Pizza recipes

Fold-over pizza

25 minutes

Tomato recipes

Wholewheat pasta, ham and grilled tomato salad

10 minutes

Spicy tomato salsa

Seafood recipes

Pan-roasted snoek with tomato and lemon creme fraiche

10 minutes

Tomato bread with butter-bean purée

2 minutes

Lasagne recipes

Open tomato, bacon, pepper and feta lasagne

40 minutes

Anchovy recipes

Grilled lamb chops with anchovy-and-tomato sauce

15 minutes

Lemon-thyme poached chicken with harissa and tomato

50 minutes

South African

Snoek bobotie

1 hour

Avocado recipes

Avocado and pancetta stack

Paella recipes

Paella

25 minutes

Onion sprouts with poached eggs

10 minutes

Onion sprouts with poached eggs

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 T oilive oil
200 g organic baby plum tomatoes
8 medium eggs
4 slices sourdough bread, toasted
4 T heaped fine sprouts, such as alfalfa or onion sprouts

Method

In a frying pan, heat the olive oil to medium hot and sauté the tomatoes for 5 minutes.

Poach the eggs in acidulated boiling water (add some vinegar to your water to achieve this).

Place a slice of toast on each of four plates and top with a pair of poached eggs.

Divide the tomatoes and sprouts between the plates and serve immediately.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Fold-over pizza

Wholewheat pasta, ham and grilled tomato salad

Spicy tomato salsa

Pan-roasted snoek with tomato and lemon creme fraiche

Tomato bread with butter-bean purée

Open tomato, bacon, pepper and feta lasagne

Grilled lamb chops with anchovy-and-tomato sauce

Lemon-thyme poached chicken with harissa and tomato

Snoek bobotie

Avocado and pancetta stack

Paella

Onion sprouts with poached eggs

Onion sprouts with poached eggs

Ingredients

Method