pork ragu


I have recently developed a love for all things pork (free-range only!). I had some friends for dinner last week and decided to try making pork ragu, and what a winner it was! Served on zucchini noodles, topped with parmesan and a green salad on the side.


INGREDIENTS (serves 4)

  • 500g pork shoulder (free range)
  • 800ml tomato sauce (either made fresh see my recipe here (just double it up) or 2 x tins chopped tomatoes)
  • 1 red onion, chopped
  • 2 carrots, diced
  • 2 bay laves
  • 1t cinnamon
  • salt and pepper to taste
  • 2T balsamic vinegar
  • Butter and olive oil to brown the pork in
  • 1T xylitol


    1. Heat a large pot, add the butter and oil
    2. Add onions and carrots and fry for a few minutes until slightly soft
    3. Once butter has melted, toss in the pork and brown on each side
    4. Add tomato sauce, bay leaves, cinnamon, salt and pepper, xylitol and vinegar
    5. Simmer on low for 2 hours
    6. Remove pork pieces and shred, then add back to sauce
    7. Serve on zucchini noodles


World’s easiest broccoli and sweet potato soup




  • 1 head of broccoli
  • 1 sweet potato
  • 1 cube stock
  • water and coconut milk


  1. Boil a pot of water, place the chopped and peeled sweet potato in the water
  2. Place the broccoli in a steamer
  3. Once they are soft (+-15 minutes) remove from heat and add to a blender, along with the stock and just enough water to get the blender moving
  4. Blend until smooth, add coconut milk until you’ve reach your desired consistency

hartlief’s sweet potato salad



Hartlief approached me a few weeks ago to try out their products and give one of their recipes a try. It was a total hit!


  • 400g Sweet potato, cubed
  • 15ml Xylitol
  • Salt and freshly ground black pepper
  • 25ml Dukkah
  • Dash Olive oil
  • 1 packet Washed salad leaves
  • 1 packet Washed rocket
  • 100g Hartlief Windhoek Salami
  • 12 Feta and herb balls or soft Danish feta
  • 50g Pumpkin seeds
  • Pinch of Dukkah, to sprinkle over the finished salad
  • Olive oil
  • Balsamic reduction


  1. Preheat the oven to 180°C.
  2. Place sweet potato cubes on a baking sheet and season with salt, pepper, xylitol and dukkah.
  3. Drizzle with olive oil and mix well.
  4. Roast until soft and caramelised for about 30 minutes.
  5. Chill the sweet potato.
  6. Assemble the salad with the salad leaves, rocket and sweet potato on a large, flat serving platter.
  7. Top with salami which has been folded into quarters.
  8. Place feta balls onto the salad and sprinkle with pumpkins seeds and dukkah.
  9. Drizzle with olive oil and balsamic reduction just before serving.
  10. Enjoy!

Moroccan Chicken



INGREDIENTS (serves 2)

  • 4T homemade tomato sauce
  • 2 chicken breasts, sliced in half
  • Cajun spice, paprika and garlic flakes to season chicken
  • 1/2 packet pitted green olives
  • 1/2 – 1 lemon preserved in salt, cut into small chunks
  • 1 aubergine, cut into chunks
  • olive oil
  • salt and pepper


  • 250g pumpkin
  • 1/2t cinnamon
  • 1T butter


  1. Season chicken with spices
  2. Heat a frying pan to medium hot
  3. Add olive oil and fry the aubergine for a few minutes until it starts to soften
  4. Add the chicken halves and fry for a few minutes on each side
  5. Add remaining ingredients and simmer until chicken is cooked through
  6. In a separate pan, steam the pumpkin and once soft, mash and add butter and cinnamon
  7. Dish chicken onto mash and serve

fried banting pizza



INGREDIENTS (for 1 pizza)

  • 200g pumpkin, chopped up
  • 2 tbsp psyllium husks
  • 1 eggs
  • ¼ tsp salt
  • 1T butter for pan


  1. Preheat oven to 200*
  2. Steam or boil the pumpkin until it is completely mushy.
  3. Using a stick blender or food processor, puree the pumpkin until smooth.
  4. Add the husks, eggs and salt and blend again.
  5. Leave it to stand for no less than 15 minutes to thicken into dough.
  6. In a heavy based pan that can go in the oven, lightly grease and the spread the dough and fry the pizza base on a medium heat until nicely coloured on the outside and cooked in the middle, it requires flipping over a few times
  7. Top with your favourite pizza toppings
  8. Bake in pan until cheese has melted
  9. Put the pan back on the stove, add about 1T butter, and fry for another couple of minutes, until the base has gone all crispy
  10. Serve!

stuffed chicken



I needed some real comfort food last night, and mash has always been such home food to me. Good thing I like cauli mash just as much as the potato kind!

