Avocado Sausage Salad

29 Mar

Avocado Sausage Salad

There are those days you do not want to cook. Maybe it is because you cannot figure out what you really want to eat. As you think of what to make for your next meal, maybe you can try this salad.


  1. two ripe avocados

  2. Four smoked chicken sausages (or any sausages of your choice – can be precooked or your can grill them yourself)

  3. One large white/red onion

4- Three to four ripe tomatoes

  1. 100g Pitted black olives (optional)

  2. Black pepper (optional)


  1. Dice the avocados in a large bowl

  2. Slice the cooked sausages and add to the bowl

  3. Dice the tomatoes and add to the avocado and sausage

  4. Dice the onion and add to the bowl. If you are using the red onion blanch the diced onion in hot water for a minute before adding it to other ingredients as it tend to be a bit acidic.

  5. Drain your olives and add to the bowl.

  6. Grind some black pepper to the ingredients in the bowl and sprinkle a pinch of salt if needed.

  7. Mix the ingredients in the large bowl together, and serve. Enjoy!                               (serves two)


Avocado sausage salad

King Fish Coconut Soup

28 Mar

On those cold lazy days or evenings when you are hungry but just feel like eating something light. Those cold evenings when a cup of tea is not sufficient and you need to warm yourself up, King Fish coconut soup will do that for you.


  1. a piece of king fish (un-filleted) (200g)

  2. 1 medium sized onion (chopped)

  3. 3 medium sized tomatoes (cubed)

  4. 1 tsp of fresh minced ginger

  5. Half tsp of freshly minced garlic

  6. 200ml coconut cream

  7. 1 tsp freshly minced chilli (cayenne or Jalapeño or any chilli of your preference)

  8. 1tbsp olive oil.

9. 2 glasses of water or fish stock

  1. Salt to taste


  1. heat olive oil over medium until shimmering.

  2. Add the onions and fry until translucent

  3. Add the tomatoes, chilli, ginger and garlic. Stir together and sauté the tomatoes until they are a thick paste.

  4. Add the coconut cream, salt, the king fish and water/ fish stock. Stir the mixture gently. Cover and simmer for 15-20 minutes or until the fish is well cooked and almost breaking away from the bones.

  5. Rest the soup for 5 minutes, serve and enjoy!


The scorpions

13 Mar
photo credit: to-tuscany.com

photo credit: to-tuscany.com

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