German Sausages with Spicy Tomato Relish

Sausages with spicy relish

I have started to order meat from an online source in Singapore as the meat found in most grocery stores nearby my house is not great quality. He had some German sausages on the list, so I bought some and tried them out with a delicious spicy tomato relish. In South Africa we would call this type of relish “Sheba Sauce” or “Tamatiesmoor”. There are lots of different ways to make this, but the basics stays the same, namely tomato and onion. I hope you enjoy this recipe. It also works great with scrambled eggs as a hangover breakfast.


4 German sausages
2 tomatoes, chopped (1cm x 1cm)
1 onion, chopped
1 big red chili, sliced
1 tbsp dried coriander leaves
7-8 white button mushrooms, quartered
1 clove garlic, chopped
1 can tomato sauce
2 tsp olive oil
1 tsp salt
1 tsp ground black pepper

You want to leave the relish ingredients quite chunky for this recipe.


Prepare the German sausages by frying them in a griddle pan for 8-10 minutes turning them every 1.5 minutes. You can also bake them in a pre heated oven if you prefer to do it that way. Either way, brush them with a little bit of oil and fry or bake until throughly cooked.

For the sauce, heat the oil in a pot and add the onions. Fry for 3-4 minutes or until the onions starts to turn translucent, do not burn them. Add the garlic, chili, coriander, salt and pepper and fry for 1 minute while stirring. Now you can add your chopped tomatoes. Cook for 4-5 minutes allowing the tomatoes to become a bit softer and for the juices to start creating a sauce. Once that is done, add the tomato sauce and mushrooms and allow to simmer for 20-25 minutes.

Serve hot with the sausages. I added some zucchini to mine, but as mentioned, you could also try to make it as a breakfast with some scrambled eggs. Enjoy


Marinated Lamb Chops with Veggie Stack

Lamp Chops on a Vegetable Stack

Not a very complicated recipe at all, I am sure everyone out there has made something similar to this, but I thought I would share my version with you. Lamb loin chops are my favourite and the marinate mentioned below really tenderises the meat and the flavour is amazing.



4 lamb loin chops
1 tbs chopped fresh rosemary
1/2 tsp sea salt
2 tsp worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp olive oil


Place the lamb chops and all the ingredients in a plastic bag and marinate for at least 1 hour. Preheat oven to 200 degrees Celsius and cook the lamb chops for 20 – 25 minutes or until cooked.


1 egg plant
1 zucchini
1 small japanese pumpkin
salt and pepper to season
olive oil for cooking


Thickly slice the veggies and heat oil in a griddle pan. Do not add too much oil especially with the egg plant because it will just soak it all up and will make this dish very rich. Fry the veggies in batches, stack on top of each other and serve with the cooked lamb chops. Hope you all enjoy the meal.

Egg Plant Salad with Chicken & Curry Mayo

Eggplant, Chicken & Curry Mayo Salad

Egg plant, brinjal, aubergine or that yummy veggie that tastes like meat… which ever one you prefer. I love egg plant. As a teenager I hated it because we had it in the vegetable garden at home, and since it was one of the few things that decided to grow in this garden, we had it a lot! My absolute love for this veggie was restored when I had an egg plant sandwich in Hong Kong, which was to die for, and I there and then decided to start experimenting with egg plant. This is a light meal accompanied by a naughty mayo sauce, and the fresh herbs adds a nice crunch. Hope you enjoy it.



2 egg plants, chopped
2 handfulls of fresh baby spinach, roughly chopped
1/2 cup fresh coriander, roughly chopped
1/2 cup fresh parsley, roughly chopped
1 small red onion, thinly sliced


Pre heat the oven to 180 degrees Celsius. Place the chopped eggplant in a baking tray, drizzle with olive oil and salt and bake for 25 minutes or until the eggplant looks cooked and slightly crispy on the edges. Once the egg plant is cooked, remove and allow to cool for a few minutes before combining it with the rest of the ingredients. Your salad is ready to serve

Chicken & Curry Mayo

2 chicken breasts
juice of 1 small lemon
2 tbsp greek yoghurt
3 tbsp mayo
2 tsp curry powder
1/8 tsp ginger powder
1/8 tsp garlic powder


Marinate the chicken in the lemon juice and salt and cook in a frying pan with a little bit of olive oil. Remove from pan once it is seared on both sides and place on a baking dish and into the oven for a further 10 – 15 minutes or until the chicken is cooked. For the mayo, simply combine the ingredients, mix well and serve with the chicken and salad.

Caramelised Onion, Sun Dried Tomato & Blue Cheese Quiche

Caramelised Onion, Sun Dried Tomato & Blue Cheese Quiche

This is a wonderful way to serve eggs for breakfast or brunch as it is such a nice break away from the normal fried or scrambled egg options. The thing with quiche is that the flavour possibilities are endless. If you have a crust and you have eggs, the rest is up to you. If you do not like blue cheese, replace it with feta. If you want meat, add cubed cooked bacon to the quiche. Try it out and get creative and most of all, enjoy doing it.



10 tbsp butter, cut into cubes
320 ml flour
1/2 tsp sea salt
45 ml cold water


Sieve the flour into a bowl, add the salt and butter and use your hands to mix it together until crumbs are formed. Slowly start adding a bit of water at a time and combine the dough. Add enough water so that the dough is not dry, but it must not be soggy. Wrap it in plastic and put it in the fridge for 2 hours. Remove from the fridge and allow to stand for 5 minutes before handling the dough. Pre heat the oven to 190 degrees Celsius. Roll the dough out on a floured surface, making sure it is rolled out thinly and place in your 9′ pie dish. Line with some baking paper, fill with hard uncooked beans and blind bake for 15 minutes. Remove the baking paper and beans and bake for another 15 minutes or until the crust is nice and golden brown. Remove from the oven and allow to cool.


