COCONUT CHUTNEY

Growing up in East Africa, coconut chutney was served with all of our vegetarian snacks and with all of our barbecue meats. This favourite chutney will set your taste buds with sheer joy. As coconut was readily available in Africa, the coconut flesh was used to make this chutney. I use desiccated coconut as it is readily available and the chutney can be made in less than an hour to add to your bhajias, samosas, barbecue meats and pretty much anything really!

This chutney is super easy to make and only a few ingredients like coconut, cilantro, green chilli, lemon and a granny smith apple are needed. Soak 1 cup of fine or medium unsweetened coconut in 1 cup of water and 6 tbsp of fresh lemon juice for about 20 minutes. Wash and remove stems of cilantro and green chilli. Remove seeds from from the granny smith apple. Blend all ingredients including the water and lemon juice. Garlic can be added to make the chutney rise to another level but thats optional.

COCONUT CHUTNEY

• Serves: 6-10

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 1 cup fine unsweetened coconut

• 6 tbsp fresh lemon juice

• 1 cup cold water

• 1 bunch cilantro, washed and stems removed

• 1-2 green chillies, washed and stems removed

• 1 granny smith apple, washed and seeds removed and halved

• 1/2 tsp Himalayan salt

• 1 tsp garlic paste (optional)

INSTRUCTIONS

Soak coconut in 1 cup of water and lemon juice for about 20 minutes. Add all ingredients in the blender and blend till you get a nice smooth green chutney. If you need to add more water, add a little at a time.

The chutney can be added to pretty much all the Indian snacks and barbecues.

Enjoy!!

SHAKSHOUKA

Shakshouka in Arabic is a dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onions, garlic and commonly spiced with paprika, cayenne and cumin.  This Mediterranean dish has been around for centuries and is super easy to make. Its perfect for a  Mediterranean brunch theme served with warm pita bread, crusty bread, roasted potatoes or a fattoush salad.  This saucy tomato concoction can have you going for seconds and thirds.

This recipe is very easy and your guests will feel very special.  Just chop up onions, peppers, tomatoes, garlic and start by sautéing the onions, peppers and garlic in olive oil.

Add tomatoes and crushed tomatoes and all the greens and save a little parsley to garnish later.

Once you see the tomatoes cooked and saucy, add the eggs slowly and one at a time.

SHAKSHOUKA

• Serves: 4

• Prep Time: 20 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 4 Tbsp Olive oil

• 1/2 yellow onion, roughly chopped

• 1 yellow pepper, roughly chopped

• 6 Roma tomatoes, roughly chopped

• 2 green onions, chopped

• 1/2 cup chopped parsley

• 1/2 cup cilantro chopped

• 1 tsp Himalayan salt

• 1/2 tsp black pepper ground

• 1/2 tsp sumac

• 1/2 tsp spanish paprika

• 1/2 tsp chilli flakes

• 1/4 cup crushed tomatoes

• 4 eggs

• 1/2 cup crumbled feta

• Pinch of Maldon salt (optional)

• Pita bread toasted for serving

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a large skillet, on medium high heat, add olive oil and add the chopped onions, peppers and garlic.  When the onions are translucent, add tomatoes, crushed tomatoes and spices and let cook till tomatoes are tender. Add all the greens, saving a little parsley for garnishing.  Cover the skillet and let the tomatoes cook for about 10 minutes stirring occasionally till sauce thickens.  Take skillet off the heat and break eggs one at a time into a bowl and slowly slide them onto the tomato mixture. Add crumbled feta all around the eggs and bake for 12-15 minutes till egg whites are firm but yolks runny. Sprinkle with parsley and Maldon salt and serve from the pan with warm pita bread.

Enjoy!