Siba Mtongana
STOCK up on ingredients and tune into Siba’s Table tonight as she celebrates all things summery. In Summer Days, Siba will share some great grilling ideas. She also has some delicious dressings, a dip for easy entertaining, fabulous fruity drinks and a dazzling dessert that’s speedy and stunning.
Then in the next episode, Feel Good Food, Siba will share some of her favourite feel-good recipes. She has amazing ideas for comfort, adventure and romance. A taste of home, guilty pleasures and even cheats. It’s Siba’s essential guide to feeling good all round.
Catch Summer Days tonight at 6pm and midnight, and Feel Good Food at 6.30pm and 12.30am.
l DStv Channel 175
Perfect Pasta Salad
Preparation time: 20 minutes
Serves 3
* 200g bow tie pasta
* water
* salt
Salad
* 200 g Farfalle pasta (bow tie)
* Olive oil, for drizzling
* 1 avocado,
* 200 g (2 round) feta cheese
* 80 g rocket, plus extra
* 1/2 cucumber slices, cored, sliced
* 80ml/1/3 cup basil pesto
* pinch of salt.
* 1/2 lemon
* 150g mixed red and yellow cherry tomatoes, halved
* 50 g pinenuts, toasted
Method
* Cook the pasta in salted water, drained, drizzle with a little olive oil to prevent from sticking then put aside to cool slightly.
* In a food processor, blend together avo, feta cheese, half the rocket, cucumber slices, basil pesto, pinch of salt, lemon juice and blend.
* Mix with the pasta and tomatoes. And other half of the rocket. Transfer the pasta to your picnic dish.
* Then top with the toasted pinenuts and garnish with basil leaves.
Tip: it’s great without the nuts if you’re allergic. If you’re not fond of or allergic to avo, then use 1/3 cup (80 ml) cream cheese.
SIBA’S SUNDOWNER
Preparation time: 5 minutes
Serves: 4
Ingredients for the juice:
* 300ml pomegranate juice
* 300ml apple juice
* 300ml orange juice
* 300ml carrot juice
* ¼ celery stick, grated
* 15-20 cm piece ginger, grated
To serve:
* Vodka
* Orange slices
* 2 inch celery sticks
* Mint leaves
* Crushed ice
Method:
* Place all juice ingredients into a jug and mix well to combine.
* Place crushed ice into 4 glasses and pour a shot of vodka into each.
* Wrap an orange slice round each celery stick and place in the glass together with a few mint leaves.
* Top with juice and serve.
PINEAPPLE COOLER
Preparation time 5 min
Standing time at least 24 hours + overnight freezing
Makes 1.5L
* 2 fresh pineapples, washed
* 175g white sugar
* 1 tbsp instant yeast
* 1.5L water
To serve:
* 1 lemon, cut into slices
* Handful of fresh raspberries
* Pineapple chunks
Method:
* Remove the stems from the pineapples and discard. Peel off the skins with a sharp knife and keep the pineapple flesh in the fridge until needed.
* Place the pineapple skin in a large jug with the yeast and sugar.
* Cover with water and stir continuously to dissolve the sugar and yeast.
* Cover the jug with cling and leave in a warm place to ferment for 24 hours.
* Strain the fermented pineapple mixture through a clean muslin cloth placed inside a strainer.
* Discard the pineapple peels and other solids.
* Either chill in the fridge until needed or if taking to a picnic transfer to plastic bottles and place in freezer to freeze overnight. Take to picnic frozen and they’ll defrost en route.
* When ready to serve cut the pineapple flesh into chunks and add to the chilled cooler along with the lemon slices and raspberries.
SOSATIES
Preparation time: 5 minutes
Cooking time: 10 minutes
Makes 8 kebabs
* 4 sirloin steaks
* 6 dried apricots
* 1 large red peppers
* 1 onion
* 8 metal skewers
Method
* First prick meat right through. Cut the steaks lengthwise and across three times so each steak yields eight pieces.
* Cut the apricots in half lengthwise and cube the peppers and onions to the same size as the meat cubes and apricots.
* Thread four meat pieces alternating with red pepper, onion and apricot to make a sosatie. Marinade for at least 2 hours.
* Grill on a pan heated with oil for 8-10 minutes turning continuously. Rest the meat for 5 minutes before serving.