Clinton Verhoog, founder and owner of Chef It, developed an electronic recipe book for consumers to cook while in lockdown.
In this post, I feature some of the recipes to try out.
Vegetable curry in a hurry
1 onion, sliced
1 tbs garlic and ginger paste
1 brinjal, diced
2 peppers, diced
4 carrots, peeled and sliced
1 tin four bean mix or chickpeas
1 tin chopped tomato
1 tbs garam masala
1 tsp cumin
1 tsp curry powder
Handful coriander leaves, chopped
Heat a pot up over medium high heat. Add some oil. Add the onions and garlic paste and cook for a about a minute. Add the rest of the veggies and cook for about 5 minutes. Add your spices and season with salt and pepper and cook for another minute. Add the four bean mix, tomato and a cup of water. Turn heat down to low. Simmer for about 30 minutes until veggies are soft. To finish add the coriander and check the seasoning. To serve top with a spoon of yoghurt. Serve with rice and poppadums
No-fuss lockdown date night tapas
Unwrap a whole camembert and pun into an oven proof dish. Bake in a hot
oven for about 5 minutes. Spoon over some sweet chilli sauce or some fig jam and black pepper. Serve with some fresh bread or crackers. Cheesy
Slice up and fry in a pan with a bit of olive oil.
Drain a tin of chickpeas, add a handful of baby spinach, some grilled brinjal or baby marrow. Add a splash of vinegar and olive oil. Season with salt and
Slice up a baguette or ciabatta and place on oven tray. Brush with olive oil,
season and toast in an oven until golden-brown and delicious· When
they are out of the oven, rub with a half clove of garlic.
Slice haloumi into fingers. Heat up non stick pan over high heat. Add a splash of oil and fry haloumi for about 1 minute each side. Finish with a good squeeze of lemon.
Easiest thing is to buy some great marinated olives from the deli counter.
Make your own by draining a pack of olives. Add some chopped garlic, fresh basil or parsley, some chopped chilli, squeeze of lemon and a splash of olive oil. Simple!
Arrange some roughly chopped tomato on a plate, tear some basil leaves,
arrange some sliced avo. Drizzle with olive oil, a dash of red wine vinegar and season with salt and pepper.
Put all these small plates on a large wooden board or straight onto the table. Crack open a bottle of wine and enjoy!
Email firstname.lastname@example.org if you would like to purchase a copy of the book.
Lead image: Unsplash.