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    This Cape Malay Stuffed Linefish Is Simple And Delicious

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    Yes: this Cape Malay stuffed linefish might take more time to prepare than a salad or two-minute noodles. But! We can assure you it’s going to taste a whole lot better. Cape Malay curry spice adds a flavourful punch. And, it’s packed with antioxidant-rich turmeric, cumin and nutmeg.

    Fresh lemon juice, vinegar and pickled peas add to your gut health. Plus, there’s a healthy dose of omegas from the fish. And, for bonus feel-good points, we recommend serving this at the next family lunch to impress everyone with your skills.

    About this recipe

    As always, when eating seafood and fish, make sure you eat sustainable fish. Not sure? Check out the WWF SASSI list, which details which fish are fine to eat. Carpenter, a popular linefish, is green on the list.

    This recipe calls for verjuice, but if you don’t have that on hand, you can make an alternative. All you’ll need is good-quality white wine vinegar and four tablespoons of sugar (or your sweetener of choice).

    And, if you can’t get your hands on Cape Malay curry paste, you can substitute it for Thai yellow curry paste.

    Cape Malay Stuffed Linefish

    Indulge in this delectable Cape Malay stuffed linefish recipe from award-winning Chef Monché Muller’s book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa.

    Cape Malay Seafood-stuffed Linefish with Pickled Pea Salsa

    Chef Monché Muller

    This feel-good dish is packed with gut-healthy ingredients and feels like comfort food.

    Prep Time 10 minutes minsCook Time 1 hour hr 30 minutes mins

    Course Main CourseCuisine South African

    Servings 6

    For the seafood stuffing250 g Calamari steaks cubed60 ml Olive oil 50 g Onion chopped200 g Prawn meat chopped2 Tbsp White wine3 Tbsp Fresh lemon juice1 Tbsp Butter 20 g Sultanas chopped 60 ml Cream80 ml Cape Malay curry paste 50 g Japanese panko breadcrumbs toasted2-3 kg Firm white fish, butterflied traditionally, carpenter or hottentot Oil for brushing For the pickled peas250 ml Verjuice125 ml White wine vinegar2 Tbsp Sugar1 tsp Black peppercorns 250 g Raw, fresh peasFor the salsa100 g Jalapeños finely diced100 g Red onion finely diced10 g Coriander chopped250 g Peas blanched and lightly crushed (not mashed)2 Tbsp Verjuice2 Tbsp Olive oil to taste
    To make the seafood stuffing, boil the calamari for 20 minutes, or until tender. Drain and allow to cool.Heat the oil in a pan and fry the onion. Once translucent, add the calamari, prawn meat, wine, lemon juice, butter, sultanas, cream and curry paste. Simmer until the liquid has reduced slightly.Use a hand blender to pulse the mixture into a coarse paste, then stir in the breadcrumbs.Stuff the butterflied fish with the seafood stuffing, then truss using kitchen string. Fry in hot oil until the skin starts to crisp.Preheat the oven to 180°C and place a tray large enough to hold the fish in the oven. Finish cooking the fish in the oven for about 20 minutes, until the flesh is white and flaky.To make the pickled peas, place the verjuice, vinegar, sugar and peppercorns in a saucepan and bring to a boil. Pour the hot liquid over the raw peas. Allow to cool, then drain the peas before using.To make the salsa, combine the jalapeños, red onion, coriander, crushed peas, pickled peas, verjuice and olive oil, and season to taste.Serve the salsa with the fish.

    You can use good-quality white wine vinegar instead of verjuice, but remember to add 4 Tbsp sugar. Add blanched mangetout or sugar-snap peas to spruce up the salsa. Instead of Cape Malay curry paste, you can use Thai yellow curry paste.

    Keyword comfort food, curry, dinner, fish, high-protein, lemon, low-carb, prawns

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      2 Super Smoothies That’ll Help You Fight Off That Cold

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      The probiotic health trend is having a massive moment right now and it’s moving away from those tablets you take with antibiotics, to drinkable or edible fermented foods like kimchi and kefir.

      Next time you’re drinking a smoothie, add some probiotics to the mix: the lactic acid bacteria in the drink create an environment in your tum perfect for better absorption of nutrients. You can get your fix from Rawbiotics, a range of live liquid probiotics that works to correct microbial imbalances, or kefir, a fermented milk drink made with kefir grains that’s been drunk for years in the Eurasia region.

