These Roasted Butternut & Chickpea Wraps make an easy, hearty weekday lunch with minimal effort!
* One small butternut, peeled and chopped (about 300-400g)
* 1 can chickpeas, drained
* 2 tbsp olive oil
* 2 tsp woolies chipotle seasoning (or sub with chili flakes and paprika)
* Salt and pepper to taste
1. Toss your butternut with your oil and spices and roast in the oven or air fry at 200° for 15 mins.
2. Add in your chickpeas and toss again to mix the spices, roasting for a further 5-10mins.
3. Serve in wraps or salad with some hummus or tzatziki 🥙
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These muffins are so soft and moist! Plus they come together quick enough to make in your WFH break 🌝
Double Chocolate Muffins
Makes 8-10 muffins
* 1 cup all-purpose flour
* ½ cup sugar
* ¼ cup unsweetened cocoa powder
* ½ tsp baking powder
* ½ cup Greek / plain yogurt
* ¼ cup milk
* 1 egg
* 1 tsp vanilla
* ¼ cup oil
* ½ cup dark chocolate chips
1. Sift together the flour, sugar, cocoa powder and baking powder in a large bowl.
2. Whisk together the egg, yogurt, milk, vanilla and oil in another bowl, until smooth. Add the wet ingredients to the dry and stir until the batter is just combined, then stir in the chocolate chips.
3. Bake in a preheated oven at 200° for 20mins, or in an air fryer at 180° for 18mins, until a toothpick comes out clean.
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Quick and easy Spaghetti Bolognese 🍝
This makes a great weeknight dinner and gives you all types of comfort in your belly! Plus it comes together in under 30mins! I highly recommend making this in your instant pot/pressure cooker if you have one, it adds some extra juicy flavour to the meat that is just 🤌🏽
Ingredients
* 2 tbsp olive oil
* 1 onion ,finely chopped
* 5 garlic cloves ,minced
* 500g beef mince
* 1 ½ cup beef or veggie stock
* 1 tin diced tomato
* 1 40g tin / 2 tbsp tomato paste
* 2 tsp white sugar / honey
* 2 tsp Worcestershire / oyster sauce
* 2 tsp ground fennel seeds
* 1 tsp Italian herbs
* 1 tsp red chilli flakes (optional)
* 1 tsp salt + pepper (to taste)
* 350 g spaghetti
* Parmesan cheese and basil to serve
1. WASH YOUR MINCE. This is is NB. You don’t want all that blood in your meat! + it really does affect the taste and quality of the food. Rinse thoroughly through a fine mesh strainer and press the excess water out with your hands as if you’re kneading dough.
2. Over medium low heat, sauté your onions in your oil for about 2 mins. Add in the garlic and cook for another minute.
3. Turn the heat up to high and add the beef. Press it down to form a layer on the bottom of the pan and then let it brown for 5 mins and resist the urge to stir! When the meat is about 80% cooked and most of the water has evaporated, you can stir until it’s done cooking.
4. Add in ½ cup stock and then cook for a further minute.
5. Add in the remaining ingredients and spices, plus another ½ cup stock and simmer covered on low for 30 minutes, or pressure cook for 15mins.
6. In the meantime, cook your spaghetti al dente.
7. Add your spaghetti to the sauce with the remaining ½ cup of stock and toss for at least a minute, so that the pasta can absorb some of the flavours.
8. Serve with Parmesan cheese, chopped basil, and enjoy!
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Almond pulp series 3/3
These muffins are sort of a combo between a sweet breakfast muffin and bran-ish type muffin, so they work well as base to add blueberries, choc chips etc, or to enjoy with some jam and cheese 😊
Vegan Almond Pulp Muffins
Makes 6-8 muffins
Ingredients
* ¾ cup buckwheat flour (can sub with oat flour or all purpose flour)
* 1 tsp baking powder
* ½ tsp baking soda
* 1 tsp cinnamon
* ½ tsp nutmeg
* ¾ cup almond pulp (leftover from making homemade almond milk)
* 2 tbsp almond butter (can sub another nut butter)
* 2 tbsp coconut oil
* ½ cup almond milk
* 1 banana
* 5-8 dates (can sub sugar or sweetener)
* 2 flax eggs / 1 egg if not vegan
* ½ tsp apple cider vinegar
1. In a bowl, combine the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside.
2. Add the rest of the ingredients into a blender and blend until everything is well combined. (Add some sugar or sweetener at this stage if you prefer a sweetener muffin)
3. Fold the wet mixture into the dry ingredients until just combined.
5. Bake in an oven at 180° for 20-25mins, or in an air fryer at 160° for 15-20mins, until the tops are golden and a toothpick comes out clean.
