onions Archives

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

4 to 5 minutes, plus 3 hours freezing time

Roasted shaved butternut with baked goat’s milk cheese

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 butternut
4 T olive oil
½ cup black olives, pitted
Sea salt and freshly ground
3 rounds Crottin goat’s-milk cheese
Zest of 1 lime
6 Persimmons, peeled and sliced
50 g salad onions, sliced
100 g rocket
Warm crusty bread, to serve

Method

Preheat the oven to 220ºC.
Peel and thinly slice the butternut then drizzle with olive oil. Add the olives and season to taste. Roast for 8 to 10 minutes, until the butternut is soft.
Place the goat’s milk cheese rounds on a baking tray, drizzle with olive oil and season with the lemon zest. Warm in the oven for 4 to 5 minutes.
Serve the warm cheese with the roasted butternut and persimmon. Top with the salad onions and rocket. Drizzle with extra virgin olive oil and serve with warm crusty bread.
Per serving: 1875.6kJ, 11.1g protein, 22.3g fat, 32.5g carbs

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Avocado tofu pate

Chinese noodles in vegetable broth with crispy tofu

Minted brinjal and Labneh creamy mash

Succulent prime rib with a sticky shallot-and-beetroot marmalade

Christmas turkey with lentil salad and lemony mushrooms

Easy baked risotto with mushroom and celery salad

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

Sesame stirfry

Spaghetti with spicy sausage sauce

Baby marrow, pear and ginger soup

Roasted shaved butternut with baked goat’s milk cheese

Roasted shaved butternut with baked goat’s milk cheese

Ingredients

Method