      We’ve rounded up two must-try recipes loaded with probiotics that’ll boost your immunity – and are totally delicious!

      Spiced Apple Smoothie

      Other than the fact that this smoothie is truly delicious, kefir’s been used for many years. That’s because it’s rich in amino acids, vitamins, and is alive with tummy-loving bacteria. One study even found that kefir has the ability to reduce lactose intolerance in adults.

      Spiced Apple Smoothie

      This vitamin-packed smoothie is bursting with amino acids and tummy-loving probiotics. Plus, it’s absolutely delicious!

      Course Snack

      Servings 1 serving

      1 Apple½ tsp Cinnamon½ tsp Nutmeg½ cup Oats1 cup KefirHoney, to taste

      Keyword Smoothie

      The Green Monster Smoothie

      Green smoothies are powerhouses for your health: the phytochemicals in green food make them great ways to up your immunity. Add some probiotic, gut-healthy Rawbiotics to the mix.

      Healthy Gut Green Smoothie

      Green smoothies are health powerhouses! Packed with phytochemicals, they boost your immunity. Add some probiotics to make them even better.

      Course Snack

      Servings 1 serving

      Handful of spinach leavesJuice of half a lemon1 Kiwi30 ml Rawbiotics Gut Correct Probiotics250 ml Water

      Keyword Smoothie

      Looking for more smoothies to try? More

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      This Healthy Cauliflower Risotto Is A Winter Dream

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      A classic, cosy way to cook rice, the risotto stands out not only as a filling and delicious dish but as a veritable winter warmer. And this healthy cauliflower risotto ticks all the boxes.

      This recipe, from Executive Chef Kerry Kilpin’s new offering at Steenberg Wine Farm’s Bistro Sixteen82 winter menu, nails it.

      The new winter menu at Bistro Sixteen82, curated by Kilpin, embodies the essence of winter comfort. Featuring an array of fresh, local, and seasonal ingredients, the menu includes highlights such as umami-glazed Cape Bream and heart-warming desserts like Valrhona chocolate marquise, promising a sensory feast that celebrates the best of what the colder months have to offer.

      But if you can’t make it to the lush foothills of the Steenberg valley, Chef Kilpin has this healthy cauliflower risotto recipe to cosy you up.

      The key to a perfect risotto

      Use the right rice

      A short-to-medium grain rice does well and absorbs the liquid, making it velvety and rich. Another tip: don’t wash the rice beforehand – you want that extra starch to create a good, rich texture.

      Go slowly

      Per Jamie Oliver, cook your risotto slowly on low heat. Also add your broth in ladles: this gives the rice time to absorb each spoonful of broth, slowly plumping up that grain.

      Pay attention

      Like the perfect scrambled egg, you can’t leave a risotto unattended. Stir frequently to prevent the dish from sticking to the bottom of the pan and make sure the rice never dries out.

      Healthy Cauliflower, Corn & Bacon Risotto

      Executive Chef Kerry Kilpin

      This healthy cauliflower risotto is a winter dream and comes together in minutes.

      Prep Time 10 minutes minsCook Time 20 minutes mins

      Course Appetizer, Lunch, Main Course, StarterCuisine Healthy, Italian

      1 onion, chopped100 g butter2 cloves garlic, chopped200 g risotto rice200 ml Steenberg Sauvignon Blanc, or dry white wine15 ml smoked paprika1 cup frozen corn250 g streaky bacon, chopped½ head cauliflower  blended roughly to make “cauliflower rice” 2 cup chicken stock2 sprigs rosemary, chopped125 g parmesan, grated20 g parsely
      Sweat your onions and garlic with 50g butter in a pot for about 2 minutes. Add your rice, cook for a further minute until the rice starts to go translucent on the outside. Add the wine and allow the wine to cook off and the rice to absorb all the liquid. Add the paprika, bacon and enough stock to cover the rice. Cook on a medium heat. After a further 2 minutes, add the cauliflower, corn and rosemary and top with stock. Throughout the cooking process you will add stock and stir from time to time. Keep your risotto moist at all times. If you run out of stock and your rice isn’t cooked, top up using water. Once your rice is about 2 minutes off from being cooked, add the parmesan, butter and parsley and allow to melt. Season to taste and enjoy with a glass of Steenberg Sauvignon Blanc.

