Adre's Kitchen

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Adre's Kitchen | For a love of natural Food

+ Easy Vegetarian Recipes
+ LEARN TO COOK
+ Plant-Based Workshops
+ Celebrating Organic & Seasonal
+ Supporting Small & Ethical

31/05/2023

MAY

It was busy & colourful 🌈

Here is some good things:
🍰Cake!
🥕Veg!
🧀Best Yogurt & Ricotta
☕️Coffee (I have started drinking coffee again after 16years 🤔)
🥐Croissant .capetown
🚗Lekker daytrip - Hermanus
🥾Hike - Constantianek

I’ll be taking a little break from my kitchen as I am walking in 🇪🇸soon with my sussies 🫶

x Adré

08/04/2023

The Melting Pot

Loved our very autumnal lunch in the company of Chef John and his partner Sage (and the cutest 🐕🍂🍁.

It was the kind of unpretentious restaurant that I like & wish to see more off.

The Asian influence is noticable and done right, a nice addition to the small but big enough menu.

These days, I crave a ‘bord kos’, just normal, lekker kos (asb!). I am so ‘over’ complicated food with foams, drizzles and faff. provides that, its uncomplicated foodie heaven food.

The melt-in-your-mouth mushroom gnocchi was delicious so was the chicken liver parfait.

So worth the trip over the mountain on a rainy Saturday.

Well done team, its rare to see a chef oversee every plate of food in a non fine dining setting. I really admired that and it was noticeable in the full of flavour food.

I did not have to add any additional salt to any of my food which is a miracle in itself! (I carry my own salt in my handbag).

x Adré

04/04/2023

Cooked up a storm

It felt like such a joy to cook in this incredible space and farm.

Love the fact that Iming works the land while Jaco builds & timbers everything by hand. I really can’t think of anywhere better to cook my food.

I love my food to be full of flavour, colours and vibrancy 💫

Sourcing is such an important part of creating my dishes & I love to support small scale farms and artisans, sharing my ethos of quality over quantity while working with nature.

Bliss

x A

20/03/2023

March Newsletter - https://mailchi.mp/c4d2f6dee29c/seasonal-inspiration-20257656

30/01/2023

Coconut Rainbow Chard & Tomato Curry

Just finished a week of workshops and a huge THANK YOU to everyone who joined me in the kitchens &

Here is one dish that I cooked & one of my favourites in summer when the 🍅 are fresh and full of flavour.

Rainbow Chard gently cooked in a coconut broth spiked with warm spices, onions and tomatoes, pure bliss.

•2 tbspn coconut oil
•1 bunch rainbow chard
•1 onion, peeled and finely chopped
•6 tomatoes, roughly chopped
•1 tspn fine salt
•3 garlic cloves, minced
•3 tbspn fresh ginger, grated
•1 tspn garam masala
•1 tspn mild curry spice
•1/2 tspn turmeric
•1 x 400g tin coconut milk
•chopped coriander to finish

(1) Heat coconut milk - add onions & chard stems and fry until golden and soft. Add ginger & garlic and cook until fragrant. Add 1tspn good fine salt
(2) Add the spices - 3min - add the chopped tomatoes and break down the 🍅 with a spoon, let the sauce simmer for 10min. Add the coconut milk.
(3)Add the chard leaves and simmer very gently with the lid on for 3-5min until the leaves are soft and wilted but still bursting with colour. Add coriander.

Have a taste & season with s&p - serve with grain of choice or my easy naan or flat breads.

24/01/2023

Roasted Cauliflower Korma Curry

Quick and easy curry the whole family will enjoy!

If you are new to making curries, this curry is a super delicious introduction to a mild yet fragrant curry.

The addition of coconut milk and limes really elevates the curry.

Try to source a coconut milk without any preservatives, it will make all the difference

Here’s to HOMEGROWN Cauliflowers ❤️🌟

•6 tablespoons olive oil
•1 onion, finely chopped
•6 garlic cloves, minced
•1 mild green chilli, finely chopped
•thumb ginger, freshly grated
•400g tin tomatoes
•400g coconut milk
•2 tablespoons almond butter diluted into 1/2 cup water
•400g tin chickpeas, drained
•1 large cauliflower, broken into chunks
•1/4 cup toasted almond flakes
•fresh coriander, chopped
•2 limes, quartered

Sauce

•2 cinnamon sticks
•3 cloves
•5 cardamom pods, bashed
•1 teaspoon turmeric
•2 teaspoons coriander
•1 1/2 teaspoons cumin
•1/2 kashmiri chilli powder (chilli flakes) opt
•pinch nutmeg
•2 bay leaves

Flatbreads

•250g strong white flour
•1/2 tspn salt
•1/2 tspn quick yeast
•1 tbspn olive oil
•150ml warm water

💫Both curry & flatbreads method in the link in my bio 💫

16/01/2023

Broccoli Salad with Creamy Miso & Peanut Dressing (10min salad)

I love healthy, vibrant and full of flavour salads this delicious salad is packed with crunchy-creamy plant goodness!

Gut loving rainbow food with purple cabbage, broccoli, raisins, almonds, green onions, and a creamy vegan almond-miso-orange dressing.

* 200g purple sprouting broccoli, finely chopped
* 2 cups red cabbage, very finely sliced or chopped
* 1/2 cup raisons
* 1/4 cup flaked almonds, toasted
* small bunch (about 4) spring onions, finely chopped
* 1 lime, zest and juice (to taste)
* 1/4 cup (10g) dill, finely chopped
* salt & pepper to taste

Dressing
* juice of 2 small oranges
* 2 tablespoons white miso
* 3 tablespoons peanut or almond butter
* 2 tablespoons extra virgin olive oil

1. For the dressing whizz all the ingredients together until smooth & creamy, adjust the seasoning to your liking by adding more peanut butter to thicken (whizz again) and salt.
3. Add the salad ingredients together, keeping some almonds and dill aside to garnish, toss well. Drizzle the dressing , add more limes, mix well, top with the almonds and dill and serve. Enjoy!

