Make this Mother’s Day an extra-special one with these delicious and effortless recipes from Cooking with Zanele.
1. CHICKEN AND SPINACH PASTA
INGREDIENTS
4 chicken fillets
1 packet chopped spinach
A handful of sundried tomatoes
500ml fresh cream
5ml chicken spice
10ml Cajun spice
4 cloves garlic, minced
1 tablespoon olive oil
Fettuccine pasta
Salt and pepper
METHOD
1. Boil the fettuccine and put aside.
2. Sauté the garlic, then add the chicken, sundried tomatoes and spinach.
3. Add the spices. Stir frequently.
4. Add the fettuccine and cream. Let it simmer for 6-8 minutes on low heat.
5. Add salt and pepper.
Related article: Zanele van Zyl: For the love of family and food
INGREDIENTS
4 chicken fillets
1 packet chopped spinach
A handful of sundried tomatoes
500ml fresh cream
5ml chicken spice
10ml Cajun spice
4 cloves garlic, minced
1 tablespoon olive oil
Fettuccine pasta
Salt and pepper
METHOD
1. Boil the fettuccine and put aside.
2. Sauté the garlic, then add the chicken, sundried tomatoes and spinach.
3. Add the spices. Stir frequently.
4. Add the fettuccine and cream. Let it simmer for 6-8 minutes on low heat.
5. Add salt and pepper.
Related article: Zanele van Zyl: For the love of family and food
2. PRAWN CURRY
INGREDIENTS
500g prawns
1 cup plain yoghurt
1/2 cup lemon juice
15ml fish spice
10ml paprika
10ml ground coriander
A handful fresh coriander
4 cloves garlic, minced
2 red chillies
60g salted butter
Salt and pepper
METHOD
1. Using an electrical mixer, mix the yoghurt, lemon juice, chillies and fresh coriander until the consistency is smooth. Put aside.
2. In a saucepan, melt the butter and sauté the garlic. Add the prawns, then the fish spice, coriander and paprika. Let it simmer on low heat until cooked.
3. Add the yoghurt mixture. Cook for a further 4 minutes.
4. Add salt and pepper to taste, and serve.
COOK’S NOTE
Add more chilli to increase the heat of your dish.
“Ensure that the prawns are deveined. You can do that yourself, but it’s easier to buy them deveined.”
INGREDIENTS
500g prawns
1 cup plain yoghurt
1/2 cup lemon juice
15ml fish spice
10ml paprika
10ml ground coriander
A handful fresh coriander
4 cloves garlic, minced
2 red chillies
60g salted butter
Salt and pepper
METHOD
1. Using an electrical mixer, mix the yoghurt, lemon juice, chillies and fresh coriander until the consistency is smooth. Put aside.
2. In a saucepan, melt the butter and sauté the garlic. Add the prawns, then the fish spice, coriander and paprika. Let it simmer on low heat until cooked.
3. Add the yoghurt mixture. Cook for a further 4 minutes.
4. Add salt and pepper to taste, and serve.
COOK’S NOTE
Add more chilli to increase the heat of your dish.
3. PUMPKIN AND BEETROOT SALAD
INGREDIENTS
350g pumpkin cubes
4 medium beetroots, boiled and cubed
500g rocket leaves or lettuce
2 red onions
60g pumpkin seeds, for garnish
75ml balsamic vinegar
75ml olive oil
Feta cheese, for garnish
METHOD
1. Preheat the oven to 180°C.
2. Drizzle the pumpkin cubes with olive oil and roast in the oven at 180°C for 8-12 minutes.
3. Remove from the oven and set aside until cool.
4. Wash your beetroots under running water to avoid the beetroot bleeding in your salad.
5. Place the lettuce, cubed beetroot, onion and cooked pumpkin in a salad bowl.
6. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
7. Garnish with feta cheese and pumpkin seeds.
NOTES:
Before adding the beetroot, run it under cold water to avoid bleeding.
INGREDIENTS
350g pumpkin cubes
4 medium beetroots, boiled and cubed
500g rocket leaves or lettuce
2 red onions
60g pumpkin seeds, for garnish
75ml balsamic vinegar
75ml olive oil
Feta cheese, for garnish
METHOD
1. Preheat the oven to 180°C.
2. Drizzle the pumpkin cubes with olive oil and roast in the oven at 180°C for 8-12 minutes.
3. Remove from the oven and set aside until cool.
4. Wash your beetroots under running water to avoid the beetroot bleeding in your salad.
5. Place the lettuce, cubed beetroot, onion and cooked pumpkin in a salad bowl.
6. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
7. Garnish with feta cheese and pumpkin seeds.
NOTES:
Before adding the beetroot, run it under cold water to avoid bleeding.
4. FRUITY PANNA COTTA
INGREDIENTS
2 ½ gelatine leaves
1 cup fresh mixed berries
1 can peaches, sliced and drained
½ cup granadilla
200ml milk
500ml fresh cream
100g caster sugar
METHOD
1. Soak the gelatin leaves in a bowl of cold water.
2. In a saucepan, cook the cream, milk and sugar, allow to simmer then set aside.
3. Add the gelatin leaves.
4. Once cooled, add the mixed berries, peaches and granadilla.
5. Pour mixture into a dish or individual glasses. I usually use a Bundt cake tin.
6. Chill in the fridge until set.
Related article: How to make 2 ingredient sorbet
INGREDIENTS
2 ½ gelatine leaves
1 cup fresh mixed berries
1 can peaches, sliced and drained
½ cup granadilla
200ml milk
500ml fresh cream
100g caster sugar
METHOD
1. Soak the gelatin leaves in a bowl of cold water.
2. In a saucepan, cook the cream, milk and sugar, allow to simmer then set aside.
3. Add the gelatin leaves.
4. Once cooled, add the mixed berries, peaches and granadilla.
5. Pour mixture into a dish or individual glasses. I usually use a Bundt cake tin.
6. Chill in the fridge until set.
Related article: How to make 2 ingredient sorbet
4 YUMMY DISHES TO SPOIL MOM TO THIS MOTHER’S DAY
Reviewed by Edgars Mag
on
April 26, 2022
Rating:
Reviewed by Edgars Mag
on
April 26, 2022
Rating:
