Take a sneak peek into Mmule Setati’s debut cookbook ‘Feed My Tribe’

Social media Cook Mmule Setati, also known as Feed My tribe, launches her debut cookbook titled Feed My Tribe.

From an early age Mmule was aware of her ‘tribe’, inspired and guided by her maternal grandmother, Mmule developed a passion for food and used it as the clearest way to demonstrate the love she felt for her tribe.

This set a pattern for her life and now as a wife, mother and rising social media tour de force, her tribe has grown exponential through feeding young singles, small families, and even big family feasts.

The Feed My Tribe cookbook has delicious and easy to make recipes for the whole family and to meet any budget or craving.

From picky eaters, breakfast for lunch, date night at home or nostalgic meals that remind you on home, Mmule has you covered. Even if you’re a beginner, with her tips and advice, you will feel like an experienced chef in your own kitchen.

 

Quinoa Bowl

SERVES 2

Recipe on page 34

INGREDIENTS

• 1 cup cooked quinoa
• A handful of chopped baby spinach
• ½ cup chopped sundried tomatoes
• ½ cup thinly sliced (but unpeeled) cucumbers
• ½ cup pickled artichokes
• 1 red onion, thinly sliced
• ½ cup flaked almonds
• Salt and pepper to taste

Tahini dressing

• 2 tsp tahini
• 2 Tbsp cold water
• 1 tsp lemon juice
• 1 tsp runny honey
• Salt and pepper to taste

 

METHOD

Place all the dressing ingredients in a small, clean jar and shake until well combined, then set aside.

Transfer the cooked quinoa to a deep serving dish or bowl, then add the spinach, tomatoes, cucumbers, artichokes and onion.

Toast the almonds in a small non-stick pan over a high heat for 1 minute until they are slightly golden. Sprinkle over the salad and drizzle with the tahini dressing.

 

Smoked Beef Burger

SERVES 2

Recipe on page 61

• 2 large burger rolls, halved and toasted
• Lettuce and/or rocket leaves for serving
• Cucumber for serving (optional)
• 4 slices smoked cheddar (or mature cheddar)

Caramelised Onions

• 50g butter
• 2 large onions, sliced
• 2 Tbsp whisky or 1 Tbsp Worcestershire sauce
• 2 Tbsp brown sugar
• Salt and pepper to taste

Burger Patties

• 250g lean beef mince
• 80g finely chopped bacon
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• Salt and pepper to taste
• 1 drop liquid smoke

Sriracha-Mayo Sauce

• 2 Tbsp sriracha sauce (how hot is your choice)
• 2 Tbsp mayonnaise (page 99)
• 2 tsp lemon juice
• Black pepper to taste

 

METHOD

For the caramelised onions, heat the butter in a small saucepan and sauté the onions over a medium to low heat until translucent. Add the whisky and cook until the alcohol evaporates. Stir in the sugar and simmer for 15 minutes until the onions are sticky. Season with salt and pepper.

Prepare the braai (if using). To make the patties, place all the ingredients in a large bowl and mix until well combined. Shape the mixture into two large balls and use a spatula to gently press them into patties. Place the patties in the fridge for approximately 10 minutes to firm up before cooking.

Arrange the patties on the braai grid or in a grill pan over a high heat. Grill for 3–4 minutes on each side, turning them once. (Take care, as they can disintegrate.) If you prefer well done burgers, cook for 5–6 minutes per side.

For the sauce, mix together the ingredients.

Spread some sauce on the bottom half of each burger roll and add the leaves and/or cucumber. Place the patties on the leaves, followed by a slice or two of cheese and the caramelised onions. Drizzle over some more sauce and finish off with the top half of the roll.

ALSO SEE: 6 Cookbooks inspiring our weeknight menus

6 Cookbooks inspiring our weeknight menus

Issued by Twiga Communications

Recipes supplied by Twiga Communications from Mmule Setati’s cookbook Feed My Tribe

Feature image supplied by Twiga Communications from Mmule Setati’s cookbook Feed My Tribe