L Cook With Jovi: June 2017

Tuesday, 27 June 2017


Why buy ready made pesto when you can make it at home in under 15 minutes? The home made one is fresher, healthier, and absolutely delicious. Spread it on to your morning toast, mix it in a salad, stir it in your favourite pasta, or just eat it like that! Not only does this pesto sauce take your meals up another notch, it can also be used as a marinade for meat and vegetables. It’s time to bid adieu to store bought pesto!

Preparation Time: 12 mins
Makes: A small bowl
  • 100 gms fresh basil
  • 50 gms pine nuts
  • 4 garlic pods
  • Approximately ½ cup virgin olive oil
  • ½ cup grated Parmesan
  • Salt
  • Black pepper

  1. Heat a frying pan and add the pine nuts. Do not add any oil. Cook the pine nuts over medium heat until golden, shaking occasionally so that they do not burn. It took me about 7-8 minutes to do this.
  2. Chop the basil leaves roughly.
  3. Add the chopped leaves, garlic pods, parmesan and ¼ cup olive oil in a blender.
  4. Blend till smooth and you can keep drizzling in more olive oil till you get the texture you like.
  5. Season with salt and black pepper.
  6. Pesto sauce is so versatile and can be enjoyed with pasta, on toasted bread, grilled chicken, in salads or eaten just by itself. 
  7. You're never going to buy pesto sauce anymore!

Tuesday, 20 June 2017


The sun is scorching and you need that perfect chilled drink to help you beat the heat. This cherry chiller is exactly that. Perfect for parties and perfect to enjoy an endless summer.

Preparation Time: 5 mins
Serves: 1
  • 6-7 fresh cherries
  • Freshly squeezed juice of half a lemon
  • 1 tsp powdered sugar
  • Cold water and ice cubes

  1. Deseed the cherries and roughly chop them up.
  2. Put the chopped cherries, lemon juice and sugar into a blender. Add 4-5 teaspoons of water.
  3. Blend for a minute or two.
  4. Strain the liquid into a glass.
  5. Add cold water and top with ice cubes.
  6. Your cherry chiller is ready.
  7. Beat the heat and enjoy this perfect home-made summer drink. 

Monday, 12 June 2017

Grilled Mushroom with Yummy Guacamole

Mushrooms and guacamole are a killer combo and make for a great snack or starter. 

Preparation Time: 5 mins
Cooking time: 10 minutes

  • Any large cap mushrooms
  • Olive oil spray
  • Guacamole (recipe is on the blog)
  • Salt to taste
  • Sprouts (optional)

  1. Remove the mushroom ends.
  2. We will only be using the mushroom caps. Spray with olive oil and sprinkle with salt.
  3. Grill the mushroom caps for about 8-10 minutes.
  4. Use a teaspoon and gently fill the grilled mushrooms with guacamole.
  5. Sprinkle with sprouts and serve.

Jovi’s Notes

Try other fun toppings like feta cheese, cherry tomatoes or fresh coriander. 

Tuesday, 6 June 2017

Spicy Crispy Baked Okra

Spicy crispy okra is traditionally a deep-fried delicacy. However, the dish can also be prepared in the oven with very little oil. It turns out just as delicious, just as crispy, and enormously healthier.

Preparation Time: 10 minutes
Baking Time: 20 mins
Serves: 2
  • 250 gms okra
  • 1 tbsp olive oil or olive oil spray
  • 4 tsp coriander powder
  • 1 tsp chilli powder (less or more depending on your taste buds)
  • ½ tsp turmeric powder
  • 1.5 tsp mango powder
  • 1 tsp curry powder (garam masala)
  • 2-3 tsp chickpea flour (besan)
  • 1 tsp salt
  • Chat masala (optional)

  1. Wash and dry the okra.  You can dab it with tissue paper to ensure there is no moisture.
  2. Once dry, chop both ends off and slit each okra lengthwise into two pieces. (see pic)
  3. Mix all the dry ingredients, except for the chat masala, in a large bowl.
  4. Tip the cut okra in and use your hands to coat the pieces well with the spices.
  5. Now pour the olive oil in and mix gently. Once you pour the oil you will notice that the dry spices start sticking to the okra pieces. Perfect!
  6. Lay the well-coated okra on to a baking tray and bake for 20 minutes till the okra is crispy.
  7. Sprinkle some chat masala before serving.
  8. Enjoy your delicious crispy bites till they last. 

Jovi’s Notes
You can use an olive oil spray to coat the okra pieces rather than pouring in olive oil. The spray would be quite effective for this dish.
These should be served immediately as that’s when they taste best.

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