Recipes for starters & light meals

Cheat recipes

Chicken noodle soup

35 minutes

Soup recipes

Thai-style green chicken soup with coconut naan dippers

25–30 minutes

Grana Padano

Split pea soup

50 minutes

Meatballs recipes

Ostrich frikkadels with gochujang and yoghurt dip

10 minutes

Dip recipes

Fish croquettes with roasted garlic aïoli

20 minutes

Breakfast recipes

Egg white breakfast sandwiches

15 minutes

Dip recipes

Easy plant-based dips

10 minutes

Afternoon tea

Hot cross bun jaffles

10 minutes

Green queen miso dressing

Serves 8 to10

Difficulty Easy

Prep Time 5 minutes

Ingredients

30 g Flat leaf parsley
coriander (small pack)
rocket (small pack)
11 Woolworths pitted queen or Manzanilla olives
1 T anchovies
2 T Woolworths miso paste
½ cup olive oil
1 lemon, zested and juiced
2 T sherry vinegar
sea salt and freshly ground black pepper, to taste

Method

1. Place all the ingredients into a blender and blend until smooth. Season to taste.

Cook’s note: You can store this in a jar for up to a week in the fridge so make a double batch.

Find more dressing recipes here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Production: Amy Ebedes-Murray

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Bourdain braaibroodjies

Scrambled eggs on Bovril toast

Beef rasher-wrapped greens with Hollandaise

Chicken noodle soup

Thai-style green chicken soup with coconut naan dippers

Split pea soup

Ostrich frikkadels with gochujang and yoghurt dip

Fish croquettes with roasted garlic aïoli

Egg white breakfast sandwiches

Easy plant-based dips

Hot cross bun jaffles

Green queen miso dressing

Green queen miso dressing

Ingredients

Method