## be inspired- winter 2022 - social posts-13


There is nothing better than a hot minestrone soup and some crusty bread to kick those winter chills! This one is full of great
vegetables and some punchy flavour.


• 2 chicken breasts
• 3 large potatoes
• Approximately 1.5 litres of water
• 4 tbsp tomato paste
• 2 teaspoons salt (adjust for taste)
• 2 cups cubed carrots
• 2 cups chopped green beans
• 2 x bunches of washed & sliced Bok Choy
• 1 & ½ cup spaghetti or pasta of your choice
• 1 large, diced onion
• 3 tbsp olive oil (to fry onion)

1. Boil your water with your peeled and cubed potatoes.
2. When the potatoes are soft blitz them with a hand blender.
3. Add tomato paste, salt, vegetables and your chicken.
4. Boil all this together for approximately ½ an hour.
5. Separately, fry the diced onion in the olive oil until lightly brown.
6. Add your fried onion and olive oil hot to the soup and quickly close the lid, allow to boil for another 10-15 mins
7. This simple and easy recipe can be adjusted to suit your palate, use other vegetables you like or add more blended
potato if you like a thicker consistency. You can even add cooked lentils or beans to make it even more filling.

Recipe courtesy of Fazilet Ismail

## photodune-tuUdp3AI-baked-whole-fish-xl


Even if you don’t follow tradition and eat seafood on Easter Good Friday, this recipe is a year-round winner. At your local seafood shop, you can ask them for the best fish for baking or purchase a cod or red emperor. Ask them to remove the eyes, scales and guts, most fisheries will do this for you.


  •  1-2 tsp salt
  • 1 tsp pepper
  • 1 Tbsp garlic
  •  1 tsp red chilli paste
  • 1 tsp coriander powder
  •  ½ tsp turmeric
  • ½ lemon -juiced
  • 2 Tbsps tomato paste
  • 1 Tbsp. chickpea/corn flour
  •  1/4 cup olive oil
  •  2 punnets cherry tomatoes
  • 2 red onions
  •  2 red capsicum


  1. Take a sharp knife and make thin slits in the skin of the fish to allow the flavour to go into the flesh.
  2. Mix the salt, pepper, garlic, chilli paste, coriander powder, turmeric, lemon juice, tomato paste together into a flavourful paste
  3. Rub this mixture onto your fish and ensure some is pushed into the slits of the skin you made earlier.
  4. Leave your fish to marinate for about half an hour.
  5. Preheat your oven to 180°C
  6. Place foil in a baking tray base with enough to cover the fish.
  7. Place the fish in the baking tray with cherry tomatoes, onions and capsicum scattered around, and ¼ cup olive oil poured all over.
  8. Cover the fish so it is totally enclosed and bake for 30-45 minutes depending on how large the fish is.
  9. Then remove the foil and allow the fish to grill for 10-15 mins until the skin is crisp and golden.
  10. Remove the fish from the oven tray and place on serving platter.
  11. Take the juices from the baking tray and place in a sauce pan with 1 Tbsp. of chickpea or corn flour mixed in a cup of water, and lemon juice to taste.
  12. Leave this on a high heat to cook off the water.
  13. When the oil separates from the sauce remove from heat and pour over fish ready to serve.

Recipe courtesy of Zubeida Samodien



Discover more in the Be Inspired Autumn Magazine

## BBQ-Prawns



• 1kg prawns buttlerflied + skin on
• 1 heaped tspn salt
• Lime/Lemon to taste
• 1 tspn crushed green chillies – optional
• 2 heaped tspn crushed garlic
• 3/4 cup of milk powder
• 100g or more if you like butter
• bunch of coriander – optional


Mix salt, milk powder, 1 tspn garlic crushed, green chillies and some lime/lemon juice into a thick paste – add a little water
to make it more spreadable.
Put a teaspoon of this marinade on the meat of the prawn, let it sit for a few hours in the fridge.
BBQ the prawns shell side down till they are beautifully orange and the flesh is cooked well.
Next place butter in a saucepan and melt on low so it retains its creamy colour, stir a little green chillies, 1 tspn crushed
garlic and lemon juice to taste. You can also stir in some chopped coriander into this sauce. Once the prawns are grilled
and just before your ready to serve them up, pour the buttery, flavourful sauce all over the prawns generously.
Your guests will be very impressed!

Recipe courtesy of Shakila Latif.


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