      Keyword bacon, comfort food, Easy Meals, risotto

      Try these winter-warming recipes More

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      3 Hearty Winter Braai Recipes To Warm Your Weekend

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      South Africans know that a braai isn’t just for summer—it’s a year-round custom. These hearty recipes are what we call comfort food goals! Picture this combination: a crackling fire, a glass of Pinotage, cosy knitwear and good company. Sounds like the perfect winter evening, right?

      Our friends at Le Creuset and Georgia East have teamed up to bring you three braai recipes that celebrate the best of winter flavours, featuring juicy citrus, rich squash, and aromatic alliums like garlic, spring onion and shallots.

      For best results, use a pizza oven, kettle braai, or Weber. However, all three recipes can be prepared in a conventional oven, too.

      Moreish Sticky Chicken

      This sticky braaied chicken, basted with sweet oranges, marmalade and fresh rosemary, is the perfect main course for a cosy night in.

      Image by Le Creuset

      Butterflied Chicken with Citrus & Rosemary Basting

      Georgia East

      Sweet oranges, marmalade and fresh rosemary make an addictive basting for this sticky braaied chicken. By butterflying the bird, it is easily and evenly cooked over the coals with the Le Creuset Alpine Skillet ensuring that no roasting liquids are lost. 

      Prep Time 20 minutes minsCook Time 1 hour hr

      Course Main CourseCuisine South African

      Servings 4 servings

      1 kg whole free-range chicken, cleaned3 tbsp chunky orange marmalade 50ml2 large oranges zested and juiced25 ml Worcestershire sauce or dark soy sauce3 garlic cloves finely chopped3 sprigs fresh rosemary leaves finely chopped, plus extra sprigs for stuffingSea salt and black pepper1 large red onion unpeeled and quartered150 ml dry white wine or water
      Add the marmalade, orange zest and juice, Worcestershire sauce, garlic and rosemary to a small saucepan and simmer over medium heat until reduced and sticky. Season with salt and pepper and set aside. Use a sharp knife or kitchen shears to butterfly the chicken by removing the backbone and flattening the bird breast-side up. Clean and dry the chicken with paper towel and brush the citrus glaze all over the underside of the bird.Arrange the orange slices over the base of the Le Creuset Alpine Skillet and place the chicken skin-side up on top of the fruit, tucking a few rosemary sprigs underneath the chicken. Use the rest of the citrus mixture to baste the chicken thoroughly. Tuck the red onion and any extra rosemary around the chicken and pour in the white wine or water. Cover the skillet with foil and place into a preheated 220°C kettle braai or Weber, removing the foil after the first 25 minutes. The chicken will be done once the skin is a golden brown and the juices from the thigh run clear (poke the chicken with a knife to make sure). Leave the chicken to rest for 10 minutes before carving and serve with the red onion and spoonfuls of the roasting liquid from the skillet.

      *Cook’s tip: Use Le Creuset’s silicone basting brush to baste the chicken with its own roasting liquid while it cooks, for a deliciously sticky skin.

      Keyword braai, chicken

      Grilled Butternut Bliss

      What’s a braai without the perfect side dish? This one features a tangy balsamic glaze and fresh sage, transforming it into the ultimate veggie delight. Moreover, butternut and other squashes are rich in vitamin A and fibre—exactly what you should stock up on this winter.

      Image by Le Creuset

      Smoky Grilled Butternut with Balsamic Glaze, Sage & Seeds

      Georgia East

      Butternut and other squashes like pumpkin, gem and Hubbard are in season now and their tender taste pairs well with smoky flavours infused from fire. For this recipe, two big butternut squash are halved and roasted over the coals in the Le Creuset Alpine Grill Basket, brushed with a piquant balsamic glaze and stuffed with fresh sage. A scattering of toasted pumpkin, flax, sunflower and sesame seeds finish off this easy veggie dish.

      Prep Time 10 minutes minsCook Time 30 minutes mins

      Course Side DishCuisine Vegetarian

      Servings 4 servings

      2 large butternut squash halved lengthways50 ml balsamic vinegar reduction25 ml dry red wine or waterSea salt and black pepperOlive oilA handful of fresh sage30 ml mixed toasted seeds
      Pour the balsamic reduction and red wine into a small saucepan over medium heat and reduce until thickened. Season with salt and pepper. Rub a little olive oil over the skin-side of the butternut and place into Le Creuset’s Alpine Grill Basket. Use a sharp knife to score the cut side of each butternut in a criss-cross pattern and brush with the balsamic glaze. Put the butternut into a preheated 220°C kettle braai or Weber and cook skin-side down for the first 20 minutes before basting the cut side with more glaze, placing some sage into each cavity and turning the butternut to roast flesh-side down for a further 10 to 20 minutes or until soft. To serve, baste once more with the balsamic reduction and scatter over the toasted seeds.

