Pizza recipes

Potato, leek and goat’s cheese pizza

20 minutes

Spicy nasi goreng

20 minutes

Fish recipes

Haddock and fennel fish cakes

40 minutes

Chicken recipes

Mexican chicken burrito

10 minutes

Biscuit recipes

Chocolate chip and pecan nut cookies

12 - 15 minutes

Fish recipes

Hummus-topped angel fish with cayenne-dusted potato wedges

30 minutes

Baked nutty chicken with roast brussels sprouts

25 minutes

Chickpea recipes

Tomato and chickpea pilau

45 minutes

Cooking with

Mushroom steaks

15 minutes

Greek-style shepherds pie

1 hour 15 minutes

Moroccan recipes

Moroccan chermoula

2 minutes

Pili pili from the Congo

20 minute

Pili pili from the Congo

By Abigail Donnelly

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minute

Ingredients

2 green peppers, chopped
4 cloves garlic
1 onion, chopped
2 T olive oil
2 T tomato paste
4 T vinegar
1 T brown sugar
Salt and pepper, to taste

Method

Preheat the oven to 160°C

Place the peppers, chillies, garlic and onion on a baking tray and toss with oil. Roast for 20 minutes or until soft. Blend with remaining ingredients.

Keep in the fridge in a glass jar for a week.

Cook's note: Use to coat fish fillets before grilling or braaing or chicken, fish or meat kebabs.

Spinach lasagne

Kung pao chicken

Durban fish curry

Potato, leek and goat’s cheese pizza

Spicy nasi goreng

Haddock and fennel fish cakes

Mexican chicken burrito

Chocolate chip and pecan nut cookies

Hummus-topped angel fish with cayenne-dusted potato wedges

Baked nutty chicken with roast brussels sprouts

Tomato and chickpea pilau

Mushroom steaks

Greek-style shepherds pie

Moroccan chermoula

Pili pili from the Congo

Pili pili from the Congo

Ingredients

Method