Recipes from the Twilight Kitchen

At Twilight we are committed to providing residents with nutritious, wholesome foods and we are often asked for recipes so we will be regularly featuring popular recipes for you to cook or share with friends.

In this edition Twilight’s Hospitality Services Manager, Wagma Osman, shares two recipes which are fast, affordable and easy to prepare: Cous Cous Salad and Savoury Bread.

COUS COUS SALAD

Ingredients

300gm Sweet potato peeled and diced
300gm Eggplant peeled and diced
1 medium Red capsicum chopped

(All of above to be roasted)

40ml Olive oil
1 medium Onion finely diced
2 tablespoons Chilli Sauce
1 cup cous cous
2 cups vegetable or chicken Stock (boiling hot)
2 tablespoons Shallots chopped
60gm Sun dried tomato diced
2 tablespoons Chilli Sauce
30ml Lemon Juice
40gm Pine nuts (roasted)

Preparation Method

  1. Mix the sweet potato, eggplant, capsicums, oil and seasoning together and roast them until soft and then add chopped shallots
  2. Soak the cous cous with the stock (boiling hot)
  3. Roast the pine nuts without oil in a fry pan
  4. Mix all ingredients
  5. Serve as desired

 SAVOURY BREAD

Ingredients 

3 cups Self-raising flour

1 cup Buttermilk
3 tablespoon Olive oil
1 ½ teaspoon Salt

Filling Ingredients

1 medium onion, chopped
2 medium tomatoes, chopped
1 clove of garlic, crushed
½ cup Shredded cheese
Salt and pepper to taste

 Preparation Method

Combine the dry ingredients in a bowl. Make a well in the centre; pour the milk and olive oil in; mix it until dough can be shaped into a ball.

  1. Fry onion, tomato and garlic – season to taste
  2. Roll the dough flat and round like a pizza base
  3. Spread the tomato and onion mixture
  4. Sprinkle the shredded cheese
  5. Roll up and cut into thick slices
  6. Bake at 180°c for 25-30 minutes