Meet Cathrine, a young Malawian woman who was born and raised in Zimbabwe. Despite growing up far away from her ancestral land, Catherine was always drawn to Malawi and its beautiful landscapes. As a child, she dreamt of one day visiting her parent’s homeland, and when she finally did, it was love at first sight. She was captivated by the lush greenery, cultivated fields, the rolling green hills, and the friendly, welcoming people of traditional rural African villages.

Cathrine’s connection to Malawi deepened over time, even as she faced various social and financial challenges that forced her to leave her country. She never forgot the warmth and kindness of the people she had met there and remained committed to helping them in any way she could.

In 2021, Cathrine finally returned to Malawi to settle in her parents’ village of Tukombo, located in the Northern region where the Tonga-speaking people reside. She was eager to reconnect with her roots and to make a positive impact on her community. She reached out to the Traditional Authority  of the village’s land to understand the most pressing needs in the area, and she was determined to find a way to help, even though she had no resources of her own.

Cathrine’s unwavering dedication to her community inspired her to seek out like-minded friends who shared her vision of creating a better Africa for present and future generations. Together, they embarked on a journey of asking for assistance and Cathrine was humbled by the overwhelming response from her friends, who were eager to help her build her village and work towards creating a better Africa, one village at a time. Despite having limited resources,

Cathrine was able to make a significant impact on the lives of those in need in her village, by providing assistance and support whenever needed.rney of asking for assistance and Cathrine was humbled by the overwhelming response from her friends, who were eager to help her build her village and work towards creating a better Africa, one village at a time. Despite having limited resources, Cathrine was able to make a significant impact on the lives of those in need in her village, by providing assistance and support whenever needed.

Cathrine’s passion for the environment led her to get involved in a tree-planting project in her community of Tukombo. She collaborated with Chifundo from the DFFE, and together, they planted trees in a school and an elderly home. Cathrine had to seek permission from the Chief, Zilakoma – Mr Wellington, to run the project on their land, and he was eager to assist Cathrine in carrying out her vision to transform the landscapes while preserving the cultures and traditions that her ancestors had worked so hard to build.

Her approach to the tree-planting project was unique and inspiring. She not only taught pupils how to plant trees but also explained why it was important an

d how to care for them. She encouraged each student to plant trees with a purpose and to name each tree they planted so they could nurture and protect it as a living treasure. Cathrine’s dedication to planting trees and helping those in need is truly admirable. Her efforts have given hope for the future of our planet and the natural world. Her story is a testament to the fact that one person can make a significant difference in their community with determination and a clear vision.

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I did little bit of research on intermittent fasting and I wanted to share my findings with you.

I discovered that intermittent fasting is a dietary pattern that involves alternating periods of fasting with periods of normal eating. There are several different ways to practice intermittent fasting, but the most common methods include:

• Time-restricted eating: This involves eating all of your daily calories within a specific window of time, typically 6-8 hours, and fasting for the remainder of the day.
• Alternate-day fasting: This involves alternating days of eating normally with days of fasting, where you consume only a small amount of calories or no food at all.
• 5:2 fasting: This involves eating normally for five days of the week and restricting calories to 500-600 on the remaining two days

I also discovered that intermittent fasting has been studied extensively and has been shown to have a number of potential health benefits, including:

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I am ashamed to say that I am not a reader, and the other day, as we finished installing tons of bookshelves in our apartment, my husband remarked how few books the both of us have as compared to our two-year-old. She loves books and even insists on sleeping with her books. And while restoration (at least for me) is also about being non-judgemental (even that needs a rest). I think there is power in reading and not being in front of our computers or televisions each night. So I have slowly started reading, and I find myself enjoying it. 

I have an abundance of cooking books. These are the only books currently taking up space on our bookshelves, and I must say I am proud of my collection of cooking books. As I find that cooking and trying new recipes also brings me a sense of calm and happiness that reading a book does. This is why it only makes sense that some of the books in my cart are cookbooks. So without further ado, here are six books currently in my cart that I look forward to pressing the “Buy” option soon. 

