Home
Recipes
Starters & Light meals

Milk recipes

Coconut-milk omelette with marinated mushroom

5 minutes

Chicken recipes

Grilled chicken thighs with spinach pasta

20 minutes

Apple recipes

Olive, thyme and chilli flatbread

10 minutes

Soup recipes

Baby marrow, pear and ginger soup

15 minutes

Roasted shaved butternut with baked goat’s milk cheese

15 minutes

Herb-roasted mushroom, guava and butterbean salad

10 minutes

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

Roasted tomato, red bean and feta soup

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 x 400 g cans whole peeled tomatoes in juice
Olive oil
1 onion, finely chopped
4 cups water
Sea salt and freshly ground black pepper
1 x 400 g can red beans, drained and rinsed
4 rounds feta, at room temperature
Olive bread, for serving

Method

Drain the tomatoes and set aside the juice. Slice the tomatoes in half and place cut side down in a roasting pan. Pour over the juice and drizzle with olive oil.
Roast at 230°C for about 15 minutes or until starting to catch.
Meanwhile, soften the onion in 1 to 2 spoonfuls of oil in a large saucepan. Stir in the garlic, roasted tomatoes with juice, and water. Simmer for about 20 minutes. Blend roughly and check seasoning. Bring to the boil again. Add the beans and simmer for about 5 minutes.
Place a round of feta in each soup bowl. Ladle over the piping hot soup. Add a sprinkling of parsley and serve.
Variations: Use chickpeas or lentils instead of beans; try vegetable stock instead of water.
Per serving: 1877.9kJ, 20.4g protein, 36.8g fat, 7.5g carbs

TASTE’s take:
This is enough for a meal, with bread on the side.

Spinach lasagne

Pot bread

Italian fondue

Coconut-milk omelette with marinated mushroom

Grilled chicken thighs with spinach pasta

Apple terrine

Olive, thyme and chilli flatbread

Baby marrow, pear and ginger soup

Roasted shaved butternut with baked goat’s milk cheese

Herb-roasted mushroom, guava and butterbean salad

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

Roasted tomato, red bean and feta soup

Ingredients

Method