Ratofoods

26/05/2026

Scrambled eggs, cheesy tomatoes, ribeye streak and sausage.
Makes slices, serves 2
2 large tomatoes, sliced
1/2 cup grated cheddar or mozzarella
1/4 cup diced bacon bits – optional, but looks like there’s some on top in your pic
Pinch of salt, pepper, dried herbs like oregano or Italian seasoning
Drizzle of olive oil

Method:
Preheat oven to 190°C or air fryer to 180°C.
Scoop out a little of the tomato seeds/gel to make a shallow well. Don’t go all the way through.
Drizzle cut sides with olive oil, sprinkle with salt, pepper, and herbs.
Fill each tomato half with grated cheese. Top with bacon bits if using.
Bake 12-15 min or air fry 10-12 min till cheese is bubbly and golden and tomatoes are soft but still holding shape.

They’ll look exactly like the ones on your plate — red tomato base with a golden cheesy top.

Fluffy Scrambled Eggs
Serves 2
3 eggs
2 Tbsp milk or cream
Pinch salt + pepper
1 tsp butter

Method: Whisk eggs with milk, salt, pepper. Melt butter in a non-stick pan on low heat. Pour in eggs and gently stir with a spatula, pulling from edges to center, till soft and creamy. Don’t rush it — low heat = fluffy eggs like in your pic.

Sausages + ribeye steak
Sausages: Pan-fry or air fry at 180°C for 10-12 min, turning halfway, till browned.
Ribeye steak: Pan-fry 8-10 min per side in a hot pan, no oil needed.

26/05/2026

Crispy Beef Tacos, Spicy Potato Wedges & Creamy Chicken Salad
Air fryer version – serves 2

Crispy Beef & Cheese Tacos
Filling:
250g beef mince
1 small onion, finely chopped
1 Tbsp tomato paste
1 Tbsp Mozambican sauce/piri-piri sauce
1 Tbsp sweet chilli sauce
1/2 tsp paprika, salt + pepper
1/4 cup grated cheddar or mozzarella
6 small soft tortillas
Oil spray or brush for crisping

Method:
Fry onion till soft, add beef mince and brown. Drain excess fat.
Stir in tomato paste, Mozambican sauce, sweet chilli sauce, paprika, salt, pepper + 2 Tbsp water. Simmer 5-6 min till thick and coated. Taste and adjust heat/sweetness.
Lay out tortillas. Spoon 2 Tbsp beef + 1 Tbsp cheese onto half of each. Fold over. Secure with a toothpick if needed.
Lightly spray both sides with oil.
Air fry at 180°C for 6-8 min, flipping halfway, till golden and crispy. Cut in half to serve.

Spicy Air Fryer Potato Wedges
Ingredients:
3 medium potatoes, cut into wedges
1 Tbsp oil
1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp dried herbs, salt

Method:
Boil wedges 7 min till just tender. Drain and let steam-dry 2 min.
Toss with oil + spices.
Air fry at 190°C for 15-18 min, shaking halfway, till golden and crispy.

Chicken Salad
Ingredients – serves 2:
1 chicken breast, cooked + chopped
1 cup shredded lettuce
1/2 cucumber, sliced
1 tomato, diced
Blue cheese salad dressing or your desired dressing+ pinch salt + pepper Shallow fried mushrooms are optional

Method: blue cheese dressing salad, salt, pepper. Toss with lettuce, cucumber, tomato, and chicken right before serving.

22/05/2026

Crispy fried fish, Creamy Macaroni salad and Creamy green beans

Crispy Fried Fish Fillets – serves 2

Ingredients:
2 white fish fillets – hake, kingklip, or snoek work well
1 cup flour
1/2 cup corn flour – this is the crunch secret
1 tsp paprika, 1 teaspoon spice for fish, salt & pepper
1 egg + 2 tbsp milk
Oil for frying

Method:
Pat fish dry, season with salt, pepper, paprika, spice for fish.
Mix flour + corn flour in one bowl. Beat egg + milk in another.
Dredge fish: flour mix → egg → flour mix again. Press coating on well.
Fry in hot oil at 170°C for 3-4 mins per side until golden and cooked through. Drain on paper towel.

Creamy Penne Pasta Salad – serves 2-3
Ingredients:
2 cups penne pasta, cooked and cooled
1/2 cup mayo
1/4 cup cream or plain yoghurt for tang
1 tbsp sweet chilli
1 handful cherry tomatoes, halved
1 whole sliced avocado
1/2 cucumber, diced
Salt, pepper, pinch of sugar to balance

Method:
Mix mayo, cream, sweet chilli, salt, pepper, sugar. Toss with cooled pasta, tomatoes, cucumber, avocado. Chill 15 mins for flavors to meld.

