Tag: harare

Repeat after me : “Winter season is SOUP SZN!” . Here is a hearty, delicious twist to butternut soup which is already a decadent soup on its own.

• 1 pack country style sausage
• 3 cups spinach
• 1 Butternut squash, whole
• 2 heads Garlic
• 1/4 tsp each of your face dried herbs and spices
• 2 cups Chicken broth, Homemade, Or Low-sodium
• 1 Salt and pepper
• 1 tbsp Olive oil
• 1 cup Heavy cream
• 1 cheddar cheese

here’s how you make it :

• Fry the sausage in a pan until cooked all the way through.
• Once done, free the yummy chunks from their confinement and chop it up into chunks to put to the side

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• Next, preheat your oven to 220 degrees Celsius.
• Cut your butternut squash in half and clear out the pockets of its innards
• Cut off the bases of your garlic cloves and place them in the emptied pockets of the butternut
• Lace the butternut and garlic with EVOO and a sprinkle of salt and pepper and place in the oven for 45 mins

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• Chop and clean your spinach ad set to the side.
• Once the butternut is ready you are gonna scoop up the soft flesh with a spoon and place in your processor/blender.
• The garlic gets to join the party too! You will squeeze the bulbs out of their shells easily into the mix. They have softened during their time in the oven.

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• Add your chicken stock, cheese and mixed herbs & spices to the mix, blend/ process the ingredients until smooth
• Pour the mixture into a pot over medium heat and proceed to add your chopped spinach, sausage and cream

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Fold in the sausage, spinach and cream and leave to simmer until the spinach has cooked to your desire!

If you try this recipe, do let me know how it goes!

Peace x

There are a few things more comforting than a bowl of yummy pasta during the winter months. It’s really all about full belly warmth and all round saucy deliciousness. This is why you should try this 🙂

here’s what you will need :

Zucchini Pasta with Chicken , Mushroom and Bacon

• 3 large zucchinis, ends trimmed
• 2 tablespoons butter
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 cloves garlic, minced
• 2 tablespoons Chopped fresh parsley, plus more for serving
• 125g button mushroom
• 250g bacon bits / chopped bacon shoulder

Cauliflower Sauce

• 1 medium head Cauliflower
• 1 tbsp Garlic
• 1 tbsp Parsley
• 1/2 cup Yellow onion
• 4 cups Chicken broth, low-sodium
• 1/4 cup Reserved broth
• 1/4 tsp Black pepper
• 1/3 cup Parmesan/romano cheese mix
• 1/8 tsp Red pepper flakes
• 1/2 tsp Sea salt

here’s how you make it :

1. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin or thick noodles ribbons . Microwave the noodles for 1-2 minutes, then drain any liquid.
2. Slice and dice your chicken tittays to your liking , I opted for strips. You could cube or chunk it up as you wish .

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5. Melt the butter in a large pan over medium heat. Add the chicken, bacon bits, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken and bacon is cooked through, about 7 minutes. Add in your mushroom and zucchini ribbons and toss it together.

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• Now its time for the sauce! Combine all your cauliflower sauce ingredients . ( steam broccoli before this) Blend together until smooth and to your desired thickness.
• Pour that deliciousness into your pasta pan and toss till evenly covered and dripping in sauce
• Sprinkle the rest of your cheese and parsley and we ready!

If you try this out, let me know how you liked it!

x

One thing I’ve discovered about myself is that I do not believe in boring food. For the why? There are literally so many ways to make anything and I just might be on a mission to explore them all. My latest adventure was with this chicken and mixed vegetable dish

here’s what you will need :

• 4 chicken breasts
• 4 small onions
• 100g cheddar cheese
• 1 bell pepper
• kebab sticks
• 2 large spinach leaves
• 2 tbsp minced garlic
• salt & pepper
• chicken spice
• 2tbsp butter
• 2 tbsp honey
• 1 large butternut
• 1 head of brocolli
• 1 head cauliflower
• 1/2 tsp cinnamon
• 1/2 tsp cardamon

here’s how you make it :

1. Chop onion, spinach. pepper, cheddar to create the stuffing.
2. You can start stacking your chicken breasts , placing a layer of stuffing in between each layer. Pierce the sticks through your stack to keep it all together. You can preheat the oven at this point.
3. Combine your butternut, garlic, sugar, cinnamon, cardamon and honey.
4. Place chicken stacks and butternut on baking tray and place into the oven to bake for 45 mins at 220 degrees.

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5. Steam your broccoli and cauliflower until desired tenderness

6. Heat EVOO in a pan and toss in your chopped onion, minced garlic and steamed cauliflower and broccoli. Flash fry the combination and add salt and pepper to taste.

7. Once the chicken and butternut are ready you can start plating : )

If you try this out, let me know how you liked it!

x