Author: Amy van der Merwe

Unicorn Rice Noodles

This Unicorn Rice Noodles was made by Amy van der Merwe of It has been a crazy, busy and beautiful few months opening The Kindred Kitchen and now we are sitting at 2 weeks open and are so grateful to every person who has come in and had some of our food. I am also 14 weeks pregnant and have been noticing all the little kiddies around and would love for mine to enjoy their vegetables as I don’t keep anything else in the house. So rice noodles that are purple and turn pink with a little lemon squeezed over it...

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Jackfruit and Guacamole Tacos

This Jackfruit and Guacamole Tacos recipe was made by Amy van der Merwe of My mister and I were between things last year and we decided to go on a working holiday around Asia for a few months. We worked in Indonesia, the Philippines and Malaysia where I was mainly in the kitchen and discovered so many new and wonderful ways of cooking vegetables. My all time best discovery was jackfruit. Jackfruit is a giant, bumpy and super sticky green fruit that grows in tropical climates. When cooked with spices has the texture of pulled pork or chicken – yay!!...

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Quick and Easy Apple Blueberry Crumble with Cashew Cream

This Quick Apple and Blueberry Crumble was made by Amy van der Merwe of Sadly I do not own an oven yet so I do all my cooking on the stove top and sometimes you just want a cooked dessert. This is a super quick and easy apple and blueberry crumble with cashew cream – it does not have the same sort of custardy texture that a baked crumble has, but is delicious and is so healthy that you can eat it for breakfast.    INGREDIENTS: FILLING: 10 Apples cored and cut into chunks 1/2 cup Blueberries 1/4 cup water 2 TBSP sugar...

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Korean Miso and Kimchi Soup

This Korean Miso and Kimchi Soup was made by Amy van der Merwe of   QUICK KIMCHI INGREDIENTS: 1/2 Chinese cabbage 1 Tsp Kimchi salt 2 Tsp Korean chilli pepper paste QUICK KIMCHI METHOD: Chop the cabbage into chunks and massage salt into cabbage. Let it stand for 20 – 60 minutes – the longer you leave it the better it gets. You can leave it for a few days and it will start to ferment. This is really where you start to get the best nutrition from the kimchi. SOUP INGREDIENTS: Serves 2 Half a brown onion, finely chopped...

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Passion Fruit and Gooseberry Cashew ‘Cheese’ Cake

Passion Fruit and Gooseberry Cashew Nut Cheese Cake recipe was made by Amy van der Merwe of “Whatever your occasion may be; Mother’s Day, Sunday lunch, a birthday celebration or even a baby shower everyone loves a piece of cake with their coffee or tea as a special treat. I thought I’d make a fresh goose berry and passion fruit cashew ‘cheese’ cake and decorate it with dried naartjie, which tastes so much like marmalade (one of my moms favourites). Don’t be put off by how decorative this cake is. The cake itself is super simple, I have always thought...

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