Monday ⛱🌞🔥 in Cape Town

11/01/2023

Summer Courgette Tart with Olives & Pecorino

Magic! First recipe of 2023

Delicious, quick and easy - just the kind of food I need when its a gorgeous day outside and I want to make most of the sunny weather.

* 3 courgettes, cut into thinnish rounds
* 2 small garlic cloves
* 1 large lemon
* 6 tablespoons creme fraiche
* 4 tablespoons basil pesto
* 2 x 20cm square puff pastry (or one large rectangle)
* 1/4 cup pitted kalamata olives, halved
* 10g (handful) dill, roughly chopped
* parmesan to serve

(1)Preheat the oven 200c
(2)Mix the creme fraiche & basil pesto. Grate in 1 clove garlic, zest half the lemon & a small squeeze of lemon juice. (3)Season with s&p - have a taste, adding more zest & juice if needed.
(4)Add the courgettes to a small bowl, grate in 1 clove of garlic and the rest of the lemon zest. Season with s&p.
(5)Add the pastry to one or two lined baking trays. Score the pastry, with a sharp knife, all along the edges of the pastry to create a border.
(6)Spread half the creme fraiche mixture onto each pastry case, staying inside the border. Next add the courgettes, arranging them to overlap slightly. Season with salt and pepper and bake until crisp and golden. TIP: lift the pastry to check that the base of the pastry is golden underneath too.
(7)Remove the pastry, scatter the olives and grate the parmesan roughly over before finally adding the dill. Enjoy!

Happy 2023 everyone!

05/12/2022

Thank You!

28/11/2022

Grilled Peaches, Green Beans, Thyme, Burrata, Toasted Almonds & Vinaigrette

Easy summer salad inspiration from my upcoming catering & long tables launching 2023.

Not really a recipe as such, but here is what I did:

•Remember to take the burrata out of the fridge at least 20min before you want to serve
•I grilled organic (new season) peaches until sticky but still firm.
•I blanched (salted water) and refreshed fine green beans, season w olive oil, salt & pepper
•I toasted some flaked almonds
•I made a simple vinaigrette

To assemble, beans first, followed by peaches, followed by roughly torn burrata, add dressing, few thyme leaves and toasted almonds.

Season with black pepper and sea salt.

Perfection!

Cape Town is hot and windless and I am going to enjoy every second of my busy Monday.

Adré x

05/11/2022

Quick No-Waste Asparagus Soup with Chive Flowers

I was prepping two beautiful bunches asparagus which I got from the market this morning and thinking its such an expensive waist if nearly half the asparagus stalks end up in my compost bin.

Thinking of a stunning asparagus soup I had at my sisters recently, I though why not make a soup using veg prep cut offs, including spring onion tops.

My handy organic stock paste is available to buy on my website and its such a quick & easy way to get some flavour into your food.

This is not really a recipe as such as I made it up as I go but I hope this helps next time you find yourself with 2 cups of asparagus ends. (You can off course just use two full cups of asparagus & one bunch spring onions)

Cook, one finely chop onion in half butter, half oil (2 tbspn each) with some sliced garlic (4 cloves), season generously with salt and pepper (I use white pepper) until soft. Add the chopped spring onion tops and asparagus and cook for a few minutes until they soften slightly. Now add 250ml stock, cook, covered until veggies are soft, about 7min, add the cream, taste & season.

Blitz for 1min until smooth (no fibrous bits), give it one final taste. Add a little more stock if the soup is too thick. Gently bring back to the heat to serve.

Serve with:
🌱parmesan cheese (yes more diary)
🌱good toasted sourdough
🌱more asparagus on the side

What I Love:
🌟Early Saturday morning hikes to be at the market by 8am
🌟Beautiful seasonal organic produce
🌟Bakoven sunsets
🌟Vibrant bunch of flowers
🌟Tea rituals
🌟Walking in nature
🌟Yoga
🌟Moving my body

💫Man Cape Town is the best

20/09/2022

Organic Beetroot, Fennel & Quinoa Salad with Pomegranate & Feta

Quickest nourishing salads are my thing!

I love how the salad is full of jam packed antioxidants from the raw beetroot & the pomegranate.

You can use a wholegrain ‘ready-cooked’ grain pouch for speed here. I normally cook quinoa and/or wild rice mixture on a Sunday, ready for the week ahead.

•2 raw beetroots, grated
•1 large fennel, chopped (fonds reserved for garnish)
•250g cooked quinoa (or other grains)
•as much feta as you would like
•handful dill, finely chopped
•handful parsley, finely chopped
•sprig mint, finely chopped
•100g pomegranate seeds
•small bunch spring onions, finely chopped

Dressing
•1/4 excellent olive oil
•juice of 1 lemon (or to taste)
•1 garlic clove, minced
•s&p

Seed Topping (makes more than you need)
•1/3 cup sunflower & pumpkin seeds
•1 tspn fennel seeds
•2 tbspn oil (opt)
•s&p

(1) Toast the topping on 180c until golden
(2) mix all the salad ingredients together and top with the dressing, taste and season with lemon juice, salt & pepper.
(3) Top with a few tbspn seed topping and fennel fonds - ENJOY

Suns out and a beautiful day in Cape Town!

Address

Vredehoek

Website

https://adreskitchen.com/

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