      *Cook’s tip: by roasting butternut in the skin, the vegetable takes on a buttery, nutty flavour. Once cooked, the skin of a butternut can be eaten and is more nutrient-dense than the flesh. This is also a tasty way to roast butternut for soups, sauces and pasta filling.

      Keyword braai, vegetarian

      Focaccia with Garlic, Spring Onion & Shallots

      Enjoy this focaccia as a starter or as a delightful side dish alongside the chicken and butternut recipes. Did we mention it’s a plate of pillowy, bubbly goodness?

      Image by Le Creuset

      Focaccia with Garlic, Spring Onion & Shallots

      Georgia East

      Not only great for pizza, Le Creuset’s Alpine Pizza Pan is perfect for flatbread or this easy focaccia. Cold fermentation is essential for a pillowy, bubbly bread and so the hardest part of this recipe is the waiting period! Get creative with different designs for the top of the focaccia – this recipe uses Autumnal alliums like spring onions, garlic and sweet shallots. 

      Prep Time 30 minutes minsCook Time 40 minutes minsCold-ferment 2 days d

      Course Side DishCuisine South African

      Servings 4 servings

      1 kg stoneground white bread flour850 ml warm water1 sachet nstant yeast 7g10 g honey30 ml olive oil20 g fine sea saltAssorted alliums like garlic, spring onions, shallots and red onionAdditional olive oilFlaky sea salt
      Pour the water into a large mixing bowl and add in the yeast, honey, olive oil and salt. Mix to combine and pour in the flour. Mix well, scraping down the bowl, until the flour is thoroughly hydrated. Cover the bowl with a clean tea towel and leave for 15 minutes. Using wet hands, stretch and pull the dough, folding it in over itself. Cover for another 15 minutes before repeating the stretching process. I like to do this step three times to really build structure in the dough. After the final stretching process, turn the dough smooth-side up and rub with olive oil. Cover the bowl with clingwrap and refrigerate for 48 hours – 72 if you have the time.Drizzle a little olive oil over the base of the Le Creuset Alpine Pizza Pan and using oiled hands, carefully place the focaccia dough on top. Fold the dough into a burrito-like shape and flip so that it is smooth-side up. Cover the dough and leave to prove for a minimum of 2 hours. I usually prove for 4 hours. By now, the dough should have spread out over the pan but if not, gently assist it using oiled fingers. Oil the alliums and push them into the dough. Drizzle the focaccia with a little more olive oil and season generously with flaky salt.Bake the bread in a preheated 220°C kettle braai or Weber for 30 to 40 minutes. The focaccia is best sliced and eaten immediately.

      *Cook’s tip: be sure to oil the veggies and herbs before putting them into the focaccia dough as this will prevent them from blackening on the braai. Other produce like olives, radishes, tomatoes, beetroot, mushrooms, asparagus, figs, grapes, peppers and chillies can be used in place of alliums if desired.

      Keyword braai

      More Braai Recipes: More

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      After This Recipe, You’ll Never Have Seared Tuna Any Other Way!

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      Not travelling anytime soon? We’re right there with you! Join us while we lick our wanderlust wounds with some delectable cuisine. Who better to take us on an exotic culinary journey than award-winning Chef Monché Muller. Below, one of our favourite creations from her book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa. Let’s jump right in!

      Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

      Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata

      Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata

      Chef Monché Muller

      From Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Prep Time 30 minutes mins

      Course Lunch, Main Course

      Servings 4 servings

      1 Braai Stand1 Griddle Pan
      For the tuna4 Tbsp Pink peppercorns, crushed 1 Tbsp Pink Himalayan salt1 Lemon, zested1 Tbsp Extra virgin olive oil800g Fresh tuna loinMarjoram, deep-fried to garnishFor the caponata200g Pine nuts2 tsp Sweet paprika2 tsp Cumin seeds½ tsp Turmeric375ml Extra virgin olive oil100g Capers, drained165ml Fresh lemon juice2 Tbsp Marjoram, chopped800g Artichoke hearts, halved
      To make the tuna, combine the crushed peppercorns, salt, lemon zest and olive oil. Cover the tuna loin with the pepper crust on all sides.Sear the tuna over very hot coals on all sides, leaving the inside raw. Also grill the artichoke hearts (for the caponata) for a few minutes, until charred.Cool the tuna on a chopping board for about 10 minutes, then cut into 1 cm-thick slices.To make the caponata, toast the pine nuts in a dry saucepan over medium-high heat until golden. Add the spices and toast until fragrant.Add the olive oil and bring to a low simmer. Add the capers and fry until crispy.Remove from the heat, stir through the marjoram and lemon juice, then pour the hot liquid over the chargrilled artichokes. Allow to cool.Serve the caponata as a relish with the seared tuna slices, and garnish with deep-fried marjoram.

