Side Servings Archives

Indian recipes

Russum

30 minutes

Avocado recipes

Avo potato salad

15 minutes

Chilli recipes

Cucumber salad with chilli oil

5 minutes

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Bread recipes

Focaccia with honey-roasted grapes

45 minutes

Carrot recipes

Indian-style creamed spinach

1 hour

Breakfast recipes

Breakfast bars

25 minutes

Broccoli recipes

Spinach and broccoli soup

35 – 40 minutes

Dip recipes

Sunflower seed dressing

5 minutes

Snack recipes

Marmite popcorn

10 minutes

Aliums

Braaied veggies with curried onions

35 minutes

Beans recipes

Bean-and-peanut soup

30 minutes

Bean-and-peanut soup

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 T vegetable oil
1 large onion, roughly chopped
2 garlic cloves, minced
1 t ground coriander
8 Roma tomatoes, roughly chopped
100 g tomato paste
2 T smooth peanut butter
1 T brown sugar
salt, to taste
1 x 400 g can speckled beans
crusty bread, for serving

Method

1. Heat the oil in a large saucepan. Sweat the onion over a medium heat for 5 minutes, or until soft and translucent. Add the garlic and coriander and fry until fragrant.

2. Add the tomatoes and simmer for 10 minutes until softened, then stir in the tomato paste, peanut butter and sugar. Season with salt.

3. Using a stick blender, blend the soup, then return to the stove. Stir in the beans, simmer for a further 5 minutes and serve with crusty bread.

Find more soup recipes here.

Photographs: Toby Murphy
Food Assistant: Kate Ferreira

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Russum

Avo potato salad

Cucumber salad with chilli oil

Broccoli and halloumi salad

Focaccia with honey-roasted grapes

Indian-style creamed spinach

Breakfast bars

Spinach and broccoli soup

Sunflower seed dressing

Marmite popcorn

Braaied veggies with curried onions

Bean-and-peanut soup

Bean-and-peanut soup

Ingredients

Method