Ethiopian Chicken (wot)

When my husband and I started our country and alphabet cooking challenge, we became a little obsessed with this chicken Ethiopian dish. The spice of the chicken and freshness of the yoghurt sauce makes a well-balanced and refreshing dish that adds some excitement to a typical lacklustre chicken weekday dinner.
Ingredients: 1kg chicken breast1 tablespoons barbered spice1 tablespoon olive oil1/2 onion sliced thinly1 garlic clove1 tsp grated gingerSalt and pepperCorianderTomato chopped into small cubes½ Lebanese cucumber chopped into small cubes1 tablespoon sweet balsamic1 tablespoon lemon4 tablespoon yoghurtEthiopian flatbread
Method: Chop the chicken into cubes (approximately 2cm x 2cm)Put the berbere onto the chicken and put aside to marinade for 30minutes in the fridgeHeat the pan and add olive oilAdd the garlic and ginger and cook on medium heat until fragrant Add the chicken and cook covered until fully cooked through - depending on the size of your pan and heat this could take around…

Greek yoghurt jam biscuits

As winter approaches, the days get shorter and the wind colder sharing afternoon tea with family and friends is a common weekend occurrence. 
I love any excuse to make petite sweets that people can share and chat over and afternoon tea is the perfect excuse. 
These light jam cookies are the perfect tea accompaniment. 
Ingredients: Cookie: 3 cups flour3.4 teaspoon baking powderpinch salt½ cup butter1 cup sugar1 egg½ cup yoghurtdash vanilla essence
Filling: 150g jam of your choice – I used strawberry1 cup icing sugar, sifted1 heaped teaspoon of yoghurtExtra icing sugar to dust
Method: Cream the butter and sugarAdd the egg, yoghurt, salt and vanillaSift in the flour and mix until a dough formsWrap up dough and place in the fridge for one hourPre-heat oven to 220 C fan-forcedRoll out the dough to approximately 1/2 cm and use a cookie cutter – the dough is sticky so roll it out between greased baking paper to avoid it sticking to the board and place the baking paper straight onto the baking trayC…

Brown rice and quinoa salad

After a few work lunches at Jack Greens I fell in love with brown rice in salad. The nuttiness and slightly chewy texture, makes brown rice a perfect addition to any salad.
So when my health-conscious cousin came over for dinner one night, I decided to give it a go. The rice and quinoa combined with hearty vegetables, adds great depth to the dish and makes it a complete meal. The yoghurt dressing cuts through the richness and natural sweetness of the corn and pumpkin, adding some needed tang.

Ingredients: 1 cup quinoa and brown rice cooked1 zucchini½ jap pumpkinOlive oil100g baby spinach1 tomato1 corn on cob4 tablespoons yoghurt½ lime juice1 tablespoon chopped coriander1 tablespoon chopped parsley1 small red chili without seeds½ garlic clove½ teaspoon honeySalt and pepper
Method: Preheat oven to 220 fan forcedCut up pumpkin into 1.5cm pieces and mix with olive oil, salt and pepperCook pumpkin until cooked through, approximately 30 minutesGrate zucchini into ribbons and cook until it star…

Easter baking - Greek yoghurt sugar cookies