olive oil Archives

Breakfast recipes

Truffled eggs Benedict

20 minutes

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

African watermelon salad

25 minutes

Steak recipes

Steak and mushroom sauce

30 minutes

Pasta recipes

Chorizo, pea and feta pasta

10 minutes

French toast

Mushrooms on French toast

15 minutes

Roast leg of lamb with tomato and beans

1 hour

Lamb shoulder with herb dumplings

4 hours

South African

Cape Malay mussels

30 minutes

Avocado, paw-paw and seared salmon salad

Serves 2

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g salmon
2 T olive oil
1 small paw-paw, cubed
100 g rocket
1 ripe avocado, peeled, stoned and quartered
1 T red wine vinegar
Sea salt and freshly ground black pepper, to taste
20 g fat free cottage or cream cheese
Shoestring chips, for serving

Method

Heat a pan over a high heat. Rub the salmon with 2 t olive oil, then sear on both sides in the hot pan.

Dress the paw-paw, rocket and avocado with the vinegar and remaining olive oil. Season with salt and pepper.

Place the salmon on top of the avocado and paw-paw mixture and top with a quenelle of cottage or cream cheese.

Serve with shoestring chips.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Abi’s nori risotto

Truffled eggs Benedict

Marrow, pine nut and feta fritters

Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Steak and mushroom sauce

Chorizo, pea and feta pasta

Mushrooms on French toast

Roast leg of lamb with tomato and beans

Lamb shoulder with herb dumplings

Cape Malay mussels

Empanadas with hot sauce

Avocado, paw-paw and seared salmon salad

Avocado, paw-paw and seared salmon salad

Ingredients

Method