1 red onion, sliced
1 tbsp olive oil
pinch of sugar


Fry in a pan and allow the onions to brown. You should fry them for about 10 minutes. Add bits of water if they start to stick to the pan, this will also lift the juices from the pan and add to the taste.


1/4 cup sun dried tomatoes
1/4 cup blue cheese
fresh parsley
caramelised onions
4 eggs
150 ml cream
salt & pepper


Pre heat the oven to 190 degrees Celsius. Beat the eggs, cream, salt and pepper together. Once the crust has cooled down, layer the ingredients at the bottom and top with the egg mixture. Bake in the oven for 35 – 45 minutes or until set. Serve and enjoy.

Caramelised Onion, Sun Dried Tomato & Blue Cheese Quiche

Steamed Veg with Chicken & Halloumi

Halloumi & Chicken Salad

Steamed veggies might sound boring to some of you, but this combination works very well and halloumi and lemon combined is a match made in heaven. Also, it is a nice light meal to serve for dinner accompanied by some wine. This recipe serves two poeple.



2 chicken breasts
1 tsp dried coriander leaves
1 tsp dried parley leaves
juice of 1 lemon
1 tbsp olive oil


Pre heat the oven to 180 degrees celsius. Marinate the chicken in the herbs, salt and juice of 1/2 the lemon for 10 minutes. Heat oil in a pan and sear the chicken on either side and then place in the oven for 15 – 20 minutes.


1 large zucchini, sliced into strips
1 large carrot, sliced into strips
tuscan spice


Add the veggies and the spices into a steamer and steam for 5 minutes or until the veggies are cooked but crispy. If you do not have a steamer, do it over the stove with a pot colander and place a lid on top. For veggies this method will work just as well.


Simple, slice the halloumi into 0.5 cm slices, approximately 5 per serving, fry in a bit of oil until golden brown and serve.

Combine all the above together, add some fresh lemon to squeeze over the halloumi and serve hot. Enjoy!

Lemon Chicken cooked in a Tajine

Chicken Tagine

I bought my Tajine a couple of years ago, and I love the thing! It works so nicely for so many meals including stews, and I really love cooking chicken in it. In this recipe I did not use pickled lemon, which is something you will find in almost all Moroccan meals, instead I used fresh lemon. I hope you all have fun trying out this easy to make recipe.


6 chicken drum sticks
1 large onion, chopped
1 tbsp butter
2 tbsp sunflower oil
2 tsp coriander leaves
1 tbsp fresh parsley
1 tsp chopped garlic
juice of 1 lemon
zest of 1/2 lemon
1 tsp ground ginger
1 tsp saffron
1/2 cup olives
300 ml vegetable stock
pickled jalapeƱos (optional)
1 cup zucchini, cut into chunks


Place the chicken, spices, onion, butter, oil, lemon zest and juice of 1/2 a lemon in the tajine and cook for approximately 10 minutes. Turn the chicken over after 5 minutes to allow to cook on both sides. Add the jalapeƱos and olives and add about 2/3 of the vegetable stock. Allow to cook for 20 minutes. The stock together with the rest of the ingredients should start to thicken and create a sauce at the bottom. After 20 minutes add the remaining stock, remaining lemon juice and zucchini and allow to cook for another 15 – 20 minutes. Serve with some couscous if you prefer to have it with a starch, or have it on its own, up to you. Happy eating!

Ps. The photo does not show zucchini because I was unable to find any in the shop today, but I recommend adding it if you like vegetables, I normally add it to this recipe.

*Tip – When you make couscous, instead of using ordinary boiled water, use stock. This will give it a nice flavour.

Bell Peppers stuffed with Mince & Bacon

Stuffed Bell Peppers

Hello everyone! My husband and I have recently decided to cut down on carbohydrates which includes bread, pasta, potatoes and rice… So that leaves us with protein, fruit & veg. Herewith my first post for the new year and yes I know, long overdue. I hope you all enjoy it.


4 bell peppers
300g mince
150g bacon, cubed
1 large onion, chopped
1 celery stalk, chopped
3 medium sized tomatoes, chopped
1/2 can kidney beans
1 can diced tomatoes
1 tsp chili powder
pinch cayenne pepper
1 tsp chopped garlic
freshly ground sea salt
2 tbsp olive oil
1 cup grated cheese (I use a mixture of cheddar and mozzarella)
fresh parsley to serve


Heat the oil in a large non-stick pan and fry the onion and celery until the onion is translucent. Add the bacon and cook for a further 5 minutes. Next add kidney beans, mince, garlic, chill powder and cayenne pepper. Fry together until the mince changes colour, but not browned, more of a grey colour. Lastly add the chopped tomatoes and canned tomatoes, turn the heat down and allow to cook for 30 minutes.

Preheat your oven to 180 degrees Celsius.

To prepare the peppers, put them on their side and cut one side of it off, not quite in half so that you have a bigger area to fill with the mince mixture. As you can see in the picture, I cut mine above the stem. *Tip – before cutting them, test to find a side that is more balanced and the cut the opposite side… this way the mince will not fall out when cooking.* Remove the seeds and white flesh on the inside of the peppers. I chopped up the cut off bits and added it to the mince mixture. That way none of it goes to waste. Once the mince mixture has cooked for 30 minutes you can fill the peppers with the mixture and place it in the oven for 25 – 30 minutes or until the cheese in golden brown and the peppers have softened. Serve hot and enjoy!