Hello to all my fellow readers! Sorry for not updating my blog in two months but I’ve been super busy with work! I promise to keep the blog updated and your cravings satisfied with all new recipes.
The recipe I’m posting today is more of an health option and a cold dish, where pasta/noodles is actually replaced with zucchini but it tastes amazing! Hope you enjoy, and please feel free to direct message me your pictures of dishes you’ve tried on instgram @sabehaskitchen or email them to me on firstname.lastname@example.org to be featured on my page!😉
Recipe by Sabeha Arbee™
2cups of zucchini noodles
1 ripe avocado
1 carrot julienned
1 large handful of basil leaves
Sprinkle of salt and pepper to your taste
4 tablespoons lemon juice
4 tablespoons of olive oil
Sprinkle of Parmesan cheese
Pinch of red Chilli flakes
Coriander to garnish
Make the pesto by removing the skin and pit of the avocado.
Spoon the avocado into a blender and add the basil leaves, salt and pepper, olive oil and lemon juice, blend until you have the consistency you like.
Take the avocado pesto mix and pour it over your zucchini noodles, add in the carrots.
Add Parmesan cheese and Chilli flakes ontop and garnish with coriander.
Marinate chicken with the following.
1.5 teaspoon garlic paste
2 teaspoon salt
1 teaspoon red chilli paste
1 tablespoon chilli powder
1⁄4 teaspoon Turmeric powder
1 teaspoon peri peri chillies.
And make paste with 2 tablespoons lemon juice
After marinating steam chicken with butter on high for +- 15mins.
Take out and put to grill in oven for another 10 minutes Sauce: In the same pot burn out the water from left over sauce and add :
1⁄4 pound butter
1⁄2 cup lemon juice
2 tablespoon nando mediterranean sauce
2 tablespoon nando chakalaka sauce
2 tablespoon garlic peri peri
1⁄4 teaspoon red chillies
3 tablespoon mayo
1 teaspoon chilli powder
Pour sauce over chicken and serve with veggies, fries and cheeses garlic rolls.
Many of you have asked, so here it is… My recipe for a guilt free.. CARB FREE burger. It tastes totally Devine and fills you up! Your craving gets satisfied without feeling like you cheated on your diet 🙈 Hope you enjoy! Please send me pics via email if you try out any of the recipes 😉 email@example.com
(Makes three burgers) Ingredients: For buns:
6 portobello mushrooms
Pinch of salt
Pinch of pepper
Pinch of garlic powder
Quarter cup olive oil for basting Filling:
3 pieces of chicken fillet
Half tsp black pepper
1 tablespoon Chilli powder
1 tablespoon tandoori spice
Pinch of Cajun spice
2 tablespoons mayonaise
3 tablespoons lemon juice Toppings when assembling:
Red and green chillies sliced in some oil (optional) Method:
Clean the mushrooms by pulling out the stem, spooning out the black parts inside and wiping it down with a damp cloth to take out excess dirt. Do not wash them or they will get soggy.
Sprinkle with salt, pepper, garlic powder and put on a griller. Baste the mushrooms with the olive oil and cook on each side for 5 to 7 minutes or until brownish.
Marinate the chicken fillets in the above Ingredients and grill as well until cooked, usually 8-10mins max.
To assemble put some mayo at the bottom of the mushroom bun, place chicken fillet, sliced cheese, dollop of sour cream, and then the red/green Chilli mix ( optional). You can also add lettuce, tomato, red onion etc.
I simply loved this recipe! Just added a couple of spices and sauces and popped it in the oven! Super easy and delish, I served it with some spicy corn, green beans in a red chutney and some garlic pita breads but any side option would do! Hope you enjoy this recipe as much as I did. 😀
1 tray of chicken legs (4/5 pieces)
1 tray of chicken fillet (3/4 pieces)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon crushed garlic paste
1.5 tablespoons Chilli powder
Pinch of Chilli flakes
1 tablespoon lemon juice
Sprinkle of parsley
Pinch of Cajun/chicken spice
2 green chillies roughly chopped
1 tablespoon mayonaise
2 tablespoons yoghurt
4 tablespoons nandos medium peri peri sauce
Toppings to garnish before it goes into the oven:
Half a small onion diced
Marinate the chicken in the above ingredients for about two hours.
