Soup recipes

Caramelised shallots in tomato broth

30 minutes

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Boards and

Fried green tomato and halloumi tapas

10 minutes

Green tomato salad with anchovy and sesame dressing

Cooking with

Grilled polenta with calamari in thick tomato wine sauce

20 minutes

Beef recipes

Spiced beef patties with bulgur pilau

20 minutes

Fish recipes

Chevin tarts with tomato and thyme caramel

1 hour

Chevin tarts with tomato and thyme caramel

By Maranda Engelbrecht

Serves 12 (makes 2 tarts)

Difficulty Easy

Prep Time 1 hour

Cooking Time 1 hour

Ingredients

For the shortcrust pastry:

500 g flour
½ t salt
a pinch of nutmeg
250 g unsalted butter
1 egg yolk
1 cup cold water

For the filling:

4 x 100 g chevin
3 eggs
3 egg yolk
2 cups double cream
sea salt and freshly ground black pepper

For the caramel:

400 g sugar
2 large vine tomatoes or 200g small Rosa tomatoes
10 g thyme

Method

To make the shortcrust pastry: In a food processor, process the fl our, salt, nutmeg and butter for 5 to 8 seconds. Remove and pour onto a clean work surface. Make a hole in the middle of the mixture and add the egg yolk and a little water. Stir with a fork then use your hands to bring together the dry and wet ingredients (do not knead).
Wrap the dough in clingfilm and refrigerate to rest for 1 hour. Preheat the oven to 200°C. When the dough is ready, roll onto clingfi lm to a 5mm thickness. Use a little flour to prevent sticking. Line 2 x 20cm spring-form containers with the dough and blind bake for 15 minutes, until golden brown. Remove and cool until ready for use.
To make the filling: In a food processor, blend the chevin, eggs and egg yolks until smooth. Add the cream and process for 1 second. Season to taste.
To assemble the tarts: Preheat the oven to 180°C. Pour the fi lling into the pastry cases and bake for 30 minutes, until set and golden brown.
To make the caramel: Place the sugar in a nonstick pan over a medium heat. When it starts to melt, lift the pan from the stove and swirl it a few times – do not stir. When it starts to turn golden brown, remove from the heat. Take care not to burn it. Place the tomatoes and thyme on each tart and pour over the caramel. Serve immediately.

Spinach lasagne

Air-fryer nachos

Home-made chips

Organic spicy peanut soup

Baked salmon and tomato pie

Caramelised shallots in tomato broth

Mediterranean-style warm salad with organic feta and chilli jam

Fried green tomato and halloumi tapas

Green tomato salad with anchovy and sesame dressing

Grilled polenta with calamari in thick tomato wine sauce

Spiced beef patties with bulgur pilau

Fish broth with filled pasta

Cucumber snack

Cucumber-and-tomato salad

Chevin tarts with tomato and thyme caramel

Chevin tarts with tomato and thyme caramel

Ingredients

Method