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

Easy Chicken and Veg bake

I love cooking this dish using (possibly our two most versatile products) Pauli’s Tomali and Pauli’s Anytime Zucchini & Peppers…

Ingredients: 

4 x free range chicken breasts – slice them open down the middle

250g chopped butternut or pumpkin (or however much you have in the fridge) – this adds beautiful sweetness

3 tblsp of Pauli’s Tomali and 3 tblsp of Pauli’s Anytime Zucchini & Peppers

Handful of feta cheese

Quinoa to serve 

Method:

Heat oven to 180 degrees Celsius 

Lay the chicken breasts onto some foil in a casserole dish

Throw in the pumpkin

Add the Pauli’s Tomali and Pauli’s Zucchini & Peppers (make sure to cover all the chicken with the sauces, the chicken must be lying underneath the sauces).

Cover the chicken and bake for 20 min. After 20 min, open up the foil and bake for a further 5 min.  This will brown the chicken a bit.

Serve with quinoa – be sure to add the juices from the dish over your chicken and quinoa. 

Full of nutrients and goodness and this dish is loved by all!

Saved by Pauli’s Brinjal & Peppers

This evening I was rushing to make dinner for the family after a busy day only to find no fresh vegetables in the fridge!   I had planned to make a spaghetti bolognese and I usually load this dish with hidden veggies like carrots, broccoli and whatever other veggies I can find. 

I always add our Pauli’s Tomali (a beautiful, robust tomato relish) to this recipe and as I was reaching for it I looked at the bottle of Pauli’s Anytime Brinjal & Peppers and a thought struck me… this sauce is loaded with Brinjals and red peppers, garlic and extra virgin olive oil… a whole lot of goodness and vegetables!  I grabbed the bottle and emptied a third of it into my bolognese mix and then added the Tomali. 

The results…. absolutely delicious. The Brinjals & Peppers altered the taste in the most surprising way.  It created a melange of rich meaty flavour to the dish that I can still taste. 

My recipe… chop up a red onion, fry it for a minute with coconut oil. Add 500 grams of mince.  Add 3 tablespoons of Pauli’s Anytime Brinjal & Peppers and 2 tablespoons of Pauli’s Tomali.  Brown all ingredients together for another 5 minutes in medium heat.  Add any other veggies you desire (chopped baby marrows, mushrooms, etc).  Add a can of chopped tomatoes and cook for a further 20 minutes.  Serve with pasta of your choice (I made zucchini pasta).   

This dish will leave a lasting impression!

LOVILEE 

What great fun to work with LOVILEE and team on this Greenery collaborative shoot.  

Pauli’s provided the entrees and favours and we loved being on the table set by Table + Cloth.  Photos taken by the very talented Wynand van Der Merwe. 

Inspiration can come from places we least expect… look how the tables were decorated with lush green delicious monster leaves. 

Yours in good food,

Dianne @ Pauli’s Food Co

A little something for everyone

I love to cook a dish we call ‘Sausauge Italiano’ … a meal loved by the kids and adults!  It has something for everyone. Lovely meaty flavours, sweet Tomali tastes and a gravy that reminds me of my childhood. 

And the best part… I load it with veggies (whatever I can find in the fridge) to make sure that the daily vegetable intake is taken care of 😋  I serve it with sweet potato and pumpkin mash.  Everyone comes back for seconds!

Pauli’s products used… Tomali and Anytime Brinjal and Peppers ​

Yours in good food,

Dianne

Hidden Gems

The struggle is real… how to feed as many vegetables to our kids to ensure they are healthy, functioning little beings 🥕

I was once given advice by a healthcare professional to make sure there are at least 5 different colours of vegetables in a meal!! 5?! 

So I call upon my creative spirit at dinner time to come out and play when cooking for my family… instead of using potatoes for cottage pie… I use cauliflower mash (white); add carrots (orange); baby marrow (green); yellow pepper and red onion to the mince – and there you have it!  Five vegetables on a plate. Result!  And every bit on their plates were eaten and enjoyed. 


And for another meal I flattened chicken breasts and crumbed them with crushed almonds and egg and baked them in the oven for 15 min.  This I served with sweet potato, butternut and spinach mash; and sweet corn. I garnished the plate with baby tomatoes. Five different colours of veges… and again the food was finished. Devoured actually. 

Happy kids = happier mom. 

Yours in Good Food,

Dianne @ Pauli’s Food Co

What your body needs

We are so lucky to have family who run a berry farm… we got to see first hand how blueberries are grown and picked. 

I loved being back on the farm, smelling the wet soil, seeing how humans, machines and processes work together to produce something for so many.  And I learnt so much about how these berries are grown and looked after.


We got to eat as many as we liked and their fleshy fruit is so flavoursome and delish. 

All plant foods contain phytonutrients which are natural chemicals that act as abundunt antioxidants. These powerful little blueberries play an important role in our diet and are known to have anti-cancer, anti-allergy and anti-inflammatory properties. 

These lovely little berries make it easy to eat lots of antioxidants and fill our diet with colour and nutrients to keep us healthy. 

May your 2017 be blessed!

Yours in good food and health,

Dianne @ Pauli’s Food Co

Holiday snacking

It’s so good to be on holiday in my hometown East London. The sea is ever present, the Christmas beetles are buzzing loudly and the kids are having a great time swimming, running, playing and bonding with family. 

It’s easy to keep to a healthy eating routine while on holiday if you plan well and make good snack choices. 

I always love to have our Pauli’s Anytime Zucchini & Peppers on hand to add to a quick summer salad.


Or for a yummy addition to a braai, I add Pauli’s Anytime Brinjal & Peppers to quinoa (or you can use couscous or brown rice). 


Yours in holiday, good food and health,

Dianne