garlic Archives

Sausage recipes

Boerewors stew

15 minutes

Roast quail wrapped in vine leaves with grapes and herbed orzo

30 minutes

La Vignarola

25 minutes

Camembert and tomato tart

25 minutes

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Butternut recipes

Butternut pie

30 - 40 minutes

Leftovers recipes

Roast spicy chicken sandwich

25–35 minutes

Balsamic, rosemary and caper marinade

Butternut recipes

Creamy butternut pasta

25 minutes

Porcini Cappuccino

Serves 4 to 6

Prep Time 20 minutes, plus soaking time

Cooking Time 40 minutes

Ingredients

50 g dried porcini mushrooms
1 1/4 cups dry sherry
2 onions, finely chopped
2 cloves garlic
1 leek, finely chopped
30 g butter
1 T thyme
2 cups strong beef stock
2 3/4 cups cream
1/3 cup milk froth

Method

Soak the mushrooms in the sherry for 30 minutes or until soft. Squeeze out the sherry, reserving it for later.

In a medium saucepan over a low heat, sweat the onion, garlic and leek in the butter, taking care not to allow them to colour. 3 Add the thyme and sherry-soaked mushrooms and sauté for 2 minutes.

Deglaze the pan with the reserved mushroom-infused sherry and reduce by half over a medium heat, about 30 minutes.

Add the beef stock and slowly simmer until slightly thickened, then add the cream and simmer, again until slightly thick.

Strain the soup through a sieve, fold in the milk froth and serve immediately. Cook’s note: The soup can be made in advance and stored. To serve, heat the soup and fold in the milk froth.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Boerewors stew

Roast quail wrapped in vine leaves with grapes and herbed orzo

La Vignarola

Camembert and tomato tart

Kebabs with tomato salad and roasted garlic and peanut dressing

Butternut pie

Roast spicy chicken sandwich

Balsamic, rosemary and caper marinade

Creamy butternut pasta

Russian chicken kiev

Oriental-style prawn laksa

Porcini Cappuccino

Porcini Cappuccino

Ingredients

Method