There was no way I was going to decline an invitation from Nina Timm from My Easy Cooking to spend the morning in her kitchen! I am a huge fan of Nina’s work on her blog  My Easy Cooking and her fuss free way of doing things.

And needless to say it was such a delight to meet her in person and I would have happily stayed the whole day cooking and talking food. Coincidently just this week Nina’s divine Mushroom Tarts was the inspiration for the Parmesan Cream I used in the Pea Soup with Parmesan Cream recipe. Nina has also published my favourite recipe for Christmas this year – the very clever Festive Truffles which is on my recipe to do list for the festive season.



My work schedule was cleared immediately and I got down to thinking what we should make. Since I was also going to join Nina on her RSG show Kuberkok the recipe had to be easy and quick for listeners to write down. We decided to make some quick and easy pickles for glamming up the good old boerewors roll, add some texture and tanginess to a wrap or a perfect addition to an antipasti platter.

We made my standard go to 2 Hour Cucumber Pickle. Made in 5 minutes and 2 hours later it is ready. Crunchy, tangy and a gorgeous green colour.  I also made my Chipotle Tomato Relish but replaced the Chipotle with a fiery Habanero . Nina got stuck in and made the most beautiful red onion relish and a curry relish. Served on top of our boerewors rolls, lunch was pretty much a feast.

The pickles will also make a perfect gift from the kitchen for a host at a party. Use clean bottles, seal tight and decorate with a pretty card. Since these recipes are short cuts for a quick relish and pickles make sure it is stored in the fridge and eaten within a day or two.

Boerewors Rolls with Pickles

Boerewors Rolls with Pickles

I will join Nina on her show Kuberkok on Thursday morning at 9am on RSG. Can’t wait!

2 Hour Cucumber Pickles

1 English cucumber
1/2 cup wine vinegar (white or red)
1/2 cup water
a small bunch parsley, roughly chopped
half a red onion, thinly sliced
1 bay leaf
2 teaspoons sugar
good pinch of salt and a few grinds of black pepper

Slice the cucumber in half lengthwise and scoop out the seeds. Cut each in half into 3 and slice each 3rd into thin batons. Please the cucumber and all the other ingredients in a seal-able container and place in the fridge for at least 2 hours giving the container a shake once or twice

Chipotle Tomato Relish

400g baby tomatoes
1 tablespoon olive oil
4 chipotle chilies, chopped – or you can use any chilli of your preference. Remove pips and membranes to reduce the heat of the chilli.
good pinch of salt
1 tablespoon sugar

Place the tomatoes, olive oil, chili, salt and sugar in a saucepan and let it simmer over a medium high heat. Stir regularly to prevent it sticking and simmer until reduced and thickened. Taste and adjust the seasoning/sweetness if needed.

Pea Soup with Parmesan Cream
Chocolate Fruitcake

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