Blog | Foodeva Marsay

This Butter Beans Curry is Super Simple to prepare and Bursting with flavour.

Butter Beans or Broad Beans, are common beans that are very popular in many South African Indian homes. LIMA BEANS is what is commonly known as Butter Beans or Double Beans. This legume can also be known as Sieva bean, Madagascar Bean, Wax Bean, or Chad Bean. A simple legume that is turned into a delicious and nutritious curry, and makes for a perfect vegetarian meal, anytime of the week, and all year round. Traditionally, it’s the dried Broad beans that are often used, soaked and boiled until tender, before making a curry with it. But, making use of the tinned versions are just as good.

Here is how I make Butter Beans Curry, and do have a look at my step-by-step Youtube video, to get a better visual understanding on how to make this simple and delicious curry.

Don’t forget to Rate this recipe further down the blog, and I look forward to hearing your feedbacks on my various social media platforms.

Happy Cooking Lovelies

Love Marriam

Butter Beans Curry (Broad Beans Curry)

Author: Foodeva Marsay @foodeva_marsay
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INGREDIENTS
1/4 Cup Oil
1 Medium Onion, finely chopped
1 teaspoon Whole Cumin Seeds
1/2 teaspoon Turmeric Powder
1- 2 teaspoons Chilli Powder
1 teaspoon Coriander and Cumin Powder (dhana/jeera)
1/4 teaspoon Garam Masala
1 sprig Curry Leaves
2 -3 tomatoes, Grated
Good sprinkle of Sugar
Salt to Season (As Per Preference)
1/3 Cup Water
1 Can Butter Beans (400 grams)
2-3 Fresh Green Chillies
Chopped Fresh Coriander to garnish
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INSTRUCTIONS
~ Heat Oil in a Pot, and add in chopped onions and Cumin Seeds
~ Allow to sauté until aromatic and onion begin to turn lightly brown.
~ Add in the powdered spices, and Curry leaves. Stir and allow spices to cook for a few seconds, then add in the grated tomatoes with a Good pinch of sugar.
~ Stir well, season with salt, and add in the water.
~ Allow the tomatoes and spices (chutney) to cook for 5-10 minutes.
~ Add in the Butter Beans (Broad Beans) – ( If using the canned butter beans, You may opt to rinse off the Brine from Butter Beans, or just strain off enough)
~ Let the butter beans simmer on low until most of the water evaporates and gravy is thicker.
~ Add in the green chillies and garnish with freshly chopped coriander when done.
~ Best enjoyed with Roti/Puri/Bread and salads/pickles.

Watch the Step-By-Step Video for this Butter Beans Curry here : https://youtu.be/2p70sHufO_I
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Notes by Foodeva Marsay
* If you prefer, add in small cubes of potatoes or madumbi(yams) during the cooking stages, and more water to allow them to soften.
* Use more chillie powder and green chillies if you prefer a very spicy end result.
* For more variety, add in a can of chickpeas.
* For more gravy, use more grated tomatoes, then up your spices as well.
* If using dried Broad Beans, soak 1 Cup of broad beans overnight and boil until tender with 1/4 teaspoon Bicarbonate of Soda. Then simply follow the recipe as above, and use the boiled beans instead if the canned butter beans.
.
*Kindly share my recipes as, ©️www.marriamsayed.com*

Before You go… You may need these recipes that would work great with this Butter Beans Curry.

ROTI – South African Style : https://marriamsayed.com/2019/08/07/roti-south-african-style-marsay-family-favourite/

PURI Recipe and How to Fry the perfect Puri : https://youtu.be/tQVMrWQi78E

Butter Beans Curry is ready to be Enjoyed!

This Classic Easy Tomato Soup, is Easy and Delicious to whip up. A soup that is perfect for all seasons, and will become a firm favourite in your home too.

You know it’s winter days, when Foodeva Marsay blog does a back-to-back blog post on soups😅. This was seriously not planned as such, but this Classic Easy Tomato Soup, has been sitting in my Contents folder, waiting to be shared. Hey what better time than a cold winter’s day to share this right. Just looking at the vibrant red of the tomato soup, will warm you up.

ARE YOU A FAN OF TOMATO SOUP?

Personally, Tomato Soup isn’t a favourite of mine, BUT it sure is a firm favourite for my family. For me, Just a few tablespoons of tomato soup will do, BUT I do enjoy dunking a cheesy chilli garlic toastie into a warm bowl of this soup (Hmmm, Yummm)

Do you enjoy Dunking a cheesy chilli garlic toastie into tomato soup? I know I Do!

Tomato Soup is a classic soup, that has been made over generations, using inexpensive ingredients.What I do like about This Soup, is the versatility to be able to serve it, all year round. It isn’t a heavy soup, and that makes for another reason to serve it either at lunch or as 1st course at a dinner. For this Soup, I make use of Canned tomatoes, but I have included a recipe note if you would prefer to use fresh tomatoes. You can find my Recipe write-up with a step by step version with pictures, further down the blog post.

Get out those Wooden Spoon and Blenders,

Let’s Get Cooking the Classic Easy Tomato Soup. Don’t forget to rate this recipe further down and do drop me your feedbacks in comments, or via my social media platforms.

