Thursday, 2 July 2015

Tuna pasta bake

This dish is delicious, family-friendly and budget-friendly. It's the perfect weeknight meal.

200g penne
2 tbsp olive oil
1 red onion, peeled and crushed
½ red pepper, seeded and finely sliced
100g button mushrooms, sliced
400g canned chopped tomatoes
1½ tbsp tomato sauce
1 tsp red wine vinegar
1 tsp mixed dried herbs
400g canned tuna
150g cheddar cheese, grated
1 or 2 small bag salted crisps such as Lays

1. Cook the penne according to the instructions on the packet.
2. Heat the oil in a saucepan and sauté the onion and garlic for five minutes. Add the pepper and mushrooms and sauté for a further five minutes.
3. Stir in the chopped tomatoes, tomato sauce, red wine vinegar and herbs. Bring to a simmer and cook for five minutes. Flake the tuna, add to the sauce and cook for a further five minutes before stirring in the drained, cooked pasta.
4. Transfer to an ovenproof dish. Sprinkle with grated cheese and crush the crisps over the top. Bake in the oven preheated to 200ºC for 15 minutes.

Tuesday, 30 June 2015

5 must-have friends

1. Substitute sibling. The two of you may not be related by blood, but your roots are just as entwined.
2. Information central. They can list all eleven official languages and know the best paediatrician in town.
3. Miss fix-it. Break your leg? They'll break dates and speed records to get you to the doctor – they just don't feel like they're a good friend unless they're in crisis-management mode.
4. Something in common. When your child fails to see the point of getting himself ready for school in under three hours, it's reassuring to know that you're not alone.
5. Spill the beans! You can tell them anything and they won't judge. Even when you tell them that you bought the Christmas dinner and passed it off as your own; their only question will be: "Why don't you do the same thing this year?"

Thursday, 25 June 2015

Fish kebabs

A tasty way to cook fish that the kids will love. Pair with a tasty potato bake.

200g Kingklip, skinned and deboned (or any other firm white fish)
1 red pepper
1 green pepper
3 baby marrows
60g butter
2 cloves of garlic crushed
20 ml lemon juice
Salt and pepper
Wooden skewers

1. Cut fish into 3cm cubes.
2. Slice the peppers and baby marrow into about the same sized rings.
3. Skewer the fish and veg.
4. Place in foil and flavour with butter, garlic, lemon juice, salt and pepper.
5. Wrap the foil up around the kebab to make a parcel and cook in the oven at 180ºC for 8-10 minutes.
TIP: Soak the wooden skewers in cold water for 30 minutes before cooking to avoid burning.

Tuesday, 23 June 2015

Taking care of your parents

It can be difficult realising that your parents aren't "superman and superwoman" anymore, and that age has caught up with them. It's even possible that you may end up taking care of them like they once took care of you. So how do you prepare or deal with this new set-up?

• First things first, talk to your parents to see what plans they have made for their future.
• Have they provided for any illnesses or possibly being incapacitated in later life?
• Will you be totally responsible for their well-being? Have a family discussion so that everyone knows where they stand, this includes your children. If your parents have to move in with you, it is a major adjustment which will affect your entire family.

Thursday, 18 June 2015

Father's Day lunch

Sunday is Father's Day and there's no better way to spoil him than with a delicious, manly lunch. These sticky pork ribs are delicious and we're pretty sure every dad will enjoy tucking into them.


1.5kg belly or loin ribs
½ cup apricot jam
½ cup tomato sauce
30ml mustard
30ml Worcestershire sauce
2 tbsp chutney
¼ cup soy sauce

1. Mix the ingredients above and marinate the pork ribs for as long as possible to get the full flavour. Twenty-four hours in the fridge will do wonders!
2. Braai on medium coals for 20 minutes or longer if you prefer your ribs well done.

Some of our favourite sides:

Boston beans
The perfect baked potato
Potato bake with red onion and bacon
Stuffed butternut

And for dessert:

Malva pudding

Tuesday, 16 June 2015

4 things you should never change

Change means growth, but there are four things you should never mess with.

1. Don't change your laugh
A laugh is one of the true expressions of our real self. It's a moment when we let our guard down and allow our inner clown to pop out . Whether you snort, giggle or cry when you laugh it doesn't matter and long as it comes from the belly and the heart.

2. Don't change your principles
You may change your beliefs, your opinions, your politics, but never change your sense of what is right and wrong. In almost every faith the principles are the same – to lie, steal, murder and harm your fellow being is wrong. Stick to your principles and let them guide you; don't do anything that makes you feel your principles are being compromised.

3. Don't change your passions
What inspires you? What do you feel passionate about? Believe in these things and don't allow them to lie trampled in the dust. Adjust them as time goes on, but don't forget the passion they evoke.

4. Don't change your true friends
True friends not only know your history, but they're happy to cheer you on as you make your future too. A real friend, said writer Arnold H Glasow, never gets in your way unless you happen to be going down.

Thursday, 11 June 2015

Bacon and onion potato cake

This delicious side dish will be a hit with the whole family, especially the kids. Simply serve with a green salad as an easy week night meal.

800g potatoes, peeled
250g bacon
2 onions
30g butter
2tbsp sunflower oil
Thyme for garnish optional
Salt and pepper

1. Preheat oven to 180ºC.
2. Heat up half the butter and oil in a frying pan and gently sauté the onions until transparent. Remove and place in a bowl.
3. Add the chopped up bacon bits to the same pan and lightly fry until almost cooked.
4. Thinly slice the potatoes and start to arrange a layer effect on a greased oven pan or cake tin. First the potatoes and then the onions and bacon and repeat until the pan is filled.
5. Cover the pan or tin and cook for 20 minutes until the potatoes are soft.
6. Uncover and cook for another 30 minutes until the potatoes are cooked through and the top in golden brown.
7. Remove from the oven and garnish with thyme (optional). Serve hot.
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