salt and pepper Archives

Fish recipes

Pickled Angelfish

45 minutes

Broccoli recipes

Broccoli soup with olive oil rye flatbreads

25 minutes

Goat’s cheese and smashed peas with rye pasta bows and chilli oil

15 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Kafta

10 minutes

Pork belly with maple-roasted guavas

1½ hours

French recipes

Croque Monsieur

5 minutes

Ostrich recipes

Ostrich pie

25 minutes

Chilli recipes

Red lentil and chilli broth

20 - 25 minutes

Red lentil and chilli broth

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 - 25 minutes

Ingredients

1 chopped onion
1 chopped sweet red pepper
3 T ground cumin
1 T ground coriander
1 t dried chilli
¼ t cinnamon
4 cups organic vegetable stock or home-made vegetable stock
400 g split red lentils
2 T curry leaves
3 chopped tomatoes
salt and freshly ground black pepper, to taste

Method

Blend chopped onion and chopped sweet red pepper with ground cumin, ground coriander, dried chilli and cinnamon.

Place in a saucepan, along with chicken stock, split red lentils, curry leaves and chopped tomatoes.

Simmer over a medium heat until the lentils are tender.

Serve immediately.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Vegetarian barbecue wraps

Pickled Angelfish

Broccoli soup with olive oil rye flatbreads

Goat’s cheese and smashed peas with rye pasta bows and chilli oil

Fluffy ricotta and olive-baked eggs

Pan-fried salmon with beetroot quinoa salad

Ostrich neck in rich red wine sauce

Kafta

Pork belly with maple-roasted guavas

Croque Monsieur

Ostrich pie

Red lentil and chilli broth

Red lentil and chilli broth

Ingredients

Method