Happy ‘Soup Stirring’ Lovelies

Love Marriam

Classic Easy Tomato Soup

Servings: 4-6
Difficulty: easy
Print

AUTHOR: Foodeva Marsay (@foodeva_marsay)

You will Need:

2-3 Tablespoon Butter/Ghee/Oil

1 Onion, finely chopped

1 teaspoon Fennel Seeds (Saunmph/Soomph)

2 Bay Leaves

1 Medium Carrot, Grated/Shredded

1 teaspoon Garlic Paste/Chopped Garlic

1 teaspoon Paprika

2 Tablespoon Cornflour (Maizena)

1 Tablespoon Tomato Paste

2 × 410 grams Cans of Chopped Tomato

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 Tablespoon Sugar

1 Litre Vegetable Stock/Broth/Water

*Chopped Fresh Parsley/Basil to serve.

*Drizzle of fresh cream for serving.

https://marriamsayed.com/2021/05/26/classic-easy-tomato-soup/

Instructions:

~ Heat the Butter/ghee, and add in the Chopped Onions, Fennel Seeds and Bay Leaves.

~ Sauté for a few minutes, and then add in the carrots and sauté for a few more seconds until onions become translucent.

~ Follow by adding the paprika, Tomato Paste, Garlic, Cornflour, salt and pepper.

~ Stir well for 30 seconds until spices are incorporated well.

~ Add in the canned Chopped Tomatoes and sugar, mix through well.

~ Now add in the Stock/Broth/ Water

~ Bring the soup to a gentle simmering boil for 20-30 minutes.

~ Using a stick blender, or table top electric blender, blend Tomato soup until smooth.

~ Before finsihing off, Adjust the salt, pepper. and depending on the canned tomato acidity, adjust sugar as well.

~ Serve Hot, with a sprinkle of Chopped Fresh Parsley/Basil, and with a drizzle of Fresh Cream, or just perfect without any cream.

~ This Classic Easy Tomato Soup, pairs deliciously with a grilled Cheese Sandwich/Or like I serve it, with a cheesy chilli garlic toastie…#yummm

NOTES BY FOODEVA MARSAY

~ 6-8 Large fresh and ripe tomatoes may also be used, INSTEAD of the canned tomatoes.

~ For a Vegan serving option, use a drizzle of coconut cream.

~ For a CREAMED TOMATO SOUP, add 1/4 cup cream to the entire lot of soup before serving.

*MORE SOUP RECIPES TO TRY THIS WINTER*

Delightful Butternut Soup : https://marriamsayed.com/2016/10/19/delightful-butternut-soup/

Classic Chicken and Vegetable Soup: https://marriamsayed.com/2018/10/10/classic-chicken-and-vegetable-soup/

Chicken and Corn Soup: https://marriamsayed.com/2017/08/18/chicken-and-corn-soup/

*kindly share my recipes as posted, ©️www.marriamsayed.com*

🍅 Recipe write-Up with Step by Step method pictures below🍅

Classic Easy Tomato Soup

Servings: 4-6
Difficulty: easy
Print

AUTHOR: Foodeva Marsay (@foodeva_marsay)

You will Need:

2-3 Tablespoon Butter/Ghee/Oil

1 Onion, finely chopped

1 teaspoon Fennel Seeds (Saunmph/Soomph)

2 Bay Leaves

1 Medium Carrot, Grated/Shredded

1 teaspoon Garlic Paste/Chopped Garlic

1 teaspoon Paprika

2 Tablespoon Cornflour (Maizena)

1 Tablespoon Tomato Paste

2 × 410 grams Cans of Chopped Tomato

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 Tablespoon Sugar

1 Litre Vegetable Stock/Broth/Water

*Chopped Fresh Parsley/Basil to serve.

*Drizzle of fresh cream for serving.

https://marriamsayed.com/2021/05/26/classic-easy-tomato-soup/

Instructions:

~ Heat the Butter/ghee, and add in the Chopped Onions, Fennel Seeds and Bay Leaves.

~ Sauté for a few minutes, and then add in the carrots and sauté for a few more seconds until onions become translucent.

~ Follow by adding the paprika, Tomato Paste, Garlic, Cornflour, salt and pepper.

~ Stir well for 30 seconds until spices are incorporated well.

~ Add in the canned Chopped Tomatoes and sugar, mix through well.

~ Now add in the Stock/Broth/ Water

~ Bring the soup to a gentle simmering boil for 20-30 minutes.

~ Using a stick blender, or table top electric blender, blend Tomato soup until smooth.

~ Before finsihing off, Adjust the salt, pepper. and depending on the canned tomato acidity, adjust sugar as well.

~ Serve Hot, with a sprinkle of Chopped Fresh Parsley/Basil, and with a drizzle of Fresh Cream, or just perfect without any cream.

~ This Classic Easy Tomato Soup, pairs deliciously with a grilled Cheese Sandwich/Or like I serve it, with a cheesy chilli garlic toastie…#yummm

NOTES BY FOODEVA MARSAY

~ 6-8 Large fresh and ripe tomatoes may also be used, INSTEAD of the canned tomatoes.

~ For a Vegan serving option, use a drizzle of coconut cream.

~ For a CREAMED TOMATO SOUP, add 1/4 cup cream to the entire lot of soup before serving.

*kindly share my recipes as posted, ©️www.marriamsayed.com*

Classic Easy Tomato Soup is ready to be enjoyed.

