How to get the kids to eat their greens… and enjoy them 

I have a very simple go-to recipe for a Monday night meal… Sausage Italian casserole made with our Pauli’s Tomali (tomato relish) and Pauli’s Anytime Zucchini & Peppers. 


Ingredients:

10 free range bangers (pork, beef or lamb sausage)

5 Tablespoons of Pauli’s Tomali 

5 forkfuls of Pauli’s Anytime Zucchini & Peppers 

6 heads of broccoli 

6 heads of cauliflower

Any other veggies you want to use up (a handful of peas, mushrooms, or chopped pumpkin) 

Sweet potato mash

Method:

In a casserole dish (I love to use my Le Creuset casserole dish), pour some olive oil or butter on the base of the dish.  Add the sausages and baste the Tomali and Anytime Zucchini & Peppers over the sausages. 

Throw over all the other vegggies and mix well together.  Cover with tinfoil and cook in a pre-heated oven (180 degrees) for about 25 min.  Take off the tinfoil and cook for another 5 minutes, or until the sausages are cooked to your liking.  

Serve on a bed of sweet potato mash. The Tomali and Zucchini & Peppers make a beautiful, robust and tasty gravy.  Pour the gravy over the sausages and mash and serve with a side salad.  This recipe never fails me. And what makes my heart so happy is that the kids clean their plate and always thank me for this yummy meal… Bon apetit! 

Yours in good food,
Dianne

dianne@paulisfood.com

Advertisements

Pauli’s Something Hotter Thai Curry

Image

I love the story of how we named our third delicious sauce – a flavoursome combination of chilli, carrot, olive oil and ginger…  When we started Pauli’s Food Co, we started selling our Brinjali and Tomali sauces at food markets. People loved the flavours bursting from our colourfully labelled jars – and they would ask us “Don’t you have something hotter?” (well, those who loved chilli would ask that).  So Pauli developed our Something Hotter product – cooking together carrots, red chillies, fresh ginger and garlic, oregano and filling the bottle with cold pressed extra virgin olive oil.  It was a hit!  And heat seekers were happy to be able to add to their collection of Pauli’s sauces.   This product is sugar and sweetener free – so it is super healthy and can be eaten with everything, with no worry of eating a chilli product with harmful preservatives, hidden sugars or colourants.  Completely natural and oh so good!

This is a simple recipe using Pauli’s Something Hotter:

Thai Beef CurryDSC_0201

Ingredients:

1 medium red onion, finely chopped

400 g of beef strips (you can substitute with chicken / vegetables)

300 g baby marrow, julienned

150 g chopped butternut

100 g red pepper, julienned

1 tablespoon of coconut oil

30 g of finely chopped ginger

1 tablespoon of Pauli’s Something Hotter (add more if you like heat)

30 g fresh basil, chopped

2 tablespoons of honey

2 tablespoons of soy sauce

1 can of coconut milk

Method:

Heat the coconut oil, add the red onion and sauté until the onion softens.  Add the Pauli’s Something Hotter and ginger, sauté for another minute.  Add the beef strips and brown all the ingredients together (cooking on a medium heat for about another 2 minutes).

Add the baby marrow, butternut and red pepper and cook together for another minute.  Add the coconut milk and bring the heat down to low.  Add the honey and soy sauce (these ingredients will ensure the right balance between sweet and savoury).  Cook until the butternut is soft (about another 12-15 min on low heat). Serve with Jasmine or Cauli Rice.  Garnish with the chopped basil.

Yours in Good Food, Dianne.

Eat.  Cook.  Love.  Pauli’s Sauces.

http://www.paulisfood.com

 

Heritage Day – a.k.a Braai Day

We have a wonderful holiday in South Africa on the 24 September each year called Heritage Day a.k.a. Braai Day.   It is a well-loved day because not only does it celebrate the diverse cultures of South Africa – it also signifies the start of our glorious summers!

Braai’s (by definition – a social meeting, including the cooking of meat on an outdoor grill) are lit by South Africans from all cultures and creeds and families and friends get together to spend quality time with each other and enjoy their favourite recipes and flavours.

This year, we at Pauli’s Food Co teamed up with Munching Mongoose – an awesome company that sources and gathers great food and delivers straight to their customers doors – for Heritage Day.   Our delicious sauces were included in their foodie boxes with other great Braai Day ingredients.   One of our much loved recipe for the Braai is to use our Tasty Tomali Relish and marinade Lamb Chops with them… the result – an empty plate!

Tomali Basted Chops.jpgIngredients:

600 g Lamb Saddle Chops; Maldon Salt; 150g Pauli’s Tomali; Some hot coals ready to braai!

Method:

Using a basting brush, spread the Tomali over each chop on both sides.  Generously sprinkle the salt over the chops.  Leave to rest in the fridge for about 30 minutes.

Tip – place the basting brush in a jug close to the Braai so that you can use the excess Tomali from the dish to re-baste when turning the chops.

When the Braai is ready – place the chops onto the grid and cook on one side for about 4 minutes.  Turn and re-baste using the excess Tomali.  Repeat until the chops are cooked to your liking.  Serve hot and enjoy!

