fresh Italian parsley Archives

Meatballs recipes

uNcinci’s frikkadels

20 minutes

Thirty minute

Cannellini beans on toast

5 minutes

Lamb recipes

Lamb ribbetjies with chimichurri baby potatoes and crunchy radishes

30 minutes

Chicken recipes

Buttermilk chicken with roast white beans and olives

45–50 minutes

Breakfast recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Cheat recipes

Mexican nacho cheat’s “pizza”

Soup recipes

Green minestrone

1 hour 10 minutes

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Italian recipes

Cacio e pepe

10 minutes

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Roast tomato dressing

Difficulty Easy

Ingredients

200 g baby tomatoes
1⁄4 cup olive oil
Salt, to taste
3 cloves garlic, minced
1 t brown sugar
15 g Italian parsley, chopped

Method

1. Preheat the oven to 160°C.

2. Toss the tomatoes, olive oil, salt, garlic and sugar, then roast for 20 minutes, or until soft and juicy. Add the parsley and serve.

3. Try this dressing over marinated marrows.

Cook's note: Roasting is a simple way of intensifying the natural flavour of tomatoes, making a delicious dressing for other veggies.

Browse more dressing recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

uNcinci’s frikkadels

Cannellini beans on toast

Lamb ribbetjies with chimichurri baby potatoes and crunchy radishes

Buttermilk chicken with roast white beans and olives

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Mexican nacho cheat’s “pizza”

Green minestrone

Braciole (rolled beef) with pomodoro sauce

Cacio e pepe

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Gregory Czarnecki’s potato omelette with dandelion salad

Roast tomato dressing

Roast tomato dressing

Ingredients

Method