This Roasted Vegetable Soup is Dairy-Free, Luscious and Nutritious. A soup that is perfect as a Winter Warmer meal or just about anytime of the year.

ALHMADULILLAH (Praise be to the Almighty), time and tide awaits no man. Like clockwork, the change of seasons are guaranteed, and yet again we, in South Africa, are already into our winter months. As April drew to a close, so too did the last bits of autumn, and with it came the very 1st cold fronts that heralded the start of Winter, which was especially felt in Johannesburg (High veld).

Heartwarming soups and foods, are are go to option to help keep the chill away. I have been making a few different soups already, and with it being Ramadaan, this helps nourish the body at the end of a fasting day. This Roasted Vegetable Soup is rather easy to make, and what I enjoy about this recipe, is that the very same Roasted Vegetables used for the soup, MAY also be used as a side dish. So it’s more like a 2-in-1 recipe that I share with you today.

Lightly Spiced Roasted Vegetables are ready.

Being Diary-Free, This Lightly Spiced Roasted Vegetable Soup, is perfect for Vegan and Vegetarian Diets. Any quantity of vegetables may be used, but preferably should have some potato or sweet potato that adds bulk to the soup. Store bought ready cut fresh roasting vegetables may be used, or you can add a variety of vegetables mentioned in the recipe. To lock in most of the nutrition from the vegetables, leave the skin on for potatoes/courgettes(baby marrow). The Roasted Vegetables has been Spiced Lightly, that helps lift the flavour profile of the Roasted Vegetable Soup, but if you feel the spice may be too much for you, then reduce amounts.

So no excuse for preparing a simple yet delicious meal or side dish, this winter. Give this Roasted Vegetable Soup a try, and I look forward to hearing from you in comments below, or via any of my social media platforms.

Time to get out those Wooden Spoons and Aprons, and Let’s get down to preparing this Lightly Spiced Vegetable Soup.

Happy ‘SOUP MAKING’ lovelies

Love Marriam

Lightly Spiced Roasted Vegetable Soup

Servings: 4-6
Difficulty: easy
Print

AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

FOR THE ROASTED VEGETABLES

YOU WILL NEED:

1 X 800grams Chunky Roasting Vegetables (5-6 cups):

(Used here: Potatoes + Sweet Potatoes + Red Onions + Butternut + Courgettes(Baby Marrow) + Red and Green Peppers + 2-3 fresh Rosemary stems)

1/2 teaspoon Salt

1/2 teaspoon Cracked Black Pepper

1/4 teaspoon Peri-Peri Spice

1/4 teaspoon Vegetable Spice (optional) – any brand

1/2 teaspoon Coriander and Cumin Powder (Dhania/Jeera)

1/4 teaspoon Garam Masala

1/2 teaspoon Chilli Flakes (Crushed Chillies)

2-3 Cloves of Fresh Garlic (sliced)

3 Tablespoon Olive Oil

1-2 Stems Fresh Rosemary

INSTRUCTIONS:

~ Pre-Heat Oven to 200 degrees celsius

~ Add the Chunky Vegetables to a mixing bowl, or directly onto the roasting pan.

~ Sprinkle on all of the above mentioned ingredients, and toss well to coat vegetables with spices.

~ Bake in Pre-heated oven for 35-45 minutes, until all vegetables are done, with a little bit of charring on the edges.

**NOTE- These vegetables are also now perfect to be enjoyed as a side dish too 😉

https://marriamsayed.com/2021/05/02/lightly-spiced-roasted-vegetable-soup/

FOR THE SOUP:

YOU WILL NEED:

1-2 Tablespoon Ghee/Butter

1 Litre Vegetable Stock (4-5 cups) – any brand

Roasted Vegetables (above)

1/2 Cup Coconut Cream/Milk

2-3 Tablespoon Fresh Dhania/Coriander, chopped

INSTRUCTIONS:

~ Heat a large enough pot, melt in the ghee/butter

~ Add in the Roasted Vegetables (from above), take care to remove the Rosemary Stems.

~ Coat the vegetables in the ghee/butter, and follow by adding in the Vegetable Stock.

~ Bring the Soup to a good boil, for 5 minutes.

~ Using a hand held Blender/Blitzer or Liquidizer, Blend the Vegetables and stock until Smooth

~ Add in Coconut Cream/Milk, stir well and Finish off with chopped fresh Dhania/Coriander.

Lightly Spiced Roasted Vegetable Soup, is ready to be enjoyed.

NOTES BY FOODEVA MARSAY

> For a silkier smooth end result, Strain the Soup through a Fine meshed strainer.

> These Roasted vegetables are also perfect to be enjoyed as a side dish.

> Any quantity ratio of mentioned vegetables may be used.

> If you opt to NOT use potato or sweet potato, then use a corn starch slurry to slightly thicken the soup.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

Lightly Spiced Roasted Vegetable Soup is served.

HERE ARE MORE FOODEVA MARSAY SOUP RECIPES THAT YOU CAN TRY..

CLASSIC CHICKEN AND VEGETABLE SOUP:

https://marriamsayed.com/2018/10/10/classic-chicken-and-vegetable-soup/

FRENCH LEEK AND POTATO SOUP:

https://marriamsayed.com/2017/06/19/french-leek-and-potato-soup-aka-vichyssoise/

DELIGHTFUL BUTTERNUT SOUP:

https://marriamsayed.com/2016/10/19/delightful-butternut-soup/

CHICKEN AND CORN SOUP:

https://marriamsayed.com/2017/08/18/chicken-and-corn-soup/

This deluxe Phirni is a simple, creamy and delicious Rice flour and almond dessert, with a delicate rose flavour.