INGREDIENTS (per person)

  • 1 chicken breast
  • 1-2T choppy choppy / chopped up sundried tomatoes and feta
  • 3 rashers prosciutto
  • Cauli Mash and Zucchini chips to serve


  • Preheat oven to 180*
  • Slice the chicken breast nearly in half (lengthways)
  • Add the choppy choppy / sundried tomatoes and feta
  • Wrap chicken in prosciutto
  • Secure with toothpicks
  • Bake for 20 minutes (or until chicken is cooked – oven dependant on timing)
  • Serve!

chilli popper inspired chicken breasts



I was inspired by my chilli popper post to make some chilli popper chicken! All the goodness of the chilli poppers but substantial enough for dinner

INGREDIENTS (per person)


  • 1 chicken breast, butterflied = cut almost in half (don’t cut through the breast)
  • 1T jalapeno slices
  • 1/4 chevin goats cheese / 1T feta / 2T cheese
  • 3 rashers bacon
  • toothpicks
  • salt and pepper


  • Preheat oven to 180*
  • Season the chicken breast
  • Put the cheese in the chicken cavity, then the jalapeno slices
  • Roll up and wrap in the bacon rashers
  • Seal with toothpicks
  • IMG_0215
  • Place on a greased oven tray and back for +- 20 minutes
  • Heat a frying pan to medium/hot
  • Fry the chicken breast for a minute on each side until the bacon is crispy
  • Serve with a salad / veg

bacon wrapped chilli poppers


I LOVE chilli poppers, with quite a passion! Queue this – which I have made when I’m entertaining (and possibly made for just me 😉 )!



  • 1 jar whole jalapenos (or even better, the ones that have already been sliced in half)
  • 1 chevin goats cheese / 1 small packet feta
  • 1 packet bacon (streaky works best)
  • toothpicks


  • preheat oven to 180*
  • if you bought whole jalaponos, slice them in half length wise
  • stuff the middle with the goats cheese / feta
  • wrap in a rasher of bacon, securing with a toothpick
  • Place on a greased baking dish and bake for about 10 minutes, or until the bacon is crispy
  • Serve with sour cream or home made tomato/chilli sauce

gluten-free pizza base

WINNER! gluten-free recipe! (NOT banting)!


I know this isn’t banting, because of the potato starch. But it’s not that much potato starch really 🙂

ingredients (serves 2)

  • 1 cup macadamia nuts or almonds (blitzed to flour like consistency)
  • 2T potato starch
  • 1t salt
  • 1T yeast
  • 1T honey
  • 1/4 cup warm water
  • 1.5t apple cider vinegar
  • 1T egg whites
  • 1T olive oil


  • Preheat oven to 35*
  • Combine the yeast, honey and water into your big mixing bowl, stir together and leave to activate for +-5 minutes
  • Combine the apple cider vinegar, egg whites and olive oil in a bowl and mix well
  • Add the potato starch and macadamia nut flour to the big mixing bowl
  • Add the vinegar, egg white, oil mixture to the big mixing bowl
  • Stir well for about a minute
  • It will be very wet, don’t panic!
  • Put a damp cloth over your bowl and pop it somewhere warm (I put it in the oven) to rise for about 75 minutes
  • Spread over a silicone baking sheet (which I placed on top of my pizza stone)IMG_0096
  • Get it as thin as possible, and then bake at 250* for about 6 minutes (keep an eye on it)
  • Remove from the oven, top with desired pizza goodies, and pop back into the oven until the cheese has melted
  • Slice and serve!
  • IMG_0100

tomato and chorizo soup

WINNER! banting recipe! Dairy Free!


I got this recipe from my sister-in-law Jan, and it really is a goodie.

ingredients (per person)

  • 500g tomatoes
  • 3/4 pieces of celery
  • 3 cloves on garlic, unpeeled
  • 1 onion, chopped into quarters
  • olive oil
  • salt and pepper
  • 2 cup boiling water
  • 1 stock cube or liquid stock block
  • 4 sun-dried tomatoes
  • 80g chorizo (fried and cut into pieces)


  • Preheat oven to 180*
  • Put everything (except for chorizo and sun-dried tomatoes) into a roasting dish, cover liberally with olive oil, salt and pepper
  • Roast for +-45-60 minutes
  • Once the tomatoes have started to caramelise, you can remove from the oven
  • IMG_0028
  • Squish the garlic out of their skins
  • Remove burnt herbs and celery
  • Put remaining veg (including sun-dried tomatoes) into a blender and blitz until required smoothness is achieved
  • IMG_0030
  • Add chorizo
  • Best served the next day!
  • IMG_0034