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 ūüėč

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 Р30 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 Рgrate some parmesan or cheddar cheese before serving.  This recipe serves 4.Spag Bol.jpg