Phirni has always been a popular dessert amongst the South African Indian community. A dessert that is most commonly enjoyed during the month of Ramadaan, but is just as perfect anytime of the year. Growing up, Grandma’s always made the best Phirni, yet for some reason, along the generations, phirni preparations had varied. I personally have never been a fan of Phirni, only because it kept reminding me of ‘Sojee Porridge’ (semolina porridge), that has been chilled.

My love for this dessert has grown gradually, as I began reading more about it, when some lovely ladies had mentioned to me, that phirni, in the ‘old days’ were often made with Rice flour. I began experimenting back then, and have been enjoying this refreshing and creamy dessert, only when made this way.

Did you know?

The true origin of Phirni is believed to have hailed from ancient Persia or the Middle East? It was the Mughal empire that invented and introduced it to India. In Persia, Phirni is believed to have been known as the “Food of Angels” and was known as ‘Sheer Birinj’.

These days, One can find various forms of Phirni in India, and the more popular ones are Kheer and Payasam. So, in other words, Phirni is the BIG SISTER of Kheer and Payasam.

A similar rice pudding can also be found in Iran, known as ‘Fereni’, whilst places like Turkey and Egypt, with similar desserts, are called ‘Muhallabia’.

Phirni can also be called ‘Firni or Finni’ is some households. So by whichever name your refer to this delicious dessert, It sure is a winner and worth a try if you have not as yet attempted to make your own. Do give this version a try, and I look forward to hearing and seeing all your wonderful feedbacks, either in comments here, or on my various social media platforms.

Let’s get those whisks out, and get preparing this creamy cooling dessert.

Let’s get whisking up this Deluxe Rose and Almond Phirni

Stay Safe, Have a Blessed Ramadan to all my Muslim readers, and Do remember me in your duas/prayers.

Happy ‘PHIRNI MAKING’ lovelies

LOVE Marriam

Wondering what ‘SOJEE PORRIDGE IS? have a look at this post On my Instagram Profile here

Deluxe Rose and Almond Phirni

Difficulty: Easy
Print

AUTHOR: Foodeva Marsay (@foodeva_marsay)

INGREDIENTS

1 Litre Milk

5 Tablespoon Rice Flour

1 teaspoon Falooda Powder (Agar-Agar)

1/4 Cup Ground Almond (Almond Flour)

4 Tablespoon Rose Syrup

2-3 drops Rose food colouring

1 teaspoon Elachie Powder (Cardamom)

2 Tablespoon Rose Water

1/2 Cup Dessert Cream

1 Can Condensed milk (OR to Sweeten)

INSTRUCTIONS:

~ Gently Heat Milk in a large enough saucepan

~ Make a slurry of the Rice Flour + Falooda Powder with 1/4 -1/3 Cup water

~ When the milk has warmed through, add in the rice flour slurry, and whisk well.

~ Follow by adding in the Ground Almonds (Almond Flour) + The Rose syrup and Rose colouring + Elachie Powder + 1 Tablespoon Rose Water.

~ Whisk well, and as the phirni begins to thicken, Add in the Dessert cream and sweeten with Condensed milk.

~ Allow the phirni to gently boil until thick, and lastly add in the remaining 1 Tablespoon of Rose Water, and whisk well.

~ Let Phirni cool for 5 minutes, before Pouring into individual serving dishes, or 1 large serving casserole.

~ Refrigerate Phirni, best enjoyed served well chilled.

~ To serve: Drizzle on dessert cream and garnish with a scatter of Chopped Almonds or Pistachios.

Notes By Foodeva Marsay

> The consistency of Phirni is more like a thick Custard, And NOT a ‘set’ pudding.

> You can opt for any other colouring, light green is also very popular, for this dessert, within the South African Indian Community.

Here are a few other Desserts, worth trying, that are popular in my home during Ramadaan.

EASY FALOODA : https://marriamsayed.com/2014/12/24/easy-falooda/

CHOCOLATE CUSTARD: https://marriamsayed.com/2015/10/01/marsays-family-favourite-chocolate-custard/

TROPICAL SAGO DESSERT: https://marriamsayed.com/2018/01/10/tropical-sago-dessert/

*Kindly share my recipes as posted, ©www.marriamsayed.com*

Deluxe Rose and Almond Phirni is ready to be served

A Banana Cake that is Delicous and Moist, needs to be in your recipe archives. And this is just the recipe, that will soon be your family favourite too.

Once Upon a Time…Last Year this time.
Most of the World was already in Lockdown, due to the Covid-19 pandemic.
Last year this time… South Africa also joined the World in enforcing hard Lockdown, on the 27th March 2020, as the 1st wave of Covid-19 began spreading on our shores.

2020 was a year many of us will remember forever, the year that drove us ‘BANANAS’ ;-P
The fear and uncertainty during Lockdown was a first, for majority of us the World over.
And, in most homes, to keep occupied OR practise a new skill, we found ways to get creative in the kitchen.
We Baked, and Cooked.
With supermarket runs also being restricted, most of us turned back to old school baking and cooking. Baking banana bread/ banana cakes or baking breads/rolls became trendy again.

