This 3-ingredient simple guacamole recipe is easy, delicious, and never fails to wow everyone who’s ever tasted it. Made with ripe avocados, salt, and lime juice, you’ll never use another guacamole recipe again.


Avocados – Choose two avocados that are as perfectly ripe as you can find (see my section on selecting an avocado for ripeness, below).
Lime juice – I use only freshly squeezed lime juice, it’s key to getting the best flavor in the guacamole.
Sea salt – Just like fresh lime juice, using sea salt is also another key ingredient to this guacamole. It works and tastes the best when you use sea salt.

First, cut your avocados in half, lengthwise, and remove the pits. Use a spoon to scoop out the avocado flesh and put it in a bowl.
Next, sprinkle cracked sea salt over the top of the avocado and then drizzle the lime juice over that.
Using a fork, mash the avocado together with the salt and lime juice to your desired consistency. If you like it a little lumpy, that’s fine if you like it smooth, also fine!
Taste the guacamole then add more lime juice or salt. Remember you can always add more ingredients, but you can’t take them away if you’ve over salted or juiced the guac.
Serve with tortilla chips or as a topping on anything and everything.
Fayros Jaffer
Read more
Avocado and Cucumber Salad

Avocado and Cucumber Salad

Avocado and Cucumber Salad

by Nataschas Kitchen

A quick and easy (5-minute) Avocado Cucumber Salad Recipe with the easiest lime dressing. This was a ‘spur of the moment’ recipe which means it’s super easy to recreate and you’ll memorize it right away. This cucumber salad disappeared so fast and we all wished there was more of it.


2 English cucumbers, sliced
1 large avocado, pitted, peeled and sliced
1/3 cup green onion, half of a bunch, chopped
2 Tbsp lime juice, from 1 medium lime
2 Tbsp extra virgin olive oil
1 tsp sea salt, or 3/4 tsp table salt, or to taste
1/8 tsp black pepper


In a medium salad bowl, combine sliced cucumbers, avocado and chopped green onion.
Drizzle with 2 lime juice, 2 Tbsp olive oil and season with 1 tsp sea salt and 1/8 tsp black pepper or season to taste. Toss salad to coat with dressing and serve.

Fayros Jaffer
Read more
Potato and Avocado Salad with Wasabi

Potato and Avocado Salad with Wasabi

Potato and Avocado Salad with Wasabi

Serves 4

1 kg potatoes, cut into circular slices or cubes
4 tbsp. Soy Sauce
1 tsp. wasabi paste
125 ml mayonnaise
1 tbsp. lemon juice
1 tsp. mustard (e.g. Dijon mustard)
A pinch of salt and sugar
2 avocados with the shell and stone removed and diced
5 hard-boiled eggs, chopped
125 ml blanched celery, chopped
125 ml spring onions, chopped

Place the potatoes in a pan, cover with cold water and bring to the boil with the lid on. Reduce the heat and allow the potatoes to boil until they just become tender. Tip the potatoes into a colander and rinse with cold water and allow the potatoes to cool to room temperature.

Mix the mayonnaise, soy sauce, wasabi, lemon juice, mustard, salt and sugar. Turn the potato, avocado, egg, celery and spring onion into the mayonnaise mixture.

Fayros Jaffer
Read more
Oyster Sauce Baked Chicken Wings.

Oyster Sauce Baked Chicken Wings.

Oyster Sauce Baked Chicken Wings.

This wing recipe is one of the easiest possible ways to cook chicken wings.

The only tip you need to make sure they come out great is marinating them for at least an hour or overnight to ensure they’re well-seasoned. From there, it’s pretty impossible to mess these up unless you fall asleep with the oven on!

This Oyster Sauce Baked Chicken Wings recipe has just 7 ingredients, but it's incredibly flavourful thanks to the power of oyster sauce!

1.6 kg chicken wings
10 g salt
1 teaspoon ground black pepper (finely ground)
1 teaspoon ground white pepper (finely ground)
1 teaspoon garlic powder
54 g oyster sauce
1 teaspoon sesame oil


In a large bowl, toss the wings in the salt, black pepper, white pepper, garlic powder, oyster sauce, and sesame oil.

Let the wings marinate for at least 1 hour or overnight for best results.

