RECIPES: What’s for brunch?

Tamara Reddy, a foodie and recipe developer, shares quick and easy brunch meals and treats.

*Falafel Buddha Bowl

2 cans Saikav chickpeas

4 cloves of garlic

1/2 onion - chopped

1/4 cup parsley - chopped

1/4 cup coriander/dhania - chopped

1 1/2 tsp salt

sprinkle of black pepper

1 tsp cumin/jeera

1/2 tsp masala

1/2 tsp red chilli flakes

1 tsp baking powder

1/3 cup all-purpose flour

Method

Drain and rinse the chickpeas and set aside.

Combine the garlic, onion, parsley, dhania, salt, pepper, jeera, masala and chilli flakes in a food processor. Pulse until combined and coarsely blended.

Transfer to a bowl and set aside.

Put the chickpeas into the food processor and pulse until coarsely blended.

Add to the bowl and mix well. Add baking powder and flour and mix well.

Wet your hands and form the mixture into balls.

Fry until golden brown.

I made a Buddha bowl filled with couscous, cucumber, sliced carrot and beetroot, avocado and topped it with sun-dried tomato pesto.

*Creamy Cajun Pasta With Chorizo

NOTE: I did not add salt to my pasta as the chorizo and stock contain salt.

5ml olive oil

200g chorizo

1/2 large onion - chopped

100g button mushrooms - sliced

2 tsp crushed garlic

2 tomatoes - chopped

1 tbs Ina Paarmans Cajun Seasoning

1 Knorr chicken stock pot

85g plain cream cheese

1 tsp red chilli flakes

250g penne pasta

chopped basil to garnish

Method

In a pan, fry the chorizo in olive oil and set aside.

While you are making your sauce, prepare the penne pasta accordingly.

In the same oil, sauté the onions.

Add the sliced mushrooms and crushed garlic.

Cook for 3 minutes and add the Cajun seasoning. Mix that in well.

Add the chopped tomatoes. Mix your stock pot with 250ml boiling water and then add into the pan.

Simmer for 10 minutes or until the tomatoes are cooked.

Mix in the cream cheese and let the sauce thicken.

Add the sliced chorizo and mix until well combined. Add the red chilli flakes and mix. Add the penne pasta and top with chopped basil.

Serve and enjoy!

*Cheesy Chicken Quesadilla

400g chicken fillet – cubed

1 tbs olive oil

2 tbs crushed garlic

1 jalapeño – chopped

1 tsp coriander powder

1 tsp salt

1 tsp paprika

2 tsp masala/chilli powder

1 tsp jeera powder

1 tsp mixed herbs

1/2 tsp black pepper

1 tbs coriander/dhania – chopped

Method

Add all the ingredients into a bowl and mix well.

Cook the chicken on medium heat. When the chicken is cooked, remove from the heat and set aside.

Place a tortilla wrap onto a non-stick pan.

Add the chicken to half of the tortilla.

To make your chipotle mayo you will need:

2 tbs mayonnaise

1 tbs Black Mamba Chipotle Chilli Sauce

1/2 tsp paprika

1/2 tsp garlic powder

Method

Mix the ingredients together and set aside.

In a pan, large enough to fit your wrap, place down your first wrap. Add the chipotle mayo, cheese, cooked chicken, sautéed vegetables, more cheese and a sprinkle of coriander.

Seal with the second wrap and flip once the wrap has browned. Use two spatulas to keep the ingredients intact.

Garnish with more coriander and serve with the dipping sauce and sides.

*Strawberry Cream Puffs