Mini Burgers

Mini burgers

These are absolutely yummy. Especially the veggie burger. I used some oven bake chips for this meal rather than making my own. As these mini burgers are quite filling, it will also be nice to serve with a light salad on the side rather than the chips. This recipe makes enough to serve 2 people. Have fun making these.

Use 6 mini rolls. Start frying the beef first, and when half cooked add the veggies. The chicken will cook very quickly.

Veggie Burger

4 thick slices of egg plant, about 1 cm
4 slices of pumpkin, about 0.5 cm (any orange pumpkin you prefer)
olive oil to rub

Fry the slices of veggies on a griddle pan and layer on top of each other on a mini roll.

Beef Burger

150 g minced beef
20 ml yoghurt
20 ml dried bread crumbs

Mix together and form into two patties. Place n the freezer for a few minutes to firm up. Fry on a griddle pan until cooked to your preference and place on a mini roll.

Chicken Burger

150 g chicken, sliced into smaller pieces
15 ml olive oil
1/4 tsp chili powder
1/2 avo, soft
feta to crumble over the top

Marinate the chicken in chili powder and olive oil for 15 minutes. Fry on a griddle pan. Layer the avo, chicken on a mini roll and crumble the feta on top.


Mushroom Sauce for Beef Burger

5 button mushrooms
10 ml butter
100 ml cream
1 tbsp plain flour
salt & black pepper

Put the butter in a pan and fry the mushrooms for 5 minutes over low heat. While there is still a bit of liquid in the pan, add the flour and mix together well. Add the cream and cook for 5 minutes. Serve warm.

Pesto Mayo for Veggie Burger

1 tsp pesto
2 tsp mayo

Mix together well and serve.

Serve with the burgers, chips or salad and sauces. Enjoy


Chicken, Pita & Dips

Chicken in bacon with pita and assorted dips.

Movie night makes for the perfect opportunity to make some snack type food… Here are some ideas

Avo & Parmesan Dip

1 soft avo
1/2 cup grated parmesan
15 ml olive oil

Mix together in a bowl and set aside.

Olive Dip

1/2 can of black pitted olives including half the liquid
1 clove garlic, sliced
15 ml olive oil
salt and black pepper

Add everything to a blender and blend until smooth. Set aside.

Yoghurt & Herb Dip

30 ml dill
30 ml thyme
1 cup chopped spring onion
1/2 cup thick yoghurt
salt & black pepper

Blend all the ingredients together and set aside.


300 g chicken
8 strips of streaky bacon
juice of 1 lemon
5 ml salt

Pre heat the oven to 200 degrees Celsius. Marinate the chicken in the lemon juice and salt for 15 minutes. Cut into smaller pieces. Cut the bacon strips into half. Roll each piece of chicken in a piece of bacon. Place in an oven tray and bake in the oven for 30 minutes or until the bacon is crispy.

Serve together with pita bread and dips.

Chicken & Potato Baked in the oven

Chicken & Potato Baked in the oven

I have recently been trying to use the ingredients that I have in the fridge rather than heading out to the shops every three days. Cooking this ways forces one to be creative, and you will be surprised by the results. I was very pleased with the results of this meal. Although quite naughty with all the cream, it was divine and definitely worth it.


10 medium sized potatoes, peeled and thinly sliced
300 g chicken breasts, cubed
1 red onion, chopped
2 cloves of garlic, chopped
1/2 tsp ground cumin
300 ml cream
250 ml milk
60 ml flour
salt & black pepper
grated mozzarella cheese to add at the top


Pre heat the oven to 200 degrees Celsius. Heat the oil in a pot, and fry the onions, garlic and cumin until the onion is soft, but nor browning. Add the chicken and fry until the chicken is cooked. Add the flour and stir well. It is important to add the flour and stir before adding the liquid as this will keep lumps from forming. Once you have stirred in the flour, add the cream and milk, adding additional milk if needed. Allow to cook for 3 – 5 minutes. Do not let the sauce thicken at this stage. It will thicken while baking in the oven, and for the potatoes to cook properly, you will need some liquid. Layer a oven proof dish with potatoes, then a layer of the chicken mixture, then another layer of potatoes, and then another layer of the chicken mixture. Repeat this process until your potatoes and chicken mixture is done. Make sure the end off with the chicken mixture, and add the grated mozzarella over the top. Bake in the oven for 1 hour, or until the potatoes are cooked. Enjoy

Roasted Pumpkin & Chicken Pasta

Roasted pumpkin & chicken pasta

Roasted pumpkin is a great way of adding a natural sweet flavour to your meal. It can be used in salads, as a side veggie, in a pasta as used in this recipe and many more. I love using roasted pumpkin with salads, and thought that I would try and add it to a pasta.


200 g linguine pasta
300 g pumpkin (butternut or any other orange pumpkin will work), cubed
1/2 cup feta cheese
300 g chicken, cubed


1 cup spring onion
1 hand full macadamia nuts
20 ml olive oil
1 tsp parmesan cheese
1 tbsp fresh thyme
salt & black pepper


Start with the pumpkin as it takes a while to cook. Pre heat the oven to 200 degrees Celsius. Add 10 ml olive oil and black pepper to the pumpkin and mix well to coat evenly. Place in a oven tray and bake for 30 – 40 minutes or until the pumpkin becomes slightly crispy at the top. While the pumpkin is busy, cook the pasta as instructed on the packet. Fry the chicken in a bit of olive oil, add 200 ml water and allow to cook until the water has evaporated.

For the sauce, place all the ingredients into a blender and blend until smooth. Put the pasta, sauce, pumpkin and chicken into a big bowl an mix together well. Serve with crumbed feta at the top, and enjoy.