Hasselback Butternut


1/2 a butternut peeled and thinly sliced 


2 TBS Maple/Golden Syrup 

1.5 TBS Oliver oil

Salt and pepper to taste

1/2 tsp cinnamon power

Pinch of fresh nutmeg

1/4 tsp of crushed chillies (optional)

3 Cloves of garlic (finely chopped)

1 tsp fresh/dry thyme  

Spring of fresh rosemary


Spring of Fresh Rosemary  

1 sweet Red pepper 

30g roasted pecan nuts




  1. Mixed all ingredients for marinate well
  2. Apply on both sides of butternut 
  3. Bake at 180 degrees for 1 hour
  4. Garnish with fresh rosemary, peppers and pecans nuts
  5. Enjoy !

Chickpea & Lentil Curry


80 ml sunflower oil 

1 t whole cumin 

1 t whole black mustard seeds 

1 t fenugreek seeds 

1 onion, sliced 3 ‚Äď 4 cloves garlic, peeled and thinly sliced¬†

3 green/red chillies, finely sliced 

2 t coriander powder 

1 t cumin powder 

2 t chilli powder 

3 t masala 

¬Ĺ t turmeric powder¬†

4 ‚Äď 5 medium tomatoes, blended or grated¬†

1 T brown sugar 

2 X 400 g cans chickpeas, drained and rinsed 

50 g cooked brown lentils salt to taste 

200 ml coconut cream 

fresh coriander for garnish 

2 stems of curry leaves (optional)


  1. Heat oil in saucepan. Add cumin, fenugreek and mustard seeds. 
  2. Once seeds start splitting, add sliced onion. 
  3. Once onion is translucent, add garlic and chillies. 
  4. Add ground spices (coriander, cumin, chilli, masala and turmeric powder). Cook on low heat. 5. Add blended tomatoes and 250 ml of boiling water and continue to cook on low heat for 25 to 30 minutes. 
  5. Add brown sugar. 
  6. Add chickpeas and lentils and cook on low heat for 5 minutes. 
  7. Add salt to taste and coconut cream and simmer for 5 minutes. 
  8. Garnish with coriander and curry leaves. 
  9. Serve with basmati rice or roti.