Loadshedding recipes

Leafy winter salad

10 minutes

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Citrus chicken tray bake with mash

45 minutes–1 hour

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Mom’s scrambled eggs

10 minutes

Beef recipes

Chilli savoury mince

Breakfast recipes

Tornado omelette

5 minutes

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Gnocchi with crispy pancetta and creamy shallots

20–25 minute

Fish recipes

White tuna fish cakes

40 minutes

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Beef-and-potato pie

2–3 hours

Cabbage recipes

Caramelised cabbage pizza

25–30 minutes

Fish recipes

Basa fish cakes

40 minutes

Green goddess focaccia

30 minutes

Beans recipes

Pepper-and-bean salad

20 minutes

Pepper-and-bean salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

8 red peppers, halved
½ olive oil, cup
2 t garlic, crushed
3 T capers
3 red chillies, chopped
2 T red wine vinegar
2 T fish sauce
½ lemon juice, cup
1 x 410 g butter beans, can
30 g Italian parsley, chopped

Method

Heat the oil in a cast-iron pot or wok over the fire. Toss in the peppers and cook until soft and the edges are charred. Add the remaining ingredients and serve warm or cold.

Find more bean recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydon and Ellah Maepa

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Leafy winter salad

Citrus chicken tray bake with mash

Mom’s scrambled eggs

Chilli savoury mince

Tornado omelette

Gnocchi with crispy pancetta and creamy shallots

White tuna fish cakes

Beef-and-potato pie

Caramelised cabbage pizza

Basa fish cakes

Green goddess focaccia

Pepper-and-bean salad

Pepper-and-bean salad

Ingredients

Method