water Archives

Cocktail recipes

Amahle

Mexican recipes

Mexican twilight

Pizza recipes

Potato pizza

5 minutes

Corn recipes

Baked creamed corn with Peppadew jellies

35 minutes

Grande Brie cheese with plum-and-pink peppercorn compote

30 minutes

Egg recipes

Smoked haddock egg pies

30 minutes

Ceviche recipes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Tempura tomatoes

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

125 ml fresh cream, double or whipping
125 g Gorgonzola
1 egg yolk
1 l iced water
125 ml flour
125 ml corn flour
Fresh micro basil sprouts, chopped
A selection of baby tomatoes (Bella, Rosa, Tiger Stripe)
Oil, for deep frying
Baby salad leaves
Olive oil, for drizzling

Method

Boil cream and blue cheese and keep stirring until thickened.

Mix the egg yolk with the ice water.

Combine flour and corn flour with water mixture until mixed through. It is okay if it has lumps in.

Add fresh baby basil sprouts.

Dip tomatoes into batter and deep fry quickly at 180°C. Drain.

Season and serve drizzled in cream sauce with fresh salad to accompany.

Follow our step-by-step video and learn to make tempura tomatoes.

Buy all the ingredients you need from the Woolworths online store here.

Find out more about the wonderful varieties of tomatoes, from bella to cherry and vine, and how to use them.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Salted caramel pork shoulder

Tempura prawn, avocado and melon salad

The Bombay bicycle

Amahle

Mexican twilight

Potato pizza

Baked creamed corn with Peppadew jellies

Grande Brie cheese with plum-and-pink peppercorn compote

Smoked haddock egg pies

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

Tempura tomatoes

Tempura tomatoes

Ingredients

Method