Ivana's tasty kitchen

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13/11/2025

✨ Fresh, herby, and ready in 5 minutes! This Coriander Chutney goes with literally everything. 🌿💚

Coriander Chutney Recipe

Blend:
• 1 bunch coriander
• 2 garlic cloves
• 2 green chilies
• 1–2 tbsp lemon juice
• ½ tsp roasted cumin
• Salt
• Splash of cold water

Then add:
• 1–2 tbsp roasted peanuts
Blend again until creamy. That’s it!

💚 Perfect with samoosas, pakoras, sandwiches & wraps. Tag me if you try it!

01/11/2025

Chakalaka Shakshuka 🇿🇦🔥

This one’s a twist on three favourites — Chakalaka, Masala Baked Beans, and Shakshuka — all in one pan. Spicy, saucy, and perfect for mopping up with roti, naan, toast or even vetkoek.

Who knew breakfast could taste like home and be done this fast?

Prep & Cook Time: 15 minutes
Serves: 2–3

Ingredients:
• 1 small onion, finely chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 medium carrot, grated
• 2 cloves garlic, minced
• 2 medium tomatoes, halved
• 1 tsp curry powder or masala spice blend
• 1 can baked beans in tomato sauce
• 3–4 eggs
• Salt and pepper to taste
• Fresh coriander, for garnish
• Oil, for sautéing

Instructions:
1. Heat oil in a pan. Add onion, peppers, grated carrot, and garlic. Sauté for 1–2 minutes until fragrant.
2. Add halved tomatoes and cover with a lid. Let them steam for a couple of minutes until the skins loosen, then peel and mash them with a fork.
3. Stir in your masala spices and cook for about 30 seconds.
4. Add baked beans, mix well, and let it simmer for 5 minutes until thick and saucy.
5. Crack in the eggs, cover, and steam for another 5 minutes — until the eggs are set to your liking.
6. Garnish with fresh coriander and serve hot.

27/10/2025

Bringing that boerie and garage pie vibe to your kitchen — especially if, like me, you can’t find boerewors at your local supermarket. 🇿🇦✨

🔥 Jumbo Boerewors Sausage Rolls
Ingredients
Filling:
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
3 tsp ground coriander
1 tsp freshly ground black pepper
¼ tsp ground nutmeg
½ tsp ground allspice
500g beef mince
40g (about ⅔ cup) breadcrumbs
1 egg

To assemble:
2 sheets frozen butter puff pastry, halved
1 egg, lightly beaten (for egg wash)
1 tsp nigella or black sesame seeds
Sea salt flakes, for sprinkling

Method

1️⃣ Heat the olive oil in a frying pan over a medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, coriander, pepper, nutmeg and allspice. Cook for a further 1–2 minutes, then remove from the heat and leave to cool slightly.
2️⃣ In a bowl, combine the cooled spice mixture with the beef mince, sausage meat, breadcrumbs and egg. Season well and mix until evenly combined. Cover and chill for 30 minutes to firm up.
3️⃣ Roll out the puff pastry. Shape the meat mixture into a long log and place it in the centre of the pastry. Fold over to enclose and seal the edges with a fork.
4️⃣ Brush the top with egg wash and sprinkle with nigella or black sesame seeds and sea salt flakes.
5️⃣ Slice into sausage rolls or roll into a spiral shape, leaving a small gap so the pastry can puff up as it bakes.
6️⃣ Bake at 170°C (fan) for 30 minutes, or until golden, flaky and the meat is cooked through.

Flaky, juicy and packed with that boerie flavour — just like home. ❤️

23/10/2025

Fusion dishes don’t always work — but when they do, it’s magic.

This Peri-Peri Fried Rice brings South African heat and Chinese comfort and simplicity together beautifully.

This easy fried rice recipe is full of bold, spicy flavour — the perfect weeknight dinner idea when you’re craving something quick and satisfying. It’s a South African–Asian fusion dish that’s comforting, fiery, and ready in minutes. 🇿🇦🍚

✨ Ingredients:

1½ cups of day-old cooked rice
1 cup of chopped mushrooms
½ onion, diced
1 spring onion, chopped
2 cloves of garlic, minced
½ red pepper, finely chopped
1 tsp Peri-Peri seasoning (adjust to taste)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp chilli oil or crushed red chilli flakes (adjust for taste)
1 tsp mushroom or oyster sauce (optional)
½ tsp paprika (optional, for extra colour)
Salt and pepper to taste
1 tbsp oil

🔥 Method:

Heat the oil in a pan.

Add the mushrooms, onions, spring onions, garlic, and red peppers. Sauté until golden and fragrant.

Add your day-old rice and toss well.

Stir in the Peri-Peri seasoning, soy sauce, sesame oil, chilli oil (or flakes), and mushroom or oyster sauce if using.

Mix until every grain’s coated in that smoky, spicy goodness.

Taste, adjust the seasoning, and serve hot.

This spicy fried rice is fiery comfort in a bowl — simple, flavour-packed, and full of that unmistakable Peri-Peri kick.

If you love quick fusion recipes and bold flavours, follow for more 🔥🍄

Thank you for watching! ❤️

22/10/2025

A few days ago, the German Chancellor, Friedrich Merz, said that we still have “a problem with das deutsche Stadtbild” (the image of the country).

