cream Archives

Butternut recipes

Roast butternut spaghetti

45 minutes

Root vegetable

Chipotle-and-sweet potato soup

1 hour

Lamb recipes

Frikkadels with mash and smoor

1 hour 15 minutes

Onion recipes

Roast onions with miso cream

30 minutes

Lasagne recipes

Broken handkerchief pasta

30 minutes

Egg recipes

Pap and eggs

35 minutes

Salad recipes

Mango-and-fried plantain salad

30 minutes

Mushroom recipes

Venison Stroganoff

30 minutes

Fish recipes

Hot-smoked salmon with cacio e pepe cream

30 minutes

Fish recipes

Pan-fried hake on pea purée

25 minutes

Chicken recipes

Butter chicken pasta

15 minutes

Smoked trout with creamy leek soup

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T butter
2 leeks, sliced
1 garlic clove, chopped
1 cup vegetable stock
½ cup cream
sea salt and freshly ground black pepper, to taste
200 g Woolworths oak-smoked trout ribbons
40 g green olives, roughly chopped, to garnish
40 g sundried tomatoes, roughly chopped, to garnish

Method

1. Melt the butter in a saucepan and sauté the leeks and garlic for 2–3 minutes, or until soft.

2. Pour in the stock, bring to the boil, then reduce heat and simmer until the stock has reduced. Stir through the cream and season to taste.

3. Divide the soup between bowls, top with the smoked trout ribbons and garnish with the olives and sundried tomatoes.

Cook’s note: Add a few capers or a drizzle of olive oil to the garnish for extra punch.

Find more seafood recipes here

Photographs: Jan Ras
Food assistant: Bianca Jones

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Roast butternut spaghetti

Chipotle-and-sweet potato soup

Frikkadels with mash and smoor

Roast onions with miso cream

Broken handkerchief pasta

Pap and eggs

Mango-and-fried plantain salad

Venison Stroganoff

Hot-smoked salmon with cacio e pepe cream

Pan-fried hake on pea purée

Butter chicken pasta

Smoked trout with creamy leek soup

Smoked trout with creamy leek soup

Ingredients

Method