1. Salad freak: Recipes to feed a health obsession by Jess Damuck: As someone who is always hesitant to eat or even make a salad. This upcoming cookbook that I have been seeing all over my usual Instagram feeds, and social pages has me excited to get outside my box. Especially as summer approaches and lighter meals will be necessary. 
2. Modern comfort food: A barefoot contessa cookbook by Ina Garten: I am ashamed to say I own zero cookbooks by this home cook legend Ina Garten. And I want to change that with her latest release, which has over 14 000 five star book reviews. 
3. Between the World and Me by Ta-Nehisi Coates: One thing that happens when you start diving into the world of books and reading is that you come across books that every book reader and their mother loves. This is one such book that I am looking forward to making my way through this summer. 
4. The invisible man by Ralph Ellison: Another classic and supposed must-read is this one. And I, for one, am interested to see what all the fuss is about. 
5. Comme un million de papillons noirs by Laura Nsafou: I am anything consistent and, as my husband likes to tell me, a feeder of our two-year-old book addiction. That is why this French bestseller which translated means “Like a million black butterflies” taken from a line written by acclaimed African American writer and poet Toni Morrison. This book talks about bullying and race, an important subject and story for our daughter to learn as a brown girl living in France to a black African mother and white French father. 
6. She’s come undone by Wally Lamb: After reading about this book on Oprah’s book club, I was drawn to the description and quickly added it to my cart. It will probably be the first book I read after finishing my current and first read in years. 

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As a self proclaimed meat lover. If someone had told me years ago that I would even consider cutting out meat during the week, I would not have believed them. In part because growing up, a meal always consisted of 3 things; Meat, starch and vegetables. Which is why when I got older, i almost always applied the same formula. But as someone who actually doesn’t love red meat all that much. And with a toddler who likes eating everything I eat, I decided to change things up a bit.

Which is when my husband and I decided to go meat free during the week. Whilst this move is in no way revolutionary. It did change the way we saw food and actually (gasp) made me not miss meat as much. So much so that now we are finding ourselves with a freezer full of meat that we need to eat soon. And whilst I try stick by this rule as much as I can. I am not too strict and use it as a way to simplify our lives and model eating vegetables to our daughter. Since then however, I have noticed that when I do practice eating less meat, I often find that I have more energy. My bowl movements are more regular (sorry, TMI) and my body and skin look and feel better.

And whilst this way of eating may not work for everyone. It is worth a try, even if it’s one day a week. In part because I realized as I started to eat and cook more vegetables that there was a world of possibilities that I had not seen before where meals could be tasty and healthy all at once. Furthermore, I realized that I actually didn’t need or really crave meat or feel like I was missing out on something. And lastly, with several friends who are vegetarian or vegan. Having them over for meals has become a breeze as I have an arsenal of recipes to turn to that are tasty and veggie packed.

The biggest and best change however is seeing how much my daughter has taken to vegetables. Whilst often reserved or pushed to the side at meals. When there is no other option (aka meat) and tons of care, time and flavor, veggies can be as exciting and tasty as any other food group. So if you are looking to up your nutritional intake, get healthier, or simply try something new. I would highly recommend giving this eating habit (or something that suits you and your family best) a try.

On top of that as meat is hellishly expensive in France. Which means that we save so much money when we eat less meat. Which is motivation enough to keep going. Would you consider this type of eating style or habits?

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I remember when I was breastfeeding how hungry I would get. Somehow, even after a full meal, I would feel like I hadn’t eaten a thing. And whilst some of my friends to go ahead and eat double. When I did, I ended up feeling bloated and low energy (which is not fun with a new born needing constant attention). That is when I turned my attention to a fuel packed dessert and treat to have as a top up to my meals. Something was tasty enough so that I wouldn’t mind eating it everyday. But also something filling. Personally I am not a fan of chia seed pudding. But chia seeds in a smoothie was perfect for me. And since I had already started having a smoothie a day. I wanted something else that was tasty and nutritious that I could incorporate fibre, and nutrient rich chia seeds.

Thats when my husband came up with this all in yoghurt dessert. Whilst the ingredients can be changed to your liking. The principle pretty much stays the same. And the great thing is that it can be eaten both as a dessert, for breakfast or any other meal. I like to make mine pack a nutritional punch by adding chia seeds and goji berries. Superfoods that help keep me fuller for longer, but also taste great.

