Pasta Verde

This is another one of those recipes that I make to take with me to school when I have a ridiculous amount of classes back to back. Yes I still kick it old school with packed lunches! Nice and easy, good source of carbs, omega 3s and energy!

Serves 2-4

What we need:
14.5 oz box whole grain penne pasta
2 tbsp oil
1 tbsp butter
1 red onion, diced
3 garlic cloves, finely chopped
1 carrot, peeled diced
5 small mushrooms, washed and diced
1 zucchini, peeled, diced
1 1/2-2 tsp salt
1 tsp ground pepper
1 1/2 tin plum tomatoes
2 tsp honey/sugar
1 tsp bicarbonate of soda
handful fresh basil, chopped

How we do:

• Add pasta to pan of boiling water. Add a pinch of salt and a dash of olive oil. Simmer for 8-10 minutes until cooked. Drain.
  
• In a separate pan, heat the oil and butter.
• Add the onions and garlic. When they soften, add the carrot.
• When the carrot has softened, add the mushroom and zucchini. Saute for 3-4 minutes.
• Add the plum tomatoes, salt, pepper and the honey. Mix well.
• The secret of the sauce is the bicarbonate of soda.When you add it the sauce will foam. Let it simmer for 2-3 minutes
• Sprinkle on the basil.
  
• Add the cooked pasta to the sauce and mix together.
• BALLE BALLE! You're ready to chow down.
  

Toasty Veggy Sandwich

This recipe came as a result of me being really hungry and confused about what to eat for lunch one day. So I pulled out a bunch of stuff from my fridge and voila a veggy sandwich appeared. Nice thing about the recipe is the versatility.. you can chop and change the vegetables/bread according to your tastes. Have a look:

Serves 1

What we need:
2 pieces whole grain bread
1/4 avocado
1/4 tsp mince garlic
dash lemon juice
1 tsp of finely chopped coriander
3 slices of roma tomato
1/4 carrot, peeled cut into thin matchsticks
4-5 slices of red onion
5-6 washed spinach leaves
1 tbsp of shredded mozzarella
salt and pepper to taste

How we do:

• In a bowl, mash the avocado. Mix in the garlic, lemon juice, coriander and salt and pepper
• Toast bread in toaster.
  
• Spread the avocado on the toast. Place the spinach leaves, tomatoes, red onions and carrots on top.
• Sprinkle on the cheese.
• BALLE BALLE! You're good to go!
  

Garlic Ginger Honey Chicken

This recipe came up from a bit of experimenting. Result was tasty, juicy, chicken! Check it out:

Serves 1

What we need:
2 skinned, washed chicken thighs
2 tbsp honey
1/2 fresh squeezed lemon juice
2 peeled, grated garlic cloves
1 tbsp peeled, grated ginger
1 1/2 tsp salt
1 tsp ground pepper
2 tbsp oil

How we do:

• Preheat over to 500*F/ 260*C
  
• Place chicken in bowl. Add the honey, lemon, garlic and ginger. Mix well.
• Add salt and pepper. Mix.
  
• At this point you can refrigerate and let the chicken marinade until you want to cook it. I used it immediately but its more flavorful when you give it some time to let the herbs lock in.
  
• Place chicken on baking tray.
  
• Drizzle 1 tbsp of oil on top
• After 10 minutes check, if cooked on one side, turn over and drizzle 1 tbsp of oil on other side.
• Cook for a further 10 minutes or until chicken is golden and white on the inside..
• BALLE BALLE! It's done. Great served with rice, salad or potatoes.
  

Egg Burji-Indian Scrambled Eggs

I have always grown up eating my eggs like this and couldn't eat them any other way! Super quick to make and a good way to spice up your breakfast.

Serves 2:

What we need:
1-2 tbsp spoon
4 eggs
1 diced red onion
1/2 diced red or green capsicum
1-2 tsp salt (to taste)
1/2 tsp paprika
1/2 tsp ground black pepper
Handful fresh coriander

How we do:

• In a non stick wide pan, heat the oil on medium heat.
• Add the onion. When begin to soften, add capsicum.
• In a bowl, crack the eggs and add the salt, paprika and pepper. Whisk well.
  
• When the onions are slightly golden, add the eggs.
• Take a wooden spoon/spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle.
  
• Repeat this action continuously, taking care not to burn the underside of the eggs or allowing it to stick to the bottom of the pan.
• Do this until the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of eggs at the same time.
• Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. You may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
• Add the Coriander.
  
• Serve immediately with toast.
  
• Balle Balle! You're done! Enjoy.
  

Mediterranean Chick-Pea Salad

This chick-pea salad is a really good lunch option or side. Either way it tastes good, is really fresh and filling. You have the option of using pre-cooked chick-peas that come in a can or you can cook them in a pressure cooker which require the chick-peas to be soaked overnight before hand. This way takes a little longer but tastes better in my opinion. Either way the recipe is easy peasy so check it out:

Serves 2

What we need:

1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
8-10 cherry tomatoes, halved
2 cups of shredded lettuce (romaine/iceberg/spinach leaves)
half red onion, diced
half avocado, diced
8-10 green olives
handful fresh coriander
2 tsp white wine vinegar
1 tsp honey
1/2 tsp fresh lemon juice
1 clove garlic, minced
salt and pepper to season

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker).
• In a dish mix together the lettuce, tomatoes, onions, avocados and olives.
  
• In a separate bowl, mix the vinegar, honey, garlic, lemon juice and salt and pepper.
  
• Add the dressing to the salad. Mix well.
• Now add the coriander and chick-peas.
  
• BALLE BALLE! Enjoy.
  

Elaichi (Cardomom) Tea

I love tea and although I've been drinking a lot of green tea recently, I don't think anything beats home made 'elaichi chai'. Elaichi (cardomom) is a herb which takes the form of seedpod. You can find them at all Indian grocery stores. It adds a distinct, somewhat sweet, pleasant flavor to tea.
Ch ch ch check it out:

Serves 2

What we need:
2 Cup of water
1 Tea bag of your choice (It's all about Tetleys for me)
2 Cardomom pods
Sugar to taste
Milk to taste

How we do:

• Place the tea bag in the kettle and add the water.
  
• Crush the cardomom pods with pestle and mortar unti forms coarse powder. Add to the kettle.
• Bring to boil on medium heat.
• Once it has boiled, strain the tea into two cups.
• Add sugar and milk according to taste.
• BALLE BALLE! Tastes best when you dunk rusk or biscuits in it.