Seared tuna with sweet vine tomatoes and basil pesto

15 minutes

Spicy lamb wraps

1 hour

Pepper recipes

Charred sweet pepper and tomato with anchovy and harissa dressing

25 minutes

Goat’s cheese phyllo stack with crushed olives

15 minutes

Hot pasta with cold tomato sauce

10 minutes

Rösti recipes

Ham and cheese towers with ovenbaked rostis and fresh chives

30 minutes

Brinjal recipes

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

30 to 40 minutes

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

1 hour

Spaghetti with spicy sausage sauce

30 minutes

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

Ostrich recipes

Ostrich fillets with pizzaiola sauce

15 minutes

Soup recipes

Roasted tomato, red bean and feta soup

45 minutes

Roasted tomato, red bean and feta soup

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 x 400 g cans whole peeled tomatoes in juice
Olive oil
1 onion, finely chopped
4 cups water
Sea salt and freshly ground black pepper
1 x 400 g can red beans, drained and rinsed
4 rounds feta, at room temperature
Olive bread, for serving

Method

Drain the tomatoes and set aside the juice. Slice the tomatoes in half and place cut side down in a roasting pan. Pour over the juice and drizzle with olive oil.
Roast at 230°C for about 15 minutes or until starting to catch.
Meanwhile, soften the onion in 1 to 2 spoonfuls of oil in a large saucepan. Stir in the garlic, roasted tomatoes with juice, and water. Simmer for about 20 minutes. Blend roughly and check seasoning. Bring to the boil again. Add the beans and simmer for about 5 minutes.
Place a round of feta in each soup bowl. Ladle over the piping hot soup. Add a sprinkling of parsley and serve.
Variations: Use chickpeas or lentils instead of beans; try vegetable stock instead of water.
Per serving: 1877.9kJ, 20.4g protein, 36.8g fat, 7.5g carbs

TASTE’s take:
This is enough for a meal, with bread on the side.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Seared tuna with sweet vine tomatoes and basil pesto

Spicy lamb wraps

Charred sweet pepper and tomato with anchovy and harissa dressing

Goat’s cheese phyllo stack with crushed olives

Hot pasta with cold tomato sauce

Ham and cheese towers with ovenbaked rostis and fresh chives

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

Spaghetti with spicy sausage sauce

Caldeirada – Portuguese fish stew

Ostrich fillets with pizzaiola sauce

Roasted tomato, red bean and feta soup

Roasted tomato, red bean and feta soup

Ingredients

Method