Bringing this closer to home, the government launched the Poverty Eradication Programme in 2011 with a mandate to empower citizens through sustainable income generation and employment initiatives.
The programme featured initiatives such as backyard gardening. Personally, the idea of backyard gardening, to be self-sufficient, first appealed to me during probably the second COVID-19 lockdown.
The first one had been really long, so no one knew what we were in for. Having started ChellzKitchen, which was initially just exchanging recipes with people who found the food interesting or appetising (I went out of my way to be original and daring trying out all kinds of international dishes and drinks).There would be times I remember there was no parsley in stores nearby and I wouldn’t have a pop of green to garnish my food, or some coriander for my favourite Indian dishes.
It was during these times I’d think to myself, I wish I had a herb garden. I would also pep talk myself about the success of the herb garden because my late mother had the greenest thumbs. I am the apple, I can’t have fallen far from the tree....right? These had to be very convincing pep talks because I’ve never grown anything in the garden since my vegetable patch in Form Four probably a good 18 years ago. Needless to say I never did start that herb garden. Fast forward to a few months ago, my first born got a hold of avocado pips and started growing them, it was different from other times he made an attempt, he was so determined. After weeks of patience, the root started to grow and so did the shoot. So exciting! At this time I thought of Sandra. We live near each other and she’s an avid gardener, so I would have been remiss not to make an introduction. I drove the boy over and I was in awe of her garden, numerous types of lettuce and varieties of herbs.
Get on her Facebook page backyard gardening society to share on gardening and get inspiration. I was lucky enough to leave with a harvest of assorted lettuce which I couldn’t wait to get on the table. The first dish I made was a delicious chicken snitzchel salad, super healthy and tasty. Enjoy your snitzchel with fries, mash or rice. Ready in under 10 minutes, this chicken schnitzel recipe features tender breast fillets under a coating of crispy crushed cornflakes. Perfect for a quick and easy dinner. We are in the last few weeks of our Danone Holiday promotion, so get on the Chellzkitchen page and do best, spring is around the corner!!
INGREDIENTS
2 Chicken breasts
1/2 teaspoon salt and pepper
1/2 cup flour 2 large eggs whisked
2 cup crushed cornflakes
INSTRUCTIONS
Place the chicken breasts between cling wrap or parchment paper and pound until thin and even. Add the flour, salt, and pepper in one bowl, eggs in another bowl, and the cornflakes in a third bowl.
Dip the chicken in the flour mix, followed by the eggs, and then the cornflakes. Shake off the excess from each breast.
Add oil to a pan.
Once hot, fry the chicken for eight minutes, flipping halfway through. Remove the chicken once golden brown. Slice the breast laterally (optional) for aesthetics and lay on a bed of fresh Lettuce. Drizzle your preferred dressing.
