Kimchi Anyone?

A friend made a great suggestion during one of our online book club chats…. She challenged us to share some recipes on using ‘leftover / waste’ food. For example, a potato skin recipe. In this way, we could repurpose our food when we need it most…. during lockdown…. to ensure minimum waste in our kitchens. While we haven’t gotten around to making something with our potato skins (I love this idea, I am definitely going to try something here… suggestions welcome) – we did make a homemade Kimchi using vegetables from our fridge, especially those veggies that weren’t planning on hanging around for much longer.

A quick search on Google will offer many health benefits of Kimchi, to list a few:

  • It is nutrient dense while low in calories
  • Contains probiotics which are good for boosting your immune system
  • May reduce inflammation
  • May slow ageing (bring it on!)
  • May prevent yeast infections
  • Source: www.healthline.com

We have a simple way to make Kimchi in your own kitchen – using whatever vegetables and fruit you have available. Here goes… from the pen of Pauli:

Pauli’s Easy Stay At Home Kimchi

The really fun part of this recipe is that this is a guide, you can crank up whatever parts you want to make it for your own palate. 

I have used various greens with the cabbage, to preserve wilting greens in the fridge. Apples also really add to the flavour, and you can substitute sugar for honey. 

Have fun and reduce the waste, by making something tasty and really good for your health too. 

Please let me know how it worked out for you. 

Stay Home Stay Safe – yours in Good Food, Pauli and Di.

IngredientAmountNotes
Stage 1:
Cabbage200gThinly sliced (Have fun and mix them up)
Carrots80gJulienne the carrots
Salt1 *Tbsp*Tbsp = Tablespoon **tsp = teaspoon
Sugar/Honey1 **tspIf you want it sweeter then add more.
Method:
Add the sugar and salt into the cabbage and macerate (soften together); add the carrots in a bowl until the cabbage starts to wilt.
Stage 2:
Chopped Chilies2-4 chiliesDepending on how hot you want it
Red Pepper40gChop or julienne the peppers
Herbs10gAdd any herbs that you have
Ginger10gFinely sliced or chopped, you can even used picked Ginger (ginger used for Sushi)
Chilli Flakes1 Tbsp
Fish Sauce1 tsp
Soy Sauce1 tsp
Sesame Seed Oil1/4 tsp
Rice Vinegar1 tspYou can use pretty much any vinegar you like
Thai Lime Juice1 tspOr fresh lemon juice, whatever citrus you have
Method:
Mix it all together put it into a storage container and leave out overnight, this will ensure a great flavour, then refrigerate and eat with everything!

Family Gatherings

I have a very big family. My Mom is one of 7 children, my Dad is one of 6. My late maternal Grandmother. Rita, is one of 11 children! I have cousins, aunts and uncles all over the world – and I am close to all 18 of my first cousins. I feel very lucky to be part of my family, and it is a family that continues to grow – as weddings and births are celebrated.

My sister gave birth to my precious nephew during lockdown. We live in the same city but I can’t visit them – meet my little Godson; and make my sister a cup of tea and give her love. This is very hard – for us all. My Mom isn’t able to meet him either. I remember that when I gave birth to my two children, the most comforting feeling was having my mom stay with us for a week – because Moms know best!

Today, would have been Rita’s 90th birthday. We have celebrated so many birthdays together as a family; everyone traveling from their various cities and countries to be together in one place. When I was a child, we would all get together on a Sunday and have lunch at Rita’s house. The adults would sit under the big, shady Mulberry tree, someone swaying in the hammock; while the children ran around the garden or played in the tree house. You can imagine Christmas lunches together! Lots of people, an abundance of food, presents, multiple conversations, laughter and of course the obligatory paper fight across the table. Every few years, a new addition would be added to the celebration.

These memories will forever be etched in my mind as great ones! And we have been lucky to carry on this tradition with our own children, the new generation. I remember Rita’s 80th birthday like it was yesterday. My son was only 4 months old, and Rita got to meet her first great-grandchild, Max.

Today, many of the family got together via the Zoom App to celebrate Rita’s birthday. It was great to ‘see’ everyone and it was just like a family gathering – talking over each other, tea drinking and laughter.

But when we were finished – I felt an immense sadness. I had always just taken these gatherings for granted. They just happened. And now they can’t happen in person, for a while I think, while the COVID-19 pandemic keeps us in lockdown. I am grateful for technology, but there is nothing quite like the happy noise of a big family gathering. Happy Birthday Rita!

Yours in good food and lots of love, Dianne

dianne@paulisfood.com

A different kind of Easter

This Easter, we are in LockDown in South Africa, like so many others in the world. The COVID-19 pandemic has changed so many aspects of our lives and we are all navigating a new kind of normal. Instead of spending Easter with family and friends as we normally do (and I suppose we took this for granted), this Easter will be a quiet one. However, I feel blessed to be able to spend it with our beautiful children, Max and Lua, and my husband Paul. This is probably the most amount of time we have all been together in one place, and we are all finding new ways of keeping busy.

We are cooking 3 meals a day, eating healthily and trying new recipes. We are very lucky to have our Pauli’s Sauces on hand to add robust and rich flavours to our dishes. Visit http://www.paulisfood.com if you would like to place an order.

Our supper for Good Friday was a beautiful fish and prawn dish that was so good – we all licked our bowls clean and there was nothing left over.

Ingredients:

700 g de-shelled prawn tails

200 g hake (filleted and cut into thick cubes)

4 large size baby marrow (julienned)

1 stick of lemon grass

1 can of coconut milk or cream

4 small baby leeks

150 g thinly sliced butternut or pumpkin

Splash of soya and fish sauce

2 forkfuls of Pauli’s Something Hotter

10 ml Thai Lime Juice

Salt and pepper to taste

Stir-fried cauliflower and cabbage (in place of rice)

Method:

Heat some olive oil in a heavy based wok; fry the leeks, butternut/pumpkin and add the lemon grass on a medium heat for about 3 minutes. Add the baby marrow and prawns. In a separate pan; fry the hake in butter, skin side down on a medium heat (we added some chilli flakes) until the fish is nearly cooked through and the skin is crisp and then turn to get colour on the other side.

In a blender or NutriBullet – blend the coconut milk/cream, Pauli’s Something Hotter, Lime Juice, Soya and Fish sauce together.

Add this liquid to the prawn dish; stir together and then add the cooked hake on the side of the wok. Add salt and pepper to taste. Simmer together for about 5 minutes on a low heat with the lid on the wok.

Cook the diced cauliflower and sliced cabbage in butter in a separate pan for about 5 minutes. We served this with our homemade French Bread – the best way to soak up all the juices and flavours.

Your meal is ready to serve! Simple, delicious and healthy. And also very low in carbs.

To those celebrating Easter – we wish you a blessed and safe one!

Yours in Good Food, Dianne – please share any ideas to dianne@paulisfood.com