Preheat the oven to 190degrees
Take a baking tray and grease it with butter, place the marinated chicken into the tray with the excess sauce that comes out of the bowl.
Place your toppings on the chicken and cover the tray with foil.
Bake it in the oven for 45 minutes, then remove the foil, turn the chicken over, increase the oven tempreture and bake for a further 15/20 minutes on 200degrees or until the skin gets nice and crispy.
Remove from the oven and serve hot with your side dishes!
Recently when I was shopping in Woolies I purchased baby marrow spaghetti, it’s basically strings of baby marrow that look identical to pasta. I decided to try it out and it was Devine! An amazing substitute for pasta if you’re trying to cut out carbs. I basically cooked my prawns in a sauce as I would when cooking a normal pasta and then added in the baby marrow a few minutes before serving.
1 packet baby marrow spaghetti from Woolworths
1 cup of prawns deveined without shells
Handful of frozen peas and corn
1teaspoon crushed garlic paste
1teaspoon Chilli powder
Half teaspoon black pepper
2 green chillies finely sliced
1tablespoon tomato puree
200ml fresh cream Method:
Put a deep, large frying pan on the stove on medium heat with some ghee or oil.
Cook prawns with the garlic, all the dry spices, frozen peas, corn and green chillies for about 2 minutes.
Add in the fresh cream and tomato puree. Let it simmer for a minute.
Then lastly add in the baby marrow spaghetti and mix with the prawns and sauce mixture until nicely coated.
If it’s too dry or not enough sauce you can add more fresh cream.
Let the baby marrow simmer and cook in the sauce for about 3 to 4 minutes and serve immediately.
Hope you enjoy! 😉
Don’t forget to email me pics on firstname.lastname@example.org
Boil the packet of pasta in a pot of salted water for about twenty minutes or until cooked.
In a separate pot, put the stove on medium heat and place ghee in the pot. Add chicken, chillies, garlic and salt and pepper. Cook for a few minutes and then add in the corn and peppers.
Cook for another 5 to 8 minutes continuously mixing and then pour in the whole bottle of fresh cream and sour cream. Let it simmer on low for about two minutes and then add in some Chilli powder for color, I add more than a pinch as I like my food extra spicy.
Drain pasta and then pour the chicken with the sauce over and incorporate well. Sprinkle some black pepper over and adding grated Parmesan cheese or Gouda cheese at the end is optional.
About a week or two ago I had a bad cold, head was sore.. Sinus was ten times worse and my nose was blocked I couldn’t smell or taste anything. I got tired of the usual chicken corn soup recipe and found it abit bland… I remember going to many weddings and having a Malaysian soup so I decided to combine both tastes and make my own soup to suit my preferance.
It was really really yummy! I could finally taste and smell and my cold went away a day or two later… This recipe is for people who like a lot of spicy food as the spicyness from the Chilli powder and green chillies really helped to unblock my nose! You can make a large portion and freeze the rest for another cold day when you’re in the mood for soup or for when you’re just feeling down and out.
2 pieces of chicken fillet cubed
1 tablespoon crushed garlic
3 green chillies finely diced
1.5 teaspoons salt
2 tablespoons Chilli powder
1 teaspoon black pepper
Half an onion finely diced
Oil or ghee to your preferance
Half a cup frozen sweet corn
Handful of spaghetti pasta
1 tablespoon each of any brand (I used knorrs) White onion soup, Thick Vegetable soup, Cream of chicken soup
2liters of water and more as you need to get the soup consistency you like
200mls fresh cream
Some finely chopped coriander
In a big soup pot on medium heat, I added some ghee and then braised the onions. Once almost brown I added in the chicken, salt, pepper, garlic, green chillies.
