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
Mozzarella Basil Tomato 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 __________________________________________________________________________________
Salad: Strawberry Different leaves Red onion Cucumber Once all the ingredients are cut/diced. Layer the ingredients and use Balsamic vinegar/salad dressing of your choice as a dressing __________________________________________________________________________________
Main Salmon fillets Olive oil Mango Red onion Red pepper Jalapenos Coriander Lemon 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!