In context, he was suggesting that immigrants, migrants, and people of colour are what make German cities unsafe or “look different” — implying that our presence causes violence and ruins the city’s image.

Then he added that we should simply “ask women” about it.

Women are very clear about this story: the fear in public spaces doesn’t come from immigrants and people of colour — it comes from men.

Invoking women’s safety to justify racist narratives is not protection; it is manipulation. It weaponises gender to sustain xenophobia.

What he calls a problem — an image problem — in our country is simply the visibility of people who look like me: brown hands, multiple languages, and cultures that already shape Germany as a country.

This isn’t about food; it’s about who gets to belong in the picture, and who gets framed as the problem.

Das deutsche Stadtbild isn’t endangered by diversity. It’s defined by it.

20/10/2025

This curry is simple, comforting, and full of flavor — inspired by a mixed veg curry I grew up around, but with a grown-up kind of appreciation now.

Save this for your next cozy night in 🤎

Prep time: 15 minutes
Cook time: 35–40 minutes
Serves: 4–6

Butterbean & Gem Squash Curry

• ¼ cup sunflower/rapeseed oil
• 1 star anise
• 1 bay leaf
• 2 cinnamon sticks
• ½ tsp cumin seeds
• 1 tsp mustard seeds
• A few curry leaves
• 3½ tbsp Kashmiri mixed masala
• 1 tbsp turmeric
• 1 tbsp ginger & garlic paste
• 3 jam tomatoes, grated or blended
• Reserved water from boiled butterbeans (for the curry base)
• Fresh thyme
• (Optional) A pinch of sugar for sweetness
• Salt to taste
• 1 tsp hing (asafoetida) – optional
• 2 gem squash/ rondini squash (halved)
• 2 medium potatoes (peeled & cubed)
• 1 cup boiled butterbeans
• A handful of fresh peas
• Coriander to garnish

1️⃣ Heat the sunflower oil, then add star anise, bay leaf, cinnamon, cumin, and mustard seeds. Let them pop.
2️⃣ Add curry leaves, ginger & garlic paste, Kashmiri masala, turmeric, and the grated/blended tomatoes.
3️⃣ Pour in a little of the reserved bean water — this helps form a rich, flavorful base.
4️⃣ Season with salt, fresh thyme, and (optional) a pinch of sugar.
5️⃣ Add the gem squash halves and cook for about 5 minutes.
6️⃣ Then add the potatoes and let them soften.
7️⃣ Once tender, stir in the boiled butterbeans.
8️⃣ Finish with peas and fresh coriander on top.

Serve warm with rice, roti, or bread — and enjoy that nostalgic, homely comfort. 🌿

19/10/2025

Unpopular opinion… but a dry curry truly hits better than a saucy, creamy one 😌
This easy South African-style pumpkin curry is warm, fragrant, and full of flavour — no cream, no fuss, just pure comfort.

✨ Recipe at a glance
Prep time: 10 mins ⏱️
Cook time: 20 mins 🍳
Serves: 4

Ingredients:
500g pumpkin (cut into cubes)
1 onion (finely chopped)
5 dried or green chillies 🌶️ (adjust to taste)
1 sprig curry leaf
1 tsp black mustard seeds
1 tbsp oil
Salt to taste
Fresh coriander for garnish

Method:
1️⃣ Heat oil and add mustard seeds. Once they start to pop, add the onion, chillies, and curry leaves.
2️⃣ When the onion turns translucent and golden, add the pumpkin and salt. Stir to coat.
3️⃣ Cover and cook on low until the pumpkin softens and caramelises slightly.
4️⃣ Garnish with fresh coriander — and enjoy warm with my 15-minute naan, the perfect side for soaking up every bit of flavour.

And if you’re still not convinced it’s good… just watch how Michael steals my plate at the end 😅







16/10/2025

There’s nothing quite like a bowl of Melkkos — warm, creamy, and so comforting. 🇿🇦✨

This South African classic literally means “milk food,” and it’s the kind of simple comfort that makes any cold day better.

Here’s how to make it ⬇️

🥣 Melkkos Recipe

1 litre full cream milk
130 g flour
40 g butter (chilled and cubed)
1 tsp baking powder
½ tsp salt
4 tbsp sugar
1 tsp cinnamon

Method:
1️⃣ Grease your pot with butter and bring the milk to a gentle simmer.
2️⃣ Mix flour, baking powder, and salt. Rub in the butter until crumbly.
3️⃣ Gradually sprinkle the flour mixture into the warm milk, whisking gently.
4️⃣ Cook until thick and creamy, with slow popping bubbles.
5️⃣ Serve with cinnamon sugar — and a little pat of butter if you’re feeling fancy. 😉

📝 Quick note: In this reel, I used half the quantities listed above — perfect for 2–3 servings!

Simple, humble, and oh-so-delicious. Pure South African comfort. 💛

02/10/2025

✨ Move over matcha… it’s Moringa time 🌿
I’ve been starting my mornings with a creamy Moringa latte, and honestly? It feels like a cozy hug in a cup 🤍 Packed with vitamins, minerals + antioxidants, it’s the perfect swap if you want all the goodness without the matcha price tag.

I’m using Moringa from — super fresh, high quality, and so easy to whip into a latte (just like matcha!). Smooth, earthy, slightly nutty… I’m obsessed.

Unpaid ad – just sharing my new morning ritual 🫶

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