tomatoes Archives

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Butternut recipes

Chicken and butternut roast

30 - 40 minutes

Cheese recipes

Chicken escalope with slow-roasted tomatoes

35 minutes

Soup recipes

Gazpacho

The Vergelegen burger

45 minutes

Beef recipes

Beef burger with cabbage slaw and monkeygland sauce

20 minutes

Festival food

Prego roll

10 minutes

Egg recipes

Egg roll with mince filling

45 minutes

Dip recipes

Crushed tomato salad

Pizza recipes

Brinjal pizza

35 minutes

Breakfast recipes

Eggs in tomato sauce

35 minutes

Pork empanadas

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

1 T sunflower oil
1 red onion
1 t cumin
1 T smoked paprika
1 garlic clove, chopped
300 g pork mince
2 tomatoes, chopped
1 x 340 g tin Koo whole kernel corn, drained
400 g shortcrust pastry
1 free-range egg, beaten

Method

Preheat the oven to 180°C.

Heat the sunflower oil over a medium heat. Roughly chop the onion and sauté in a pan with the cumin, smoked paprika and garlic.

Add the pork mince and brown. Add the tomatoes and drained corn. Season to taste and cook for a further 5 minutes.

Roll out the shortcrust pastry to a thickness of 2.5 to 3 mm.

Using a saucer, cut out rounds of the pastry and spoon the pork mixture into the centre of each round.

Fold over and crimp the edges with a fork.

Brush with egg and bake for 15 minutes, or until golden.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Savoy cabbage rissoles

Chicken and butternut roast

Chicken escalope with slow-roasted tomatoes

Gazpacho

The Vergelegen burger

Beef burger with cabbage slaw and monkeygland sauce

Prego roll

Egg roll with mince filling

Crushed tomato salad

Brinjal pizza

Eggs in tomato sauce

Pork empanadas

Pork empanadas

Ingredients

Method