Monday to Thursday you need dinner fast. These meals have to be tasty, easy to cook and family friendly. 

The term ‘munchie’ originally referred to snacks that were devoured before dinner to relieve hunger pangs. In recent years it has become a term for yummy food that can be eaten easily, usually held in the fingers. The Monday Munchie became family slang for burgers that were more often than not served on Monday.  

Which got me thinking about Taco Tuesdays. The name taco originates from the ancient Mexican Nahuatl-language word 'tlahco' meaning half or in the middle, referring to the way it is formed. A true taco is soft maize flour tortilla folded around a filling again held in the fingers. The crisp taco shell is more akin to a tostada because it is fried. Many Mexicans believe crisp taco shells to be a very American creation.

The Americans also claim credit for the waffle. However, basic waffles were first cooked by the ancient Greeks using metal plates attached to long handles. It wasn’t until 1869 that the USA developed their own waffle irons taking ownership of these delights by introducing a wondrous array of mainly sweet toppings. 


Kim chi lamb burgers. When forming the patties, roll each one in your hands so the ingredients combine well. Then flatten to the required size.

Burgers: 500g lean minced lamb
3/4 cup kim chi
1 small egg, beaten
freshly ground black pepper to taste
1-2 tablespoons olive oil
Extras: 4 small buns
4-6 tablespoons mayonnaise
2 cups finely shredded lettuce
1/4 cup mint leaves (sliced if large)
4 slices tomato or cooked beetroot
1/2 cup mint jelly, melted

Place the lamb in a large bowl. Drain the kim chi well and finely chop. Squeeze out any excess moisture. Add to the lamb with the egg and mix well. Form into 4 patties the same diameter as the buns. Season each side with black pepper.

Heat the oil on medium in a non-stick frying pan or ridged grill pan. Pan-fry the patties about 4-5 minutes each side. Remove from the heat and stand for a few minutes.

Halve the buns and lightly toast. Spread the cut sides with mayo.

Top the bases with the lettuce and mint leaves followed by the cooked patties, tomato or beetroot. Drizzle with the melted mint sauce and place the bun tops on the side. Serves 4.


Skewered tandoori chicken tacos.

Skewers: 500g skinned and boned chicken breasts
50g packet Indian tandoori tikka marinade
1/4 cup plain yoghurt
1 teaspoon curry powder
Tacos: 8 crisp taco shells
2 cups finely shredded lettuce
1/4 cup finely chopped coriander
1 avocado, stoned, peeled and sliced
Topping: 1/2 cup plain yoghurt
1/4 cup finely chopped coriander

Cut the chicken into 3cm cubes. Place in a bowl. Combine the marinade, yoghurt and curry powder well and pour over the chicken. Mix well. Cover and marinate in the fridge for at least 1 hour.

Remove from the fridge and return to room temperature. Thread 3 pieces of chicken onto a small wooden skewer. Repeat to make 16 skewers.

Cook under the grill or on a ridged grill pan for 5 minutes or until cooked, turning halfway through. Remove and rest for a few minutes.

Meanwhile, heat the taco shells according to the packet instructions. Fill each with the combined lettuce and coriander and sliced avocado. Top with 2 skewers. Drizzle with combined topping mixture. Serves 4.


Spinach waffles with feta and poached egg topping. Makes 12 waffles. Any leftovers can be toasted for breakfast.

Waffles: 2 cups plain flour
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs
1 1/2 cups milk
1 tablespoon olive oil
1 cup finely sliced baby spinach
1 large spring onion, diced
3-4 tablespoons butter for cooking
Topping: 100g feta cheese, crumbled 
1 large avocado, stoned, peeled and sliced 
4 eggs, poached 
Dressing: 3 tablespoons lemon juice
2 cloves garlic, crushed 
1/4 cup olive oil

To make the waffles, sift the dry ingredients into a large bowl. Lightly beat the eggs in another bowl. Add the milk, oil, spinach and spring onion. Mix well. Gradually stir into the flour mixture.

Melt a little of the butter on the waffle plates. Pour about 3-4 tablespoons of the batter onto the preheated waffle plates. Cook until golden. Repeat until the mixture is finished.

Serve 1-2 waffles per person. Top with the feta cheese, avocado and poached eggs. Combine the dressing ingredients and drizzle over the top. Can be garnished with coriander leaves and black pepper. Serves 4.


Cheese and thyme tart. Great served with a crisp green salad.

2 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten
1 medium red onion, thinly sliced
2 teaspoons each: oil, sugar
4 tablespoons cream cheese
200g brie or similar, sliced
freshly ground black pepper to taste
4 tablespoons fresh thyme leaves

Preheat the oven to 200°C.

Place a sheet of the pastry on a greased oven tray. Brush the edges with the egg yolk. Cut four, 2cm strips from the remaining pastry and place around the edge to make a lip. Prick the inside base. Bake for 10 minutes, until golden.

Meanwhile, sauté the onion in the oil in a frying pan, until soft. Add the sugar and cook until the onion caramelises. Cool.

Spread the cream cheese inside the cooled pastry shell. Top with the onion and cheese. Sprinkle with pepper and 1 tablespoon of thyme. Bake for 10 minutes, until the cheese melts. Sprinkle with the remaining thyme. Serve warm or at room temperature. Serves 4.



This product has been added to your cart