2020 the year we baked and cooked. Banana Cake/ Banana Bread began trending again.

Today I am sharing with you my family favourite banana cake recipe, and this one featured in my photos, in particular, was made almost a year before Lockdown. So this is more of a throwback/flashback to the old school banana cake that I love making.

The secret to a Good banana cake is the Bananas. I have learnt over the years, that the best bananas to use, are the ones nobody wants to pick up from the fruit bowl. The Bananas that have passed their perfect looking appearance. It’s those bananas that have developed more blackened or dark spots on their skin, that are PERFECT to make banana cakes. Why? It’s because these ripe bananas impart a more powerful and sweeter banana flavour.
Now, you can keep debating like many others, whether we should refer to this as a Banana Cake or Banana Bread, I say whichever name you choose, this deliciously moist banana cake recipe, will be a favourite in your recipe achive.

So, let’s get baking…
There’s always a reason for something sweet.

Dust out those aprons, and let’s enjoy baking again.

Happy ‘Banana Cake’ Baking lovelies.
Love Marriam 💕

I love Hearing from you, and your feedback always matters. Have you tried any of the cake recipes from Foodeva Marsay Blog? If so, connect with me via comments or on any of my social media platforms.

I have included Links to a few of my family favourite cake recipes, in my recipe card below, cake recipes that stands the test of time.

Delicious Moist Banana Bundt Cake

Difficulty: easy
Print

Author: Foodeva Marsay (@foodeva_marsay)
.
INGREDIENTS:
4 Large Ripe Bananas (Mashed)
250 grams Butter/Margarine
2 Cups Golden Brown/Brown Sugar
2 Tablespoon Treacle Or Muscovado Sugar(Optional)
4 Extra Large/Large Eggs
2 teaspoon Vanilla Essence
1 teaspoon Cinnamon Powder
2 teaspoon Bicarbonate of Soda
4 Cups Cake Flour
1½ Cups Milk
.
INSTRUCTIONS:
~ Preheat Oven to 175 degrees Celsius, and Prepare Bundt Pan.
~ Mash the Ripe Bananas
~ Beat together the Butter/Margarine and the Sugar (including the optional sugars mentioned)
~ Add in the Eggs, beat until combined.
~ Follow by adding the mashed banana, Vanilla Essence, Cinnamon Powder and Bicarbonate of Soda. Mix well.
~ Gradually add in the sifted flour, alternating with Milk to loosen the batter.
~ Mix well until banana cake batter is well combined.
~ Pour the Banana Cake batter into the prepared bundt pan, and bake in preheated oven, for +/- 1 hour.
~ Drop the oven temperature slightly if the cake begins to brown too quick.
~ Test if Banana Cake is done, by inserting a skewer, which should come out clean without any moist batter.
~ Rest the Cake in pan for 2-4 minutes, before turning out onto a cooling rack.
~ When Banana Cake is cooled, dust with Sifted icing sugar.
ENJOY!

https://marriamsayed.com/2021/03/26/delicious-moist-banana-cake/
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NOTES by Foodeva Marsay
~ The treacle or muscovado sugars are optional, But I do use them.
~ This recipe works perfect with White sugar as well, or even Castor sugar. The texture will then be slightly different from featured photos.
~ This recipe will be good for 2 Loaf pans, if you do not want to use a bundt pan.
~ These can also be made in cupcakes/muffin pans, baking times will be much less as stated, as volume of batter in each pan is considerably different.
~ Banana Cake can be topped with a glace icing or other frostings.
.
*Kindly share my recipes as posted, ©️www.marriamsayed.com*

More Cake recipes to try from Foodeva Marsay…

Classic Sponge Cake:

https://marriamsayed.com/2020/04/03/classic-sponge-cake/

Eggless Fudgy Chocolate Cake:

https://marriamsayed.com/2016/03/29/egg-less-fudgy-chocolate-cake/

Madeira Cake:

https://marriamsayed.com/2016/12/21/madeira-cake/

Risotto is an Italian Rice Dish that results in a creamy texture of rice and flavours added. A simple to prepare dish, that is slow cooked, making all the effort and time put into it, that much more satisfying. Mushroom Risotto makes for a perfect Starter to Main Meal, and a great Vegetarian Option for guest, or a meat-free meal for you.

With this Post, I aim to take your tastebuds on a deliciously memorable journey to Italy. Risotto, derived from ‘Riso’ meaning RICE, is a North Italian rice dish. In an age of all things quick and easy, our lives are taken over with fast speed cooking using instant pots and air-fryers, Risotto will make you SLOW DOWN.

Risotto is made using a few variety of Italian rice grains, but the most common one, and one that I use as well, is Arborio, a short grained rice. Typically, risotto is prepared by beginning with a flavour base (Soffritto), and then gradually and adding in broth/stock. The overall outcome of risotto is based on the flavour base and broth used.

By gradually adding ladleful amounts of broth to the flavoured rice grains, allows for the liquid to be absorbed by the rice, and starch is released as the cooking process continues. The release of this starch, allows for a creamy end result, when the risotto reaches al-dente point, this is even without any added cream. Adding in Parmesan cheese towards the end of cooking, also brings about further flavour and texture enhancements to the risotto.

