Home
Uncategorized

Asian recipes

Korean beef with jjigae

2 hours

Beverage recipes

Sparkling paloma

Fish recipes

Kipper tagliatelle

30 minutes

Maize meal

Tomato bisque pap

1 hour

Lamb recipes

Intloko (sheep’s head)

5 hours

Beans recipes

Spanish inspired baked beans

1 hour and 15 minutes

Gnocchi recipes

Gnocchi with arrabbiata sauce

45 minutes

Asparagus recipes

Poached asparagus

8 minutes

Beef recipes

Steak Gatsby

1 hour

Lamb recipes

Frikkadels with mash and smoor

1 hour 15 minutes

Vegetarian recipes

Maple roasted parsnips

30 minutes

Nightshade recipes

Conchiglie with oven-roasted tomato sauce

45 minutes

Conchiglie with oven-roasted tomato sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 x 400 g can chopped tomatoes
200 g Woolworths mini Rosa tomatoes
12 Woolworths sundried tomato quarters, plus 3 T marinade
1 red chilli, chopped
125 g butter, cubed
sea salt and freshly ground black pepper, to taste
400 g Woolworths conchiglie, cooked al dente (reserve 1⁄4 cup cooking water)
Woolworths hard cheese, finely grated, for serving

Method

1. Preheat the oven to 180°C. Place the tomatoes, chilli and butter in an ovenproof dish. Cover and cook for 45 minutes, then season to taste.

2. Toss the pasta with the sauce and pasta water and mix well. Serve with the grated cheese.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Spinach lasagne

Kung pao chicken

Durban fish curry

Korean beef with jjigae

Sparkling paloma

Kipper tagliatelle

Tomato bisque pap

Intloko (sheep’s head)

Spanish inspired baked beans

Gnocchi with arrabbiata sauce

Poached asparagus

Steak Gatsby

Frikkadels with mash and smoor

Maple roasted parsnips

Conchiglie with oven-roasted tomato sauce

Conchiglie with oven-roasted tomato sauce

Ingredients

Method