Salmon and tuna tartare with edamame beans

Braai recipes

Sticky pomegranate-glazed spare ribs

1 hour 30 minutes

Fish recipes

Pan-fried hake with olive tapenade

Tahini recipes

Mushroom and brinjal stack with tahini dressing

20–30 minutes

Tagliata with capers and Parmesan

15 minutes

Steak recipes

Grilled steak with mustard-and-herb butter

Fish recipes

Baked fish with mushroom-cream crust

10 minutes

Pasta with ricotta-basil pesto

4 minutes

Mustard roast beef with fresh tomato sauce

10 to 15 minutes

Chicken escalopes with grilled marrows and Parmesan

10 minutes

Focaccia with herb salad and torn coppa

10 minutes

Lasagne recipes

Open mushroom and shrimp lasagne

25 minutes

Open mushroom and shrimp lasagne

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 T olive oil
1 T butter, plus extra for greasing
3 cloves garlic, crushed
250 g portobellini mushrooms, halved
3 baby roasting leeks, very finely chopped
200 g shrimps
12 sheets fresh lasagne
Sea salt and freshly ground black pepper
½ cup good-quality chicken stock
1 cup cream
2 T chopped flat-leaf parsley
½ cup grated mozzarella
½ cup grated Parmesan

Method

Preheat the oven to 180°C. In a large pan over a medium heat, add the oil and butter and, when the latter has melted, fry the garlic, mushroom and leek until softened.

Toss in the shrimps and remove from the heat. In the base of a greased 25 cm round ovenproof dish, spread a bit of the veggie-shrimp mixture and cover with a layer of lasagne sheets.

Top with the remaining mixture, season to taste and pour over the cream and stock. Scatter with parsley and both cheeses and bake for 25 minutes, or until golden and bubbling.

TASTE’s take:

The easiest lasagne ever and just as delicious with cubes of roasted butternut in place of the shrimps.

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Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Salmon and tuna tartare with edamame beans

Sticky pomegranate-glazed spare ribs

Pan-fried hake with olive tapenade

Mushroom and brinjal stack with tahini dressing

Tagliata with capers and Parmesan

Grilled steak with mustard-and-herb butter

Baked fish with mushroom-cream crust

Pasta with ricotta-basil pesto

Mustard roast beef with fresh tomato sauce

Chicken escalopes with grilled marrows and Parmesan

Focaccia with herb salad and torn coppa

Open mushroom and shrimp lasagne

Open mushroom and shrimp lasagne

Ingredients

Method