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Recipes from february Sanctuary Suppers

Moqueca de Peixe (Fish Stew)

white fish stew with no heads cut into cubes with peppers and onions in a pie dish.jpg

Serves 6


4 fish fillets

Zest & juice of 1 lemon

Chilli powder

1 can coconut milk

1 onion, sliced thinly

1 red pepper, cut into strips



  1. Cut the fish pieces into bite-sized chunks, then sprinkle with salt, chilli powder and lemon juice. Cover and keep in the fridge for 1 hour.

  2. Cover with the onions & peppers

  3. Mix the coconut milk with tomato paste and pour over the fish.

  4. Bake for 40 mins @ 180oC

Butternut Squash with peanut sauce 

butternut squash cubes cooked in a dish with an orange sauce.jpg

Serves 5


1 large butternut squash, peeled, seeded and cut into 2-inch cubes

½ cup smooth peanut butter

1 small tomato, chopped

1 cup warm water

2 tbsp olive oil

1 large onion

2 cloves garlic

1 bay leaf

2 tsp lemon juice

Salt & Pepper



  1. Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender – about 20 minutes. Drain, reserving the cooking liquid.

  2. Combine the peanut butter, tomato and warm water in a bowl.

  3. Heat the olive oil in a pan over a medium-high heat. When the oil is hot, add the onion and cook until softened. Add the peanut butter mixture, the minced garlic, bay leaf, black pepper and about ½ tsp salt. Stir, then bring to a boil.

  4. Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.

  5. Stir in the butternut squash and simmer for another 15 minutes. Add the lemon juice, and taste to adjust seasoning.

Black Beans with coconut 

black beans cooked in a pot.jpg

Serves 5 as a side dish 


1 can coconut milk

1 can black beans, drained and rinsed

1 onion, diced

2 cloves garlic, minced

1 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

½ tsp ground ginger

Salt & Pepper



  1. Heat the olive oil in a large pot over a medium heat.

  2. Add the onion and garlic and cook until softened.

  3. Add the spices and cook for another minute.

  4. Add the coconut milk and beans and bring to a boil.

  5. Reduce the heat and simmer for 20 minutes.

  6. Season with salt & pepper to taste.

Bolo de laranja

Orange Cake

Serves 12


200g butter

335g sugar

5 eggs, separated

4 oranges, zest and juice

335g flour

1 ½ tsp baking powder

Icing sugar for dusting


  1. Line baking dish with paper

  2. Beat butter and sugar on medium speed of mixer until light and fluffy

  3. Add egg yolks, one at a time, besting well after each.

  4. With mixer on low speed, add zest and juice from three oranges

  5. Increase speed to medium

  6. In separate bowl, whisk flour and baking powder. Stir in gradually

  7. Whisk egg whites until stiff peaks form. Fold 1/3 of whites into cake batter to lighten it up, then gently fold in the rest.

  8. Scrape batter into pan and bake for 35-45 minutes until top feels springy.

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