5. Enjoy as is, or with some butter, cheese and jam!
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Almond pulp series 2/3 (my personal fav.)
Almond Pulp Pancakes
* ½ cup all purpose flour
* ½ cup almond pulp
* 1 tbsp sugar
* 1 tsp baking powder
* ¼ tsp salt
* ⅓ cup almond milk
* ⅓ cup greek yoghurt
* 1 egg
* 1 tbsp butter, melted
* 1 tsp vanilla
1. In a medium sized bowl, combine flour, almond pulp, sugar, baking powder and salt to form a crumbly mixture.
2. Add in the wet the ingredients and combine using a whisk.
3. Fry on medium heat in a nonstick pan with a bit of butter or oil, and note that these will take a little longer to cook than regular flapjacks.
4. Serve with fruit, yoghurt and maple syrup. Makes 5-6 pancakes.
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Almond pulp series 1/3
I have recently started making my own almond milk because 1 - wow it is so much cheaper and 2- infinitely better in taste and creaminess, especially for coffee. So what to do with the leftover almond pulp? I give you -
Banana Choc Chip Muffins
* 3 ripe bananas, mashed
* 1 cup oat flour
* 1 cup almond pulp (can also sub almond flour, almond meal or more oat flour)
* 2 eggs
* ¼ cup maple syrup / sweetener of choice
* 2 tsp baking powder
* ½ tsp baking soda
* 1 tsp vanilla
* dark chocolate chips
1. In a large bowl, mash your bananas. Add in the rest of the ingredients and combine using a whisk. Lastly, stir in your chocolate chips.
2. Bake in an oven at 180° for 15-20mins, or in an air fryer at 160° for 10-15mins, until the tops are golden and a toothpick comes out clean. Super easy!
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This super easy chocolate cake is so moist and soft, you’d never guess that is was vegan! Plus it can be made in the oven or air fryer 😉
Vegan Chocolate Cake
* 1 ½ cups all purpose flour
* ¼ cup cocoa / cacao powder
* ½ cup moscovado / coconut sugar
* ½ cup light brown sugar
* 1 tsp baking soda
* 1 tsp baking powder
* ½ teaspoon sea salt
* ¾ cup hot water
* ½ cup coconut oil, melted
* ⅓ cup espresso
* 1 tsp vanilla
1. Sift together the flour, cocoa, sugars, baking powder, baking soda and salt.
2. In a separate bowl, add the coconut oil, espresso, water and vanilla, and whisk until well combined.
3. Add the wet ingredients into the dry ingredients and mix until just combined.
4. Pour the batter into a 25x10cm baking pan, lined with baking paper or nonstick spray.
5. Bake in an oven at 180° for 50mins, or in an air fryer at 160° for 45-55mins, until a toothpick comes out clean.
6. This cake is VERY soft, so let cool completely before slicing to minimise breaking. Enjoy!
7. Optional: For a vegan ganache, mix together melted vegan dark chocolate with a little bit of coconut cream or your milk alternative of choice!
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20 minute Instant Pot (or stove top) Butter Chicken Curry. YES PLEASE.
* 1 medium sized onion, finely chopped
* 2 tbsp olive oil
* 2 tbsp butter
* 3-4 chicken breasts, cubed
* 2 medium sized potatoes, cubed (optional)
* ½ tin diced tomatoes / 1 small tin tomato purée
* 1 tbsp butter chicken spice (I like the spar and atlas brands)
* ½ tsp turmeric
* 1 tsp salt + pepper / to taste
* 1 chilli, finely chopped
* 3-4 garlic cloves, finely chopped
* 1 tsp lemon juice
* 1 small tin / 165ml coconut cream
* 2 tsp Greek yoghurt (optional)
* Coriander
1. Sauté the onions in the oil for 5 mins, until almost cooked, then add the garlic.
2. Stovetop - In a pot on medium heat, add the butter, chicken, potato, spices, tomato and lemon juice and simmer until the chicken is cooked. Add in the coconut cream and simmer for a further 5 mins.
3. Instant pot - add the butter, chicken, potato, spices, tomato and lemon juice and cook on high pressure for 10 mins. Release the pressure, add the coconut cream and sauté for a further 5 mins until the sauce thickens.
4. Add yoghurt and coriander before serving, and enjoy with rice, roti or naan.
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This ✨Chocolate Hazelnut Butter✨ is the healthier, tastier (and cheaper) Nutella alternative you didn’t know you needed!
