Beetroot-Hummus
Beetroot hummus

It’s summer at last, and with the good weather comes the mood for merriment. Play with flavours this season, and don’t be afraid of trying something new. Chef Charmaine Lilje has created a menu that’s packed with all the best flavours — from coconut and mango to toasted seeds and chilli. Plus, it’s simple enough to try at home when you’re cooking for family and friends. 

Beetroot hummus with crudités

Ingredients for hummus

  • 1 x can chickpeas
  • 1 tsp crushed garlic
  • 1 tbs toasted ground cumin
  • 80ml olive oil
  • 2 tsp toasted sesame seeds
  • 1 tsp tahini
  • 200g cooked, peeled and chopped beetroot
  • Salt and pepper to taste
  • ½ lemon juiced
  • Extra olive oil for drizzling

Method

  • Combine all ingredients together and blend with either a jug blender or a hand blender until smooth
  • If the hummus is too dry add a little extra water or olive oil
  • Drizzle with olive oil and add some extra cracked black pepper on top
  • Serve in a bowl with the crudités on a platter

Crudités

  • 2 large carrots peeled and cut into fingers
  • 1 cucumber deseeded and cut into fingers
  • A big handful of cherry tomatoes
  • 1 punnet of mushrooms cleaned and whole
  • 1 celery washed and cut into fingers
  • A handful of green or black olives 

Fish-Cakes

Homemade fish cakes with sweet chilli sauce and dill yoghurt dressing

Serves 4

Ingredients

  • 300g hake filleted, deboned and skinned
  • 300g Norwegian salmon or trout, filleted, deboned and skinned
  • 300g cooked and mashed potatoes
  • 1 spring onion washed and chopped
  • ½ lemon juiced
  • ½ tsp dried chilli fakes
  • 20g washed and chopped coriander
  • ½ tsp grated fresh ginger
  • 1 large egg
  • Salt and pepper
  • Bread crumbs
  • Vegetable oil for frying

Method

  1. Preheat the oven to 180C on convection
  2. Place the fish on an oven tray and cover with foil
  3. Bake the fish for 10 minutes
  4. Remove from oven and allow to cool
  5. Once cooled break up the meat and allow the excess liquid to drain off in a colander
  6. Add fish and all ingredients except the bread crumbs and oil in a bowl
  7. Mix well and season to taste
  8. Divide fish mixture into approx. 75g balls, shape into rounds and flatten slightly
  9. Roll fishcakes in crumbs
  10. Shallow fry in hot oil until golden
  11. Serve with sweet chilli sauce and homemade yoghurt dressing and a lovely large salad

Dill yoghurt dressing serves 4

Ingredients

  • 125ml double thick Greek yoghurt
  • 20ml red wine vinegar
  • 2 tsp castor sugar
  • 1 tsp chopped dill – fresh

Method

  1. Combine all ingredients and blend with a hand blender until smooth
  2. Serve with the fish cakes and sweet chilli sauce

Pineapple-Smoothie

Summer smoothie

Ingredients serves 1

  • 125ml Greek yoghurt
  • 50g pineapple fresh
  • ½ fresh mango peeled and cut up
  • 2 tsp toasted desiccated coconut
  • 80ml apple juice
  • A handful of raspberries
  • 20ml coconut milk
  • 4 blocks of ice

Method

  1. Using a jug blender add all ingredients and blend until smooth
  2. Pour into a large glass and enjoy!
About Chardonnay DeliChardonnay Deli is a farm stall and restaurant that’s become a much-loved spot for locals seeking a wholesome meal and fresh produce. Owned and run by chef Charmaine Lilje, the charming space boasts a menu packed with goodness. Think raw energy bowls for breakfast; veggie wraps and salads for lunch; and delicious baked goods like rustic apple crumble and farm style milk tart for in between!Find Chardonnay Deli at 87 Constantia Main Road. Visit chardonnaydeli.co.za for more information or call 021 795 0606 to make a reservation. 

Now, Charmaine is excited to be opening a brand new space in Kalk Bay, where she will be cooking up a storm at Dalebrook Café. The café is located opposite the Dalebrook tidal pool, an easy walk from St James and Kalk Bay. The café stocks the breads that are baked at Chardonnay Deli, as well as a selection of cakes, pastries, pies, and quiches. You’ll also find many of the other deli favourites, like granolas, olive oils, jams, organic fruit and veggies, and fresh flowers. It’s the perfect spot to come to after a dip in the tidal pool. Or, make it a stop on your cycle or walk along the coast when you feel like an artisanal coffee, yummy meal, ice cream scoop, or a fresh super juice.

Find Dalebrook Café at 20 Main Road, Kalk Bay.