Creamy White Sauce for Green Beans – serves 2
Ingredients:
1 tbsp butter
1 tbsp flour
1/2 cup milk
1/4 cup cream
Pinch of salt, white pepper, and nutmeg if you have it
Optional: 2 tbsp grated cheddar or parmesan for extra flavor

Method:
Steam or boil green beans until tender-crisp, drain well.
In a small pan, melt margarine on low heat. Add flour and stir 30 sec to make a roux – it should look pasty, not browned.
Slowly pour in milk while whisking to avoid lumps. Cook 1-2 mins until it thickens slightly.
Stir in salt, pepper, tiny pinch of nutmeg. Simmer 1 min.
Add green beans, toss to coat. Stir in cheese at the end if you like, off heat. Mushrooms are optional.

20/05/2026

20/05/2026

Scrambled Eggs with Chicken Breast & Veg – serves 1-2

Ingredients:
3 eggs
2 tbsp milk or cream – optional, keeps eggs soft
1 small chicken breast, cooked and cubed/diced
1 small tomato, diced
1 green pepper or spring onion, finely chopped
Salt, pepper, pinch of paprika
1 tsp butter or oil

Method:
Season the chicken breast with salt, pepper, paprika and pan-fry or air fry until cooked through, then cube it. (Leftover roast chicken works great too).
Beat eggs with milk, salt, pepper, paprika.
Heat butter in a pan on low-medium. Add tomato + pepper, sauté 1 min. Toss in the cubed chicken to warm through.
Pour in the eggs and gently scramble, pushing them around until just set. Don’t overcook or they’ll go hard.

Baked Tomato, Ham & Cheese Rounds – serves 1

Ingredients:
1 large tomato, sliced into 3 thick rounds
3 slices ham, cut to fit
3 slices cheddar or gouda
Salt, pepper, pinch of dried herbs – optional

Method:
Place tomato slices on a baking tray lined with foil.
Top each with a piece of ham, then a slice of cheese.
Grill/broil or air fry at 180°C for 5-7 mins until cheese melts and edges start to blister.

Plate the scrambled eggs on one side, arrange the cheesy tomato rounds next to it.

20/05/2026

Scrambled Eggs with Chicken Breast & Veg – serves 1-2

Ingredients:
3 eggs
2 tbsp milk or cream – optional, keeps eggs soft
1 small chicken breast, cooked and cubed/diced
1 small tomato, diced
1 green pepper or spring onion, finely chopped
Salt, pepper, pinch of paprika
1 tsp butter or oil

Method:
Season the chicken breast with salt, pepper, paprika and pan-fry or air fry until cooked through, then cube it. (Leftover roast chicken works great too).
Beat eggs with milk, salt, pepper, paprika.
Heat butter in a pan on low-medium. Add tomato + pepper, sauté 1 min. Toss in the cubed chicken to warm through.
Pour in the eggs and gently scramble, pushing them around until just set. Don’t overcook or they’ll go hard.

Baked Tomato, Ham & Cheese Rounds – serves 1

Ingredients:
1 large tomato, sliced into 3 thick rounds
3 slices ham, cut to fit
3 slices cheddar or gouda
Salt, pepper, pinch of dried herbs – optional

Method:
Place tomato slices on a baking tray lined with foil.
Top each with a piece of ham, then a slice of cheese.
Grill/broil or air fry at 180°C for 5-7 mins until cheese melts and edges start to blister.

Plate the scrambled eggs on one side, arrange the cheesy tomato rounds next to it.

19/05/2026

Stuffed Croissants

Ingredients – 1 sandwich
1 large croissant, sliced lengthwise
1 crispy fried chicken breast, cubed
2 cheese slices
Lettuce leaves
1 tomato, diced
2 tbsp mayo
1 tbsp sweet chilli sauce
Dash of hot sauce
Salt & pepper to taste

Method
Warm the croissant lightly in a pan or air fryer so it stays flaky.
Layer cheese slices + lettuce on the bottom half.
In a bowl, mix diced tomato, cubed chicken, mayo, sweet chilli, hot sauce, salt & pepper until coated.
Spoon the mixture onto the croissant. Top with a bit more lettuce if you like.
Close it up, press gently, and enjoy.