red onion Archives

Leftovers recipes

Persian-style rice and lentils

1½ hours

Asian recipes

Scrambled eggs with black rice

20 minutes

Anchovy recipes

Caper-and-white-anchovy aïoli

Beans recipes

Edamame bean salad

Couscous recipes

Mediterranean couscous salad

10 minutes

Ostrich recipes

Ostrich steaks with grapefruit-and-cucumber salad

10 minutes

Breakfast recipes

Egg-white omelette

15 minutes

Asian recipes

Seared duck ramen with spinach-and-cauliflower noodles

30 minutes

Soup recipes

Caprese tomato water

30 minutes

Caprese tomato water

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g cocktail tomatoes
1 red onion, sliced into petals
100 g baby leeks, washed and halved
2 cups fresh vegetable stock
200 g Woolworths exotic tomatoes, halved
120 g buffalo mozzarella
fresh organic herbs or mixed greens, to garnish

Method

Place the tomatoes, onion, leeks and stock into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes. Strain the broth through a clean dishcloth or muslin cloth.

Divide between 2 bowls and top with the exotic tomatoes, mozzarella and microleaf salad.

Cook's note: This spring broth is the opposite of the thick, creamy tomato soup I love, but the tomatoes, which contain the antioxidant lycopene, and mozzarella make it just as substantial.

Discover more soup recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Chicken tacos with blue cheese dressing

Spicy prawns and guacamole in cucumber cups

Condensed-milk potato salad

Persian-style rice and lentils

Scrambled eggs with black rice

Caper-and-white-anchovy aïoli

Edamame bean salad

Mediterranean couscous salad

Ostrich steaks with grapefruit-and-cucumber salad

Egg-white omelette

Seared duck ramen with spinach-and-cauliflower noodles

Caprese tomato water

Caprese tomato water

Ingredients

Method