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Fish recipes

Baked fish with mushroom-cream crust

10 minutes

Pasta with ricotta-basil pesto

4 minutes

Mustard roast beef with fresh tomato sauce

10 to 15 minutes

Chicken escalopes with grilled marrows and Parmesan

10 minutes

Focaccia with herb salad and torn coppa

10 minutes

Lasagne recipes

Open mushroom and shrimp lasagne

25 minutes

Steak recipes

Char-grilled steak and rocket wraps

10 minutes

Cheese recipes

Watercress pesto pasta with fresh buffalo mozzarella

10 minutes

Baked potato with mustard and watercress butter

1 hour

Omelette recipes

Watercress and olive omelette

10 minutes

Green salad with yoghurt and Gorgonzola dressing

Caesar salad with ciabatta croutons

2 to 3 minutes

Caesar salad with ciabatta croutons

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 to 3 minutes

Ingredients

½ ciabatta, thinly sliced
Olive oil, for brushing
Garlic, for rubbing
2 heads iceberg or cos lettuce
½ cup shaved Parmesan

For the dressing:

1 free-range egg
6-8 anchovy fillets
1 t Dijon mustard
1 clove garlic, crushed
3/4 cup canola oil
2 T white-wine vinegar
½ t lemon zest
Sea salt and freshly ground black pepper
Worcester sauce, to taste

Method

Preheat the oven to 140°C.

Brush the ciabatta slices with olive oil and rub with garlic. Bake until golden. Meanwhile, remove the large outer leaves of the lettuce to be used as serving "vessels".

Dress the lettuce hearts with the dressing, then arrange inside the larger leaves and top with shaved Parmesan. Serve with toasted ciabatta slices on the side.

To make the dressing: Coddle the egg (in its shell) in a saucepan of boiling water for 2 to 3 minutes, then crack the shell and scrape the contents into a blender.

Add the anchovies, mustard and garlic and blend. With the blender running, add the oil in a steady stream, followed by the vinegar, lemon zest and seasoning and Worcester sauce, to taste.

Cook’s notes: Use ready-made Caesar salad dressing and croutons if you're short on time.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Baked fish with mushroom-cream crust

Pasta with ricotta-basil pesto

Mustard roast beef with fresh tomato sauce

Chicken escalopes with grilled marrows and Parmesan

Focaccia with herb salad and torn coppa

Open mushroom and shrimp lasagne

Char-grilled steak and rocket wraps

Watercress pesto pasta with fresh buffalo mozzarella

Baked potato with mustard and watercress butter

Watercress and olive omelette

Green salad with yoghurt and Gorgonzola dressing

Caesar salad with ciabatta croutons

Caesar salad with ciabatta croutons

Ingredients

Method