Green chilli vegetarian pasta ala Kalai

You can eat pasta, but for it to be well combined so it doesn’t bloat you, it has to be vegetarian pasta. We have come up with some awesome, quick to make pastas. Try this green chilli pasta for a delicious and filling meal, which is still light and doesn’t sit heavily in your stomach.

Ingredients Serves 3-4
4 cloves garlic -crushed
1 onion – finely chopped
1 long green chilli – finally sliced
2 zucchinis – sliced and diced
I bunch Italian (flat leaf) parsley – chopped
3 handfuls snow or snap peas – chopped
4 handfuls spinach leaves (optional)
2 tablespoons black olives – no pips chopped
I small head broccoli – cut in to small heads
3 tablespoons of crumbled fetta
1 packet fine fettucini
Grated parmesan

Cook a bit more than half the fettucini in a pot of salted water with a little olive oil (about 20-25 minutes)
At the same, time lightly fry garlic, chilli and onions in a little olive oil until transparent in a heavy bottomed pot.
Add zucchini, broccoli and stir fry until zucchini is transparent.
Add the olives.
Add snow peas and spinach leaves (if used) and stir fry for a few minutes only.
The snow peas should be crisp and the spinach leaves just wilted.
Add crumbled fetta and parsley and mix thoroughly while still hot.

Add the drained and lightly washed fettucini to the pot and stir.

Serve with a generous portion of grated parmesan and freshly ground black pepper.

Zucchini pie

zucchini pie

Pouring the parmesan, pumpkin and sunflower seed topping onto the half baked zucchini pie.

Zucchini pie is one of my favorite foods because it’s super easy, zucchinis are delicious and combine so well with cheese and they grow so well in a home veggie garden.  They are also the only green my little grandson will eat!

Zucchini Pie ingredients

4 large zucchini -grated
Fetta – large handful, crumbled
Fennel seeds – crushed, 2 pinches
½ red pepper – chopped
Parmesan cheese – 2 – 3 handfuls
1 celery stalk – finely chopped
3 rashers bacon – finely sliced (make sure it is organic, sugar and gluten free!)
Salt & pepper – to taste
2 eggs – well beaten
1 green chilli – finely chopped

Topping ingredients

Handful of parmesan cheese
Handful of pumpkin seeds
Handful of sunflower seeds
Sprinkle of chilli flakes (optional)
Mix well


Combine all ingredients in a bowl and mix together.
Bake in a pre-heated oven (180 degrees) for approximately 25 minutes.
10 minutes before take out of the oven and cover the pie with the topping, return to oven.
Test with a skewer, if it comes out clean, its done!

Serve with a fresh green leaf salad, finely chopped tomatoes, drizzled with olive oil, lemon juice and salt and pepper. Toss well.

Thai chicken bbq ala Zan


Chicken portions (as many as you need). These are really cheap – bought two (with drumsticks attached for oz $4.15 yesterday).

4 cloves crushed garlic
2 teaspoons chilli paste (or chopped red chillis)
2 tablespoons each grated root ginger and chopped coriander
Grated rind of 1 lemon
1/4 cup lemon juice
2 tablespoons each olive oil, white vinegar

Work a pocket under the skin of each piece of chicken,

Combine all other ingredients in a bowl and spoon some into each pocket.
Brush remaining marinade over the chicken, place in fridge for a couple of

Before cooking, bring chicken to room temperature.

Place skin side down on a medium grill/braai/bbq and cook for 20 minutes. Turn
halfway through cooking.

This chicken can also be cooked in the microwave first for about 6 minutes,
then finished off on the grill/braai/bbq until cooked through (about 5 minutes a side)

Serve with a lovely salad.