Very ‘Easy Cooking’ from Nina

Very ‘Easy Cooking’ from Nina
Jenny Morris

Fooding Around with Jenny Morris

Easy Cooking from Nina’s Kitchen’ is a homely and unpretentious cookbook. As the title so aptly states, Nina makes cooking easy by using affordable, locally available ingredients and recipes that will inspire one and all to cook with love.

With over 100 recipes there is something for everyone. From snacks and delicious meals for book club meetings, new twists on ordinary braai recipes, a meat chapter covering chicken, beef, lamb, pork and seafood to soups and vegetarian meals, sweet treats and ideas for market days.
The recipes are easy-to-follow and complemented by beautiful food and lifestyle photography. ‘Easy Cooking from Nina’s Kitchen’ is a cookbook that will ensure that family and friends return for more. As Nina says, the key ingredient of every successful meal is love. These are tried-and-tested recipes that won’t break the bank.

Nina, I have always been a fan of your wonderful work. You have talent and passion and like me, have a fetish for all things fresh. I have watched your growth and wondered when you would put what you do so well between the covers of your own cook book. Nina, your time is definitely now! You Were destined to become a household name in South Africa. You are a real people person and you love to give them what they want.
I drank a toast to you in 2012 when My Easy Cooking was voted Best Local Foodblog in South Africa by Eat In Magazine. I love your new book. It says everything about you and who you are – a mother, a wife and a wonderful cook. I wish you every success and hope you go from strength to strength.

Let’s cook!

Tuna fishcakes with spicy mango salsa

These are the perfect summer snacks. Make small fishcakes and serve them on bamboo forks.
Makes 16 fishcakes.



  • 2 large mangoes, peeled and cut into small cubes
  • 1 small red onion, peeled and finely chopped
  • 1 small red chilli, deseeded (optional) and finely chopped
  • Grated rind and juice of 1 lime
  • 10 ml sugar
  • A pinch of salt
  • Fresh coriander for garnishing


  • 1 kg fresh tuna or hake – if you can’t find any, use 2 x 410 g cans salmon, deboned
  • 3 spring onions, chopped – use both the green and the white parts
  • Grated rind and juice of 2 limes
  • 10 ml salt
  • 10 ml coarsely ground black pepper
  • 1 small red chilli, deseeded (optional) and finely chopped
  • 250 ml fresh breadcrumbs
  • 2 eggs – if using fresh fish use 3 eggs
  • 2 handfuls fresh coriander leaves
  • Oil for frying


Combine all the ingredients, taste and adjust the salt and sweetness to your taste.

If using fresh fish, use a sharp knife and chop the fish very finely. You could chop it in a food processor, but if you do it by hand the texture of the fishcakes will be coarser and they will taste better.
Combine all the ingredients in a bowl and set aside for a while to allow the flavours to develop. Heat oil in a pan; it should be quite hot. Test the oil temperature by dropping a small piece of bread into it.
If the bread fries immediately and the oil forms small bubbles, then it is ready. Meanwhile make 16 small fishcakes by forming 2 to 3 tablespoonfuls of the mixture per fishcake into a round. Fry the fishcakes in the oil until golden-brown and cooked. Drain the fishcakes on paper towel and serve with the mango salsa.

© Nina Timm (Published by Struik Lifestyle)