What you will need

1 cup of yoghurt

1/2 cup of berries and fruits of your choice

1 teaspoon of agave syrup or honey

1 spoonful of chia seeds

2 spoonfuls of goji berries

1 spoonful of nuts or muesli of your choice (optional)

What to do

1. Start by pouring your yoghurt in a bowl
2. Top with fresh fruit, chia seeds, goji berries and nuts if using
3. Top off with agave syrup

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You can probably tell by now that I have a deep love for eggs and breakfast in general. As the name suggest, breakfast is all about breaking the fast after not eating all night. Which is why I like to ensure what I put into my body can set me up for the rest of the day. And eggs and bacon a sure fire way to do that. This particular dish was inspired by a dish I had at a restaurant not too long ago. And since lockdown has meant restaurants have been closed. One thing that has been on my mind most mornings is this delicious, creamy and tasty open sandwich. Great thing is that it can be served either warm or cold depending on your mood and the weather.

So grab some eggs, bacon and a few other bits and bobs and give this one a try. I promise you will not regret it.

What you will need

• One boiled egg (warm or at room temperature)
• 2-3 strips of bacon
• 2 Tablespoons of good quality mayonnaise
• 1 Teaspoon of freshly chopped herbs (I like chives for this recipe)
• Salt and pepper to taste
• A slice of toast
• A small side salad of your choice

To make

1. Cut egg up into bite size pieces
2. Add the mayo, fresh herbs and salt and pepper to taste
3. Spread mixture onto toast
4. Top off with fried bacon slices
5. Serve with side salad or alone and enjoy

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As an avid home cook, I love it when I can come up with delicious and tasty recipes for my friends and family to enjoy. This was the case with my recent pasta dish which I have lovingly named “Pasta de Nonna”. Nonna in Italian means grandmother and after making and eating this dish a few times, I am convinced that this is the kind of dish an Italian grandmother would make for her 13 grand kids at a moments notice. It is both comforting and fresh all at once. And the great thing about it is that you can switch out the ingredients as you see fit. Especially the toppings at the end.

What you will need:

1 can of good tomatoes

1/4 cup good olive oil

1 teaspoon of agave or maple syrup

1 spoon of tomato paste

1 zucchini sliced into half moon shapes

1/2 red pepper sliced into square chunks

1/2 eggplant cut up into medium sized squares

3 cloves of garlic

1 spoon of Italian herbs of your choice

2 small shallots or 1/2 red or white onion

Small bunch of fresh parsley

1 packet of linguine, spaghetti or tagliatelli

1 ball of burrata or soft Mozarella cheese

Small bunch of fresh basil

Salt and pepper to serve

Recipe:

1. Start by bring a pot of salted water to the boil and add your pasta in to cook for about 10 – 15 minutes stirring occasionally
2. Whilst your pasta cooks heat up a teaspoon of olive oil in a deep pan and add in your eggplant. Let cook for a few minutes until golden brown on all sides. Note that eggplant needs a good amount of moisture so feel free to keep adding olive oil as it cooks.
3. When it is done, add in the shallots or onion and garlic and cook for about 3 minutes until they are soft.
4. Add in red pepper and zucchini with the Italian herbs and let cook for a further 10 minutes or so.
5. Add your can of tomatoes with the tomato paste and let reduce a little
6. Drain the pasta that you have cooked and add it to your pasta sauce. let simmer for a while then season with salt and pepper and your syrup of choice. I like to use syrup when working with canned tomatoes as I find that it takes away the acidity from the can.
7. Lay out cooked pasta on a serving dish and top with the pasta sauce.
8. Break up chunks of burrata or mozzarella on top and top of with a healthy dose of freshly cracked black pepper and torn fresh basil and serve.

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There are very few things we love in our house as much as we love slow and low scrambled eggs. In part because they are so easy to make but also because they are so tasty. That is of course if you happen to get some really good eggs. One’s with an orange yolk and lots of goodness. Which is why when I was thinking up Valentine’s day breakfast recipes, these came to mind. Partly because it is my husbands favorite breakfast meal. But also because they are so damn easy to put together and super good for you. Add some spinach, trout and tomato and you are ready to take on the day.

