Wheat free Archives

Brinjal recipes

Harissa brinjal salad

40 minutes–1 hour

Seafood recipes

Prawn cakes

40 minutes

Chilli recipes

Cucumber salad with chilli oil

5 minutes

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Carrot recipes

Indian-style creamed spinach

1 hour

Breakfast recipes

Breakfast bars

25 minutes

Beans recipes

Red-red

1 1/2 hours

Chicken recipes

Cheat’s chicken korma

1 3⁄4 hours

Fish recipes

Green goddess salad

Braai recipes

Lamb potjie

1 1⁄2–2 hours

Berry recipes

Rum-and-raspberry jelly

20 minutes

Aliums

Slow-roasted onions

1 hour 15 minutes

Slow-roasted onions

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 1 hour 15 minutes

Ingredients

6 onions, halved
3 T olive oil
3 T butter
3 T sherry vinegar
1/2 cup vegetable stock
sea salt, to taste
freshly ground black pepper, to taste
100g macadamias, toasted and crushed
50 g Parmesan, grated

Method

1. Preheat the oven to 180°C. Place the onions in a deep baking tray, then top with the olive oil, butter, vinegar, stock and seasoning.

2. Cover tightly with tin foil and roast for 1 hour. Place under the grill for the last 15 minutes. Top with the Parmesan and macadamias before serving.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Marcelle de Wet

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Harissa brinjal salad

Prawn cakes

Cucumber salad with chilli oil

Broccoli and halloumi salad

Indian-style creamed spinach

Breakfast bars

Red-red

Cheat’s chicken korma

Green goddess salad

Lamb potjie

Rum-and-raspberry jelly

Slow-roasted onions

Slow-roasted onions

Ingredients

Method