 45 minutes mins

    Course Main CourseCuisine South African

    BlenderKettle braaiAluminium braai tray
    Peri Peri Sauce1 Red pepper Deseeded and cut into large chunks1 Red onion Peeled and quartered4 tbsp Olive oil1/2 tsp Paprika1/2 tsp Smoked paprika1/2 tsp Cayenne pepper1 tsp Salt1/2 tsp Coriander powder2 Garlic cloves Peeled 2 Bird’s eye chillies Deseeded2 Red chillies1/4 tsp White pepper1/4 tsp Chilli flakes1/4 tsp Rosemary1 tbsp Red wine vinegar1 Zest of lemon1.5 tsp Lemon juiceChicken1 Butterflied chicken4 Medium red onions Peeled and quarteredPeri Peri Crema2 tbsp Peri Peri sauce2 tbsp Natural yoghurt
    Peri Peri SaucePreheat the oven to 180°C.Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt and 3 tbsp of olive oil in a bowl.Place the mixture onto a baking tray in the oven and cook for 20 minutes.Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.Peri Peri Braai Chicken Preheat a kettle braai for indirect cooking to medium heat.Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray.Spread the chicken generously with ¼ cup of the peri peri sauce and leave to marinade at room temperature for about 30 minutes.Place the red onions around the chicken, season with salt.Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear.While the chicken is cooking mix the peri peri crema ingredients together.Serve warm with peri peri crèma and a green salad.

    Keyword braai, chicken

    For something sweet after the main course, try these mini chocolate braai pies. Plus, healthy, clean and delicious salads to serve on the side with the peri peri chicken. More

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    Try These Veggie Sosaties Even Meat Lovers Will Love

    Delicious kebabs are a must-have at any South African braai. And these veggie sosaties from cookbook author Mynie Steffens, will impress vegetarians and meat lovers alike. So let’s get braaing!

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    The recipe for these veggie sosaties is from Mynie Steffens, a self-confessed braai addict who has been cooking over coals since she was only 10!

    Whether you’re a braai newbie or a seasoned first-starter, you can still learn new tricks the Mynie way. Mynie Plays With Fire is jam-packed with easy recipes, curated braai-tasting menus, themed menus, playlists and fun facts. So you’ll definitely be the hostess with the mostess this Heritage Day. *Adds to cart*

    3 Must-Have Braai Essentials We Swear By

    Le Creuset Venus Basting Brush

    The bristles on this basting brush are designed to work like a real bristle brush. They hold liquids at the top and releasing them slowly towards the tip. This brush is heat resistant for up to 250°C. 

    Cast Iron Multi Grill

    Best for grilling meat, seafood or vegetables with minimal oil. Because of its extremely high heat retention, cast iron is a versatile material that can be used on almost any heat source. 

    Ripple Enamel Oval Roaster White

    You can easily store and serve wonderful warm meals with this grill-to-table roaster. Made of stainless steel and ceramic, it’s a must-have piece of kitchenware for every SA household. 

    READ MORE: This Braai Dessert Is So Simple Even Kids Can Make It

    Halloumi and Veggie Sosaties

    Mynie Steffens

    Delicious sosaties are a must-have at any South African braai. These veggie ones from self-confessed braai addict, Mynie Steffens, are guaranteed to impress vegetarians and meat lovers alike.

    Prep Time 5 minutes minsCook Time 7 minutes mins

    Course Side DishCuisine South African

    Servings 6 people

    6 Cherry tomatoes1 Red onion, halved from top to bottom and each half cut into 3 chunks1 Yellow pepper, cut into 3x3cm cubes6 Blocks firm halloumi cheese, cut into 5x5cm blocks6 Medium button mushrooms1 tbsp Salt2 tbsp Fresh rosemary, choppedOlive oil for drizzling
    Skewer one of each vegetable and 1 block of cheese onto a large sosatie stick. Drizzle with olive oil and sprinkle with salt and rosemary.Braai over hot coals for 5–7 minutes (or until the halloumi has browned all over).