Eat.  Spread.  Love.  Pauli’s Sauces.

 

www.paulisfood.com

Simple breakfast of Camberbet and Saffron 

This morning I made a simple, scrumptious breakfast using our royal Chutney, Pauli’s Saffron Chilli Chutney and a camberbet cheese wheel.  It took less than 5 minutes to prepare and cook and was so yummy!


Ingredients:

1 small Camberbet cheese wheel (sliced into two – one wheel can make two portions)

1 tablespoon of Pauli’s Saffron Chilli Chutney

Serve with scrambled eggs or eat as a starter

Method:

Slice the cheese wheel into two separate pieces and then slice the one portion into two (through the middle)

Spread the Pauli’s Saffron Chilli Chutney on top of the cheese wheel

Close the cheese wheel and fry on a low heat in a small frying pan – about 1 minute a side and then flip over and fry the other side

Season with salt and black pepper and serve with scrambled egg.  Or serve as a starter to a gourmet meal. 

Simply scrumptious!


Yours in Good Food

Dianne 

Pimp your potato salad 

Follow this recipe to pimp your potato salad and make it simply gourmet: 

Ingredients 

700g of potatoes (sweet or baby), chopped into cubes

90g French style mayonnaise 

75g Pauli’s Brinjali 

20g plain Greek yoghurt 

100g red peppers 

Salt and pepper to taste

Method

I didn’t peel the potatoes, I washed and cubed them and boiled them in a big pot of water for about 30 min (don’t let them get too soft).  Add a pinch of salt while cooking. 

Mix together the mayo, Pauli’s Brinjali and yoghurt in a bowl.  Finely chop the red pepper (discard the seeds).  

When the potatoes are cooked, drain the water and allow to cool.  Once cooled add the mayo mix and red peppers.  Season with salt and pepper.  This makes a beautiful side dish to a braai (barbecue) or any meal, especially when entertaining. 

Yours in good food,

Dianne @ Pauli’s Food Co

Sweet potato wedges with Pauli’s Anytime Brinjal & Peppers

I LOVE making these sweet potato wedges with Pauli’s Anytime Brinjal & Peppers… they are loaded with vegetables and everyone loves them 😋

Ingredients:

1kg sweet potato, peeled and cut into wedges

4 tablespoons of olive oil

4 forkfuls of Pauli’s Anytime Brinjal & Peppers

Salt and pepper to taste 


Method:

Pre-heat the oven to 220 degrees. If you are in a hurry, steam the peeled sweet potato wedges for 5 min.  Throw the wedges into a bowl, pour 2 tablespoons of olive oil over and then add the Anytime Brinjal & Peppers.  Use a fork to gently mix all the ingredients together.  Pour the remaining olive oil into a baking tray and place in the oven to heat the oil for 1 min.  Take the tray out of the oven and place the potato mix onto the baking tray… evenly and in one layer.  Bake for about 30 min.  Check every 10 min to turn and make sure the wedges are not burning.  This recipe is great as a side dish to any meal… Anytime!

Yours in good food,

Dianne @ Pauli’s Food Co

Pauli’s Tomali Spag Bol

I love making this easy Spaghetti Bolognese for our family – it’s quick and easy and full of vegetables!

Ingredients:

Coconut oil / butter / olive oil

500 g free range mince

1 carrot and 1/2 a red onion, chopped

Handful of baby spinach (or baby marrow, mushrooms or broccoli… whatever veggies you have in the fridge and need to use up)

4 tablespoons of Pauli’s Tomali

3 forkfuls of Pauli’s Anytime Brinjal & Peppers (or you can use Pauli’s Anytime Zucchini & Peppers)

1 can of chopped tomatoes

A dash of full cream milk

Salt and pepper to taste

Serve with Linguine pasta or Zucchini Pasta

Method:

Brown the red onion and carrot in the oil / butter and add salt and pepper while stirring (stir for about 2 minutes).  Add the mince and mix together.  After a minute, throw in a dash of full cream milk (about 2 tablespoons) – this helps to tenderise the meat.  Stir for another minute and then add the Pauli’s Tomali and other vegetables you want to add.   If you don’t have other fresh veggies in the fridge… worry not… add the Pauli’s Brinjal & Peppers – you are including some beautiful brinjals, garlic and hand roasted red peppers into the recipe.  Plenty of nutrients for the family.

Cook together for another 2 minutes and then add the can of tomatoes.  Stir together and then cook on low heat with the lid on for about 25 – 30 minutes.

Serve with linguine pasta or I love to make Zucchini (baby marrow) Pasta, cook it in a small pot with some Pauli’s Something Hotter (to spice things up) and a bit of parmesan cheese.  To make the Zucchini Pasta I use a peeler and peel the Zucchini lengthways to make ‘pasta’ ribbons.  I generally use 2 Zucchini for one person.  I leave them in a colander in the sink with a bit of salt on for about ten minutes before cooking.   To cook I place them in a small pot with some butter and fry them up for about 3-4 minutes.  Quick and easy and so yum!

