What’s Cooking with Charly – Nature’s Farms

Welcome to What’s Cooking with Charly! I’m Charlotte Rose Miller and I turned two in February. I love cooking all kinds of yummy food and I have very big thoughts about food and the places I eat. My mom says she will help me tell you all about my cooking and about the good restaurants where they understand that WE small humans are the most important. I got the BEST present from a place called Nature’s Farms a few weeks ago and they asked me to join the #NaturesFarmsChallenge! The challenge was to cook something proudly South African with a twist with all their GREAT food. They sent a whole basket of yummy things – pastas and flours and biscuits!!

Nature's Farms arrival

Nature’s Farms is a GWK brand and it is very special because it looks after our world by recycling water and saving energy. And the nice farmers who grow the produce and deliver it to the mills, own GWK Farm Foods, so it is always the same and the best! The food is all proudly South African, just like me!

Occasionally you may see big man hands in the photos. That is my soux chef, Daddy. He does all the boring stuff like cutting and frying so I can focus on the creativity of cooking! I thought a lot about what I wanted to cook, and decided on my very favourite meal!

Spaghetti and boerewors meatballs in tomato sauce!

WHAT YOU NEED

Nature's Farms Spag

Nature’s Farms Spaghetti

Your favourite boerewors

2 Large big brown mushrooms

1 Fresh garlic

2 Large onions

1 Bottle of tomato Passata

Fresh Italian Parsley

Pepper

WHAT YOU DO

Get your soux chef to:

Chop your onions, garlic, mushrooms and parsley.

Nature's Farms Mushrooms

Fry off the onions and garlic (keep a close eye on everything!)

Nature's Farms Onions

Fry off the mushrooms.

Remove the skin from the boerewors.

Cut the boerewors into sections.

Then for the fun parts!

Roll each section of boerewors into a lovely round meatball.

Nature's Farms Meatballs

Add the Passata to the cooked onions, garlic and mushrooms.

Nature's Farms Passata

Get your soux chef to brown your meatballs.

Add the browned meatballs, chopped parsley and black pepper into the sauce.

Nature's Farms Mix

Put it all into the pressure cooker for 20 minutes.

After 10 minutes, get your soux chef to put your Nature’s Source spaghetti in salted boiling water. It needs to boil for between 8 and 10 minutes, or until it is the way you like it!

Nature's Farms spaghetti

Dish it all up!

Nature's Farms dish up

Savour every bite!

Nature's Farms Charly eating

Thank you so much Nature’s Farms for the yummy food! I plan on making lots more of my favourites with all your pastas. If you want to see what my mom’s friends came up with for this campaign, you can search #NaturesFarmsChallenge or keep an eye on the GWK Facebook page.

If you want to see more of Charly and watch as she grows, be sure to head over to Pregnant in Cape Town & Ever After and find them on social media.

This post was sponsored by GWK, but all the fun was had by us!

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Chef Charly

Chef Charly

Chef Charly is an adorable 2 year old who loves being in her kitchen with her soux chef, Daddy. Chef Charly is better known as Charlotte (Charly) Rose Miller, and is the inspiration for the blog Pregnant in Cape Town & Ever After. You can follow her journey from the time she had been in her mommy’s tummy for just 5 weeks on all the Pregnant in Cape Town platforms. Chef Charly is the star of recipe and restaurant review column “What’s Cooking with Charly”.

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