olive oil Archives

Pie recipes

Spanakopita pie tray bake

1 hour 10 minutes

Butternut recipes

Asian butternut-and-chicken soup with prawn toast

50 minutes

Steak recipes

Whole roast peri-peri rump

1 hour 15 minutes

Seafood recipes

Fish cakes with watermelon salsa

15 minutes

Cauliflower recipes

Baked leek-and-cauliflower risotto

30 minutes

Beans recipes

Chilli con carne-spiced nacho bean bake

25 minutes

Canned food

10-minute tomato sauce

10 minutes

Salad recipes

Quick pickled baby marrow-and-cashew salad

Chicken recipes

Jammy roast chicken

1½ hours

Brinjal recipes

Easy caponata

15 minutes

Crispy twice-cooked eggs with sambal oelek and herb salad

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6 free-range eggs
2 T vegetable oil
1 handful coriander, roughly chopped
1 handful parsley, roughly chopped
2 T olive oil
2 T lemon juice
salt, to taste
4 T harissa or sambal oelek
150 g sundried tomatoes

Method

1. Fill a medium saucepan with cold water, add the eggs and cook over a high heat until the water starts to boil. Reduce the heat to medium, then cook for 3 minutes. Cool in iced water, then peel.

2. Heat the oil in a large pan, then fry the eggs until golden and crispy. 3 Toss the remaining ingredients and serve with the eggs.

Find more egg recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Marinated tomato-and-mozzarella pizza

Spanakopita pie tray bake

Asian butternut-and-chicken soup with prawn toast

Whole roast peri-peri rump

Fish cakes with watermelon salsa

Baked leek-and-cauliflower risotto

Chilli con carne-spiced nacho bean bake

10-minute tomato sauce

Quick pickled baby marrow-and-cashew salad

Jammy roast chicken

Easy caponata

Crispy twice-cooked eggs with sambal oelek and herb salad

Crispy twice-cooked eggs with sambal oelek and herb salad

Ingredients

Method