It’s the weekend and what better way to spend it than to make the best out of it.

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Here are three quick three-course meals for that perfect get-together this weekend.

Red pepper & cheese frittata

This is fancy and easy! Instead of making fried potatoes and fried eggs, we did it all in a pan. With this, you wouldn’t be struggling to make breakfast and the kids would love to have this too. Add more flavour and spice; it is win-win for you. Yum!

Red Pepper & Cheese Frittata
Red Pepper & Cheese Frittata

Ingredients

2 pcs potatoes

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1 pc onion

4 pcs eggs

3 tbsp vegetable oil

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1 tsp salt

1 tsp ground black pepper

35 g feta cheese

1 pc red bell pepper

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Method

Dice the onions, potatoes, and pepper and crumble the cheese. Set them aside.

Preheat the oven to 400 degrees F.

Heat the oil in a medium saucepan that is oven-safe. Saute the onions for few minutes then add the potatoes and cook until brown. Season with salt and pepper to taste.

Add the red bell pepper and cook for about 2-3 minutes. Beat the eggs lightly in a gravy boat. Pour the eggs over the potato mixture and tilt the pan slightly to evenly distribute the eggs.

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Sprinkle the cheese all over and bake for about 10-12 minutes or until the eggs have fully set and the cheese has melted.

Eggless chocolate cake

If this is what a controversial recipe is then I love it! To say that those crumbs of cake can’t come together without eggs is a big fat lie. This cake settles it and it is wholesomely chocolatey. So nothing should stop that cake of yours not even EGGS!

Eggless Chocolate Cake
Eggless Chocolate Cake

Ingredients

1 cup plain flour

1 cup sugar

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1 tsp baking powder

1 tsp baking soda

8 tbsp cocoa powder

1 tsp salt

8 tbsp vegetable oil

2 tbsp yoghurt

125 ml full cream milk

125 ml water

1 tbsp vanilla essence

Method

Preheat the oven to 180 degrees C and grease the baking pan.

In a bowl, sift together flour, sugar, baking powder, baking soda, cocoa powder and ½ teaspoon of salt. Set aside.

In another bowl, whisk the butter and water (hot) until well blended. Allow the mixture to cool then stir in the milk and vanilla essence. Add the yogurt and mix thoroughly.

Gently pour the wet ingredients into the dry ingredients and whisk them together.

Pour the batter into the greased pan and bake at 160 degrees C for about 35-40 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and smother some chocolate ganache on it.

Beef stew

Nothing is more comforting than a bowl of hot beef soup on a cold night. This hearty bowl is blessed with vegetables and the base will keep your taste buds alive for longer. Add more pepper, more spices, and more vegetables…Just make it suit your style!

Beef Stew
Beef Stew

Ingredients

900 g beef

3 tbsp vegetable oil

3 pcs garlic

3 pcs carrot

2 tbsp tomato paste

2 tsp brown sugar

4 cups water

2 pcs seasoning cubes

2 pcs spring onions

2 pcs potato

3 tbsp plain flour

1 tsp black pepper

1 tsp salt

1 bunch parsley

425 g tomato

1 tsp soy sauce

1 tsp paprika

Method

Brown the beef (trimmed and diced) in heated oil over medium-high heat. Remove from oil and set aside.

Saute the onion in the oil for about 3 minutes or until soft, then add the garlic and saute for a minute.

Pour in the water, then add the stock cubes, tomato (diced), tomato paste, paprika, salt, pepper, and sugar. Add the beef back to the pot and allow to simmer for about 1-1½ hours.

Add the carrots (peeled and diced), potatoes (peeled and chopped) and spring onions (chopped) for about 30 minutes. Add water if necessary and taste to adjust seasoning.

Place the flour in a bowl and scoop some of the cooking broth into the bowl. Dissolve the flour and pour into the stew to thicken it. Continue until the desired texture is attained. You can also add more water to the cooking as well as replace few cups of water with beef stock.

Garnish with chopped parsley and serve with fresh rolls.

Click here to get all the ingredients



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