    Keyword braai, healthy, kebab, starter, vegetarian More

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    Serve This Tasty (Yet, Easy) Butternut Wellington At Your Next Dinner Party

    A beef wellington delivers a serious dose of wow factor on special occasions. But what about those of us who don’t eat meat or are trying to cut down? Well, this butternut vegetarian wellington from cookbook author Mokgadi Itsweng is guaranteed to hit the spot and steal the show.

    But First, What Is A Wellington?

    Everyone knows a steak dinner is special and a beef wellington takes it to a whole new level. Beef Wellington is a steak dish made out of fillet steak and coated with pâté and duxelles (sautéed mushrooms, onions, shallots, garlic, and parsley to make a stuffing). It’s then wrapped in puff pastry and baked. It’s a very famous English dish and some recipes call for you to wrap the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.

    READ MORE: This Aubergine Curry Is The Ultimate Winter Comfort Meal

    So What’s Different About This Vegetarian Wellington?

    Well, firstly, it’s vegetarian and doesn’t include any beef. The butternut is the “steak” element. But other than that it’s pretty similar and delivers the same satisfied hums when you serve it at a dinner party. You still have your duxelles to give it delicious flavour and it’s wrapped in puff pastry for an amazing crispy crunch. Trust us on this one, it’s a real crowd-pleaser.

    READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

    Butternut Vegetarian Wellington

    Mokgadi Itsweng

    “This is a real showstopper of a main meal. I only serve it on really special occasions or when I am trying to impress! I love how easy it is to make and how fabulous it looks,” says author of Veggielicious, Mokgadi Itsweng.

    Prep Time 20 minutes minsCook Time 1 hour hr 30 minutes mins

    Course Main CourseCuisine Vegetarian

    Servings 6 people

    1 Butternut (1kg and over), halved and peeled3 Tbsp Olive oil1 Onion (large), finely chopped4 Garlic cloves, finely grated1 Tbsp Fresh rosemary, chopped1 Tbsp Fresh parsley, chopped250 g Mushrooms, cleaned and chopped300 g Morogo, washed and chopped¼ cup Dried cranberries, roughly chopped¼ cup Breadcrumbs, divided into 2 equal portions1 sheet Hot water crust pastry ¼ cup Herb pestoMilk, for the glazeSeasoning herb salt to taste
    Preheat the oven to 180°C.On a chopping board, cut off the hollow part of the butternut (chop this part up and freeze for later use) and leave the two solid parts of the butternut. Place the butternut on a roasting tray, drizzle 1 Tbsp olive oil over the butternut halves and roast uncovered for 20 minutes until tender. Remove from the heat and allow to cool.In a frying pan, heat the rest of the oil and fry the onion, garlic and herbs together for 5 minutes on medium heat, then add the mushrooms and cook for 5 minutes until nicely browned.Add the chopped morogo and dried cranberries and cook, closed, for 10 minutes. Season with herb salt. Allow the mixture to cool slightly; then once cooled, mix in one portion of the breadcrumbs.To assemble, roll out the pastry on a floured surface, then sprinkle half of the leftover breadcrumbs in the middle of the pastry (an area where the butternuts will go; this will ensure that the bottom pastry stays crispy).Spoon the cooled mushroom and morogo mix over the breadcrumbs, then place the roasted butternuts (side by side so the cut ends touch each other, creating one long butternut) over the mushroom mixture. Brush some herb pesto over the butternut and sprinkle the rest of the breadcrumbs over the top of the butternut.Once the filling is in place, fold the pastry flaps to cover the butternut, joining them together at the top. Use your fingers to pinch together a pattern to enclose the butternut and keep the filling inside. Make incisions along the top of the pastry, allowing the Wellington to release steam during cooking. Brush some milk over the pastry to create a glaze.Bake in the oven for 50 minutes, until pastry is golden and crispy.Serve as a main with your favourite sides and salads.

    Keyword comfort food, dinner, vegetarian More