All in one pot

Redefine fuss-free cooking when you cut out multiple utensils and simply throw all your ingredients into the same dish. Such a great way to eat!

Shakshooka with Fresh Zaatar
Time: 35 mins
Serves: 2-4

Ingredients
1 small brown onion, finely chopped
1 clove garlic, minced
¼ cup green capsicum, chopped
¼ cup red capsicum, chopped
1 small green chilli, deseeded, chopped (optional)
3 chicken or beef sausages, chopped
1 cup tomatoes on vine, diced, with juice kept
2 can diced tomatoes with juice
2 tbsp tomato paste
1 tsp harissa paste
1 ½ tsp cumin
1 tsp good quality dark red paprika
½ tsp cayenne pepper
1 tsp rock salt
1 tsp sugar
½ cup fresh zaatar leaves, roughly chopped
1 tbsp parsley, chopped
6 good quality eggs

Method
Pre-heat oven to 180°C.
In a large oven-safe skillet, sauté the onions over cool olive oil and slowly soften. Add garlic, capsicums, green chilli and sausage, and slowly sauté for approx 5-8 minutes.
Mix in tomatoes, can of tomatoes, tomato paste, harissa, cumin, paprika, cayenne, salt and sugar, and allow to simmer for 10 minutes over medium heat. Lower the temperature and stir the zaatar and parsley.
Remove from heat and let the mixture sit for 5 minutes.
Create small holes/ pockets in the mixture and carefully crack an egg in each.  
Place in an oven on the high rack and heat according to egg preference (approx 6-10 minutes for medium eggs).
Serve with toasted Arabic bread and Labneh or sour cream.



Veggie Quiche
Time: 1 hr
Serves: 4-6

Ingredients
1 thick sheet puff or short crust pastry
Olive oil, to sauté (small bit of butter mixed in to avoid burning)
2 medium green asparagus stalks, chopped
½ cup white button mushrooms, thinly sliced
1 cup good quality sweet corn, rinsed, drained
¼ cup yellow onion, thinly sliced
1 cup spinach leaves, cleaned, torn
3 extra large organic eggs
1 cup whole milk
½ tsp ground nutmeg powder
1 ¼ tbsp all-purpose flour
½ tsp salt
½ tsp ground black pepper
½ cup low fat mozzarella cheese, shredded
½ cup low fat cheddar cheese, shredded

Method
Preheat the oven to 180°C.
Roll out the puff pastry and place it into a flour-dusted 10-inch pie pan, about 1 ½ inch high.
Press the dough all over lightly with a fork, including the sides, and place in the oven for five minutes. Remove from the oven and set aside until ready to use.  
Drizzle olive oil in a large pan over medium heat. Sauté the asparagus, mushrooms, corn and onion for five minutes. Add spinach and sauté for few minutes. Turn the heat off.
In a large bowl, mix together eggs, milk, nutmeg, flour, salt and pepper, and whisk. Add the mozzarella, followed by the sautéed vegetables.
Pour the mixture into the pie pan and sprinkle with cheddar cheese on top. Use a fork to swirl the cheese lightly into the egg mixture.    
Place in the oven on lower middle rack and bake for approx. 30 minutes, depending on how brown you want the top of the quiche to be. (Note: The centre of the pie will rise but goes down once removed from the oven.)
Remove the pie pan from the oven, and allow to cool for at least 20 minutes before serving.



Corn Casserole
Time: 45 mins
Serves: 2-4

Ingredients
1 egg
250 gm cream cheese
250 gm canned creamed corn
250 gm canned sweet corn
¼ cup sour cream
1 small green chilli, deseeded, finely chopped
1 green onion, bottom white portion, finely diced
1 clove garlic, minced
1 cup rotisserie good quality chicken breast, shredded
1 pack muffin/corn bread dry mix
Pinch of ground black pepper and salt

Method
Pre-heat oven to 170°C.
In a large bowl, combine the egg, cream cheese, creamed corn, sweet corn, sour cream, green chili, green onion, garlic, and chicken (optional). Mix well.
Slowly combine with the dry muffin/corn bread mix.
In a buttered or oiled casserole dish, pour in the batter slowly and bake for 30 to 40 minutes, till a toothpick inserted in the middle comes out clean.
Allow to cool for 15 minutes before serving.



Spaghetti Bolognaise
Time: 1 hr 20 mins
Serves: 4-6

Ingredients
1 medium yellow sweet onion, chopped
4-5 cloves garlic, crushed
2 tsp extra virgin olive oil
750 gm lean ground beef
1 cup fresh mushrooms, chopped
½ cup red capsicum, finely chopped
450 gm can whole tomatoes
170 gm Italian-style tomato paste
1 large ripe fresh tomato, chopped
½ red apple, peeled, shredded
1 cup vegetable or chicken stock
3 tbsp dried oregano
1 tbsp dried thyme
1 tbsp ground cinnamon
1 tsp white sugar
½ cup beef broth
¼ tsp crushed red pepper
1 tbsp rock or sea salt
¼ cup fresh basil, chopped
2 L water
1 package whole wheat or half wheat spaghetti
Extra virgin olive oil, as required
Grated mozzarella cheese, to top
Freshly grated Parmesan cheese, to serve

Method
Preheat oven to 170°C.
In a very large saucepan, sauté onion and garlic in olive oil over medium heat. Cook until soft and translucent. Add ground beef and sauté another 6 minutes or so. Add mushrooms and red capsicum. Cook for an additional 4 minutes.
Stir in cans of whole tomatoes, tomato paste, chopped tomato, apple, stock, oregano, thyme, cinnamon, sugar, beef broth, crushed red pepper and salt. Reduce heat to low and simmer for one hour, stirring occasionally. Stir in fresh basil.
In a large pot, boil water over high heat. Add a few pinches of table salt. Put the pasta into the boiling, salted pot and cook for approx. 7 minutes, or according to package directions.
Drain the pasta into a colander and add a drizzle of extra virgin olive oil to separate all pasta noodles. Combine pasta with bolognaise sauce and place in an oven-safe casserole dish. Sprinkle grated mozzarella on top and bake for 5 minutes to melt the cheese.
Remove from oven and allow to cool for few minutes.
Serve warm with Parmesan cheese on the side.

• Recipes