So I’m back in the kitchen, after a short break I am back.
The past 3 weeks has been hectic, it has been a first of many things. From losing my uncle to attending my first Indian funeral as well as the 13 days of services that followed. I was given the task of preparing the sweetmeats for each and every night.
During this time, nothing was cooked in the kitchen, my mother survived on tea, my dad on toast and cheese and me on Debonairs veggie pizza, I never want to see a veggie pizza in front of me again in the this life time.
I was hinting at my parents that I would not be cooking till the year service, but they did not like the joke and were hinting as hard as rocks that they were missing my food, I never thought I would hear them say that.
I started slow, being in the kitchen, cooking up a storm reminds me a lot of my uncle, who would sit in the chair and watch me cook and taste test as I made things and who would always sing my praises. The last thing he ate of mine was my chocolate cake and tested my vegetable pickle which he told me didn’t have a kick.
To go with lunch, I made a simple Cape Malay salad, nothing to hard just toss everything into a bowl and hey presto you have a salad.
The verdict, well everyone missed my cooking so it was eaten up with no complaining.
- 2 x pineapples, cored, peeled and cubed.
- 1 x cucumber, sliced.
- 1 x punnet cherry tomatoes.
- 1 x avocado, sliced.
- A few iceberg lettuce leaves.
- Salt and pepper to season.
- ¼ x tsp chaat masala to sprinkle over the top.
- Toss everything together in a bowl, except the chaat masala.
- Sprinkle the chaat masala over the top before serving.