      NB: Not in the mood to braai? Similar results can be achieved by searing the tuna in a hot griddle pan.

      Keyword Easy Meals, fish

      READ MORE: This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch

      How To Sear Tuna Perfectly

      Blot both sides of the tuna dry with paper towels.

      Rub it down with a little bit of olive oil, then season the tuna on all sides

      Heat a non-stick pan over medium heat.

      Arrange steaks in the hot pan. Shake the pan gently to avoid sticking.

      Cook for one and a half minutes. Flip the tuna and cook for one more minute.

      Video by Pexels

      More Healthy Recipes:

      Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      6 Delicious Winter Soup Recipes – Plus Sides!

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      Temperatures are dropping, socks are getting thicker and you’re suddenly finding you need an extra blanket on your bed at night. Winter is here, and it brings with it more time snuggled up indoors, endless cups of tea and, of course, bowls of steaming soup. There’s no better side for soup than fresh bread, so here’s a round-up of six super winter soup recipes and sides to go with them.

      Note: Stick to low-GI wholewheat bread whenever possible, or leave it out completely. These soups are filling enough to go without the side!

      READ MORE: 3 Comforting Soups That’ll Boost Your Immune System

      Want More Winter Soup Recipes? We’ve Just Launched The Ultimate Soup Cookbook!

      In this book, you’ll find light broths, bold bisques and scrumptious stews so satisfying, you’ll be craving them all year long. It’s time to simmer, stir and slurp your way to better meals with:

      45 Easy, Healthy Homemade Soup Recipes

      Energy Boosting Foods

      The Best Blenders That Do It All

      Ingredients That’ll Help Curb Cravings

      6 Winter Soup Recipes That’ll Warm You Up, Stat!

      1. Cheeky Broccoli And Cheese Soup

      Broccoli and cheese are a heavenly match, and this is a good way to disguise healthy green vegetables if your family members aren’t mad about them.

      Broccoli And Cheese Soup

      Broccoli and cheese are a heavenly match, and this is a good way to disguise healthy green vegetables if your family members aren’t mad about them.

      Prep Time 5 minutes minsCook Time 15 minutes mins

      Course SoupCuisine American

      ½ OnionOlive Oil2 Cups Broccoli1 Litre Chicken or vegetable stock1 Tin Evaporated milk1 Cup Cheddar cheese, gratedFor The SideButter, softenedLemon zest, gratedLow-GI brown bread, toasted
      Fry the onion in a little oil until soft. Add broccoli, stock and evaporated milk. Boil until the broccoli is soft.Add cheddar cheese. Blend until smooth.For the side: Mix softened butter with grated lemon zest, then spread onto toasted low-GI brown bread. Serve with the broccoli soup and enjoy.

      Keyword Healthy Recipes, soup

      READ MORE: Make This Cold-Fighting Lettuce, Fennel & Pea Soup If You’re Feeling Under The Weather

      2. Smoky Bacon And Bean Soup

      The best thing about this soup is that you can make it with items from your kitchen cupboard or freezer.

      Smoky Bacon And Bean Soup

      The best thing about this soup is that you can make it with items from your kitchen cupboard or freezer.

      Prep Time 5 minutes minsCook Time 10 minutes mins

      Course SoupCuisine Spanish

      Few Rashers Bacon, chopped 1 Tin Italian tomato and onion mix1 Tin Butter beansFor The SideSoft butter1 Clove Garlic, choppedDried herbsLow-GI white bread
      Fry a few rashers of chopped bacon until crispy. Add tomato and onion mix and butter beans.For the side: Make herbed garlic butter by mixing together butter, garlic and dried herbs. Spread this mixture onto slices of low-GI white bread then grill until crispy and golden.Dunk the garlic bread into the soup for a hearty meal that’ll warm anyone up from the inside.

