We can all agree that we live in very busy times, our lives are so demanding, that we find very little time to do the really simple but essential things anymore, namely cooking. Getting around preparing a hearty home cooked meal has become something that only the super-super human get right, and for rest of us, we just settle for take outs or a peanut butter sandwich for dinner after a long day at work. But life as we know it is about to change with amazing food services from WHY COOK SA. Yolanda and Mathapelo plan, cook and deliver your weekly meals to your door step. They have a set menu that you can choose from, place your order on a Thursday and the following Monday you receive your weekly meals ready to warm up and enjoy. There’s no excuse to not eat healthy on a daily without lifting a finger.

Here are the recipes shared today on my lifestyle feature with Thabiso Sikwane on the Power 98.7. Listen to the podcast of our conversation with @whycook_sa


Mozzarella, Tomato and Basil slices 

Pan seared salmon with a mango salsa, paired with a strawberry green salad

Mixed berry Champagne jelly 




Slice mozzarella and tomatoes. Use a heart snapped cutter to cut the mozzarella into little heats. Layer tomatoe with basil then the mozzarella heart. Sprinkle with Balsamic vinegar


Different leaves 
Red onion

Once all the ingredients are cut/diced. 

Layer the ingredients and use Balsamic vinegar/salad dressing of your choice as a dressing



Salmon fillets
Olive oil
Red onion
Red pepper
Salt and pepper

Drizzle olive oil in a shallow pan. Sear the salmon for 1 min each side. Put asid.
In a bowel, mix chopped mango, chopped onions, chopped jalapeno,chopped red pepperand chopped coriander. Mix together and gradually add the lemon juice and seasoning. Refrigerate for 30 min

Plate the salmon and dish the the mango salsa on top.
Champagne jelly

300ml/ hot water
500ml/ pink sparkling wine or pink champagne
4 leaves of gelatin
150g/raspberries, or any fruit you like

Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
Pour the sparkling wine into a large heatproof bowl and add the gelatin. Set aside for about five minutes, or until the leaves are soft and squidgy.
Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
Whisk furiously until the gelatin has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
Allow to cool thoroughly, then refrigerate the jelly for about one hour.

I cannot wait to order my meals for next week. http://whycook.co.za/ 

Happy Valentines Day!



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