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It’s Spring Time

This week marks the beginning of the spring season.

This is the time when we bring “fabulous” back in food. We start to lighten up on the food we eat and slowly withdraw from the heavy dishes that kept us so nice and warm in winter.

Fresh seasonal fruit and vegetables that were so scarce in winter are making a comeback. Outside entertaining, braais and picnics will be among the obvious themes.

The most exciting for me is all the celebrations coming up –– graduation ceremonies, weddings, festivals and lots of parties! This means food, food and more food!

I chose “kebab recipes” as my theme to welcome the flower-blossoming season this week. Light, fresh, easy to make, exotic and guaranteed to impress your guests whenever you lay them out on the table.

They are definitely a perfect choice for entertaining. Whether you grill them in the pan, roast them in the oven or outside on the braai,  you are sure to get excellent results all the time.


Happy Spring Cooking,


Beef kebabs with peanut sauce

Beef kebabs with spicy

peanut dipping sauce

Makes 10 mini kebabs


30ml soy sauce

1clove garlic, crushed

500g beef strips about 15cm long

Dipping Sauce

15ml soy sauce

1teaspoon brown sugar

1clove garlic, crushed

¼ cup smooth peanut butter

¼ cup hot water

1tablespoon lemon juice

½ teaspoon fresh ginger, finely chopped

¼ teaspoon cayenne pepper


•  In a bowl, combine the marinade ingredients. Add the beef strips and mix to coat. Leave to marinate for at least 30 minutes.

•  In a bowl, combine all the dipping sauce ingredients and mix until well blended. Set aside for serving.

•  Thread the beef strips onto the wooden skewers. Grill on medium heat, turning occasionally, for about 10 minutes or until the beef is no longer red. Serve with the peanut dipping sauce.

Marinated fish kebabs with lemon wedges

500g hake fillets, skinless, cubed

1red pepper, cubed

2 baby marrows, sliced into rounds


2 tablespoon olive oil

1 tablespoon fresh parsley, chopped

Juice of 1 lemon

Salt & pepper to taste


• Mix the marinade ingredients and add the fish. Leave to marinate for 15 minutes.

• Thread the fish cubes, red pepper and baby marrow. Discard the leftover marinade.

• Cook on medium heat for about 10 minutes, occasionally turning. Serve with lemon wedges and garnish with fresh parsley.

If using frozen fish it is best to cut it while frozen then defrost. Pat dry excess water with paper towel and then marinate.

Useful definitions

• Marinade: the liquid solution that you soak foods in to tenderise or flavour before cooking.

• Marinate: the action of immersing food in the marinade liquid.

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