Fish recipes

Pizza with blue cheese, chorizo and caramelised onion

25 minutes

Pumpkin, sage and blue cheese tart

30 minutes

Aliums

French onion soup with cheesy dumplings

45 minutes

Soup recipes

Quick tomato and ham soup with scone topping

15-20 minutes

Baby marrow souffle served with tomato cream

40 minutes to 1 hour

Roast vine tomatoes with oozing goat’s-milk cheese

15 to 20 minutes

Aliums

Caramelised onion and blue cheese tart

5 to 10 minutes

Ciabatta toasts with baby button mushrooms and romesco sauce

15 minutes

Ciabatta toasts with baby button mushrooms and romesco sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

50 g blanched almonds
50 g blanched hazelnuts
3 T olive oil
1 chilli, chopped
1 clove garlic, crushed
2 tomatoes, halved
1 loaf ciabatta
3 T red-wine vinegar
Sea salt and freshly ground black pepper
100 g smooth goat’s-milk cheese
150 g baby button mushrooms

Method

Place a pan over a medium to low heat. When warm, toast the nuts until golden, then remove from the heat. Add 2 T olive oil to the pan, along with the chilli, garlic and tomato. Fry until softened and fragrant.

Tear 2 slices of ciabatta into chunks and add to the pan to toast. Spoon the mixture into a bowl, add the red-wine vinegar and, using a hand-held blender, blend to a coarse texture – add a little more olive oil to loosen the mixture if needed.

Season to taste. Cut the remaining ciabatta into thick slices and toast until golden brown. Generously spread each slice with the goat’s-milk cheese, then spoon over the romesco sauce.

Place another pan over a medium to high heat, add the remaining olive oil and, when hot, fry the baby button mushrooms for 5 minutes, or until cooked through.

Scatter over the toasts and serve warm.

Per serving: 2891.3 kJ, 20.5 g protein, 33.6 g fat, 75.1 g carbs

TASTE’s take:

This robust sauce is also great served with pork sausages or roast chicken.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Smoked mackerel pate

Quick home-made pastry

Roast butternut quiche

Pizza with blue cheese, chorizo and caramelised onion

Pumpkin, sage and blue cheese tart

French onion soup with cheesy dumplings

Quick tomato and ham soup with scone topping

Welsh rarebit indulgence

Baby marrow souffle served with tomato cream

Roast vine tomatoes with oozing goat’s-milk cheese

Caramelised onion and blue cheese tart

Ciabatta toasts with baby button mushrooms and romesco sauce

Ciabatta toasts with baby button mushrooms and romesco sauce

Ingredients

Method