Health conscious Archives

Braai recipes

Braaied leg of lamb

1 hour 45 minutes

Beef recipes

Slow-braised oxtail

3 ½ to 4 hours

Italian recipes

Ragù bianco

: 2½–3 hours

Ostrich recipes

Open ostrich steak sandwich

20 minutes

Anchovy recipes

Lamb-and-anchovy ragù

3½ hours

Italian recipes

Gnocchi with tomato-vodka sauce

20 minutes

Italian recipes

Garganelli

20 minutes

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Sauce recipes

Ripe banana peel chutney

40 minutes

Rigatoni with fresh green sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1⁄2 cup extra virgin olive oil
2 spring onions, chopped
4 cloves garlic, chopped
200 g baby spinach, blanched
200 g fresh or frozen peas, blanched
20 g basil
3 T lemon juice
sea salt and freshly ground black pepper, to taste
400–500 g rigatoni, cooked al dente (reserve 1⁄4 cup cooking water) anchovies 8, for serving
100 g pecorino cheese, finely grated, for serving

Method

1. Place all the ingredients, except the pasta, anchovies and pecorino, into a blender and blend until smooth with the pasta water. Season and toss through the pasta.

2. Serve with the anchovies and pecorino.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Braaied leg of lamb

Slow-braised oxtail

Ragù bianco

Open ostrich steak sandwich

Lamb-and-anchovy ragù

Gnocchi with tomato-vodka sauce

Garganelli

Beef-and-marrow ragù

Green ribollita soup and truffle oil

Ripe banana peel chutney

Sambar-style Indian fish broth

Rigatoni with fresh green sauce

Rigatoni with fresh green sauce

Ingredients

Method