The Great Healthy Kale Solution

I’ve just started be a health freak, and watching my diet. And one of the recommended things to eat being O blood type is kale. As it turns out this stuff is already growing in my garden, what a bonus. I found this recipe and voila, I now eat this side dish every day with my dinner. A great source of nutrients and vitamins, so try it.



Kale Kale

Kickin’ Kale:


  • 1 large bunch of curly kale
  • 2 or 3 lemons
  • 1/2 cup olive oil
  • 1 teaspoon sea salt
  • 4 small or 3 large cloves of garlic (peeled, smashed and chopped)
  • 1/2 to 1 purple onion, sliced very fine


  1. Wash and ‘spin’ dry the curly kale.
  2. Remove the stems.
  3. Stack the leaves on top of each other and slice them horizontally into fine strips
  4. Place the strips into a glass or porcelain bowl
  5. Juice the lemons.
  6. Peel and cut the garlic cloves into chunks.
  7. Put the olive oil, lemon, garlic, and salt into the blender and combine on high to make a frothy liquid.
  8. Pour 1/2 the liquid over the top of the kale.
  9. Mix well with salad utensils.
  10. Pour the remaining liquid over the kale and keep turning and mixing with the salad utensils.
  11. Let the mixture sit for at least 2 hours before you eat it as the lemon and olive oil will ‘cure’ the kale so that it becomes much softer and more edible.
  12. Garnish with as many of the onion slices as you like.



The Great Lemon Chicken to melt in your mouth

Lemon chicken

Lemon chicken

???????????????????????????????   This one is so easy, so moist, so healthy and really easy to make.

500g chicken breasts no skin

6 tablespoons olive oil

4 minced cloves of garlic

2 lemons, one is sliced and the other is juiced

1 tsp salt

pinch of ground black pepper

25ml of a supermarket spice grinder from Freshers with: (Ground cumin, coriander, ginger, chilli, paprika, brown sugar, thyme and origanum)

So marinade the chicken for a few hours by placing the ingredients in a bowl, cover and put in the fridge.

Get cooking:

Layer your baking with with sliced lemons, and put your breasts on top of them. Do not cover.

Pre heat the oven to about 180, and cook until the breasts are tender. You can even turn down the oven to 160, and let them simmer for about 45 mins.

Delicious when served with a fresh garden salad.


The Great Chicken Rissoles

So if you want to do some interesting changes to your lifestyle, then make some new delicious recipes. Its a great idea to mix things up a little, with your ravishing appetite.

Easy ingredients:

  • 500g chicken mince
  • 1 medium peeld and carrot grated
  • 1/2 onion grated
  • salt and pepper,herbs (I used fresh chopped paresely)
  • 1 egg
  • 1/4 normal flour
  • Butter for the frying pan

chicken risoles prep

Ok lets get mixing:

  • Mix ingredients together in a large bowl
  • then roll into balls using your hands to the size of golf balls 
mixing up the chicken rissoles mixture

mixing up the chicken rissoles mixture

Ok, so now, roll into those bowls and place on a baking tray, and seal with clear wrap and put in the fridge for about 30 mins. Drizzle with olive oil so they don’t stick on the pan.

Chicken Rissoles

Then, fry in butter sealing the rissoles on a low heat over a nice heavy pan

  • Remove and allow to cool down.
Chicken rissoles frying

???????????????????????????????You won’t be dissapointed!

The Great Granny’s Ginger Biscuits

So my Gran gave me an empty biscuit tin, and a magazine with tonnes of recipes in it for biscuits. Hint Hint, if you catch my drift. I made these up and it was really easy, and the results, are super yummy!



750g of self raising flour

30ml of baking powder

25ml of groung ginger

2.5ml of salt

250g grams of margarine

250g of golden syrup

1/2 kg of soft brown sugar

3 eggs.


Heat your oven to 180 degrees, and grease some baking trays with margarine.


First thing: Dry ingredients.

Sift all the dry stuff into a bowl, I always do the sifting twice. Put that aside. If you need to stir this, always use a metal spoon or knife only.


Second thing: Wet stuff:

Melt the golden syrup in a small frying pan slowly, and add the sugar. Keep mixing it until all dissolved. Then let this cool.

Whip up your eggs in a bowl, and then add these two ingredients together.



Add the margarine, which you can slightly microwave to make soft first, and knead in until no specs of the marge are visible.

Add the syrup/sugar mix next in a giant bowl with a wooden spoon. Then use your hands to knead it in. Doesn’t take long until you have a nice soft dough.

Let the dough cool slightly, needs to be a little firm to roll out.


Roll it, roll it!

In sections you can roll out this dough onto a well floured surface, and use a rolling pin, or just a wine bottle, what ever you think works. You’re aiming for about 30cm in diameter at a time, and roughly 3mm thick.