Creamy and Delicious Mushroom Risotto, Without added Cream

Now let’s get you, or your tastebuds, travelling to Italy, with this delicious and simple Mushroom Risotto. Get out those aprons, and let’s enjoy the slow and easy cooking process of risotto.

Happy “Risotto Stirring” Lovelies

LOVE Marriam

If you ENJOYED this Post, and have tried any of Foodeva Marsay Recipes, Then kindly do drop us your feedback in comments or on my various social media platforms. YOU FEEDBACK MATTERS! SHARE This Post On.

MUSHROOM RISOTTO

Author: Foodeva Marsay (@foodeva_marsay)

YOU WILL NEED:

200-250 Grams Mushrooms, sliced (any variety, a mixed variety is fine as well)

2-3 Tablespoon Olive Oil

1 Tablespoon Ghee/Butter

1/2 teaspoon crushed garlic (finely chopped or paste)

Few sprigs of Fresh Thyme

1 small Onion, finely chopped

1 Cup Arborio Rice (risotto rice)

1/4 Cup White Grape Juice/Water + 2 Tablespoon White Vinegar/Lemon Juice (To deglaze)

6 Cups, Strained Vegetable or Chicken Stock (1.5 litres)

1/3 Cup Parmesan Cheese(grated)

Salt and Pepper to season

Drizzle of cream(Optional)

chopped parsley to serve

INSTRUCTIONS:

~ Prepare the Vegetable/Chicken Stock, ensure the stock is HOT, and strained.

~ In a medium thick based pot/pan, add in oil and ghee/butter

~ Add in the chopped onions, when onion is translucent, add in the garlic and thyme and stir well/

~ Follow by adding in the Sliced Mushrooms

~ Sauté for 1-2 minutes, until no moisture in pot.

~ Now add in the Arborio (risotto) Rice, and stir all the ingredients together to coat the rice grains.

~ Season with salt and cracked black pepper, taking care as the stock will also have salt.

~ Pour in the DEGLAZE liquid, and stir until absorbed.

~ Lower the stove heat to medium, and Now gradually add in a ladleful stock at a time, until absorbed.

~ Keep adding the stock, and string the risotto, until the rice is Al Dente

~ When Risotto reaches Al Dente stage, add in the parmesan cheese, and stir well. The risotto should have a luscious, creamy consistency.

~ If using the cream, add a little drizzle to the risotto and stir, for an even more luxurious taste.

~ Serve Risotto Hot, with a further sprinkle of parmesan and chopped parsley.

ENJOY

FIND MY STEP BY STEP VIDEO TUTORIAL ON MY YOUTUBE CHANNEL HERE:

https://youtu.be/Q2Ci7yRP15s

NOTES BY FOODEVA MARSAY

> Risotto can be served as a starter or main dish

> I used the Ina Paarman range of stock, you can use any brand you prefer.

> Brown a few slices of Mushrooms, and keep aside, if you prefer to add them as a topping to this risotto.

> The deglaze liquid is what I use, grape juice or water with a dash of vinegar or lemon juice. Careful not to add too much vinegar/lemon juice, as this will make the risotto a little too acidic/tart in taste.

Here is another Italian Inspired Dish for you to try, on Foodeva Marsay Website…

Best Homemade Paste and Pizza Sauce>>> https://marriamsayed.com/2018/01/24/best-homemade-pasta-pizza-sauce-marinara-neapolitan-sauce/

Mushroom Risotto is served. Perfect Vegetarian Option, as a starter or main meal

Title: The Book of Two Ways

Author: Jodi Picoult
Foodeva Marsay Rating: 🌟🌟🌟🌟/5

Jodi Picoult is one of my favourite Author to read. And with The Book of Two Ways, she has yet again proved why I LOVE her writing style.

The Book of Two Ways, is about Dawn, who is a death doula. A career path she almost fell into after she had rushed to be at her mum’s side when she was on her last stages of life. Dawn is happily married, living in Boston with her husband, Brian, and daughter. Dawn experiences her own ‘near death’ experience, when the plane she is traveling in crashes.
In front of her, Dawn is torn between Two Paths. As the plane plummets, Dawn thinks of what her life would have been, had she continued to follow the path which she was pulled away from when her mum was dying.

Dawn is drawn back to EGYPT. Where she had once been studying to be an egyptologist, and the man she once loved Wyatt.

Jodi Picoult yet again, masterfully puts the story together, with much research. The story line is brilliant, and characters each brought to life with the progression of the book. Life, Love, History, Choices, have all been brought together perfectly.

I have traveled to Egypt before, and the Book of Two Ways really took me down memory lane. BUT, I have to be honest… at the beginning of the book, I honestly felt I would not enjoy it. WHY? I felt the magnitude of historical information shared, about Egyptology, was a little too heavy. And most often, I ended up skimming over those bits in the book. I persevered, being a Picoult fan, and I was not disappointed. This was such an enjoyable read and one that turns into a beautiful story. I would most definitely recommend you read The Book of Two Ways.
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Inspiring Quote from the book I love:
“Life asked death, ‘Why do people love me but hate you? ‘Death responded ‘Because you are a beautiful lie and I am a painful truth.” ~Unknown~
(The Book of Two Ways – Jodi Picoult)
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The Book of Two Ways by Jodi Picoult : Book Review

Happy Reading Lovelies

Love Marriam

Looking for More Book Reviews?

