Home Urban Food Diary Urban Food Diary with Chef Zinzie : Egg and Bean Salad

Urban Food Diary with Chef Zinzie : Egg and Bean Salad

Our relationship with food usually starts with and comes from our moms, so we thank you, and we salute you. #CulxureZw

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Chef Zinzie Teaching Her daughter to cook
Chef Zinzie Teaching Her daughter to cook
Hey guys welcome to the Urban Food Diary. This Sunday of course we honour the wonderful life givers that in most cases gave us our first meal.
Chef Zinzie Teaching Her daughter to cook
Chef Zinzie Teaching Her daughter to cook
Happy mother’s day to all the moms, mom’s to be, grand mom’s. The ever evolving world of the kitchen is often credited to mom’s switching things up, trying to amplify flavours and constantly giving new looks while reinventing the classics in the kitchen.
Our relationship with food usually starts with and comes from our moms, so we thank you, and we salute you.
On our menu today
Brekkie : Egg and Bean Salad
Sunday lunch: Braised beef and creamy mash
Sunday side: Baked Zucchini and Fetta
Egg and Bean Salad
You will need:
-medium to hard boiled eggs -Kidney beans
-Chickpeas
-Julienne of carrots
-Mixed salad leaves
-Fresh strawberries
A vinaigrette (equal parts olive oil and lemon, mixed herbs, pink salt and freshly ground pepper)
Toss and dress your salad, and the eggs at the end so that they don’t break and look untidy.
 
*This salad is packed with protein, plus it’s filling even without the presence of starch. It’s a great way to start your day.
Egg and Bean Salad
Egg and Bean Salad
Braised beef and mash
Add very little oil to your saucepan, and seal the meat that you’ve seasoned with salt and pepper (brown it) on each side.
Add chopped onions and crushed garlic Put it in a casserole dish and turn on your oven.
Add 150mls of red wine (optional ) and 150mls beef stock and let it reduce in the oven Keep adding stock until the beef is tender and the gravy has thickened..
Serve with creamed and buttered mash
Braised beef and mash
Braised beef and mash
Baked Zucchini and Fetta
You will need:
Zucchini
Fetta
Small dices of assorted peppers
Salt and pepper
Olive oil to drizzle
Baked Zucchini and Fetta
Baked Zucchini and Fetta
Cut your zucchini in half and remove the soft mushy part in the middle, leaving enough space for the filling Add your peppers and the fetta Season Drizzle olive oil and bake until it’s done.
Bon Appetit!!