Vegetarian

  • Spicy Singapore Noodles

    September 29, 2016thepeppercook

      Spicy curry flavoured noodles – a total “ChIndian” (Chinese – Indian) cooking recipe, with chilies, garlic, and ginger. Ingredients: 100g thin egg noodles Click here to buy 2 teaspoons sesame oil –divided 1 egg pinch salt 4 cloves garlic, minced 1’ ginger, peeled and minced 1 green chili, chopped fine 6 baby corn, about…

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  • Crispy Lotus Root Pepper Salt

    September 28, 2016thepeppercook

      The perfect vegetarian dish – crispy lotus root with a spicy Szechuan salt seasoning and garlic and green onions topping. Ingredients: 4 medium-sized fresh lotus roots, peeled (about 400g) ½ teaspoon sesame oil 2 ½ tablespoons corn or safflower oil 1 teaspoon salt ½ teaspoon red chili, ground 2 tablespoons rice, ground 4 cloves…

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  • Seychellois Creole Rice

    September 23, 2016thepeppercook

    A delicious international curry adapted from Chef Daniel Louis’ recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant. Ingredients: ½ cup Basmati rice ½ small onion, chopped fine ½” piece ginger, chopped fine 2 cloves garlic, minced 4-5 pieces curry leaves ½ red bell pepper, chopped fine…

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  • Creole Papaya Salad

    September 13, 2016thepeppercook

      Make this easy, delicious Creole Papaya salad adapted from Seychelles Chef Daniel Louis’ recipe, in just a few minutes. Ingredients: ½ medium-sized raw papaya, peeled and grated (about 250g) 1 onion, sliced thinly 1 tomato, seeds removed thinly sliced ½ a red pepper (red capsicum), thinly sliced ½ a green pepper (green capsicum), thinly…

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  • Banana in Yoghurt with Roasted Coconut (Raita)

    August 21, 2016thepeppercook

      A sweet and savoury tropical yogurt delicious with the flavours of banana and roasted coconut. A great side dish that goes well with any meal, and makes a great breakfast as well! Ingredients: 1 cup plain, unflavoured yogurt 2 ripe green bananas, about 200 grams 2 tablespoons milk ½ teaspoon rock salt or regular…

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  • Ripe Mango Pachadi

    August 12, 2016thepeppercook

      A sweet, spicy, tangy side dish or condiment made with mangoes and coconut. Ingredients: 2 medium-sized ripe mangoes, about 400g before cutting 1 teaspoon salt ½ teaspoon turmeric ½ teaspoon red chili, ground ½ cup water, just enough to cover mangoes in saucepan or pot ½ cup fresh plain yogurt ¼ cup grated fresh…

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  • Beetroot Salad with Coconut and Peanuts

    August 7, 2016thepeppercook

      A quick and easy beetroot healthy salad recipe with tropical flavours. Ingredients: 3 red beets, about 400g 4 tablespoons fresh grated coconut 3 tablespoons chopped coriander/cilantro leaves 4 tablespoons roasted peanuts, slightly crushed ½ teaspoon salt or to taste Juice of 1 lime, or about 2 tablespoons 1 teaspoon sugar   Instructions:  Put whole,…

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  • Guava Curry

    August 6, 2016thepeppercook

    A spicy, fruity and aromatic curry made of guavas which is both quick and healthy. Ingredients: 4 large ripe guavas ripe, about 500g before cutting ½ teas poon cumin seed ½ teaspoon fennel seed Click here to buy ½ teaspoon nigella seed Click here to buy a pinch of asafoetida 1 teaspoon rock salt or…

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  • Creole Banana and Eggplant Curry

    July 30, 2016thepeppercook

      A delicious international curry dish adapted from Chef Daniel Louis’ recipe from the Seychelles, which combines the sweetness of banana with the smokey flavours of eggplant. Ingredients: 2 small green bananas, peeled and cut into 1/2” pieces (about 150g) 1 small eggplant, peeled and diced (about 150g) ½ inch piece of ginger, roughly chopped…

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  • Tomato and Peanut Soup with Dill (Oil Free)

    June 30, 2016thepeppercook

    A spicy middle eastern recipe of soup flavoured with dill and harissa. Ingredients: 6 medium-sized tomatoes, diced (about 500g) 1 carrot, diced (about 60g) 1 cup water 1 teaspoon salt ½ teaspoon brown sugar ½ cup freshly roasted peanuts ½ teaspoon harissa (To learn how to make our home-made harissa click here) 3 tablespoons fresh…

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