      Keyword bacon, dinner, Easy Meals, soup

      3. Tummy-Filling Sweetcorn & Chicken Soup

      This soup is a great way to use up leftover roast chicken pieces.

      Cosy Chicken & Corn Chowder Soup

      Cosy up with a hearty bowl of this chicken and corn chowder. This soup is a great way to use up leftover roast chicken pieces.

      Prep Time 5 minutes minsCook Time 15 minutes mins

      Course SoupCuisine American

      2 Potatoes, chopped1 OnionButter1 Tin Creamed sweetcorn1 Tin Whole kernel corn, drained1 Can Cream of chicken soupDash MilkLeftover chicken, chopped into small piecesFor The SideLow-GI brown bread, toastedParmesan, grated
      Fry the potatoes and onion in butter, then add sweetcorn and corn. Add chicken soup, a dash of milk and leftover chicken.For the side: While the soup bubbles away, toast a few slices of low-GI brown bread, top with Parmesan and grill until the cheese has melted into the bread. Serve the soup when the potatoes are completely soft, with a healthy portion of Parmesan toast.

      Keyword chicken, Easy Meals, Healthy Recipes, soup

      READ MORE: Give Your Salad A Winter Makeover With This Butternut And Beetroot Recipe

      4. Hearty Veggie Noodle Soup

      If you have odds and ends of vegetables in your fridge, you can whip up this soup for almost nothing.

      Hearty Vegetable Noodle Soup

      If you have odds and ends of vegetables in your fridge, you can whip up this soup for almost nothing.

      Prep Time 5 minutes minsCook Time 20 minutes mins

      Course SoupCuisine Vegetarian

      1 OnionOil3 Carrots, chopped2 Stalks Celery, chopped2 Zucchinis, chopped2 Tbsp Tomato paste2 Cups Vegetable stock2 Cups Short pasta (macaroni, penne, fusilli or shells)For The SideBreadOlive oilSalt
      Fry one onion in a little oil, then add carrots, celery and zucchini.Add tomato paste and stock to the mixture. Bring to the boil, then add short pasta (macaroni, penne, fusilli or shells) and cook until the pasta is al dente.For The Side: To serve with the soup, make homemade croutons by cutting bread into cubes. Sprinkle with olive oil and salt, then roast in the oven until crispy. Sprinkle the homemade croutons into noodle soup just before serving – scrumptious.

      Keyword dinner, Easy Meals, soup, vegetarian

      5. Creamy Mushroom Soup

      This soup couldn’t be simpler and it works for a laid-back dinner party starter.

      Creamy Mushroom Soup

      This soup couldn’t be simpler and it works for a laid-back dinner party starter.

      Prep Time 5 minutes minsCook Time 15 minutes mins

      Course SoupCuisine Vegetarian

      2 Punnets Mushrooms, sliced1 Onion, chopped3 Cloves Garlic, choppedButter2 Cups Fresh cream1 Cup Vegetable or chicken stockDollop Sour cream (optional), for servingFor The SideBreadOlive oilBrown onion soup powder
      Fry mushrooms, onion and garlic in melted butter until all the mushrooms are brown and tender.Add fresh cream and stock, simmer for five minutes, then turn off the heat.For The Side: Cut slices of bread into “soldiers”, drizzle with olive oil and sprinkle with brown onion soup powder, then bake until completely crispy. The brown onion soup gives them a salty, savoury flavour.Serve bread with the hot mushroom soup and top with sour cream, if you have some.

      Keyword 15-Minute Recipes, dinner, Easy Meals, vegetarian

      READ MORE: 15-Minute One-Pan Chicken With Green Beans In Tomato Sauce

      6. Meaty Lasagne Soup

      If your family loves lasagne, they’ll adore this twist on the classic pasta dish.

      Meaty Lasagne Soup

      If your family loves lasagne, they’ll adore this twist on the classic pasta dish.

      Prep Time 5 minutes minsCook Time 25 minutes mins

      Course SoupCuisine Italian

      1 Onion, chopped2 Carrots, chopped500 Grams Mince2 Tins Chopped tomatoes2 Cups Beef stock1 Cup Elbow macaroni or lasagne sheets, broken upFor The Side3 Slices BreadOlive oilDried herbs
      Fry onion and carrot until golden brown, then add the mince until browned.Add tomatoes and simmer.Add beef stock and elbow macaroni (or broken lasagne sheets). Cook until the pasta is soft.For The Side: Toast bread, then whizz in a blender until a chunky crumb is formed. Fry the crumbs in olive oil with dried herbs, until crispy. Use these crunchy breadcrumbs to top the lasagne soup.

