South African

Boerbok rib with tomato bredie

2½ hours

Garlic bruschetta with tomatoes

10 minutes

French recipes

Morogo-stuffed chicken breasts

40 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Summer tomato broth with green tea noodles

14 minutes

Kofifi salad with cajun chicken and honey dressing

10 minutes

Vegetarian Gnocchi

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

1 brinjal
1 cup canola oil
2 cloves crushed garlic
½ onion
1 handful cherry tomato halves
1 x400 g jar ready-made Neapolitan pasta sauce
1 handful chopped basil
500 g cooked gnocchi
125 g torn mozzarella

Method

Trim and cube the brinjal, lightly dust in flour and deepfry, in batches, in hot canola oil for 3 minutes, or until golden. Drain on kitchen paper.

Fry the crushed garlic and onion, finely chopped, in olive oil until translucent.

Add a handful cherry tomato halves and fry until just starting to catch. Add the ready-made Neapolitan pasta sauce (see below), the fried brinjal and chopped basil and toss.

Add the cooked gnocchi, mozzarella, season to taste, toss and serve immediately.

Cook's note: you can buy ready-made gnocchi from selected Woolworths stores, or follow our step-by-step instructions to make your own.

And, if you'd like to make your own Neapolitana sauce, try this recipe

This recipe was created by TASTE reader Valeska Gruebaum for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

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