Preheat the oven to 200°C.

Transfer the wings to a sheet pan lined with non-stick foil or parchment paper.

Bake for 25-35 minutes until golden brown, rotating the pan once at the halfway point. Towards the end of the baking time, just make sure the edges aren’t burning! Serve.

Fayros Jaffer
Read more
Creamy Pesto Chicken

Creamy Pesto Chicken

Creamy Pesto Chicken

Flavor -packed, Creamy Pesto Chicken dinner that comes together in just 30 minutes!



500g chicken fillets
Salt and fresh ground pepper , to taste
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes , halved


1 tablespoon all-purpose flour
2 garlic cloves , minced
1/2 tablespoon basil pesto
1 cup milk
salt and fresh ground pepper , to taste
freshly shaved parmesan , for garnish, optional

Fresh basil ribbons , for garnish, optional


Season chicken with salt and pepper, and rub chicken with the basil pesto.

Heat olive oil in a large nonstick skillet.

Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.

In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

Remove chicken from skillet.

Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.

Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften

Add the prepared sauce to the skillet and bring to a boil.

Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.

Remove from heat.

Garnish with cheese and basil ribbons.

Serve with pasta, rice, and/or salad.

Shop ingredients at Freshly Delivered.

Fayros Jaffer
Read more
Steak and Cheese Sandwich with Grilled Onions and Mushrooms.

Steak and Cheese Sandwich with Grilled Onions and Mushrooms.

Steak and Cheese Sandwich with Grilled Onions and Mushrooms.

Make your own homemade steak and cheese sandwiches with grilled onions and mushrooms.

1 Tbsp oil
1 Tbsp Butter
1 large onion, sliced
A punnet of mushrooms, sliced
500g of Rump Steak, thinly sliced (easiest if partially frozen)
1 tsp salt
Pepper to taste
Add chilli and masala (chilli powder, paprika, garlic and bbq spice ) for a more spicier version of the steak.
Sourdough bread. / Chiabatta Rolls

Melt oil and butter in a pan at medium high heat. Sauté onions until they are golden brown, about 15 minutes, add the mushrooms and saute for about 5 minutes and until all moisture they give off is evaporated; remove from pan and set aside.

Add the steak to the pan and season it with salt and pepper. Add additional spices for the more spicer /masala version.

Stir the steak just until it is golden brown. Because the meat is sliced thinly this should take no more than 2 minutes. Do not overcook; turn off heat as soon as most of the pink meat has browned.

Pile steak, onions, and mushrooms on bottom slice of bread and top it with cheese slices.

Close the sand which and put Mayo on the outers end of the bread about 2 and fry until cheese is bubbly and melted.

When the bread is golden brown remove, cut and serve.

Shop ingredients at Freshly Delivered.
Fayros Jaffer
Read more
Italian Stuffed Peppers

Italian Stuffed Peppers

Italian Stuffed Peppers

Sweet bell peppers stuffed with a savoury blend of ground chicken or beef mince, Italian herbs and cheeses, and the whole grain of your choice.


4 large red bell peppers
2 teaspoons extra virgin olive oil
1 pound ground chicken or beef mince
2 teaspoons Italian seasoning/ herbs
1 teaspoon garlic powder
1/2 teaspoon salt
¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
1 can no salt added diced tomatoes with juices.
1 1/2 cups cooked brown rice , quinoa or cauliflower rice
1 cup shredded Mozzarella
½ cup Parmesan divided
2 tablespoons chopped fresh basil


Preheat your oven to 180 degrees C.

Lightly coat a 9×13-inch baking dish with nonstick spray.

Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.

Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken or beef mince, Italian seasoning, garlic powder, salt, and red pepper flakes.

Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes.

Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.

Remove the pan from the heat.

Stir in the rice or grain of choice and ½ cup of the Mozzarella and ¼ cup of the parmesan.

Mound the filling inside of the peppers, then top with the remaining cheeses.

Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan.

Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted.

Top with fresh basil. Serve hot.
Fayros Jaffer
Read more
Watermelon and Feta Salad

Watermelon and Feta Salad

Watermelon and Feta Salad

The quintessential salad of summer! Watermelon feta salad with fresh basil, olive oil, and a generous sprinkle of flaky sea salt. With less than 5 minutes of prep time, this salad will be on repeat all summer long!

