olive oil Archives

Butternut recipes

Butternut pie

30 - 40 minutes

Boerewors with beetroot, feta and strawberry salad

15 - 20 minutes

Balsamic, rosemary and caper marinade

English roast beef and Yorkshire pudding

1 hour

Couscous recipes

Moroccan fish couscous

30 minutes

Cheese recipes

Baked mozzarella with chilli puff-pastry dippers

2 hours

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

French coq au vin

45 minutes

Chicken recipes

Chicken wot

1 hour

Potato rosti with cream cheese and salmon

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6 medium potatoes, peeled
Salt and pepper, to taste
4 spring onions, chopped
1 handful chives, chopped
1 handful parsley, chopped
Butter for frying
20 ml olive oil
125 g low fat, plain cream cheese
100 g smoked salmon

Method

Bring the potatoes to a boil in a saucepan of water. Simmer for 5 minutes then remove from the heat. Drain and allow to cool slightly.

Grate the potatoes into a bowl and add the salt and pepper, spring onion, chives and parsley. Mix together, then shape into rounds and set aside.

Melt the butter and olive oil in a pan. When hot, fry the röstis in batches, being sure not to overcrowd the pan. Cook for 3 minutes on each side, or until golden brown. Drain on kitchen paper.

Serve with a dollop of cream cheese and drape with a sliver of salmon.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Tomato relish

Butternut pie

Boerewors with beetroot, feta and strawberry salad

Balsamic, rosemary and caper marinade

English roast beef and Yorkshire pudding

Moroccan fish couscous

Baked mozzarella with chilli puff-pastry dippers

Bay leaf kebabs with baked cannellini beans

French coq au vin

Chicken wot

Roast butternut salad

Potato rosti with cream cheese and salmon

Potato rosti with cream cheese and salmon

Ingredients

Method