Kelly's Kitchen - The Fresh Chef

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Yesterdays pizza braai 🍕 was good!
27/09/2026

Yesterdays pizza braai 🍕 was good!

My new favourite way with eggs 💛 Beaten with dashi, fish sauce & water, then strained & gently simmered for 10 minutes. ...
26/09/2026

My new favourite way with eggs 💛 Beaten with dashi, fish sauce & water, then strained & gently simmered for 10 minutes. The sesame oil, soy sauce & chives topping finishes off these beautifully wobbly custard-like

Today it’s for lunch ❤️ I seasoned my mince with fish sauce, grated ginger, fresh herbs and black vinegar. A drizzle o...
21/09/2026

Today it’s for lunch ❤️ I seasoned my mince with fish sauce, grated ginger, fresh herbs and black vinegar. A drizzle of crispy chilli oil and a side of soy dipping sauce finish off the dish perfectly

Mild & fruity experiment today 💚 Jalepeno & kiwi are the main flavours in here, with added aromatics and a 2% salt bri...
20/09/2026

Mild & fruity experiment today 💚 Jalepeno & kiwi are the main flavours in here, with added aromatics and a 2% salt brine. I will leave it to ferment in a dark cupboard for about 10 days then strain & blitz

Grey and moody weather calls for Glass noodles, smoked chicken, a jammy egg and my slow-cooker bone broth. Add some fres...
18/09/2026

Grey and moody weather calls for Glass noodles, smoked chicken, a jammy egg and my slow-cooker bone broth. Add some fresh herbs and chilli :) Hearty deliciousness ❤️

still a favourite 💚
15/09/2026

still a favourite 💚

like cabbage, broccoli, radish and sunflower are nutritious little piles of goodness that are so easy to grow and add ...
14/09/2026

like cabbage, broccoli, radish and sunflower are nutritious little piles of goodness that are so easy to grow and add all the goodness to salads, wraps, summer rolls etc. 🌱 If there’s one thing to add to your kitchen skills this summer it’s the easy art of sprouting

Preserving this cauliflower in a 3% salt brine with some beetroot slices today for pink 💕 The tannins in bay leaves ke...
12/09/2026

Preserving this cauliflower in a 3% salt brine with some beetroot slices today for pink 💕 The tannins in bay leaves keep vegetables crunchy during the process

Back on the greens 🌱 Sprouts & microgreens are back on the menu at home now that the weathers warmer! Nutrient dense, an...
09/09/2026

Back on the greens 🌱 Sprouts & microgreens are back on the menu at home now that the weathers warmer! Nutrient dense, and adds extra flavour & texture to any meal. These are one of my favourites 💚

I prefer these baby cucumbers for into tart, gut friendly gherkins 💚 A 3% salt brine and 5 - 7 days in a dark cupboard...
06/09/2026

I prefer these baby cucumbers for into tart, gut friendly gherkins 💚 A 3% salt brine and 5 - 7 days in a dark cupboard give the best results for natural sourness. Move them to the fridge and enjoy

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