Sweet Chilli Coriander Butternut with Almond Spaghetti

So, although I am not big on pasta….I know….crazy hey…..this is one amazing dish.  I can’t take all the credit though, as I first came across a recipe at the back of an Udon Noodles packet and from there I was sold ! It was a matter of I just had to try it, no questions asked.  I have slightly adapted the recipe with a bit of my spin on things and also increased quantities where I found necessary.  This is pretty much a one pan meal if you are using Udon Noodles  but if not, a pot is required for the cooking of the spaghetti…..

Just a heads up with the butternut, if you are chopping it up in cubes, try not make the cubes too small, as when they are cooking they may fall apart. Rather chop them a bit too big, as then they can always be halved if necessary. (You can see I learned by my mistakes here LOL)

I have also used Gluten-Free Spaghetti due to the intolerance thing, but seriously Udon Noodles will be great and are great.  They are so cushiony and soft and kind of just soak up the juices :-).

Sweet Chilli Coriander Butternut with Almond Spaghetti

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Serves 4


A little coconut oil for frying

2 large garlic cloves, chopped *

2 Tablespoons ginger, chopped finely *

900 grams – 1 Kilogram butternut cubes

1/2 cup water (to be used to prevent the butternut from sticking)

400 grams Udon Noodles or Gluten Free Spaghetti

6 heaped Tablespoons of Sweet Chilli Sauce (plus more for later! )

3 Tablespoons fresh lemon juice, plus extra if necessary

2 – 3 large handful of fresh coriander, chopped (stalks included)

400 grams almonds, dry toasted (plus extra if you want)


Stir fry in a little oil the garlic, ginger and butternut cubes. add a little water to prevent sticking. Add the balance of the water.  Cover the pan and let simmer for about 5 – 8 minutes.  Periodically check that the butternut is not cooking too much and also check the water content.  Again, if it is sticking add a little more water. The butternut needs to be a little tender at this point and not falling apart.

Meanwhile cook the spaghetti according to the packet instructions, and then add to the butternut in the pan with the sweet chilli sauce.  Stir gently through. Add the lemon juice, coriander and almonds.

You may need to add a little more water to loosen it up, or you may prefer to add a little more sweet chilli sauce (I added more chilli sauce….no surprise there 🙂 )  

Stir through and serve hot with  extra toasted almonds.



  • With regards to the garlic, I used the biggest garlic cloves I can find.
  • With regards to the ginger, don’t be afraid to heap up that ginger on the tablespoon.

To Dry Toast Almonds:  Place in a saucepan, on the stove on medium heat.  Do not add any oil, as nuts have their own natural oils.  Stir and toss around constantly until the nuts are a nice golden brown.  Remove from the heat, and allow to cool.


Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad


I honestly do not know where to start…

I came across the most fascinating cookbook, I have seen in a long time.  It is called The Australian Women’s Weekly Cookbook of Main Course Salads, which was first published in 2004.  Apart from this book being beautifully illustrated each recipe is tested three times in their Test Kitchen for guaranteed perfect results.

This recipe just immediately stood out for me, and after reading the ingredients found it to be very doable with simple instructions.  It really was a matter of throwing everything together and doing a salad dressing. I mean, what could be easier than that ! I did make very slight deviations to the original recipe according to what I had in my refrigerator, as I felt it was a recipe, I had to do there and then for dinner, and was not prepared to wait another day, I was that desperate !!!

With South Africa coming into Spring and with the warmer weather just around the corner, I have been keen to find salad recipes that I would be able to have as a main meal, and this being solely vegetarian was a plus.  Nothing wrong with a meat-less meal :-).


Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad

Preparation time:  30 minutes

Cooking time:  15 minutes

Total time:  45 minutes

Serves 6 – 8 depending on portions


For the omelettes:

8 free range Jumbo eggs

125 millilitres (1/2 cup) full cream milk

hand-full of fresh chives, chopped

4 tablespoons toasted sesame seeds *

For the salad:

325 grams finely shredded green cabbage

325 grams finely shredded red/purple cabbage

1 large green pepper, thinly sliced (insides discarded)

1 large red pepper, thinly sliced (insides discarded)

1 large yellow pepper, thinly sliced (insides discarded)

