HERE’S TO YOU

IT’S Women’s Month, and I want to salute every woman who, after a long day, still manages to put love on the plate. 

It’s not always easy, the days are long, the budget is tight, and the family is always looking forward to a home-cooked meal, by you. 

Working eight hours a day is not child’s play. 

Being on your feet all day is definitely no grappie, and then you still have to pick up socks off the floor, wipe crumbs off the kitchen table, and, believe it or not, somehow find time to sit down and help with homework. 

That’s us, we are educators too. 

We’re not just educators, we’re nurses tending to scraped knees, chefs feeding hungry mouths, counsellors listening to what happened during the day, cleaners keeping chaos at bay, drivers transporting the crew, and organisers juggling a hundred things at once.

We take on many roles - doctors, therapists, managers, and teachers - all without the job descriptions or the pay.

But somehow, you make a plan. You make magic. You stretch what you have, and you still bring warmth to the table.

So this week, I’m sharing budget-friendly midweek meals because you deserve recipes that are kind to your wallet, quick on time, and filled with flavour. 

And that makes for more time with family, less time stressing in the kitchen and more ME time. 

While juggling it all, pause, you need to maintain a balance. 

Remember, before you know it, tomorrow will be here again with all the work, cleaning, and running around that comes with it. 

So take a deep breath, enjoy the moments you have today, because they’ll be on repeat before you realise it. 

Food is more than just what is on the plate, it’s how women show love, care, and strength every single day. 

Whether it’s a quick midweek meal or a special family feast, we turn simple ingredients into moments of connection and comfort. 

Through food, they nurture not just bodies, but hearts and homes, carrying traditions forward while making space for new stories and flavours. 

This Women’s Month, let’s celebrate the incredible power of women in the kitchen, at the table, and beyond.

Curried Cottage Pie

A spicy twist on a classic, topped with creamy mashed potato and baked until golden.

Ingredients

500g minced beef or mince of your choice (or lentils for a vegetarian option)

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

1 potato, diced (optional, for extra bulk)

1 tbsp curry powder (adjust to taste)

1 cup frozen peas or mixed veggies

2 tbsp tomato paste or canned tomato

Salt and pepper to taste

3 cups mashed potatoes (prepared beforehand or ready-made)

Oil for frying

Method

Heat oil in a pan, fry onions and garlic until soft.

Add mince, brown it well, then stir in diced carrots and potato.

Mix in curry powder and tomato paste, cook for a few minutes until fragrant.

Pour in a little water (about 1/2 cup), cover and simmer until veggies are tender and sauce thickens.

Stir in frozen peas last, cook for another 2 minutes. Season with salt and pepper.

Transfer the mince mixture to an ovenproof dish.

Spread mashed potatoes evenly on top, smooth with a fork.

Bake at 180°C for 20 minutes or until the top is golden and crispy.

Pap and Tomato Smoor with Fried Eggs

Hearty, comforting pap cooked soft, topped with a rich tomato smoor and perfectly fried eggs.

Ingredients

1 cup maize meal (for pap)

2 cups water and a pinch of salt

1 small onion, chopped

2 ripe tomatoes, grated (or 1 tin chopped tomatoes)

1 clove garlic, minced

Salt, pepper, sugar to balance the acidity

2–4 eggs (fried, poached or scrambled — your choice)

Oil for frying

Optional: Chopped chilli or green pepper for heat

Atchar or chakalaka on the side

Method

Make the pap: Bring salted water to the boil. Gradually whisk in maize meal, stirring to avoid lumps. Cook on low heat, covered, for 15–20 minutes until smooth and thick. Stir occasionally.

Make the smoor: In a pan, fry onions in oil until golden. Add garlic and cook briefly. Stir in tomatoes, salt, pepper, and a pinch of sugar. Simmer for 10–15 minutes until saucy and rich.

Fry the eggs: In another pan, fry eggs to your liking — sunny-side up, soft yolk, or well-done.

Plate it up: Scoop the pap into bowls, spoon over the warm smoor, and top each with a fried egg. 

Serve with atchar or sliced avocado if you have.

Chicken Necks or Gizzards Stew

Tender chicken necks or gizzards simmered in a flavourful, spicy stew that warms the soul

Ingredients

500g chicken necks or gizzards, cleaned

2 onions, chopped

2 cloves garlic, minced

2 tomatoes, chopped (or 1 tin chopped tomatoes)

2 potatoes, peeled and cubed

1 carrot, sliced

1 tbsp tomato paste

1 tsp smoked paprika or mild chili powder (optional)

1 tsp dried mixed herbs or curry powder (optional)

Salt and pepper to taste

2 tbsp cooking oil

1 cup water or stock

Method

Heat oil in a pot. Fry onions and garlic until soft and fragrant.

Add the chicken necks or gizzards, and brown all over.

Stir in the tomato paste and chopped tomatoes. Cook for 5 minutes.

Add the potatoes, carrots, smoked paprika (if using), and herbs or curry powder.

Pour in water or stock, cover, and simmer on low heat for 45 minutes to 1 hour, stirring occasionally, until the meat is tender and the sauce has thickened.

Season with salt and pepper to taste.

Creamy Pilchard Pasta Bake

Creamy pasta baked to golden perfection with tender pilchards in a rich, cheesy sauce

Ingredients

2 x 400g cans of pilchards in tomato sauce (drained, reserve some sauce)

300g pasta (penne, macaroni, or any short pasta)

1 onion, finely chopped

2 cloves garlic, minced

1 cup cream or evaporated milk

1 cup grated cheese (cheddar or your choice)

2 tbsp cooking oil or butter

1 tbsp flour

1 cup milk

1 tsp mustard (optional)

1 tsp mixed herbs or Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Method

Cook the pasta: Boil pasta in salted water according to packet instructions until al dente. Drain and set aside.

Prepare the sauce base: Heat oil or butter in a pan over medium heat. Sauté onion and garlic until soft and translucent.

Make a creamy sauce: Stir in flour and cook for one minute to form a roux. Slowly add milk, stirring continuously until sauce thickens.

Add cream and seasoning: Stir in cream or evaporated milk, mustard, mixed herbs, salt, and pepper. Mix well.

Add pilchards: Gently fold in the pilchards, breaking them up slightly but keeping some chunks intact. Add some of the reserved pilchard tomato sauce to enhance flavor.

Combine pasta and sauce: Mix the cooked pasta with the creamy pilchard sauce. Taste and adjust seasoning if needed.

Bake: Transfer mixture to a greased baking dish. Sprinkle grated cheese evenly on top. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until the cheese is golden and bubbly.

Serve: Garnish with chopped fresh parsley and serve hot.