olive oil Archives

Dressing recipes

Easy basil oil

Chicken recipes

Sage-and-Parma ham saltimbocca

15 minutes

Chicken breast

Grana Padano-and-coppa crumbed chicken with sautéed kale

30 minutes

Italian recipes

The new bolognese

30 minutes

Burger recipes

Brown mushroom-and-halloumi burger

10 minutes

Cauliflower recipes

Whole baked cauliflower with cheese sauce

1 hour

Lentil recipes

Turkish red lentil soup

40 minutes

Dip recipes

Mashawsha

30 minutes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the soup:

1 T olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
400 g Rosa tomatoes
3 red peppers, roasted and chopped
2 sprigs rosemary
1 x 400 g can chopped tomatoes
2 T Woolworths tomato soffrito paste
3 cups chicken stock
1 x 400 g can butter beans
30 g Italian parsley, chopped
2 T pine nuts, toasted
sea salt and freshly ground black pepper, to taste

For the pecorino baby marrow crisps:

120 g pecorino, grated
120 g baby marrows, grated

Method

1. Place the oil and onion in a medium saucepan and cook over a low heat until soft and transparent.

2. Add the remaining ingredients except the beans, parsley, pine nuts and seasoning. Cover and simmer or 20 minutes. Add the beans and brine from the can.

3. Cook for 2 minutes, or until the beans are warmed through. Sprinkle with the parsley and pine nuts and season to taste. Serve with the pecorino baby marrow crisps.

4. To make the crisps, preheat the oven to 200°C. Mix the cheese and baby marrows.

5. Place heaped spoonfuls onto a silicone baking mat or baking paper on a baking tray. Flatten slightly and bake for 20 minutes, or until golden brown. Cool slightly before serving.

Find more soup recipes here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Easy basil oil

Sage-and-Parma ham saltimbocca

Grana Padano-and-coppa crumbed chicken with sautéed kale

The new bolognese

Brown mushroom-and-halloumi burger

Whole baked cauliflower with cheese sauce

Turkish red lentil soup

Mashawsha

Blackened trout with charred beetroot and citrus

Lasagne with Parmesan, mushroom broth and pesto

Smoky corn soup with cheesy egg toast

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Ingredients

Method