Sweet Corn Salsa and a Fried Egg

During the week breakfast is normally a rushed affair –  a quick bowl of oats, a smoothie or an egg of sorts. However, when the weekend comes I like to take my time over breakfast. It becomes a real leisurely affair.I enjoy the process of making a great breakfast on the weekend (though normally it is closer to bunch) – no rushing to work or gulping down a cup of coffee. Doug and I often freshly squeeze some orange juice and if the weather is good we sit out side in the morning sun. On Sundays we often make Doug’s famous crumpets or pancakes.



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Chipotle Adobo Steak Tacos

Following on from my last post about guacamole, my post today is about tacos! Specifically steak tacos and probably not authentic at all, but delicious none the less. The flavours of Mexican food are some of my favourite – spicy from chillies, fresh from coriander, lime and tomato and creamy from a dollop or two of sour cream.


The key ingredient in this recipe is Chipotle in Adobo. Difficult to find in South Africa but luckily I stumbled across El Burro’s chipotle in adobo on YuppieChef.


Chipotle in adobo is a smoky, spicy sauce with juicy chillies – so yum! In this recipe, it is  blended up the adobo and is used as sauce/marinade for the steak. These tacos are obviously accompanied by salsa, guacamole and refried beans! Continue reading “Chipotle Adobo Steak Tacos”


There are very few people in the world who don’t like avocado, and the only benefit of knowing people who don’t love this creamy, green delight of a fruit is that there is more for you!


Guacamole, is obviously a firm favourite for most avocado lovers. It is amazing on basically  everything ranging from Mexican tacos, toast, nachos to roast veg. My guacamole recipe has been evolving over time. A friend from Texas gave a few pointers (cayenne pepper and white pepper) and I adjusted it according to my tastes (limes juice definitely over lemon juice or other vinegars). Continue reading “Guacamole”

Chilli Con Carne

Winter in Cape Town is well and truly here.  There hasn’t been that much rain yet but it is absolutely freezing!! I am really missing beach weather and temperatures above 20 C.  The one good thing about winter is making slow cooked, meaty, hearty dishes.  Curries, stews, pies…anything to remedy the cold winter nights!



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Mexican Quinoa Bowl

The last few weeks have been super busy and I have been slack about posting.  But I am back and today I am posting a recipe from my new favourite recipe book: Deliciously Ella.  I have wanted the Deliciously Ella recipe book for ages and FINALLY have it (thanks mom!).



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Popcorn Prawn Tacos

As I have mentioned previously, Doug and I went through a taco phase.  Out of all the tacos I made these Popcorn Prawn tacos were a favourite.  My brothers polished off what I made and begged me to make another batch.  I obliged and that batch was scoffed up just as quickly.  This is a real winner.




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Pork Rib Tacos with Quick Onion Pickle

Doug and I went through a serious taco phase, pork rib tacos, beef short rib tacos, steak with chimichurri in a taco and popcorn prawns with a lemon and coriander mayo in tacos.  There are in no way traditional or authentic but they tasted so good and will be put up on the blog over the next few weeks.  So if you love tacos and all the trimmings that go with them, you are in luck!


IMG_6623 Continue reading “Pork Rib Tacos with Quick Onion Pickle”

Huevos Rancheros

Firstly, I now have a Facebook Page called Pinch of Salt (obviously) to share my posts on Facebook instead of on my timeline.  Go check it out and let me know what you think!


Secondly, for anyone who is remotely interested in food, the history of food and what is going to happen in the future of food, basically anything to do with food and the way we cook and eat today, there is a brilliant documentary series on National Geographic at the moment called Eat: The Story of Food (http://channel.nationalgeographic.com/channel/eat-the-story-of-food/).   Continue reading “Huevos Rancheros”

Vegetarian Chilli

I got a request for a vegetarian meal,  one that was not drenched in cheese, and I was happy to oblige.  Although I am not a vegetarian (obviously), I love vegetarian food and religiously follow Meat Free Monday every week.  I also try cut on my meat consumption during the rest of the week and often land up eating a couple of vegetarian meals.


IMG_4487As I have mention in previous posts, raising livestock for consumption is one of the major contributors to climate change and is also responsible for deforestation, land conversion and other associated effects.  Everyone should make a concerted effort to reduce the amount of meat they eat, especially red meat such as beef and lamb, and Meat Free Monday is a good way to start. Continue reading “Vegetarian Chilli”