parsley Archives

Italian recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Stuffed crab (caranguejo recheado)

30 minutes, including steaming

French recipes

Cheesy quesadillas with guacamole

20 minutes

Duck “au vin” with chestnuts, onions and mushrooms

45 minutes

Breakfast recipes

Truffled eggs Benedict

20 minutes

Whole-wheat linguine with spinach and mushroom

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

500 g organic whole-wheat linguine
Sea salt and freshly ground black pepper
300 g baby spinach leaves, washed
15 ml olive oil, plus extra for drizzling
250 g portabellini mushrooms, brushed and quartered
1 clove garlic, crushed
250 ml hot vegetable stock
100 g organic Cheddar, grated
10 g Italian parsley, chopped

Method

Cook the pasta in plenty of salted, boiling water until just tender. Mix in the spinach, then drain.

Meanwhile, sauté the pancetta in a spoonful of olive oil until the fat starts to run. Add the mushroom then sauté until just cooked. Add the garlic and vegetable stock, and bring to a bubble.

Season to taste then mix with the pasta and sprinkle with the cheese and parsley. Drizzle with the extra olive oil.

For special occasions: Vegetarians can leave out the pancetta and double up on the mushroom. Try fresh porcini mushrooms or use 1 x 20g sachet dried porcini mushrooms, soaked in the hot stock to soften, then chopped and cooked with the fresh mushrooms.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

La Vignarola

Ostrich lasagne

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Pickled turnips and beetroot with rustic chicken liver pate

Stuffed crab (caranguejo recheado)

Coq au vin

Cheesy quesadillas with guacamole

Quick chicken pot

Duck “au vin” with chestnuts, onions and mushrooms

Truffled eggs Benedict

Purple potato and river trout tiridito with mustard dressing

Whole-wheat linguine with spinach and mushroom

Whole-wheat linguine with spinach and mushroom

Ingredients

Method