Then, cut out your shapes, and flour them.

Now put onto the baking trays and bake away for about 9 mins per tray.

I went through about 4 batches. When you take them carefully out the pan, use a spatula – they will be soft, but will go hard as they cool down. You’re aiming for a nice golden type of colour, not too dark. And adjust your oven if you think its too hot. I also used the top shelf of the oven, not the bottom.





The Great Vodka Meat and fried rice yummy dish

 The Great Vodka Meat Marinade:

The great Vodka Marinade

a world of color

a world of color

1/2 cup chopped cilantro

1/2 cup chopped green onion ends


8 cloves of garlic chopped

Cracked black pepper

Few crunches of sea salt

2ml of corriander

100ml of vodka

2 chopped pickled chillies

2 juiced limes

1ml of cumin seeds

1ml of paprika

2 tablespoons of white malt vinegar

The Great Meat Vodka Marinade

The Great Meat Vodka Marinade

Side Cooked Rice dish

Fry up:

One chopped onion

2 large slices of salami

Some chopped cilantro and spring onion greens

Some garlic

1 teaspoon of capers

One chopped red chilli with no seeds


1 cup of rice (I used Thai rice)

1 cup of chicken stock

1/2 cup of water

A few glugs of chardonnay white wine

Stir that all up, lower the heat. Put on the lid, and cook until the rice is lovely and soft.

Now, you have amazing meat to cook up, and then, you can finish off the meal with the amazing rice dish.


So delicious I forgot to take a photo of the finished meal!!! LOL

The Great Way to pickle, preserve and freeze your chillies

red chilli

red chilli

I have harvested a bunch of chillies from the garden, so many I thought it’s a great idea to save them. So you can preserve them for future use in two very easy ways. I have discovered: freezing or pickling.

frozen chilli ice cubes

frozen chilli ice cubes

Freezing Red Chilli’s

Take about 8 red chillies and chop really finely

Place half a teaspoon in each section of an ice tray

Fill with mineral water

frozen chilli ice cubes

frozen chilli ice cubes

frozen chilli ice cubes

frozen chilli ice cubes


You can now use each ice cube every time you’re cooking. Add to the saucepan, and flash it into any meal that needs zesting up! Easy!

Red Chilli Pickle

red chilli pickle

red chilli pickle

Sterilize one jar and lid by boiling it in water for a while

Chop up your half kilo/ one pound of red chillies, and remove the stems


Soak in 3 tablespoons of salted water for a while and then drain off the water.

Heat one litre of white wine vinegar/cider vinegar and

6 tablespoons of castor sugar

Stuff your jar with chillies and a few lemon leaves

Pour over the heated liquid

Now allow for it to cool down before putting the lid on.

Voila!!! Amazing preserved pickled chillies, that look gorgeous!.




The Great Sticky Roast Chicken Bunny Chow’s from South Africa

Bunny chow is a very traditional Indian dish that is an exciting meal involving a hollowed out half loaf of bread, filled with a delicious meaty filling. Originating in Durban where the largest population of Indians in the world exists, outside of India. You can grab it almost everywhere as a take away, or eat it in a fancy restaurant.

The Great Roast Chicken Bunny Chow

The Great Roast Chicken Bunny Chow

Lets go!

The Roast Chicken:

Roasted Chicken with brown onion soup and chutney

Roasted Chicken with brown onion soup and chutney

A few chicken breasts

Brown onion soup, half a packet

A few glugs of peach chutney


Preheat oven to 350 degrees F. In a large baking dish lined with foil add the chicken breasts and mix all the ingredients together and over the breasts. Cover with foil, and back for an hour and a half, checking once to turn over.

Set aside.  Remove the chicken from the bone and chop into flakes. Discard the skin (or give it to your kitchen companion, mine is my dog).

The Filling:

Bunny Chow filling with sticky roast chicken

Bunny Chow filling with sticky roast chicken

A few chopped tomatoes

One big red chilli chopped (keep the seeds or not)

One red onion chopped

A few cooked and chopped carrots

A teaspoon of sugar

Ground ginger

Ground sea salt

1/2 teaspoon of paprika

1/2 teaspoon cumin

Cook all of these ingredients in a large frying pan with some soya oil.

Then add the flaked chicken meat and allow to simmer for a short while.

Bunny Chow Bread

Bunny Chow Bread

Hollow out half a loaf of bread using your hands to scoop out the bread to make a well, and a slice of bread for the top. Pour the mixture into the bread, and drizzle with juices.

The Great Roast Chicken Bunny Chow

The Great Roast Chicken Bunny Chow

NOW, you can enjoy the delicious flavours direct from South Africa. Heaven.