What you will need:

4 sliced of toast of your choice (I like ciabatta, whole wheat or even a bagel)

A good knob of butter

4 eggs

Half a tomato

1 cup of spinach

A few slices of smoked trout

A squeeze of lemon

Teaspoon of freshly chopped chives

Salt and pepper to taste

Instructions:

1. Prepare your slow and low eggs by putting a cast iron (or other thick pan) onto medium heat stove. When hot add the butter and allow to melt.
2. Whilst butter is melting whisk the eggs in a bowl
3. Add the eggs to the melted butter and start whisking. Ensure to turn the heat to the lowest setting and continue to whisk slowly for about 8 minutes.
4. Remove eggs from the heat and add chives, salt and pepper to taste. Set aside.
5. Compose your sandwich by placing some chopped spinach on each slice of bread.
6. Follow this up with a slice of tomato and your smoked trout.
7. Squeeze some lemon juice onto your trout and top off with a tablespoon of eggs.
8. Serve immediately

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A go to galette that never disappoints.  I’m a fan of galette’s because of their rustic look & taste.  It’s just a lovely tart that can be made savoury or sweet that works for those summer lunches that celebrate good simple wholesome foods.

My favourite of all time has to be a beetroot & goat cheese.  The combination between the two… beetroot & goat’s chevre is a match made in heaven.  The best part of it all, is that its simple to produce and a real beauty on the table.

Ingredients:

• 2 tbsp olive oil 
• 2 red onions, cut into quarters
• Fresh thyme
• 3 tbsp balsamic vinegar
• 5-7 medium sized beetroot.  (I use both purple and golden beets)
• 1 store bought puff pastry
• 1 egg (for egg washing)
• Salt & pepper
• 100g goat’s cheese, torn into pieces

Method:

1. Preheat the oven to 180°C and roast in separate  pans coat your onion quarters with olive oil and sprinkle some salt and pepper.
2. In the second oven tray, roast the beetroots whole, (creating a foil pouch) without peeling with olive oil  and thyme.  Roast for about 1 hr or until tender.  Peel after and then slice into round thin discs
3. Dust your surface and roll out your puff pastry dough and shape into a circle.  Then carefully transfer onto greaseproof paper. Arrange your beetroots all around the pastry allowing them to overlap each other to close off any gaps.  Then sprinkle your torn pieces of goats cheese and drizzle over a mix of whisked balsamic, olive oil and a touch of honey (do not drench)
4. Sprinkle salt, pepper and thyme leaves and fold the edges of the puff pastry inwards to create a pizza-like crust edges.
5. Then egg wash the edges and sprinkle some sesame seeds before popping into the oven and baking for about 20-30 min when the crust is deeply browned. Beginning in centre, arrange beet slices on cheese in overlapping concentric circles. Stir together vinegar and honey in a small bowl until smooth. Drizzle vinegar mixture evenly over beets.
6. Let stand 10 minutes. Slice up and enjoy!

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With Christmas around the corner, the pressure of the infamous family lunch menu is an anxiety inducer to some. Whilst others welcome it as they have gathered an arsenal of recipes throughout the year to try out on family. 

But have we ever considered rethinking our approach to Christmas?  Creating a gathering that has less kitchen slaving and more time spent together?  Cooking food that’s nutritious, impressive but less time consuming.

Well sign me up for that.  As a chef, and having gone through 2020 and all its insanity. The last thing I have in mind is spending even more time in the kitchen.  I want to eat good food but I want it less arduous.

Which is what this easy maize bread recipe is.  Its spicy, has lots of texture and flavour to mop up all the good juices on the plate, like every bread should!

Ingredients

• 140gram all-purpose flour
• ¾ cup/95g maize meal
• 2-3 tablespoon sugar
• ¾ teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chilli flakes
• 2 teaspoon baking powder
• ½ teaspoon baking soda

What you need:

• 2-3 fresh corn cobs, charred and shaved (about 2 cups of corn)
• 115 g / ¾ cup grams cup sour cream
• 1/2 cup / (120ml) milk
• 2 large eggs
• 1-2 finely chopped jalapenos (optional)
• 4 tablespoon 57grams unsalted butter melted

Equipment needed

• Cast iron pan / baking pan
• Measuring spoons &/ Kitchen scale
• Measuring cups
• Whisk
• Mixing bowls

Method

1. Preheat the oven to 350 degrees F. Butter cast iron pan / baking dish and set aside.
2. Remove husk from corn and charr all the sides of the corn on a hot cast iron pan/griddle then shave off the kernels from the cob.
3. In a medium bowl, empty out the jar of pre-mix and whisk together the with baking powder and baking soda
4. Whisk in, sour cream, milk, and lightly beaten eggs until well combined
5. Then, add melted butter and corn mixture, leaving a little to scatter on top, then pour the batter into prepared cast iron pan or baking tin. 
6. Bake for about 35-40 minutes or until light golden brown and toothpick inserted in centre comes out clean.

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