      Keyword beef, dinner, Easy Meals, Healthy Recipes, soup More

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      Give Your Salad A Winter Makeover With This Butternut And Beetroot Recipe

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      Who says salads are only for summer? Loaded with roasted butternut and beetroot, toasted almonds, basil and a sprinkling of feta (optional), this salad will keep you happy and warm throughout the chilly months — and when summer swings around again, you can simply let the roasted veggies and nuts cool down before serving the salad.

      Serve the salad as a main or as a side depending on your mood — it’s the perfect salad for a braai or Sunday roast, but you can just as easily serve it as a main meal.

      Health Benefits:

      Immune Support: The vitamins and antioxidants in butternut squash and beetroot help support a healthy immune system, especially during the winter months when colds and flu are more common.

      Heart Health: The fibre, healthy fats and antioxidants in almonds, beetroot and olive oil contribute to heart health by reducing cholesterol levels and inflammation and improving blood vessel function.

      Let’s make this warm hearty winter salad:

      Warm Winter Salad

      Loaded with roasted butternut and beetroot, toasted almonds and a sprinkling of feta, this salad will keep you happy and warm throughout the chilly months.

      Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr

      Course Salad, Side DishCuisine Vegetarian

      Servings 4 servingsCalories 342 kcal

      500g butternut, chopped400g beetroot, choppedGood-quality olive oilSalt and freshly ground black pepper100g almonds, choppedLettuce, roughly tornBalsamic vinegar1 wheel feta optionalA few basil leaves, roughly chopped
      Preheat the oven to 200˚C. Place the butternut and beetroot on an oven tray, drizzle with olive oil and sprinkle with salt and black pepper. Place in the oven and roast until tender and very slightly charred on the edges.While the veggies are roasting, add the chopped almonds to a dry pan on a medium-high heat and toast until warmed through and browned. Remove from the pan and set aside.Arrange the lettuce leaves on a serving platter. Remove the veggies from the oven and scatter them over the lettuce leaves. Sprinkle over the toasted almonds and dress with olive oil and balsamic vinegar. Season with salt and pepper, to taste. If you are using feta, crumble it over the salad. To finish, sprinkle over the chopped basil leaves.

      Keyword salad

      Looking for more easy winter meals? Try this One-Pan Chicken With Green Beans In Tomato Sauce recipe, this Lettuce, Fennel & Pea Soup recipe or these Quick Air Fryer Delights. More

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      15-Minute One-Pan Chicken With Green Beans In Tomato Sauce

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      We’ve all been there – scrambling for a recipe when the lights go out (hello old friend, #loadshedding). Forget takeout and frozen meals – fire up the gas burner, grab a pot and let’s get cooking.  This hearty chicken braise recipe packs in all the flavours – tomatoes, green beans, garlic and white wine – with only 10 minutes of simmering. Add a crunchy green salad and that’s dinner done.

      Serves 4. Per 324g serving: 1839kJ, 11g fat (1.5g sat), 690mg sodium, 42g carbs, 9g fibre, 6g sugars, 40g protein

      One-Pan Chicken Recipe

      Chicken With Green Beans In Tomato Sauce

      This quick and flavourful dish features tender chicken breasts paired with vibrant green beans, all cooked together in a savoury tomato sauce. Plus, it only takes 15 minutes!

      Prep Time 5 minutes minsCook Time 10 minutes minsTotal Time 15 minutes mins

      Course Main Course

      Servings 4 servingsCalories 439 kcal

      400g ripe tomatoes, peeled10 garlic cloves peeled and roughly chopped½ tsp sea salt1 anchovy fillet180g fine green beans 1 packet4 free-range chicken breasts½ tsp black pepper3 tbsp flour2 tbsp olive oil½ cup white wine1 sprig fresh origanum¾ cup chicken stock
      Roughly chop the peeled tomatoes and set aside.Crush the garlic on a board by sprinkling with sea salt, covering with the face of a knife and pulling the blade towards you. Mash the anchovy into a paste.Blanch the green beans, then top and tail and cut into two-centimetre sections.Season the chicken breasts with salt and pepper, then dust with flour, shaking off the excess.Heat the oil in a large pan over medium-high heat. Add the chicken and cook for three to four minutes per side, until golden. Set aside.Add the garlic and anchovy to the pan and cook over medium heat for one minute.Add the wine, bring to the boil and cook until almost completely reduced.Add the tomatoes, origanum and stock and simmer for 10 minutes or until it thickens into a sauce.Add the chicken breasts and beans and cook for one minute to heat through. Serve.

