Frittata with GiNiT Sage

Serves 2 -3 people


1 medium onion, halved and thinly sliced

2 small cloves of garlic, thinly sliced

3 medium mushrooms, thinly sliced

1 medium tomato, cubed

¼ bell pepper, sliced

2 Tbsp butter / oil, for frying

5 eggs, beaten

80ml milk

1 ½ Tbsp GiNiT Sage

Optional: 1 small chilli, sliced

1 round / stick feta, crumbled

Mozzarella cheese for topping

To Cook:

Beat together the eggs, milk, GiNiT Sage and chilli (if using), set aside until the veggies are cooked.

Put the oven shelf at the highest position that will accommodate your oven-safe frying pan or cast iron skillet, preheat the grill to 180˚C.

Heat a cast iron skillet or oven-safe frying pan with the butter over medium heat. Add onions, sauté until light golden. Add garlic and mushrooms, stir to combine and cook for 2 -3 minutes. Add the tomato and bell pepper, cook for additional 2-3 minutes, stirring to ensure even cooking. Flatten the ingredients out evenly in the pan and pour over the egg mixture, sprinkle over the feta and mozzarella cheese. Turn the heat to low. When you see the egg setting at the edge of the pan, turn off the heat, and place the pan under the griller. Cook until cheese starts to brown and the egg is fully set. If required, move the pan to ensure even browning of the frittata.

Serving suggestion:

We enjoyed our frittata with chopped fresh parsley and coriander sprinkled over the top and a few fresh cherry tomatoes on the side.

GiNiT Thyme Chicken Schnitzel

Serves 2


1 large chicken breast

2 tsp GiNiT Thyme

2 Tbsp gluten free all purpose flour or wheat flour

½ tsp Himalayan salt

1 large egg, beaten

Crumbs to coat

To tenderise:

Cut the chicken breast in half and place in a bag or cover with cling film. Flatten with a meat mallet to an even thickness. Do the same to the other piece of chicken. Evenly sprinkle half a teaspoon of GiNiT Thyme on each side of the chicken pieces, rub in. Place on a plate covered with clingfilm and leave to rest/marinade in the fridge for 30 minutes.

Prepare the breading ingredients:

On one plate / flat container, mix the flour and salt together. In the next container place the beaten egg. In the third, place the crumbs.


After 30 minutes, dip one piece of chicken at a time into the flour – coating on all sides. Then dip into the egg to coat all over, let excess egg drip off before placing in the container with the crumbs. Coat evenly and set aside. Repeat the steps for second piece of chicken.

In a frying pan, heat oil over medium heat. Fry each piece of chicken for 3-4 minutes a side, until golden. Drain on paper towel.

Serving suggestion:

We served our tasty schnitzel with golden potato chips and baby gem squash filled with creamy spinach & feta.

GiNiT Chilli Roast Potatoes

Preheat the oven to 200˚C


1 kg baby potatoes, quartered with skins on

1 large onion, diced

2 medium zucchini / baby marrow, diced

1 medium bell pepper, deseeded and diced

Optional: 1 chilli or more, deseeded and finely sliced

1½ Tbsp GiNiT Chilli

1 tsp garlic, minced

2 Tbsp coconut oil (neutral taste), melted

To Cook:

Place all chopped veggies in a large mixing bowl. Combine the melted coconut oil, garlic, GiNiT Chilli and sliced chilli (if using). Pour the oil and spice mixture over the veggies and toss / stir to coat evenly.

Spoon into an oven-safe casserole dish. Cover with lid or foil and place in the preheated oven. Cook covered for 15 minutes. Remove lid or foil, stir and return to the oven uncovered, for an additional 15 to 20 minutes. Remove from the oven, stir and check the potatoes are cooked through and browning. Test seasoning and add additional, if required. Return to oven, if a longer cooking time is required.

