baby marrows Archives

Dip recipes

Smoky baby marrow dip

45 minutes

Dinners under

Spring fish cakes

30 minutes

Pasta recipes

Alphabet soup

30 minutes

Fritter recipes

Baby marrow fritter bowl

15 minutes

Braai recipes

Ciambotta

25 minutes

Bread recipes

Ribollita

1 hour

Fish recipes

Green goddess salad

Braai recipes

Chimichurri fish

10 minutes

Bread recipes

Inyama namadombolo (lamb shin with dumplings)

1 hour 30 minutes

Fritter recipes

Courgette fritters

20 minutes

Brinjal recipes

Ratatouille

40 minutes

Vegetarian recipes

Stewed baby marrow

15 minutes

Stewed baby marrow

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

For the za’atar:

30 g fresh thyme
120 g sesame seeds
1 cup extra virgin olive oil
10 baby marrows, quartered
1 bunch celery, each stick cut into 6, leaves reserved
4 cloves garlic
salt, to taste

Method

1. Preheat the oven to 180°C.

2. To make the za’atar, place the thyme and sesame seeds on a baking tray and bake for 15 minutes.

3. Place into a mortar and pestle and grind until fine, then add the sumac and grind again until fine.

4. Heat the oil in a saucepan, add the baby marrow and celery stalks and simmer for 30 minutes.

5. Bash the celery leaves and garlic and add to the baby marrow. Season to taste. Serve as a side with roasts, grilled sausages or as a salad.

Cook's note: Serve the baby marrows as a starter or tossed with some giant pearl couscous as a main.

Find more vegetarian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

Chocolate Brigadeiro cake

Prego chicken fillets with cheesy mash

Brinjal curry with chickpea dumplings

Smoky baby marrow dip

Spring fish cakes

Alphabet soup

Baby marrow fritter bowl

Ciambotta

Ribollita

Green goddess salad

Chimichurri fish

Inyama namadombolo (lamb shin with dumplings)

Courgette fritters

Ratatouille

Stewed baby marrow

Stewed baby marrow

Ingredients

Method