garlic cloves Archives

Mielie recipes

Creamy leftover gammon Alfredo

15 minutes

Seafood recipes

Chilli butter roasted kingklip with mash

Avocado recipes

Pappardelle with salmon and lemony pea-and-dill dressing

30 minutes

Salad recipes

Torn salad with prosciutto and mozzarella

Pasta recipes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

Gnocchi recipes

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

20 minutes

Lemony green soup with yoghurt, sweet potato fries and dukkah

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

4 spring onions, finely chopped
1 onion, grated
3 cloves garlic, minced
50 g butter
2 T olive oil
1 litre water
1–2 sticks vegetable stock concentrate
300 g broccoli florets
200 g baby spinach
juice of ½ lemon
plain yoghurt, for serving
fresh mint, for serving
sweet potato chips, for serving

To make the dukkah:

35 g sesame seeds
1 t ground cumin
2 t crushed coriander
2 T finely chopped peanuts or cashews
salt and pepper

Method

Soften the spring onions, grated onion and minced garlic in butter and 2 T olive oil over a low heat until translucent. Add 1 litre water and 1–2 sticks vegetable stock concentrate and bring to the boil.
Add broccoli florets and baby spinach and cook for 2–3 minutes. Season to taste. Remove from the heat and blend until smooth. Pour into a clean saucepan and bring to a slow simmer. Stir in the juice of ½ lemon, adding more to taste if you like. Serve warm with a generous swirl of plain yoghurt, fresh mint and sprinkle with dukkah. Serve with the sweet potato chips.

To make the dukkah, mix 35 g sesame seeds with 1 t ground cumin, 2 t crushed coriander, 2 T finely chopped peanuts or cashews, and salt and pepper. Roast until toasted and fragrant. Serve it chunky or blend for a finer sprinkle.

Browse more soup recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Crunchy, cheesy sweetcorn

Creamy leftover gammon Alfredo

Chilli butter roasted kingklip with mash

Pappardelle with salmon and lemony pea-and-dill dressing

Torn salad with prosciutto and mozzarella

Fennel-and-asparagus pasta

Japanese katsu jaffle

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

The ultimate chicken-and-corn pot pies

Lemony green soup with yoghurt, sweet potato fries and dukkah

Lemony green soup with yoghurt, sweet potato fries and dukkah

Ingredients

Method