Cherry tomato and bocconcini salad

Tomato recipes

Tapas of sesame-roasted Mediterranean tomato and capers

15 minutes

Curry recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Baked peppers with spiced beef and pasta

45 minutes

Brunch stir fry with poached eggs

15 minutes

Traditional frikkadel with garlic and chermoula

25 minutes

Muffin recipes

Grilled split pitas with hummus, halloumi and avocado

5 minutes

Fresh herb and tomato pasta

By Maranda Engelbrecht

Difficulty Easy

Ingredients

2 x 250 g fresh tricolore pasta or tagliatelle
Slow-roasted tomatoes
1 x 30 g packet herbs for pasta (or a mixture of basil, origanum, parsley and celery), chopped
Olive oil
Freshly ground black pepper
Salt
Parmesan

Method

Blend tomatoes to a smooth paste.
Boil pasta al dente. Strain and return to saucepan.
Stir in tomato sauce, freshly chopped herbs and a little olive oil.
Season and serve warm with shavings of Parmesan.

Spinach lasagne

Air-fryer nachos

Home-made chips

Cherry tomato and bocconcini salad

Cool tomato mousse

Tapas of sesame-roasted Mediterranean tomato and capers

Cass Abraham’s Cape Malay lamb curry

Baked peppers with spiced beef and pasta

Brunch stir fry with poached eggs

Home-made tomato sauce

Traditional frikkadel with garlic and chermoula

Sundried tomato muffins

Spicy lentil soup

Grilled split pitas with hummus, halloumi and avocado

Fresh herb and tomato pasta

Fresh herb and tomato pasta

Ingredients

Method