baby marrows Archives

Fritter recipes

Baby marrow falafel

15 minutes

Lasagne recipes

Simple vegetable lasagne

40 minutes

Braai recipes

Braaied broccoli

10 minutes

Mince recipes

Venison pitas

30 minutes

Beef recipes

Grabouw wors traybake

45 minutes

Burger recipes

Smashed boerie burgers

50 minutes

Cheese recipes

Creamy baby marrow and basil orecchiette

20 minutes

Avocado recipes

Raw baby marrow salad

Italian recipes

Risotto al salto with baby marrow salad and green olive tapenade

20 minutes

Braai recipes

Wagyu fat flambadou venison

30 minutes

Tart recipes

Baby marrow tarte fine

1 hour 20 minutes

Marrow-and-red pepper pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

¼ cup olive oil
2 chillies, chopped
4 baby marrows, thinly sliced
4 garlic cloves, smashed
12 olives
1 x 400 g can butter beans and brine
2 red peppers, roasted and chopped
8 anchovies, chopped
70 g flaked almonds
a squeeze of lemon juice
400 g baby spinach
1 burrata, torn into pieces
150 g pecorino, grated
sea salt and freshly ground black pepper, to taste
rigatoni, cooked al dente, for serving
3 slices ciabatta, torn into chunks and lightly toasted

Method

1. Heat the olive oil in a large frying pan. Cook the chillies garlic and baby marrows over a gentle heat. Add the remaining ingredients and cook for 5 minutes.

2. Season and toss through the rigatoni.

3. Stir through the torn ciabatta.

Find more pasta recipes here.

Photography: Jan Ras
Videography: Kevashan Moodley

Oxtail tomato bredie

Brinjal Bolognese

Bang bang bangers with jasmine coconut rice

Baby marrow falafel

Simple vegetable lasagne

Braaied broccoli

Venison pitas

Grabouw wors traybake

Smashed boerie burgers

Creamy baby marrow and basil orecchiette

Raw baby marrow salad

Risotto al salto with baby marrow salad and green olive tapenade

Wagyu fat flambadou venison

Baby marrow tarte fine

Marrow-and-red pepper pasta

Marrow-and-red pepper pasta

Ingredients

Method