The Lucky Kitchen is the first cookbook from Angie Batis Durrant, a South African Content Creator known as @miss_luckypony. It’s filled with 84 family friendly recipes,which are Angie’s favourites. Paging through the cookbook you get the feeling of paging through someone’s family cookbook, a cookbook filled with hearty, moreish recipes that have been passed down for generations.
Dietary Notes
There’s something for everyone in this book, but it’s not catered to specific dietary needs. Most dishes do contain some sort of animal protein be it chicken, beef or dairy.
Best For
Anyone looking for family friendly recipes to add to your weekly rotation.
Cooking Level
Beginner. Recipes are easy to follow and use ingredients you won’t struggle to find.
There’s nothing better to have on a rainy day than soup and this Fasolatha soup is an entire meal (especially if served with some crusty bread). A recipe Angie got from her mother, it’s packed with veggies, easy to make and deliciously wholesome.
Fasolatah Soup from The Lucky Kitchen
Ingredients
- Olive oil for frying* *Angie uses butter in addition to olive oil for frying. I omitted it as I used chicken stock instead of water and stock cubes and observe the Kosher dietary laws.
- ½ medium onion chopped
- 1 cup cubed carrots
- 1 cup sliced celery
- 1 cup chopped green beans
- 1 cup cubed butternut
- 1 cup cubed potato
- 4 cups water add more if you want more broth
- 3 chicken stock cubes
- 1½ tbsp tomato paste
- 2 400g tins butter beans, drained
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat, then fry the onion until translucent. 2-3 minutes.
- Add the carrots, celery, green beans, potato and butternut, and fry until they begin sweating, about 5 minutes. Season to taste.
- Add the water, stock cubes and tomato paste. Give it a good stir.
- Simmer on medium heat until all the vegetables are soft, 15-20 minutes, depending on how big or small you’ve chopped your vegetables.
- Turn the heat down to low, add the butter beans and simmer for 15 minutes.
- Serve with fresh bread and a good squeeze of lemon juice.
The Lucky Kitchen is published by Jonathan Ball Publishers. It is available here.
