I have heard the words “mommy, I’m hungry” more times than I care to count in the last week and of course, she’s NEVER “hungry for food”.
But I can’t blame the poor child, I can barely stop myself from snacking every minute, staying at home all day gaan ons vet maak.
But we must dala what we must, people please stay indoors if you can and keep yourself and your family safe.
The Coronavirus infection rate and death toll is continuing to rise and it’s up to you and me to do our part and help stop the spread of this deadly virus.
So bly maar by die huis en eet jou dik.
This too shall pass and when it does, there’ll be enough time to walk, gym or run off all the lockdown kos we couldn’t stop ourselves from eating.
Or better yet, create your own home gym, it’s what everyone on my social media timeline has been doing.
I look at those videos and think, “that’s a kwaai idea, I’ll nogal try that tomorrow - right after I finish that pakkie chips”.
There’s no reason why you can’t eat lekker and stay fit and healthy.
But I’m here to tell you about the lekker quarantine comforts you can enjoy since you’re probably spending more time in the kitchen anyway.
People in other parts of the world have been on lockdown for some weeks, and even months, before us.
I wanted to see how they were feeding themselves during this time and found a few lekker cheap and easy recipes that you’ll enjoy.
Just don’t forget to wash your hands.
Eet lekker mense and please stay home and stay safe.
Note: These recipes have no measurements, you can use as much or as little as you like.
Pimped out instant noodles: Prawn & chilli
Shrimp (or any other protein)
cabbage (or any other similar green veg)
Start by simply halving the limes, picking the basil leaves away from the stalks and finely chopping the garlic and chilli.
Pour boiling water over the noodles and allow them to stand.
Heat a large wok or frying pan to a high heat, add a little oil and place the prawns in carefully.
After 30 seconds when they start to turn pink, flip them over.
Add the chilli and garlic.
Squeeze in the lime.
After a further 30 seconds, add the Chinese cabbage and cook for another 30 seconds, while vigorously tossing the wok.
Finish with the fresh basil leaves! Add in your noodles and toss so that they.
Delicious & simple tinned tuna pasta
Tinned chopped tomatoes
The only prep work you have to do is dice the onions and chop the garlic. They don’t have to be super fine either. A rough enough cut will do.
Start by adding the pasta to furiously boiling water. You can choose the type of pasta, but penne does hold the sauce especially well.
Heat a large frying pan over a low to medium heat before adding the chopped onions.
After they have softened up for a couple of minutes, add the garlic and sweat it off.
Be careful to keep a nice low, controlled heat as you don’t want anything to burn at this stage!
After 3-4 minutes of slow cooking, add the chopped tomatoes.
You could also use tinned plum or tinned cherry tomatoes as a replacement.
Cooking the sauce over a low heat, it will slowly start to thicken.
When the sauce is the perfect consistency, add the capers.
They add a lovely flavour and texture to the dish.
Add the tinned tuna. You want to be careful here to keep the tuna chunks as whole as possible, so gently work it into the sauce.
The last thing you want is the tuna being a mushy mess.
Strain and add the pasta, and gently toss it into the sauce.
Every piece of pasta should be coated at this stage.
Shave in the fresh parmesan.
You can use dried parmesan as well, but if you have the real thing, it will make everything taste way better.
Also season with a small amount.
Recipes supplied by: Big 7 travel, Niall Harbison
Tomato Soup With Zingy Chicken Strips
Fresh or dried chillies
Start by thinly dicing the garlic, chilis and slicing the red onions.
Add them to a large saucepan and cook over a low to medium heat slowly for 5-7 minutes until soft, while keeping the mix stirred. This will form the flavour of the soup and slowly extract all those wonderful aromas!
Marinade the chicken in olive oil and cajun seasoning.
Next, add the two tins of chopped or plum tomatoes and turn down the heat to a low simmer.
You won’t need to do much while the soup cooks.
Add a small cup of water and stir it every few minutes. Cook for about 25 minutes.
While the soup is about 5 minutes away from finishing, cook the chicken on a chargrill pan or frying pan.
Cook over a high heat. They will only take about 3 minutes to cook on each side. They should be blackened on the outside, but white and tender on the inside.
As the soup finishes (it should start to thicken up naturally and be sauce-like) add the cream.
Remove from the heat and season with some salt and pepper.
Add the soup to a blender and blend for 60 seconds until super smooth.
Serve up immediately while still piping hot and delicious.
Slice the chicken to ensure it is cooked through perfectly white to the centre.
Garnish the soup with a small amount of cream and plate up alongside the lush chicken.
The chicken strips are perfect for dunking into the soup.
* Visit the Cooksisters recipes page for more.