Serving suggestion:

We served this tasty, and very filling, GiNiT Chilli Roast Potatoes as a vegan main with black olive tapenade and fresh coriander dressing. Serves 3 – 4 as a main meal, or more as a side dish.

GiNiT Thyme & Red Onion Marmalade Chicken


3 Tbsp butter

3 large red onions – thinly sliced

¼ cup sugar

2 Tbsp GiNiT Thyme

3 chicken breasts (+-1kg) – cut into strips

½ cup water

¼ cup balsamic vinegar

To Cook:

In a large thick bottomed frying pan, heat butter over medium heat until almost sizzling. Add the onions, mix to coat with butter, sauté for 2 minutes. Stir in the sugar, cook until the onions start to caramelise (5+ minutes). Sprinkle 1 Tbsp GiNiT Thyme over the onions; add the chicken strips. Turn the chicken frequently to cook on all sides, then add the water and balsamic vinegar, mix well. Allow to simmer, stirring occasionally, until most of the excess liquid has evaporated. Stir in the remaining tablespoon of GiNiT Thyme as a finishing spice.

Serving suggestion:

Make a decadent wrap: smear plain cream cheese on a wrap (we used gluten free wraps), add shredded lettuce, halved sweet cherry tomatoes and rocket. Place the chicken strips and onion marmalade over the top, wrap up and enjoy with a little balsamic reduction on the side.

GiNiT Chilli Veggie Patties

– for Vegans, replace eggs with suitable egg replacer / binding agent.

Makes +-8 x 100g patties


1 tin chickpeas – drained

1 Tbsp Olive oil

1 cup cooked brown lentils

1 medium carrot, finely grated

1 medium baby marrow, finely grated

1 medium onion, finely diced

1 clove of garlic, crushed

1 Tbsp finely chopped fresh coriander

1 ½ Tbsp GiNiT Chilli

1 medium egg

½ cup rice flour / wheat flour

Oil for shallow frying

Mash the chickpeas with olive oil. Add all other vegetables, herbs, spices and egg, combine well. Mix in rice flour to create a formable mixture. Divide mixture into either 6 or 8. Form into patties, place on tray lined with wax paper or parchment paper, cover with clingwrap. Place in fridge, chill for 30 minutes.

Please Note: If you do not need all the patties at the same time, wrap extra patties in parchment paper and place in a ziplock bag in the freezer for up to 1 month. Defrost for a few hours in the fridge then continue to part 2.

Part 2:

While the patties are cooling, prepare these ingredients in 3 separate bowls for crumbing the patties:

2 Tbsp all purpose flour (we use gluten free) & ½ Tbsp GiNiT Chilli

1 large egg, beaten

Crumbs – any unseasoned crumbs will work

Coat the cooled patties in seasoned flour, then egg, then crumbs.

Shallow fry over medium heat for 4 minutes per side, or until golden brown.

Serving Suggestion:

Create your burger to your liking – crisp fresh lettuce, micro-greens and rocket, sun ripened tomato, sweet and sour dill pickles, the crunchy veggie patty, and a rich mushroom sauce, with a side of golden fries.

GiNiT Original and Mustard Beef Roast

Preheat the oven to 200˚C


1.1kg Beef – we used a strip loin roast

1 Tbsp GiNiT Original

1 Tbsp Wholegrain Mustard

1 Tbsp Dijon Mustard

To Assemble:

Butter a casserole dish (with a lid) / roasting pan and set aside.

In a small bowl combine the GiNiT Original, and both mustards. Rub the mustard and spice mix all over the roast and place in casserole dish and cover.

To Cook:

Please Note: Personal preference will determine how long you cook the roast. The most accurate way to know if the roast has reached the correct internal temperature is with a meat thermometer. For a medium roast, the temperature should read in the low 60˚C when removed from the oven, as residual heat will continue to cook the roast while it rests. Internal temperature is far more accurate than a cooking time as the size and shape of the roasts will vary.

