Everyone loves a good potato salad, but every now and again you want to mix it up a little. Introducing a fresh, new take on the golden oldie: it’s sweet (we’re using sweet potato); it’s herby (hello, salsa verde) and it’s hot (as in actually warm, so perfect for winter). Meet your new winter (and braai!) staple.
Show stopper winter warmer salad:
* We used Kara orange sweet potatoes, but any sweet potato would work well here, including the Kara purple and white sweet potatoes, the ridiculously delicious Beauregard sweet potatoes, our organic sweet potatoes and the new baby sweet potatoes.
Boil 6–8 Kara orange sweet potatoes until tender. To make the herby salsa verde dressing, combine 4 garlic cloves, chopped and braaied (or fried) in 2 tablespoons olive oil, 2 teaspoons red wine vinegar, 1 tablespoon Dijon mustard, 5 chopped anchovy fillets, 15 g chopped Italian parsley, 10 g chopped mint, 10 g chopped basil and the juice of half a lemon. Give it a good stir and set aside. Tear the sweet potatoes into bite-sized pieces and spoon over the green herb dressing. Don’t be shy! [Woolworths]
A delicious Greek-style cottage pie
The new heroes of cottage pie include:
Red onion, feta, olives, rosemary, garlic, Woolworths Lamb Rub and sweet potatoes!
Step one: cook the mince
Brown 2 chopped red onions and 500 g lamb mince in a bit of olive oil. Add 2 tablespoons Woolworths Lamb Rub, 1 tablespoon tomato paste, 1–2 cups beef stock, 3 sprigs rosemary and 100 g olives (pitted). Let simmer until cooked and fragrant.
Step two: make some mash
Mash 500 g boiled Kara purple sweet potatoes with 1 tablespoon butter, 1/4 cup plain yoghurt and season to taste.
Step 3: get it together
Top the cooked lamb mince with lots of baby spinach and scoops of sweet potato mash.
Sprinkle with crumbled feta and breadcrumbs. Now bake for 15–20 minutes at 200°C until golden brown. Enjoy!
Learn how to turn empty tea tins into a hanging herb garden for your fridge. Follow the easy step-by-step instructions HERE
The largest island in Greece. Crete is a feast for the senses: wild natural beauty and thousands of years of culture, history and exquisite cuisine.
“The mystery of Crete runs deep. Whoever sets foot on this island senses a mysterious force coursing warmly and beneficently through their veins, sensing their soul beginning to grow” wrote Nikos Kazantzakis, Crete’s most celebrated author, in Report to Greco. On the south side of the Aegean is an island that is mystical, warm and welcoming, pure and generous. Crete captures the spirit of Greece, and enchants everyone who visits it. Heraklion, Rethymno, Chania, Agios Nikolaos, Elounda, Ierapetra, Malia, Hersonissos, Sitia, Sfakia: an island with numerous destinations and thousands of vibrant images. Crete captivates and seduces the senses with its impressive and majestic landscape, with its open-hearted and vivacious spirit, its rich history, its world-famous cuisine and its hospitable people. READ MORE
Vocabulary to learn after watching the video :
- Something you can rustle together very very quickly
- It can save you a lot of money
- Delicious healthy food
- We want to have all the elements of a balanced plate
- Crunchy things at top and wet things at the bottom
- So it doesn’t go soggy
- Under 600 calories
- It’s going to release energy nice and slowly
- It shouldn’t take any more than about 3 minutes to put together
- Just grab and go
- Extra virgin olive oil
- A pinch of salt and pepper
- A little squeeze of lemon juice
- Give it a little toss around
- Pop it in, press it down
- Different flavors and herbs
- Influences from other countries
- Meals on the go