Home
Recipes
cream

Balsamic-glazed lamb steak

Steak recipes

Balsamic-glazed lamb steak

Gnocchi with a creamy cider and bacon sauce

Gnocchi recipes

Gnocchi with a creamy cider and bacon sauce

15 minutes

Apple and pear coconut crumble

Apple recipes

Apple and pear coconut crumble

25 minutes-30 minutes

Haddock and prawn pie

Pie recipes

Haddock and prawn pie

25 minutes-30 minutes

Dense beetroot and chocolate cake

Dense beetroot and chocolate cake

1 hour

Garlicky roast butternut with mielie puree

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Silky smooth red pepper fish soup

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Deconstructed avocado ritz

Avocado recipes

Deconstructed avocado ritz

8–10 minutes

Beetroot mousse

Beetroot mousse

30 to 40 minutes

Goats-cheese mousse with semi-dried and pickled tomatoes

Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Creamy potato bake

Creamy potato bake

20 minutes

Brinjal-cauliflower side

5 to 10 minutes

Load more

Brinjal-cauliflower side

By Abigail Donnelly

Difficulty Easy

Cooking Time 5 to 10 minutes

Ingredients

1 cooked cauliflower
3 T cream
Large cubes of brinjal
2 T olive oil
2 T chermoula paste
Lemon juice
A drizzle of olive oil
Chopped parsley

Method

Cut a large, cooked cauliflower into pieces and blend with cream and seasoning, to taste. In a pan over a high heat, fry large cubes of brinjal in olive oil for 5 to 10 minutes, or until almost charred.
Toss in chermoula paste, lemon juice and a drizzle of olive oil. Spoon the cauliflower purée into bowls and top with the brinjal and chopped parsley.