Home
Recipes
balsamic vinegar

Italian recipes

Basic gnocco fritto

10 minutes

Beef recipes

Perfect beef lasagne

1 1/2 hours

Olive-and-basil dressing

Christmas recipes

The best chopped salad

5 minutes

Brinjal recipes

Cheat’s moussaka

40 minutes

Beef recipes

Chilli con carne

25 minutes

Snack recipes

Tomato-and-asparagus tart

15–20 minutes

Beetroot recipes

Beetroot-and-feta salad

20 minutes

Salad recipes

Exotic tomato salad with ricotta fritters and tomato-seed dressing

10 minutes

Mushroom recipes

Roast ostrich fillet with mushroom marmalade

15 minutes

Beef carpaccio pasta

10 minutes

Braai recipes

Chunky red pepper and tomato chutney

45 minutes

Chunky red pepper and tomato chutney

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

4 red peppers, halved and seeded
4 ripe tomatoes, halved
2 t celery seeds
4 garlic cloves, roughly chopped
2 fresh red chillies, chopped
6 T brown sugar
1 cup balsamic vinegar
¼ cup extra virgin olive oil

Method

Preheat the oven to 180°C.

Place all the ingredients in a large mixing bowl and toss, then transfer into a roasting dish with the liquid.

Roast for 45 minutes, or until the peppers and tomatoes are slightly charred and the liquid forms a sticky glaze.

Serve with toasted tortilla wraps or with roast chicken or braaied wors.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Basic gnocco fritto

Perfect beef lasagne

Olive-and-basil dressing

The best chopped salad

Cheat’s moussaka

Chilli con carne

Tomato-and-asparagus tart

Beetroot-and-feta salad

Exotic tomato salad with ricotta fritters and tomato-seed dressing

Roast ostrich fillet with mushroom marmalade

Beef carpaccio pasta

Chunky red pepper and tomato chutney

Chunky red pepper and tomato chutney

Ingredients

Method