      Keyword 15-Minute Recipes, chicken

      Looking for more quick meals? More

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      in diet and nutrition

      Make This Cold-Fighting Lettuce, Fennel & Pea Soup If You’re Feeling Under The Weather

      by

      Whether you’re sick or just plain sick of the frosty temps and in search of winter soups for cold weather, we’ve got you covered. This pea soup recipe has antioxidants, including vitamin C, which help fight disease-causing free radicals. And we can’t get enough of this delicious, vibrant, green soup.

      “Salad isn’t the only way to serve lettuce in a bowl – here, it lightens up pea soup and adds some texture to make every spoonful extra satisfying,” says Giada De Laurentiis, creator of this pea soup recipe.

      READ MORE: 3 Comforting Soups That’ll Boost Your Immune System

      Why This Pea Soup Recipe Is Great For Colds

      It’s packed with antioxidants: Peas are packed with antioxidants, like vitamin C, vitamin E, zinc, catechin and epicatechin. These antioxidants help build your immune system so you’re better able to avoid the sniffles. Fresh fennel bulb is also a good source of vitamin C which is critical for immune health.

      It is hydrating: Lettuce is super hydrating. When you’re sick you’re always encouraged to stay hydrated and drink plenty of liquids. And because water makes up over 95% of raw lettuce it’s a great booster booster.

      It’ll help you feel better: So there actually is a real reason people suggest you eat soup when you’re sick. The sodium in soup may act in a similar way to gargling warm salt water and help relieve sore throat pain. Plus, the heat helps clear nasal congestion and can relieve pain and sinus pressure. And of course, with all the veggies we tend to pack into soups, the nutrient-dense nature of soups may help, too.

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

      3 Amazing Blenders You Should Make Your Winter Soups With

      Smeg Hand Blender

      This retro-styled set chops, blends, whisks and mashes. Plus, immersion blenders allow you to blend directly in your pot which means less dishes.

      Nutribullet Blender Combo

      Jug blenders make dumping and blending soups so easy. This one is especially great as you can use it while sauces and soups are still hot (no waiting for it to cool).

      Smartlife Soup Maker

      Five pre-programmed settings and powerful blades easily liquify veg, while a heating plate warms the contents inside. Hardly any dirty dishes thanks to this nifty gadget.

      READ MORE: Are Wellness Shots With Turmeric, Ginger, Or ACV Actually Good For You? A Dietician Weighs In

      Try One Of Our Favourite Winter Soups For Colds

      Cold-Fighting Lettuce, Fennel & Pea Soup Recipe

      Giada De Laurentiis

      Adapted from Giada’s Feel Good Food: My Healthy Recipes and Secrets, this pea soup recipe has antioxidants, including vitamin C, which help fight disease-causing free radicals. Per serving: 731kJ, 9g fat (5g sat), 18g carbs, 6g sugar, 289mg sodium, 6g fibre, 7g protein.

      Prep Time 10 minutes minsCook Time 20 minutes mins

      Course SoupCuisine Healthy

      Servings 4 peopleCalories 175 kcal

      3 Tbsp Unsalted butter1 bulb Fennel, chopped, fronds reserved for garnish2 large Shallots, chopped1 head Bibb or butter lettuce, cut into 1cm-wide strips280 grams Frozen baby peas1½ cups Low-sodium chicken stock¾ tsp Fennel seeds½ tsp Kosher salt½ tsp Freshly ground black pepper
      Melt butter in a saucepan over medium heat. Add fennel and shallots. Cover and cook, stirring occasionally, until vegetables soften (about six minutes).Add lettuce and stir until it wilts (one to two minutes). Mix in peas, stock and one cup water and bring to a boil. Cover, reduce heat to medium-low and simmer until vegetables are just tender (about five minutes).Transfer to a blender, add fennel seeds and purée until smooth. Return soup to the pot over a low heat. Add the salt and pepper and thin with water if needed. Once heated, ladle soup into bowls and garnish with fennel fronds.

      Keyword comfort food, Easy Meals, healthy soup, Pea Soup, soup, vegetarian

      Per serving: 731kJ, 9g fat (5g sat), 18g carbs, 6g sugar, 289mg sodium, 6g fibre, 7g protein. More