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Grilled Sardines

January 4, 2013 in seafood

A warm and heartfelt Happy New Year to everyone!

May 2013 bring much joy and happiness and loads and loads of new foodie ideas!

After weeks of overeating and one braai after the other, I think it is time to move over to something a little healthier and lighter….well almost!

seafoodGrilled or braaied Sardines or mullets


about 2 small fish per person
fresh dill
lemon juice
streaky bacon – 1 slice per fish



Take a sharp knife and cut the fish open on the belly side and remove the inside. Wash and clean the inside of the fish and stuff with a little fresh dill. Repeat with all the other fish. Season with salt and pepper and wrap the streaky bacon around the fish – around the belly area.
Heat the grill and lightly oil. Lay  your fish on the grill and let it cook for about 6 minutes. Turn over and do the same. If the fish is stuck to the grill, wait a few seconds and try again. Try and  not fiddle with the fish, it will break especially if they are small like these little mullets. While grilling squeeze a little lemon juice over the fish.

Serve a stack of these babies on a platter in the middle of the table and see how your guests tuck in….fingers and all!!!

More summer seafood ideas!


SeafoodGrilled Prawns

seafoodSalt-baked Mackerel

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Something fishy served with lemony potato salad!

October 30, 2012 in Uncategorized

fried fishLiving in Cape Town, everyone always assumes that we love fried fish  and chips bought from dodgy corner cafes and eaten from old news papers. Mmmmmm, ok I do love that (can’t believe I’ve just said that!), but I am trying hard to not go there. Not only is it well, dodgy, but also  the fish is too oily and stodgy and the chips is usually made in old oil…not good!

Making fried fish is not at all difficult, you can go the beer-battered route or simply just pan fry it, it is a matter of taste I would say. In this case I chose delicious fresh hake and just dusted it in seasoned flour and pan-fried it in oil and butter mixture. Divine.

The star of this meal however was the lemony potato salad. So simple, yet it brought the fish to life!

Visit My Easy Cooking for the recipe for the

Lemony Potato Salad

potato salad

Smoked Salmon Souffle with only 2 ingredients!

September 17, 2012 in Uncategorized

Easy SouffleMaking a Smoked Salmon Souffle with only two ingredients, sounds almost impossible doesn’t it? Just an ordinary cheese souffle needs at least 2-3 cheeses and eggs and flour! I must admit, souffles are not necessarily at the top of my list when planning a weeknight meal, but after a weekend of utter indulgence, we needed to eat something light, yet filling!

Smoked Salmon Souffles

serves 2

1 x 110 g tub Mediterranean Delicacies Smoked Salmon Pate
2 jumbo eggs – separated

Preheat oven to 190 C. First prepare two ramekins for your souffle. Use melted butter and with outward strokes with a  pastry brush, grease the two ramekins. Place a little flour or finely grated parmesan in each ramekin and shake about so that the inside of the ramekin is coated. Keep aside.Spoon the smoked salmon pate into a small mixing bowl. Separate the eggs and add the yokes to the pate and the whites to a clean glass mixing bowl. Fold the egg yokes into the pate with a spatula. Use  whisk or hand blender and whip the egg whites until if forms stiff peaks. Take about 1 desert spoon full of the egg white and stir it into the salmon pate. Once it is well  incorporated, gently fold in the remainder of the egg whites with a metal spoon. Do not over mix. Spoon the mixture into the ramekins and fill the ramekins about 1 cm from the top. Use your thumb and forefinger and wipe the edges of the ramekins! Bake for 8-10 minutes and serve immediately.Twice-baked Smoked Salmon Souffle

Cook’s Notes – You can make these souffles ahead of the time and turn them into Twice-Baked Souffles…simply  remove them from the ramekins, top with a little cream and grated Parmesan  and bake again until golden and delicious.

For more Easy Supper ideas, visit

My Easy Cooking


Ilse Fourie’s Mediterranean Smoked Kipper Quiche

August 7, 2012 in Uncategorized

The last post I wrote about Ilse Fourie‘s Butter Chicken, the standard comment was: “Beautiful….and the food isn’t bad either!” I got it! Loud and clear, with Ilse in the kitchen, my food and photography were taking  back seats and just because she is as beautiful on the inside as she is on the outside, I was ok with that! Today I  am sharing her delicious Smoked Kipper quiche recipe and I expect profuse drooling, not only for her, but for the quiche too!
During last week’s Easy Cooking Housewife Challenge, Ilse received Mediterranean Smoked Kippers and Mature Dutch Gouda cheese in her mystery basket.Dumbfounded at first, but after serious contemplation with Sue-Ann Allen (runner up Masterchef SA 2012), she felt inspired enough to create this masterpiece. It was a delicious quiche, she added just enough smoked quiche to give it a very subtle smokiness without overpowering it.With just enough cream, milk, eggs and  cheese to bring it all together, the result was a light, fluffy, eggy quiche….divine!!

Mediterranean Smoked Kipper Quiche

Mediterranean Smoked Kipper Quiche

More Master Chef Recipes

Chorizo and Potato Snack

 Jade de Waal’s Potato and Chorizo Snack

Mediterranean Samoosas

 Sue-Ann’s Mediterranean Samoosas

Thank you Mediterranean Delicacies for sponsoring this event! Visit their Facebook page

All photographs in this post is courtesy of Matt Stow. Thank you Matt!

You will find Mediterranean Delicacies at selected  Shoprite stores, Pick n Pay, Checkers, Spar, Foodlover’s Market and other smaller retailers in your area.

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Migrating Celebrations with Traditional Seafood Potjie

November 29, 2011 in Uncategorized

Seafood Potjie

Potjiekos is as South African Nelson Mandela, Desmond Tutu and Table Mountain and and am convinced if all the politicians in South Africa would join me for a delicious Seafood Potjiekos, maybe on top of Table Mountain, we could solve a few issues right there and then. Potjiekos, literally translated “small pot of food”, is meant to bring people together around simple, rustic food, a principle that is very near and dear to my heart.
Basically potjiekos is a stew that is cooked on the open fire in a round three-legged cast iron pot and was originally made by the Voortrekkers from the game that they hunted throughout the day. These days potjiekos is made with chicken, beef, lamb and although the original idea was to add just simple vegetables, these days recipes include, pasta, fruit, creams and a variety of sauces.
While growing up, we used to always camp out this time of the year and because it was holiday our eating routine changed and mom would always treat us with well, holiday food…..hamburgers, hotdogs etc, but by about the 4th day, my father would say: ” Lovey, I think it is time for some proper food, otherwise we might die of scurvy ( a disease resulting from a deficiency of vitamin C)! After this friendly reprimand of dad, mom would always haul out the pot to make potjiekos…. Mom’s pot would then have lamb, lots of carrots(to fight off the evil scurvy), potatoes, and onions. Lots of black pepper, yum!! The greatest part of eating a potjiekos was always the good times we had around the fire, singing, joking and just bonding as a family so when I my hubs and I got married someone gave us our first cast iron pot as a wedding gift and till this day, we are trying to keep the tradition going.

Ready for judging

This past weekend we had a Potjie kos Cookoff at our church and because there were so many interesting pots such an as Paprika Chicken, Kudu with Fruit, Oxtail and Lamb Curry , I knew I had to be really inventive to nail this competition. I decided to go with my Proudly South African Seafood Potjiekos!

For the recipe, visit my other blog:

More South African Classics