Have a look at this Mini Book Review of January reads 2021…⬇️

https://marriamsayed.com/2021/01/31/marsay-reads-january-2021-mini-book-reviews/

Salaams and Good Morning lovelies

Thankful Reflections
Let the Light Enter You
(@foodeva_marsay)

Every Heartbreaking, Sad, Hurtful, Bad Moment that makes it’s way into Our life, is a Well Planned moment by the BEST OF PLANNERS, God Almighty. Remember, these moments that leave gaping wounds, that most often break us down, are also wounds that help us grow and see the light. There is a lesson and strength that the Almighty wants us to take away from those moments.
So, Grieve/Be Sad if you must, but then ALLOW THE WOUND TO HEAL, BY FOCUSING ON THE LIGHT (Enlightenment) that it fills you with.
Trust and Be Thankful for every Wound, as God Almighty KNOWS BEST!
(Foodeva Marsay, www.marriamsayed.com)
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Have a Terrific and Thankful Thursday

Love Marriam
💕🌷💕🌷

Mielies or Corn on the Cob is a popular Vegetable in South Africa. Here is another Quick and Easy way to prepare Mielies/Corn on the Cob, using an Instant Pot Cooker.

Mielies are a traditional South African, and African, basis for many of our cuisines. In many parts of South Africa, you will come across hectares of Green Maize Farms. Thank Goodness for our Farmers that bring us such delicious and nutritious goodness to our tables. Growing up in Durban, mielies were a common part of our diets. There are numerous ways the generations and different communities, use Maize/Mielies to whip up something for their families.

In recent years, I was blessed to watch an adjacent Maize plantation go through the various stages of preparation and growth. A little something, if you do not see and learn about, that we take for granted. A couple years back, I remember not seeing any mielie planting preps being made on these farms, and wondered why! Only to learn that since we hadn’t had sufficient rains that year, farmers had to delay the mielie planting, until good rains arrived. So next time you are biting into that mielie/corn on the cob, take a moment to give thanks to our farmers and their staff.

A mielie plant in early growth stages. (Eastrand,December 2019)

An Adjacent Mielie Plantation in early stages. (Eastrand, December 2019)

These are some common ways many South Africans Enjoy Mielies or Maize.

~ It is not uncommon to find Street Hawkers, roasting up fresh green Mielies / corn on the cob. These can be Boiled in water until cooked, OR roasted on Hot Coals. The same methods are also used in many homes in South Africa.

~ Maize Kernels that are dried and Broken, is enjoyed as Samp

~ Dried Maize Kernels ground fine is what we South Africans call Mielie Meal. Mielie meal can be used to create so many varieties of South African favourites, and Phuthu (Krummelpap) is one I have shared before. Traditional South African Phuthu RECIPE HERE

Then along came INSTANT POT, and made Modern day living so much easier, and quicker. I still LOVE the old school methods of cooking and baking, but there are times when modern methods have to be tried and enjoyed. Now recently my habibi had purchased a few green mielies, and I knew I had to try making them using my Instant Pot. I was pleasantly surprised, and Oohhh so quick!

Viola!!! Green Mielies to satisfy a craving, even as evening approaches.

Here is how I went about Preparing my fresh Green Mielies, using my Instant Pot. You can also find my short step by step video on my YouTube Channel.

Let’s Get Preparing Fresh Green Mielies / Corn on the Cob

LOVE Marriam

Instant Pot Mielies/Corn On The Cob

Servings: 3-4
Difficulty: easy
Print

AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

You will Need:
1 Cup Water
Salt/Aromat, Butter
3-4 Green Fresh Mielies Or Sweetcorn on the Cob
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Instructions:
~ Remove the Husks and Silk from 3-4 Fresh Green Mielies, or Sweet Corn, On The Cob. Reserve a few of the innermost leaves.
~ Rinse the Mielies/Sweetcorn, and Spread on a little butter and a sprinkle of salt onto each Mielie/Corn Cob
~ Use the reserved innermost leaves, to cover the Mielies/Corn (optional)
~ Switch on the Instant Pot, Add 1 Cup of Water to the Inner Pot, and Insert the metal Trivet into the inner pot.
~ Place the Fresh Mielies/Sweetcorn onto the trivet. *Stack them if need be, in alternate directions*
~ Close Instant Pot Lid, Turn the Steam valve to ‘Sealing’ position.
~ Press Pressure Cook Function, for 5 minutes for Fresh Green Mielies. OR 3 minutes for Sweetcorn on the Cob.
~ Instant Pot will reach Pressure in 5-10 Minutes, the Pressure Pin will Rise, before it is ready to count down the time entered.
~ When the Pressure Cook time ENDS, Manually quick release the pressure, by carefully turning the steam valve (use a long spoon/Handle of spoon), to ‘Venting’ Position. Once the pressure is all released, The Pressure Pin will drop. Now open the Instant Pot Lid.
~ Fresh Green Mielies/Sweetcorn on the Cob is ready to serve.
~ Best enjoyed served HOT with a slather of butter, aromat or any other topping you enjoy.