Place in the preheated oven and cook for 30 minutes with the lid on. Remove the lid and return to the oven for 30 minutes. Test the temperature. Remove the roast from the dish, turn it over and place on the lid of the dish – retain the liquid in the dish to make gravy. Return to the oven for an additional 30 minutes. Test the temperature again, to see if it has reached the correct cooking temperature, if not, return to the oven and test periodically.

Optional: Gravy: Finely chop a medium onion and fry in butter until golden on medium heat. Add the cooking liquid from the roast and bring to the boil. Use the thickening agent of your choice to thicken the gravy. Taste and adjust seasoning.

Serving suggestion:

Serve the Beef Roast and gravy with roast potatoes, caramelised onion and carrot with cinnamon.

Filled Sweet Baby Peppers with Loaded Rice

Serves 2

Part 1: Peppers: Cooking time: 30 – 35 minutes

Preheat the oven to 180˚C

3 sweet baby peppers – washed, halved and deseeded – place in an oven dish

1 small onion – finely diced

1 baby marrow – thinly sliced in rounds

1 small tomato – diced

80g cooked chickpeas

1 tsp GiNiT Tarragon

1 Tbsp coconut oil

Sauté the onion in the oil until caramelised. Add in the baby marrow and chickpeas, sauté lightly over a medium heat. Add tomato and GiNiT Tarragon mix well, ensuring everything is heated through. Turn off heat. Fill the peppers with the mixture and bake until tender (15 to 20 minutes). Sprinkle a little GiNiT Tarragon over the peppers before plating.

Part 2: Loaded Rice: Cooking Time 20 – 25 minutes

125ml rice

30ml white quinoa

30ml red quinoa

30ml red lentils

10ml veggie stock powder

750ml water

Boil the rice with the veggie stock in a medium pot for 10 minutes, then add the quinoa and lentils. Stir well. Boil for 5 minutes. Then turn the heat down and simmer until the rice and quinoa are cooked. Turn off the heat. Strain through a sieve, just before serving.

Part 3: Rice Topping: Cooking time: Up to 20 minutes

1 medium onion – thinly sliced

1 clove garlic – chopped

125g mushrooms – finely sliced

50g fresh or frozen, finely chopped spinach

2 Tbsp coconut oil

2 tsp GiNiT Original

Over medium high heat, sauté the onion in the coconut oil until colour starts going golden (5 minutes). Turn heat down to medium, then add garlic and mushrooms, cook until all is golden (5 – 10 minutes). Add the spinach and GiNiT Original. Cook through (5 minutes).

Serving Suggestion:

Plate the peppers, rice, onion topping and add a microgreen salad with baby tomatoes. Sprinkle with chopped pistachios.

Rolled Beef with GiNiT Sage Stuffing

Serves 2


2 x 150g slices of steak

GiNiT Sage to sprinkle

Using a meat mallet, flatten out the steak until almost double in size, keeping shape as rectangular as possible.

Sprinkle with GiNiT Sage on one side; cover and leave until needed.

Stuffing Mixture:

85g fresh (fine) breadcrumbs – GF or regular bread

1 small onion, finely chopped

½ Tbsp GiNiT Sage

1 small egg, beaten

10ml Olive Oil

Combine the crumbs, onion and GiNiT Sage together in a small mixing bowl. Add beaten egg and olive oil. Mix well to combine all ingredients. If mixture seem too dry, add a touch more olive oil.

To Assemble:

Turn the meat over, spices down. Place an equal portion of stuffing onto each piece of steak at one end. Roll up and secure with a toothpick.

To Cook:

Melt 2 Tbsp salted butter in a frying pan, over medium heat. Sear the rolled beef on all sides and allow to brown on all sides. Turning frequently. Cook for between 10 and 15 minutes depending on your personal steak preference.

Serving suggestion:

Serve the Rolled Beef with creamy mashed potatoes and lightly steamed broccoli, with a fresh seasonal salad on the side.