Process on my reels 🎞
Homemade Nutella
* 200g hazelnuts
* 2 tbsp coconut oil
* ¼ cup maple syrup (or sweetener of choice)
* 1 tbsp granulated / icing sugar (use 2-3 tbsp if you like it sweeter)
* ½ tsp sea salt
* 1 tsp vanilla
* 1 tbsp cocoa powder
* 100g dark chocolate, melted
1. Roast your hazelnuts in an oven at 180° for 12-15mins or air fry at 160° for 10 mins.
2. Let the nuts cool slightly and then wrap in a clean dish towel, rubbing gently to remove the skins. Try and remove as much skin as possible.
3. Blend into a paste using a blender or food processor. It will be dry at first but eventually turn into a smooth nut butter after about 5 mins. Once the mixture is smooth, remove from the blender and mix in the rest of your ingredients by hand, or pulse gently until combined.
4. If it’s still a bit thick, or not coming together, add 1 tbsp of milk at a time until smooth. If it’s runny, just let it rest on the counter at room temperature for a couple hours to thicken naturally. Enjoy!
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We have come full (lockdown) circle 💆🏽♀️💫
We all know this is great way to use those overripe bananas, but it also freezes really well! Just cut into slices and freeze individually, then defrost at room temp and pop in the toaster for banana bread any time!
Process on my reels 🎞
Easy Banana Bread
Ingredients:
* 3-4 very ripe bananas
* 80g melted butter
* ¾ cup sugar
* 1 egg
* 1 tsp vanilla
* ¼ Greek / plain yoghurt
* 1 ½ cups all-purpose flour
* ½ cups oats / nuts / choc chips (optional)
* 1 tsp baking soda
* 1 tsp baking powder
* 1 tsp salt
* 1 tsp cinnamon
* ½ tsp ground all spice
* ¼ tsp ground cardamom
1. Mash bananas and mix in melted butter, sugar, egg, vanilla and yoghurt.
2. Sift the flour and the rest of the dry ingredients over banana mixture and mix until just combined.
3. Bake in a preheated oven at 180° for 45 mins or until a toothpick comes out clean, or in an air fryer at 160° for 40-50mins.
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Ramadaan Kareem friends and family 🌙 if like me, you’re a bit late on the ramadaan prep train, this healthier version of the classic millionaire bars are great before fast to keep you sustained throughout the day, or after to refuel. They are refined sugar, gluten and dairy-free, high in fibre and also make a great post-workout snack!
Vegan millionaire shortbread
Ingredients:
* 1 ⅓ cup coconut flour
* ½ cup coconut oil + 1 tbsp, melted
* ½ cup honey / maple syrup
* 1 cup dates
* 100g dark chocolate
1. In a medium bowl, combine coconut flour, honey and ½ cup coconut oil into a soft dough.
2. In an oven safe dish lined with baking paper, press the dough into the bottom of the dish using a spatula or your hands.
3. Bake at 180° for 10-15mins, depending on the thickness of your shortbread layer.
4. For the ‘caramel’ layer, purée your dates in a blender or food processor, adding 1 tbsp of water at a time to help blend. If your dates are not soft, pre-soak them in hot water. Spread date mixture over shortbread.
5. Melt together the chocolate and 1 tbsp coconut oil, and pour over date layer.
6. Refrigerate until set and then cut into squares using a sharp knife.
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Happy Easter everyone 🐣 this super easy pear cake is a such a rich and decadent treat, and a real crowd pleaser too!
Process on my reels 🎞
Pear Cake
Ingredients:
Cake
* 1 cup sugar
* 2 eggs
* 30g butter, melted
* 65ml warm milk
* 1 cup self raising flour
* 1 tin (350g) pears halves, cut into chunks
Cream Sauce
* ½ cup cream
* ⅓ cup brown sugar
* 2 tsp vanilla
1. Whisk together the sugar and eggs until pale in colour. Add in the butter and milk, and whisk again. Sift in the flour and mix until well combined.
2. Pour the batter into a greased oven dish and spoon pears over the top.
3. Bake in a pre-heated oven at 180° for 35mins until your toothpick comes out clean.
4. For the sauce, whisk together the cream and sugar in a saucepan over low heat, stirring constantly until it starts to boil. Remove from heat and add in vanilla.
5. As soon as the cake is out of the oven, poke holes with a knife or toothpick and drizzle the sauce over the hot cake.
6. Let the cake rest and absorb the sauce for at least 10mins. Serve with cream, custard or ice cream and enjoy!
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