Spicy Asian BBQ Tacos


Spicy Asian BBQ Beef Tacos Topped with Sweet Potato Noodles and a Lime dressing

I seriously love my tacos; however I am definitely a soft taco shell kinda girl. I think I might have mentioned this before. This recipe is very simple, don’t get scared by the amount of ingredients because most of them you might already have in your kitchen. I spiced up the minced meat using Sriracha; you can decide how much you prefer according to your taste.

Obviously you could add more ingredients such as sweet peppers and avocado, but something simplicity is the best.

This recipe makes 6 tacos.


150g minced pork

150g minced beef

6 small tortillas


1 tablespoon of olive oil

For the BBQ sauce:

1 pear, peeled and chopped

1/3 cup soy sauce

1 – 1 ½ tablespoon Sriracha sauce

2 cloves of garlic

1 spring onion, chopped

1/8 teaspoon mustard powder

1/8 teaspoon cumin powder

1/8 teaspoon coriander powder

1 tablespoon brown sugar

1 tablespoon tomato paste


Black pepper

For the sweet potatoes:

2 sweet potato, peeled

1 tablespoon olive oil


For the dressing:

¼ cup sour cream

½ lime, juiced

Salt, to taste

White pepper, to taste


For the BBQ sauce add all the ingredients, excluding salt and pepper, to a food processor and blend until a smooth mixture has formed. You might need to scrap down the sides a few times between blending. Taste the sauce and season with salt and pepper.

Heat 1 tablespoon of olive oil in a pan over medium heat and brown the minced meats. Now add the BBQ sauce, cover the pan and let simmer for about 30 – 40 minutes to allow all the flavors to blend and the sauce to thicken.

In the meantime preheat the oven to 200C and line an oven tray with parchment paper. If you have a spiralizer cut to the sweet potatoes into noodles. If not, slice the sweet potato and then cut them into matchsticks. Now transfer the noodles to the oven tray, drizzle with olive oil and season with salt. Toss the sweet potatoes to make sure everything is covered. Cook for about 20 minutes, tossing them halfway. You want the noodles to be crunchy so it might take a few extra minutes. Let them cool off before serving, this allows them to turn crunchy as well.

While the sweet potatoes are cooking make the lime dressing. Just whisk all the ingredients in a small bowl and set aside.

When ready to serve, heat the tortillas in the microwave or a pan. Then stuff with some spinach, the meat and top with the sweet potato noodles. Drizzle some of the lime dressing and enjoy!


Butternut Squash Chili Con Carne


Butternut Squash Chili Con Carne

Butternut squash and I have become great friends the past year! I love how versatile this vegetable is. I use it in so many dishes, that I cannot even keep count. This time I decided to keep the vegetable in its form and add some chili con carne to it. By roasting the butternut squash it becomes so sweet, smooth and delicious that you won’t be able to stop scooping it out of its flesh with some crunchy nachos.

It takes about 50 minutes to roast the butternut squash, so if you prefer you could make the chili beforehand and heat it up once you are ready to serve.

This recipe serves 2-3.


1 butternut squash

Olive oil E.V



For the chili:

150g minced pork

150g minced beef

1 onion diced,

1 clove of garlic, minced

1 red bell pepper, diced

1 can of whole peeled tomatoes (about 400g)

½ cup red wine

150g corn

200g black beans or kidney beans

2 tablespoons tomato paste

1 tablespoon light packed brown sugar

½ – 1 tablespoon chili powder (depending on how much heat you would prefer)

½ teaspoon paprika powder

½ teaspoon cumin powder

½ teaspoon garlic powder

2 tablespoons olive oil

½ teaspoon pepper

½ teaspoon salt



Crème fraîche or sour cream

Lime slices



For the chili, heat the olive oil in a large pot and add the onion and red bell pepper. Cook and stir until the onions become translucent. Add the chili powder, paprika powder, cumin powder, garlic powder and fresh garlic and continue cooking until the garlic becomes fragrant. Now add the minced meats to the pot and cook over high heat. Keep stirring until the meat is browned and fully cooked. Add the tomato paste and pour in the wine, stock and can of tomatoes. Stir and put a lid on the pot and cook over low heat for about an hour to let all the flavors combine; stir a few times to make sure nothing sticks to the bottom. After an hour taste and season with salt and pepper, add the corn, black beans, sugar and simmer for another 40 minutes without the lid. This will allow the chili to thicken.

Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle some olive oil over the butternut squash and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until it is very tender.

Using a fork, scrape the flesh of the butternut squash to allow easy scooping while eating. Divide the chili over the butternut squash halves and serve with the crème fraîche or sour cream, nachos, feta and lime slices. Enjoy!





Meatball Subs


Meatball Subs with Homemade Tomato Sauce

I do not know why I was craving this; I never really eat/ate a meatball sub. Well I guess you could say once at Subway a very long time ago, and I did not like it! However, I got inspired and a craving started showing up. I came across Turkish bread in the supermarket and decided to use it for our subs. The combination was really nice, and my boyfriend and I devoured our sandwiches. The meatballs were so juicy and yummy and the sauce was delicious; I am definitely using them for other dishes! It was a good experiment and I shall be making it more often!

This recipe serves 4.


250g minced beef

250g minced pork

1 large shallot, finely chopped

1 clove of garlic, minced

20g parmesan cheese, finely grated

1 egg

½ cup milk

½ cup bread crumbs

½ teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon pepper

For the tomato sauce:

5 Tomatoes

1 large onion

2 cloves of garlic

1 teaspoon sambal badjak

1 teaspoon light brown packed sugar

½ teaspoon Italian seasoning




Loaf of bread or rolls of your choice

100g parmesan cheese, grated

200g fresh mozzarella, sliced

1 tablespoon olive oil

1 tablespoon butter


Preheat the oven to 180C. Slice the tomatoes in half and pop them in an oven tray, skin side up. Keep the onion and garlic cloves in their skin and add them to the oven tray. Drizzle the vegetables with some olive oil and roast them for 1 hour.

Once the vegetables are cool enough to handle, peel the onion and garlic and add them to a food processor with the tomatoes and the remaining ingredients for the sauce. Blend everything until the sauce has a smooth consistency and season with extra salt and pepper if needed.

For the meatballs, mix all the ingredients together in a large bowl. Form the mixture into balls, about 1/3 cup. Heat one tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat and brown the meatballs for 8 minutes. Shake the pan a few times to allow equal browning. Now add the tomato sauce and continue cooking for 10 minutes. Stir a few times and make sure nothing sticks to the bottom of the pan.

Slice your bread of choice in half, divide the meatballs and sauce among the bottom slices. Sprinkle the parmesan cheese and top with slices of fresh mozzarella. Put in the oven and broil until the cheese has melted and is slightly browned. Cover with the top of the bread slices and serve. Enjoy!


Thai Beef Stew


Even though spring has arrived it can still be pretty chilly, so I was craving something that could warm me right up. I haven’t had a good curry in a while, so I decided to go for that tonight. I usually make it with chicken or shrimp, but this time I made a beef stew, and I must say it is definitely a keeper!

This recipe serves 4-5.


1kg stew meat, cut into 3cm cubes

1 large onion, chopped

1 clove of garlic, minced

2 red chili peppers, thinly sliced (discard seeds if you prefer)

600g medium butternut squash, peeled, cleaned and cut into 3cm cubes

125g bean sprouts

2 teaspoons packed brown sugar

160ml red curry paste

400ml coconut milk

1 cup fish broth

2 tablespoons lime juice

4 tablespoons cilantro, chopped

2 spring onions, thinly sliced

Lime slices for serving (optional)

3 tablespoons olive oil





In a large pot heat 2 tablespoons of olive oil over medium heat. Season the meat with salt and pepper then add it to the pot and brown on all sides. You might have to do this in batches to make sure of equal browning. Transfer the browned meat to a plate and heat the remaining olive oil in the used pot. Add the onion and half of the butternut squash and cook until the onions are translucent. Mix in the garlic and cook until fragrant.

Now it is time to deglaze, add the fish broth and scrape the bottom of the pan. Add the beef, red curry paste and stir until dissolved. Pour in the coconut milk, and brown sugar. Cover the pot and simmer for 1 hour. Now add the remaining butternut squash, cover the pot and simmer for another 1-2 hours.

Boil some water and put the bean sprouts in a sieve. Now pour the boiling water over the bean sprouts and set aside.

Before serving season the stew with salt and pepper if necessary and stir in the lime juice. When ready to serve sprinkle the chili pepper, bean sprouts, spring onion and cilantro over the plates. Serve with white rice, lime slices and enjoy!