Ingredients For Watermelon Feta Salad

Basil or Mint
Olive Oil
Salt and Pepper

What To Serve With Watermelon Feta Salad?

Serve this salad alongside crispy grilled chicken wings and a big green salad. But this would be great with any summer recipes, whether grilling or dining inside!
Fayros Jaffer
Read more
Peach Cobbler For Two

Peach Cobbler For Two

Peach Cobbler for Two

Cobblers usually serve a large group, so it's convenient to have a recipe that makes just enough for two.


3 tbsp brown sugar
2 teaspoons cornstarch
1/4 cup water
1 1/2 cups slice fresh peaches
1 tbsp butter
1 tsp lemon juice

1/3 cup of all purpose flour
2 tbsp sugar
1/2 tsp baking powder
Pinch of salt
2 tbsp milk
4 1/2 tsp melted butter
1/4 tsp grated orange zest


In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil.
Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice.

For topping, combine flour, sugar, baking powder and salt in a bowl.
Stir in milk, butter and orange zest.
Transfer hot peach mixture to an ungreased 2-cup baking dish. spoon topping over peaches.
Bake, uncovered, at 200° until golden brown, about 25 minutes.
Fayros Jaffer
Read more
Chicken Breyani

Chicken Breyani

Chicken Breyani

Use 1kg Chicken pieces, wash and allow water to drain.

To Marinate:
1) Use 3 tbs of Amina’s Breyani Masala & mix with 100ml yogurt.
2) 2 Grated tomatoes.
3) 2 Onions finely sliced & fried until crispy golden brown.
4) 2 Green chillies & some fresh coriander finely chopped.
5) Sprinkle of saffron (optional). Mix well & marinate for 6-8 hours.

1) Fry potatoes(+-3) in the same oil as onions.
2) In a flat based pot, layer potatoes in half cup oil.
3) Add marinated chicken over potatoes.
4) Sprinkle with cooked lentils(+-half cup) cover meat.
5) Add 2 cups parboiled rice.
6) Lastly add 2 cups water and sprinkle 2 tsp of yellow colouring over rice(optional)
7) Sprinkle half cup crispy onions over rice(optional)

To Cook:
1) Place pot over stove and cook for +- 30mins
2) Place in oven for +- 90mins. (180c)and allow to steam until meat is tender.


Shop ingredients:

Fayros Jaffer
Read more
Tom Yum Roasted Chicken

Tom Yum Roasted Chicken

If you love Tom Yum, Try this Roasted Tom Yum Chicken recipe. You can use this on a full roasted chicken, chicken wing or chicken pieces.
Ingredients :

Whole chicken cut into 8 /12 pieces.
4 tbsp Suree Tom Yum Paste.
Some Hot Water


Mix Tom yum Paste with hot water to thin it out.
Rub the marinade all over the chicken.
Place chicken pieces into the leftover marinade and leave to marinade for up to 1 day. or at least 2 hours.
Heat Over to 200 Degrees.
Bake for about 30 minutes or until done.
Fayros Jaffer
Read more
Breakfast Papaya

Breakfast Papaya

Papaya Breakfast ! Serves Two
Prep Time: 5-8 minutes
Cook Time: 5-8 minutes

What you’ll need:
1 ripe papaya
1/3 cup rolled oats
3/4 cup hot water
1/2 tsp  ground cardamom
1/4 tsp  ground cinnamon
1/8tsp  vanilla extract
pinch of pink Himalayan salt
a small handful of dark chocolate chips

Slice open a large papaya, and scoop out the seeds in the center. Set aside, as you cut up your favourite berries and fruit.

In a pot, bring 3/4c of hot water to a boil, and add in the oats, cinnamon, cardamom, vanilla extract, and a pinch of Himalayan salt.

Cover the oats, and let them cook for about 5-8 minutes, until tender.

Once the oats are finished cooking, throw in a few handfuls of  chocolate chips, and stir until the chocolate is melted.

Split the contents of the chocolatey, gooey oatmeal in half, and pour it into each half of the papaya, leaving enough room for your other toppings.

Be careful with overflow, it can get a little messy! Add the oats with berries of your choice and pecans or even almonds.
Fayros Jaffer
Read more
18 results