Dinner With Robyn

What a treat?! My gran has come to visit from the UK for her 90th birthday (how incredible?), so we had these as a treat when she arrived. The crayfish speak for themselves and don't need much to go with them, just a little lemon butter, yum! HINT! Boil them in seawater for that extra fresh, smack-of-the-sea flavour. 

A potjie is a traditional South African stew made in a cast-iron pot, over coals. It's the kind of food you have when you're surrounded by friends and family. You can make a variety of different potjies, such as beef, lamb, oxtail, pork, or like this one, chicken. This one was made my father-in-law, and was absolutely delicious. Packed full of chicken, carrots, beans, baby marrow, and other veggies, and served with rice.

We had my boyfriend's sister and her boyfriend over for the day, so I made this delicious spinach and mushroom quiche. It went down a treat. Serves 8 Ingredients 5 Eggs 200ml Full Cream Milk 300g Mixed Mushrooms 1/2 Onion 300g Spinach  2 Spriggs of Rosemary 1 tsp Fresh or Dry Thyme  150g Grated Cheddar Cheese  1 tbsp Butter Salt and Pepper Method  Preheat the oven to 180C or 356F. Saute the onions in the butter. Add the mushrooms, rosemary and thyme, and saute until half cooked. Rinse and drain spinach thoroughly. Add the spinach to the mushrooms. Once the spinach is wilted and the mushrooms are cooked, add salt and pepper to taste. Remove the rosemary. In a  bowl, beat the eggs, milk and 100g of the cheese together. Add the mushrooms and spinach to the egg mixture, mix well. Pour mixture evenly in a quiche dish. Place in the oven and check after 30 mins. If not set, return to oven for a further 15 mins, or until set. 

What a treat! This beautiful, fresh piece of fish is definitely a new favourite. Served on a bed of spinach. Tasty, fresh, and oh so healthy. Serves 4 Ingredients   4x 250g Yellowtail Fillets 1 Lemon Juiced Fresh Parsley Fresh Chives Salt and Pepper 1 tsp Sugar  Spinach 2 tsp Oil 1 tsp Butter  Method Put the butter and spinach in a pot, lid on. Cook until just wilted. Add salt and pepper to taste. Mix together the lemon juice, salt, pepper, parsley, chives, and sugar until the sugar has dissolved. Score and season the skin of the yellowtail. Heat oil in a frying pan. Place the yellowtail skin side down. Spoon the lemon mixture over the fish and cook for 4 minutes. Flip the fish over and cook for a further 2 minutes, or until just cooked through. Serve and enjoy.

These bunless burgers are super easy and super delicious! I have put mine with a little  toast round, but if you want to make it banting, simply leave it off, and voila, a scrumptious banting burger! Serves 4 Ingredients  The Burgers 800g Mince 1/2 Onion 2 tsp Paprika 2 tsp Ground Coriander 2 tsp Ground Cumin 2 tsp Mixed Herbs Salt And Pepper   Oil For Frying  The Sauce 15g Flour 500ml Full Cream Milk Fresh Thyme Fresh Basil Fresh Chives Salt And Pepper  Method Combine all the ingredients for the burgers together. Divide mixture in four equal parts and shape into patties (about 1 inch thick). Heat a oil in a pan. Carefully place in the patties (you may have to do them one at a time depending on the size of your pan). Reduce heat to medium-low. Cook 5 minutes a side (medium), or 7 minutes a side (well done). Remove from pan and place on kitchen towel to remove excess oil. Once all patties are cooked, add the flour to ...

This is a great dish if you are vegetarian/ vegan, or just doing Meatless Mondays. It's super delicious and packed full of protein. Even my meat-lover of a boyfriend loves this dish!   Serves 4 Ingredients 1/2 Onion 1 Tin Tomatoes 125g Brown Lentils 1 tsp Ground Cumin 1 tsp Ground Coriander 1 tsp Curry Powder 1 tsp Chilli Flakes 1 tsp Paprika Fresh Parsley (optional) 2 tbsp Cooking Oil  Salt And Pepper To Taste 8 Baby Potatoes Method  Chop onions and fry in the oil with the spices until soft. Add the lentils, tomatoes, salt, and pepper. Add water until the lentils are completely covered. Bring to a simmer and cook lid on for 10 minutes. Quarter the potatoes and add them to the pot. Continue to simmer for 20-25 minutes or until the lentils and potatoes are tender. You may have to check as it's cooking to make sure there is enough liquid as the lentils absorb a lot of liquid, add water if need be. Adjust seasoning to taste. Serve with fre...