you are what you eat

Jazz up your cutlets

Cutlets whether they are vegetable, chicken or other are a staple in most homes during Ramadan. This is an easy way to make your cutlets into something different and exotic.

I bought a packet of Potato cutlets from Hanover Bakery recently. These Mccain Cutlets are imported from India, they are spicy, and absolutely delicious! I would usually grill them in the oven and serve with chutney but today….



I have topped them with a grilled red pepper pesto, cubed cucumber and roma tomatoes with a balsamic vinegar dressing. I usually make a batch of pesto, scoop it into ice trays and freeze, ready to use when needed.

For this flavourful Red Pepper Pesto you will need:

1/2 cup pine nuts, roasted

1/4 cup macadamia nuts,

4 red peppers,  roasted and skin removed

1/2 cup packed fresh basil leaves

2 cloves garlic

1 small red chilli, seeds removed

2 tablespoons grated Parmesan cheese

1/4 cup good olive oil

Salt and freshly ground black pepper


– Grill the red peppers in a hot oven, once charred, remove and wrap in plastic until cool. Remove the skin and place into food processor.

– Add all the ingredients to the food processor besides the olive oil.

– Close the lid and start the motor. Slowly pour the oil in until the mixture starts to combine well.

– Keep the motor going until a smooth paste is formed. Scooped into ice trays and use when needed. This pesto is delicious when spread on sandwiches, in pastas and even in omelettes.


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