MAKE A FEAST

If you love cooking as much as Superbalist HQ, take a page out of some of our most-trusted cooks’ recipe books. What happens when a content manager, a fashion editor and a content editor are asked to create their ideal three-course feast from the comfort of their homes? Culinary magic. Try these really easy, fail-proof recipes that are just as fun to make as they are to eat. 

“Tacos make me happy. I’m a sucker for foods that burst with flavour and can house all the colours of the rainbow and have found that the taco is the perfect base for just that. When I played around with this chickpea and cauliflower recipe, I was blown away by how quick and easy it was. And how I can adapt it depending on what I have in the fridge. If you are like me and like to cook in bulk, the chickpea and cauliflower mix keeps for 2-3 days and works super well as a quinoa or brown rice bowl,” says Albe Brink, the content manager chickpea queen.

LEVEL OF DIFFICULTY: Quick + easy

SERVES: Makes 4 tacos

PREP TIME: 20 minutes

ROAST TIME: 30 minutes

Ingredients

Olive oil

Salt

Pepper

2 teaspoons paprika

1 teaspoon cumin

½ teaspoon cayenne pepper

½ teaspoon dried chilli flakes

½ medium red onion, thinly sliced

1 red pepper, sliced

1 medium head cauliflower

400g chickpeas

1 cup red or white cabbage, roughly chopped

2 fresh limes

2 fresh lemons

1 avocado

3 tablespoons plain yoghurt

4 taco shells (I used tortilla wraps)

1 cup fresh coriander

Method

1. To quickly pickle red onion, thinly slice and squeeze 2 limes over. Let it stand – even better if you do it an hour or so before eating.
2. Preheat the oven to 200 degrees celsius.
3. Add chickpeas, red pepper and cauliflower to a roasting tray and drizzle with olive oil. Mix in the paprika, cumin and cayenne pepper. (I like to add in half a squeeze of lemon and some salt and pepper.)
4. Pop into the oven for about 30 minutes. You want it to be slightly charred on the edges for full flavour. (I have an old oven so this time may be shorter for newer ovens.)
5. While the vegetables are roasting, prep your yoghurt dressing and chopped goods.
6. Add plain yoghurt into a bowl and squeeze the juice of one lemon. Add some salt and pepper to taste and mix together. You want the consistency to be a bit more runny than your usual yoghurt, so add more lemon juice if needed.
7. Roughly chop cabbage to add that fresh crunch to your taco. Then slice your avocado and rinse and break coriander.
8. Dry fry tortillas in a pan or, if you use taco shells, follow instructions on the packet.
9. Now build to your heart’s content and enjoy!

“I love making this dish when I need a little pick-me-up. It’s the perfect balance between decadent creamy cheesiness and fresh Italian flavours. It's also totally ideal for date nights in… with yourself or live-in self-isolation family or friends. For dessert? The pleasure of only having to wash one pan. What a treat. Chef’s notes: Make sure you have loads of crusty bread on standby ready to sop up the most delicious sauce you’ve ever known. And for goodness sake, brown the chicken,” advises fashion Akim Jardine, who likes serving dishes with a side helping of shade.

LEVEL OF DIFFICULTY: Super easy
SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 40 minutes

Ingredients
Olive oil

4 boneless chicken breasts

Salt

Black pepper, freshly ground

1 tablespoon dried oregano

3 tablespoons butter

3 cloves garlic, minced

1½ cups cherry tomatoes, halved

3 cups baby spinach

1 cup coconut milk OR heavy dairy cream (I prefer the lighter consistency of coconut milk)

½ cup grated parmesan

1 lemon, cut into wedges

Ciabatta or any other crusty bread

Method

1. Coat the chicken breasts in olive oil and season with salt, pepper and oregano.
2. Heat a few splashes of olive oil in a frying pan over medium heat, then brown the chicken. To prevent it from drying out, fry one side on medium heat for about 8 minutes, then flip the chicken over, bring the heat down to low and cover the pan with a lid to cook for another 8 minutes. Remove chicken from the pan and set aside.
3. In the same pan, over medium heat, melt a knob of butter, then stir in garlic and cook for about 1 minute until golden and fragrant.
4. Add the cherry tomatoes, season with salt and pepper and cook until they begin to soften – not too long or they will cook away later.
5. Add spinach and cook until it begins to wilt. Happy with the spinach to tomato ratio right now? If not, this is your last chance to fix it.
6. Stir in coconut milk (or heavy cream) and parmesan and bring the mixture to a simmer. If you’re using coconut milk and you want to thicken the sauce, add some mascarpone or cream cheese. Keep the sauce simmering for about 3 minutes until it slightly thickens.
7. Add the chicken back in and cook until heated through.
8. Garnish with some parmesan shavings or fresh oregano and serve with lemon wedges and bread.

“A family favourite, this chocolatey, nutty banana bread is as comforting as a hug from your mum. The recipe was created by a cousin for her bakery in Paris, so you know it’s going to be good. It’s super easy to whip up and although easier with a stand mixer, can be done by hand. (Bonus: you’ll feel like you did some exercise and can reward yourself with an extra piece!)” says content editor Kira Gimpel, whose banana bread brings all the video calls to the laptop.

LEVEL OF DIFFICULTY: Easy enough for everyone to be making right now
SERVES: 8
PREP TIME: 20 minutes
BAKE TIME: 45 minutes

Ingredients

150g unsalted butter, softened + more for greasing

180g (scant 1 cup) caster sugar

3 eggs

3 medium bananas, mashed

110ml buttermilk (scant ½ cup) or a mixture of milk + yoghurt

1 heaped teaspoon bicarbonate soda

½ teaspoon salt

350g (scant 2½ cups) plain flour, sifted

100g chopped walnuts

150g chocolate chunks

Method

1. Preheat the oven to 180 degrees celsius.
2. Butter a loaf tin and line the bottom with parchment paper.
3. Beat the butter and sugar together until light and creamy.
4. Add the eggs one at a time, beating well after each one.
5. Mix in the bananas and buttermilk (or milk and yoghurt mixture).
6. In a separate bowl, mix the bicarb, salt and flour and then fold into the wet mix. Then fold in the walnuts and chocolate chunks and mix well.
7. Pour into the prepared tin.
8. Bake for about 45 minutes. Stick a knife in the centre to check that it's ready. If it comes out clean, it is.
9. Remove from the oven and cool before taking it out of the tin.