Bun Cha with the Best Dipping Sauce Ever

Bun Cha are little meatballs served with noodles wrapped in lettuce and are a common Vietnamese street food.  I have never been to Vietnam, but if all food taste like this then I am going soon.  These little bites of heaven are a firm favourite in my repertoire of recipes.   Every time I make them, people love it and any ideas I may have had of leftovers go out the window.



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Lemon Chicken Kebabs with Basil Pesto Yoghurt Dressing

It is another sunny weekend in Cape Town.  This morning after some freshly beetroot juice and a boiled egg on low GI toast with sliced tomato, basil and asparagus, Doug and I had a great hike from Rhodes Memorial up to the Block House.


When you get to the Block House you have such an awesome view of Cape Town from Constantia all the way to Lions Head.  Such a great way to start a Saturday morning.

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Butter Bean Curry

Doug and I follow an 5/2 principle.  We eat very healthy food and exercise regularly during the week, but on the weekend we can let go a bit and indulge if we want.  So overall we live a very balanced, healthy lifestyle but if we want some ice cream or a nice cheesy pizza we don’t beat ourselves up about it.  This way we can enjoy the treats we allows ourselves without feeling guilty, because thats what the weekend is for.  That said, we don’t eat junk/fast ever and we rarely eat sugar or extremely processed food.  If I am going to indulge I want it to be quality food.


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Roasted Brinjal and White Bean Salad

My first Meat-Free Monday of the year could not have been any better.  I was browsing through the latest Woolworths Taste Magazine (one of my favourite food magazines) and came across this amazing salad recipe: Roasted brinjal (also called eggplant or aubergine) and yoghurt salad with white bean puree, coriander dressing and pomegranate molasses.


Admittedly though, I was a bit sceptical about the pomegranate molasses.  Every element of this salad is delicious individually; the brinjals are beautifully roasted complementing the sumac, the white bean puree can be used as a dip or eaten right out the blender, the coriander dressing is refreshing and even the pomegranate molasses tasted good.


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