Serve the bolognese with the spaghetti – grate some parmesan or cheddar cheese before serving.  This recipe serves 4.Spag Bol.jpg

 

Father’s Day Oxtail stew with Pauli’s Tomali

Who doesn’t love a hearty Oxtail stew?  And what better way to spoil your Dad, or your children’s hero, with an easy to make, wholesome lunch.  That can be enjoyed together around the the table and remind him of good, old-fashioned cooking.  We have the perfect ingredient for Father’s Day lunch… cook and enjoy!

Ingredients:2 kg of Oxtail
200 g of Pauli’s Tomali
2 tablespoons of olive oil
1 x can of chickpeas (optional)
1 red onion (sliced)
2 carrots (chopped)
2 cans of chopped Italian plum tomatoes
4 medium sized cabbage leaves (cabbage tenderises the meat beautifully)
125 ml of red wine, optional (Pinotage will work well with this dish)
Serve with sweet potato or cauliflower mash
Salt and pepper to taste

How to:

In a heavy based pan, heat the olive oil and fry the onion until it begins to soften. Add the carrots, Pauli’s Tomali and stir together for about 1 minute. Add salt and pepper to taste. Add the cans of tomatoes to make a beautiful tomato based sauce, leave to simmer for about 5 minutes on a low heat with the lid on. Place this sauce into a slow cooker (or a casserole dish suitable for the oven). Brown the Oxtail to seal in the juices in the same pan you used to make the tomato sauce. Once browned, add this to the tomato sauce in the slow cooker. Add the drained can of chickpeas, cabbage leaves and red wine. Add salt and pepper to taste. Cook in the slow cooker on a low heat for about 6 hours. Make sure that the meat is fully covered by the liquid. If you don’t have a slow cooker, cook in the oven at 160 degrees for 1.5 hours, stirring occasionally to make sure the sauce doesn’t stick to the dish.  Serves 4.

Yours in good food,

Dianne @ Pauli’s Food Co

It’s Taco Monday

Pauil's Taco.JPG

On Sunday the kids watched the movie Turbo, and there are two very happy brothers who own a Taco Food Truck, called Dos Bros Tacos. Max, all of 7, worked out that this means ‘Two Brothers Tacos’… and then he asked me if we could have Tacos for supper. So it’s Monday, and guess what’s for dinner? Tomali and Zucchini & Peppers Chicken Tacos.   I bought the Mexicorn GMO and preservative free Tacos – they are so easy to heat because they are par-cooked. All it takes is 3 ½ minutes in the oven to heat. This recipe will make Tacos for 4 people – serve with a side salad or salsa, or some rice.

Ingredients:

1 tablespoon of unsalted butter

½ a red onion

1 teaspoon of Chipotle Spice (or paprika, salt and pepper)

4 tablespoons Pauli’s Tomali (if you want adult only Tacos – use Pauli’s Saffron Chilli Chutney in place of the Tomali)

4 forkfuls of Pauli’s Anytime Zucchini & Peppers

4 free-range chicken breasts

½ head of lettuce

2 cups of grated cheese – here you can get creative… add Avo, crème fraiche, or some Pauli’s Something Hotter for some heat

12 Mexicron Tacos

How to:

Heat the butter in a wok / pan

Pre-heat the oven to 180°C

Throw the onion into the wok and cook together for about 3 minutes on high heat until the onion is soft

Add the Chipotle spice and salt and pepper

Cut up the chicken breasts into small cubes and add to the onion, stir together for about 2 minutes until the breasts change colour from pink to white

Add the Pauli’s sauces and cook together for another 10 minutes on med-low heat – this is such a quick meal!

Place the Taco shells on the rack of the pre-heated oven and cook for 3 ½ minutes

Now for the fun part – create your own Taco to your taste – add the lettuce, the cooked chicken mix, cheese, avo, crème fraiche… Pauli’s Something Hotter (adults only) and serve – best enjoyed watching a good movie together.

Family favourite… Spaghetti bolognese 

We are so lucky to have The Farm Table grocery store in our suburb of Linden, Johannesburg.  They sell organic vegetables, free range lamb and beef, chicken and other groceries and they also stock our sugar free Pauli’s sauce range.  I bought free range beef mince, farm fresh butternut and organic, locally grown baby tomatoes and made a delicious family favourite… Spaghetti bolognese – also using our Pauli’s Tomali and Pauli’s Anytime Zucchini  & Peppers.  

How to:

Fry 1/2 an onion and 1/2 yellow pepper in coconut oil until soft; add 500 g beef mince and brown together for about 5 minutes.  Add salt and pepper and Italian herbs; throw in 4 tablespoons of Pauli’s Tomali; add a can of Italian plum tomatoes. Stir together.  Cook for another 5 min on med-high heat.  I added 2 forkfuls of Pauli’s Zucchini & Peppers.  This product adds amazing flavour. 

I then throw in any other veggies that I have left over in my fridge.  Today I added a handful of cabbage and some chopped butternut (adds beautiful sweetness and the cabbage tenderizes the mince).  Cook for another 25 min on a low heat.  Serve with spaghetti or Zucchini ‘pasta’ for a low-carb option. 

Look how much it was enjoyed  
Yours in good food,

Dianne @ Pauli’s Food Co

http://www.paulisfood.com