2 fresh red chillies, seeds taken out and finely sliced

2 tablespoons finely chopped fresh lemon grass

2 tablespoons chopped fresh mint


4 teaspoons toasted sesame seeds *

60 millilitres  (1/4 cup) sweet chilli sauce

60 millilitres (1/4 cup) rice vinegar

60 millilitres (1/4 cup) peanut oil

1 tablespoon dark sesame oil


For the omelettes:  In a large-sized jug or bowl, beat together with a whisk the eggs, milk, chives and 4 tablespoons of toasted sesame seeds.  Then, divide the omelette mixture into four equal parts and set aside. Each equal part will make one omelette.  Heat a little oil in a large frying pan, and pour in one part of the omelette mixture.  Cook the one side of the omelette, and then turn the omelette over and cook the other side.  Once done, remove from the frying pan and place on a plate to cool.  Continue this method until all four omelettes are cooked, placing each cooked omelette on a separate plate to cool.

Once the omelettes are cooled completely, roll each omelette up.

For the salad:  Combine all the salad ingredients together.

Just before serving, slice the rolled up omelettes up into ‘wheels’ and together with the salad vegetables assemble in a large salad bowl.  (I basically did this in layers, one layer salad veggies, omelette wheels, salad veggies, ending with a layer of omelette wheels on the top)

For the dressing:  Combine all the dressing ingredients in a container with a tight-fitting lid and shake well.

Pour the dressing over the salad, just before serving.

Enjoy 🙂

  •  For toasting sesame seeds:  Dry toasting is the best.  Put the sesame seeds into a frying pan and turn on the heat to a medium level, and with a wooden spoon or spatula, continuously keep turning the sesame seeds. After a few minutes the seeds will start popping, just keep on moving the seeds around to prevent burning.  Once they turn golden brown, they are done.

Marinated Fillet of Beef



I found this recipe in a Your Family Magazine probably five years ago or more. This marinated fillet of beef is probably one of my favourites.  The combination of the sweet chilli sauce and the fresh herbs, just adds such an amazing touch to the beef….something different.


I made my own home-made sweet chilli sauce last week, and that sauce is just absolutely perfect for this meal.  The two just go hand in hand with one another.

I know this recipe may look complicated, but it really isn’t.  I would strongly suggest having the fillet of beef marinate over night if possible, then once that is done it is plain sailing.


Marinated Fillet of Beef

Preparation time:  25 minutes

Marinating time:  Several hours or overnight

Total time:  35 minutes

Serves 4-6 people


1.2 kg fillet of beef

For the marinade:

3-4 medium sized garlic cloves

1/4 cup (80 ml) soy sauce

2 tablespoons (30 ml) raw honey *

Salt and Pepper

2 tablespoons (30 ml) olive oil

1/3 cup (80 ml) sweet chilli sauce

2 large handfuls of fresh herbs of your choice (for example thyme, parsley, chives, origanum)


Firstly place the fillet of beef in an oven-proof flat dish.

Then prepare the marinade by crushing and chopping the garlic cloves and setting aside in a separate bowl.

Then add the soy sauce and honey to the garlic .

Pour this mixture over the fillet of beef and turn the beef over on all sides so that the marinade coats the beef generously.

Using cling wrap, tightly cover the oven-proof dish with the fillet of beef and place in the refrigerator for several hours, turning the fillet of beef periodically.

When ready to cook, preheat the oven to 190 degrees Celsius /375  degrees Fahrenheit.

Meanwhile, finely chop the herbs, removing the stems from the thyme and origanum.  The stalks of the parsley can be chopped and used. Once all chopped, set aside.

Then, take the fillet of beef out from the oven-proof dish and scrape any excess marinade off the fillet of beef.  Do not throw this away, instead return it to the balance of marinade in the oven-proof dish.

Season the fillet of beef with salt and pepper.

Sear the fillet of beef on all sides over a medium to high heat.

Once seared, return the fillet of beef to the oven-proof dish with the remaining marinade.

Top the fillet of beef with the olive oil and bake for 20-25 minutes.

Baste the fillet of beef occasionally throughout the cooking process to keep it moist at all times.

Once the fillet of beef is cooked, take it out of the oven and let it rest.

Then rub the sweet chilli sauce all over the fillet of beef.

Place the chopped herbs on a chopping board and roll the fillet of beef over the chopped herbs.

Slice the fillet of beef as desired, and serve with either mashed potato, baked potato, chips, salad or vegetables.

Enjoy 🙂

*  You can use any honey to your liking.

*  I prefer to marinate over-night.

*  Every oven is different, so that is a guide  for a medium/rare fillet of beef.

*  Remember that the fillet of beef will still cook whilst it is resting out of the oven until it cools.