Short Step by Step Video on YouTube channel here: https://youtu.be/6RbV0B2M7P4
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Notes by Foodeva Marsay
* ‘An Old School Family Trick’ – Adding the tender innermost leaves to cover the Mielies, brings out a lot more flavour of the Mielies. It also helps retain more moisture as the Mielies Cook.
But this can be optional, and may be omitted if you prefer.
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DISCLAIMER: This is NOT a sponsored post. Product Review and Recipe are all my own.
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*kindly share as posted, ©️www.marriamsayed.com*

Fresh Green Mielies , prepared in Instant Pot, BEST served Hot with topping of choice.
Here I topped with butter, aromat and a spread of Peanut Chutney. YUMMMM

These Marsay Reads January 2021 come highly recommended. I have managed to read 3 Novels this month, and all 3 of these Books have been Kindle versions (E-Books) that I had purchased.

Take a look at these short mini book reviews. HAVE YOU READ ANY OF THESE YET? If Not, Add them to your ‘TO-READ’ list this year.

BOOK 1 in Marsay Reads January 2021

TITLE: MOTHER’S KNOW – Letters To My Global Daughters

AUTHOR: Feeyola Dawood

PUBLISHED DATE: December 2020

This is South African Born Author, Feeyola Dawood’s 1st Published Book. An easy to read narrative, that is in the form of ‘Journal Letters’, that is addressed to her daughter. HOWEVER, the broader message delivered in each letter, are little pearls of wisdom, that the author takes from some of her personal journey through life, and shares her insights that are valuable to all young women, the World Over. You can look forward to a variety of topics and discussions that are addressed, some taboo in certain societies, but penned quite well. Mother’s Know: Letters to my Global Daughters, is a treasure of wise words not just for young women to read up on, but could also assist single dads with young daughters. I enjoyed this read, and would recommend it.

FOODEVA MARSAY RATING

🌟🌟🌟🌟 OUT OF 5 STARS

~~~~~~~~~~~~~~~~~~~~~~

BOOK 2 in Marsay Reads January 2021

TITLE: MIRROR CRACKED

AUTHOR: Raashida Khan

PUBLISHED DATE: July 2018

I have had this book on my ‘To-Read” shelf since 2019. And whenever I went to my local book store, I was never able to find a copy. Finally, I purchased the e-book version of this novel, on kindle. OOOH WHAT A TREAT!!!! Raashida Khan is also a South African Author, and I must admit, I had thought it would be like every other South African Muslim writers books, thinking the same old, with storyline and ending.

Mirror Cracked truly had me hooked from the 1st page. Raashida Khan’s writing abilty is most admired. A story that encapsulates LOVE, HOPE, BETRAYAL and SURRENDER. Raashida Khan’s skilfully takes her reader through the various emotions, and I felt drawn in with each emotion. There are many relevant topics, that are of social importance raised throughout the book, and one major TABOO Topic that can leave eyebrows raised (In a South African Muslim Community). I will not divulge more about that, because Like me, I want YOU MY READER’S, to also be drawn in with each page you turn.

Mirror Cracked is about Portaganist, Azraa Hassim, who is a Modern and Strong Muslim Women. This novel will take you on a journey through her life and how she holds on, as life throws her challenges that may leave her Cracked and Distorted.

I have ENJOYED this novel Tremendously, a true page turner. It most definitely comes Highly Recommended!

FOODEVA MARSAY RATING

🌟🌟🌟🌟 🌟 OUT OF 5 STARS

~~~~~~~~~~~~~~~~~~~~

BOOK 3 in Marsay Reads January 2021

Fragrance Of Forgiveness By Raashida Khan

TITLE: Fragrance of Forgiveness

AUTHOR: Raashida Khan

PUBLISHED DATE: February 2019

Because I LOVED MIRROR CRACKED, And needed to Know how this Storyline would end, I knew I had to purchase the Sequel. YES, Fragrance of Forgiveness is a SEQUEL, to Raashida Khan’sAward Winning 1st Novel, Mirror Cracked. WAS THIS THEN ANY GOOD YOU MAY ASK?…. ABSOLUTELY. If I began enjoying Raashida Khan’s writing ability in her 1st Novel, Then this book sealed my love for this great South African Writer.

Fragrance of Forgiveness, picks up some 2 years after Azraa Hassim had to deal with a few traumatic incidents in Mirror Cracked. The Book focuses once again on the protagonist in the story, Azraa, who seems to just be living a robotic life, hardly involving herself with her loved ones. Fragrance of Forgiveness has its own tragedies, and eyebrow raising moments too, but it is a story that paves the way for healing. The book is full of life lessons and messages, that we can each benefit from in our own situations in life. Azraa too proves to be a Resilient and Admired Woman, who finally manages to pull herself together.

Fragrance Of Forgiveness is another masterfully penned story that is thought provoking and gripping at the same time. This is yet another READ I WOULD HIGHLY RECOMMEND, But Do read Mirror Cracked 1st!

Foodeva Marsay Ratings

🌟🌟🌟🌟🌟 OUT OF 5 STARS

~~~~~~~~~~~~~~

I do Hope you have ENJOYED my Marsay Reads January 2021: Mini Book Reviews. IF YOU DO READ, or have READ, these books, do drop me your feedback as well. I LOVE HEARING FROM You.

Happy Reading Lovelies

Love

MARRIAM

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Marsay Reads:The Book of Two Ways by Jodi Picoult

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Marsay Reads January 2021 – Mini Book Reviews