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Pepper recipes

Grilled sardines with green peppers

25 minutes

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

New Year's

Pasta with butter beans and fresh tuna

15 minutes

Soup recipes

Roasted tomato, red bean and feta soup

45 minutes

Brinjal recipes

Sticky brinjal jam with halloumi and crispy vine leaves

30 minutes

Risotto recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Lentil recipes

Oven-roasted red pepper and chilli bangers with lentil salad

25 minutes

Rotisserie chicken and wafer-thin sliced coppa baguette

Fakeaway recipes

Pie and chips with traditional gravy and crispy onion rings

25 minutes

Middle Eastern herb and feta eggah

20 minutes

Middle Eastern herb and feta eggah

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

100 g organic feta, crumbled
80 g chopped mixed organic herbs (basil, chives, parsley and dill)
4 T organic olive oil
Sea-salt flakes and freshly ground black pepper, for seasoning
8 organic eggs
¼ cup organic cream

Method

Mix the feta and herbs with 30ml (2T) olive oil and a twist of black pepper.
Lightly beat the eggs then add the cream.
Heat the remaining olive oil in a suitable pan – about 20cm in diameter and deep enough to take the mixture comfortably.
Pour in the egg mixture then spoon over the cheese mixture.
Gently cook for about 15 minutes, until almost set.
Slide under the grill for a minute or two to set and brown the top.
Season then cut into wedges for serving – out of the pan or at room temperature.
Per serving: 1790.3kJ, 17.91g protein, 38.4g fat, 1.78g carbs

TASTE’s take:
A cross between a thick omelette and a crustless quiche, eggah is best made in a heavy omelette pan.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Grilled sardines with green peppers

Caldeirada – Portuguese fish stew

Prawn rissoles

Pasta with butter beans and fresh tuna

Roasted tomato, red bean and feta soup

Warm brinjal dip

Sticky brinjal jam with halloumi and crispy vine leaves

Gorgonzola and watercress risotto with toasted pine nuts

Oven-roasted red pepper and chilli bangers with lentil salad

Rotisserie chicken and wafer-thin sliced coppa baguette

Pie and chips with traditional gravy and crispy onion rings

Middle Eastern herb and feta eggah

Middle Eastern herb and feta eggah

Ingredients

Method