“This is a rich and tasty egg and leek Camembert bake that can serve anything between 2-4 people. I advise you share it between 4 because it is so rich! Its like creamed leeks meets oeufs en cocotte – with a decadent scattering of oozy Camembert! Just lovely!” – Monya
“This is an indulgent dish that is made using diced up boneless, skinless chicken thighs (which are far more succulent than chicken breasts). The browned pieces are simply poached in a thick seasoned cream and can be used as a sauce over courgetti or konjac (shirataki) noodles. Alternatively, you could serve it over Creamy Cauliflower Mash or Cauliflower Rice. Its the heavenly flavour of baked cream that really makes this dish sing, along with the sweet bites of tomato. The fresh basil scattered over before serving finishes it beautifully.” – Monya
“These fathead sausage rolls are low in carbs, high in fat and worth all the effort. I know its #dirtyketo, but this is due to the use of delicious (processed) smoked Polish sausage which contains a little wheat and soy. However, for this giant whopper, I think its worth being a little filthy every now and then. The macros here do not include the spicy tomato relish but I highly advise that you whip one up. The sweet acidity it brings is just lovely! THIS RECIPE IS ACCOMPANIED WITH A VIDEO to help you along.” – Monya
“When prepared properly, I love konjac / shirataki noodles. I have tried many brands, but here in the UK, Eat Water has got them spot-on with their “slim range”. In this recipe, I poached salmon in coconut milk which was infused with lemongrass, chili and ginger, then served it over warm ‘fettuccine‘ and added toasted desiccated coconut for additional texture and flavour. Its a lovely, light dish which happens to be very filling.” – Monya
Growing up, there were countless Saturday mornings where my late father, Ronald, would make his famous stove-top potjie. He had swept and mopped the kitchen floors and had mowed the lawn before my brother and I even opened an eyelid. By noon, the smell of his lamb stew – along with the smell of fresh bread rolls – would lure us lanky, hungry teenagers into the kitchen…
“Bless his socks, this is what Funnyman makes me when I need a night off from cooking. When we are outside, he loves to make me Lamb Ribs on the braai (BBQ). In that recipe, he also smothers the meat in black pepper. That man loves his black pepper! The accompanying sauce is a mix of mayo and Sriracha and I have included it in the macros because that’s how we enjoy it. If you prefer a ‘stricter / cleaner’ dip, simply stir homemade chili paste into your homemade mayo.” – Monya