While that’s cooking I boiled the spaghetti in a seperate pot for 15 minutes and left aside.. Note the spaghetti won’t be completely cooked but that’s fine as it’s also going to be cooked again for another 5 to 10 mins when added to the soup.
Once the chicken is halfway cooked I added the corn and cooked for another minute or so.
I then proceeded to mix the soup mixes in a 2 liter jug of warm water.
I then added the water mix into the pot and let it boil for about twenty minutes continuously stirring.
I then added the Chilli powder and stirred again, put in the spaghetti… Then poured over the cream and let it boil for another 5 to 10 minutes.
Finally garnish with some coriander and serve immediately.
Happy cooking! 💛
Don’t forget to email me pics on email@example.com of the food recipes you try so you can be featured on my blog.
I literally have to eat pasta once a week.. And then the leftovers for a few days after haha! I simply love it because it’s totally easy to make, really filling and keeps me going throughout the day. I especially love Spiga’s pastas so I tried to recreate one using my own ingredients and adding a few extras to suit my tastebuds. It’s really simple and yummy, hope you enjoy! 😀 Method and ingredients:
Bring to boil two to three hand fulls of spaghetti in salted water. Boil for about 20 minutes or until cooked the way you like.. Drain and keep aside.
In a frying pan put two tablespoons of olive oil or ordinary oil on medium heat, throw in one cup of peeled and deveined shrimp, add some salt, pepper, crushed garlic and some finely diced green chillies.
Cook for a minute and then add in a handful of cubed tomatoes, sprinkle some dry parsley and then add in some Chilli powder to suit your level of spicyness.
Cook for another two minutes, add in a tablespoon of tomato puree and about 100mls of fresh cream.
Mix all these ingredients well and then pour over the pasta you boiled previously.
Garnish with some finely diced coriander and some parsley and serve immediately!
A yummy soup recipe for a chilly day.. Which we’ve been having ALOT of in Durban!
Butternut, Carrot and Chicken Soup 💛
Method and Ingredients:
Half one Butternut and 2 carrots, chopped and boil in salted water till super soft. Reserve water, cool and puree till smooth.
Finely chop 1 onion and sautee with ghee on low heat.
Cube 2 chicken fillets into small pieces, add your own amounts of garlic, aromat, lemon juice, white pepper, green chillies (I added two) and parsley. Cook till done.
Add the puree of butternut and carrot, bring to a simmer.
In half a litre of water, sift 2-3 tbsps of Knorrs Thick Vegetable Soup, Cream of Chicken and White Onion Soup packet. Then add to the butternut and chicken and bring to a boil. Add more water while its boiling if it’s too thick, boil for about 15/20 mins.
I then proceeded to add a tablespoon of brown sugar and a pinch of cinnamon to make the sweet butternut flavor more intense and also to compliment the spicyness of the chicken.
Before serving add 1/2 bottle of fresh cream and stir for a few minutes.
Taste for salt, pepper and chilli taste, adjust accordingly.
Serve with soup with croutons!
Take three slices of bread and cut into cubes. I used Low Gi wholewheat bread as a healthier option!
In a small pan melt 5 tablespoons of butter with some salt, pepper, Dry parsley and a pinch of crushed garlic. Wait for butter to melt and start a small boil.
Place bread cubes in a bowl and once butter has melted in the pan pour over the bread, make sure it is fully coated and then spread on a baking tray and bake in a pre heated oven for about 25 mins on 180 degrees until crispy, crunchy and golden.
PS: Butternut soup recipe was sent in by Fathima Akoo, I tried it out and added a few extra things like fresh cream, green chillies, cinnamon powder and brown sugar to suit my tastebuds!