Shakshuka Recipe

This is a middle eastern dish full of vibrant flavours. Shakshuka, literally means ‘mixed’, it is the ultimate invitation to combine your favourites into a healthy and hearty breakfast this summer. You can make it your own by adding different vegetables, if you can put it in an omelette, you can put it in a shakshuka. Below is a recipe for a simple and delicious version of a shakshuka.

1 small onion finely sliced
2 cups tomato diced (fresh or canned)
1 tin black beans (rinsed)
1 small capsicum finely sliced
Chilli or pepper to taste
1 teaspoon salt
1 teaspoon crushed garlic
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
4 tablespoons Olive oil
Hand full of olives
Fresh coriander chopped
3-4 eggs

1. In a frying pan that has a lid, place your finely sliced onion and sauté in a reasonable amount of olive oil.
2. Add in your sliced capsicum and sauté slightly, then add in your diced tomatoes.
3. Add in your spices, garlic, paprika, salt, cumin and turmeric with the remainder of olive oil.
4. Let this cook on medium with the lid on till the oil starts to separate from the tomato. The longer you cook your tomatoes down the richer your sauce will be.
5. Once your sauce is thick, taste to make sure it has your desired flavour. Add some chilli and or pepper. Turn down your heat to low.
6. Add in your tinned and drained black beans and mix, add a couple of tablespoons of water.
7. Then make a small space in your sauce and crack each egg into the sauce spread out around the pan. Close the lid and let your eggs cook leaving the yolks slightly runny – or as runny as you prefer!
8. Open the lid and remove form heat. Sprinkle olives and some coriander on top.

Recipe courtesy of Sameenah Ismail


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Minestrone Soup Recipe

There is nothing better than a hot minestrone soup and some crusty bread to kick those winter chills! This one is full of great
vegetables and some punchy flavour.


• 2 chicken breasts
• 3 large potatoes
• Approximately 1.5 litres of water
• 4 tbsp tomato paste
• 2 teaspoons salt (adjust for taste)
• 2 cups cubed carrots
• 2 cups chopped green beans
• 2 x bunches of washed & sliced Bok Choy
• 1 & ½ cup spaghetti or pasta of your choice
• 1 large, diced onion
• 3 tbsp olive oil (to fry onion)

1. Boil your water with your peeled and cubed potatoes.
2. When the potatoes are soft blitz them with a hand blender.
3. Add tomato paste, salt, vegetables and your chicken.
4. Boil all this together for approximately ½ an hour.
5. Separately, fry the diced onion in the olive oil until lightly brown.
6. Add your fried onion and olive oil hot to the soup and quickly close the lid, allow to boil for another 10-15 mins
7. This simple and easy recipe can be adjusted to suit your palate, use other vegetables you like or add more blended
potato if you like a thicker consistency. You can even add cooked lentils or beans to make it even more filling.

Recipe courtesy of Fazilet Ismail



Even if you don’t follow tradition and eat seafood on Easter Good Friday, this recipe is a year-round winner. At your local seafood shop, you can ask them for the best fish for baking or purchase a cod or red emperor. Ask them to remove the eyes, scales and guts, most fisheries will do this for you.


  •  1-2 tsp salt
  • 1 tsp pepper
  • 1 Tbsp garlic
  •  1 tsp red chilli paste
  • 1 tsp coriander powder
  •  ½ tsp turmeric
  • ½ lemon -juiced
  • 2 Tbsps tomato paste
  • 1 Tbsp. chickpea/corn flour
  •  1/4 cup olive oil
  •  2 punnets cherry tomatoes
  • 2 red onions
  •  2 red capsicum


  1. Take a sharp knife and make thin slits in the skin of the fish to allow the flavour to go into the flesh.
  2. Mix the salt, pepper, garlic, chilli paste, coriander powder, turmeric, lemon juice, tomato paste together into a flavourful paste
  3. Rub this mixture onto your fish and ensure some is pushed into the slits of the skin you made earlier.
  4. Leave your fish to marinate for about half an hour.
  5. Preheat your oven to 180°C
  6. Place foil in a baking tray base with enough to cover the fish.
  7. Place the fish in the baking tray with cherry tomatoes, onions and capsicum scattered around, and ¼ cup olive oil poured all over.
  8. Cover the fish so it is totally enclosed and bake for 30-45 minutes depending on how large the fish is.
  9. Then remove the foil and allow the fish to grill for 10-15 mins until the skin is crisp and golden.
  10. Remove the fish from the oven tray and place on serving platter.
  11. Take the juices from the baking tray and place in a sauce pan with 1 Tbsp. of chickpea or corn flour mixed in a cup of water, and lemon juice to taste.
  12. Leave this on a high heat to cook off the water.
  13. When the oil separates from the sauce remove from heat and pour over fish ready to serve.

Recipe courtesy of Zubeida Samodien



Discover more in the Be Inspired Autumn Magazine




• 1kg prawns buttlerflied + skin on
• 1 heaped tspn salt
• Lime/Lemon to taste
• 1 tspn crushed green chillies – optional
• 2 heaped tspn crushed garlic
• 3/4 cup of milk powder
• 100g or more if you like butter
• bunch of coriander – optional


Mix salt, milk powder, 1 tspn garlic crushed, green chillies and some lime/lemon juice into a thick paste – add a little water
to make it more spreadable.
Put a teaspoon of this marinade on the meat of the prawn, let it sit for a few hours in the fridge.
BBQ the prawns shell side down till they are beautifully orange and the flesh is cooked well.
Next place butter in a saucepan and melt on low so it retains its creamy colour, stir a little green chillies, 1 tspn crushed
garlic and lemon juice to taste. You can also stir in some chopped coriander into this sauce. Once the prawns are grilled
and just before your ready to serve them up, pour the buttery, flavourful sauce all over the prawns generously.
Your guests will be very impressed!

Recipe courtesy of Shakila Latif.


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