Dairy free Archives

Chops recipes

Avgolemono (egg-and-lemon soup)

25 minutes

Fish recipes

Bacon-and-egg fried chipotle rice

20 minutes

Bread recipes

Ribollita

1 hour

Ribollita

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

4 T extra virgin olive oil
1 large leek, sliced
1 large carrot, diced
3 cloves garlic, minced
1 t dried oregano
1 bouquet garni
sea salt, to taste
freshly ground black pepper, to taste
1 litre vegetable stock
50 g pasta, uncooked
1 x 400 g can butter beans, drained
150 g baby marrows, diced
100 g Woolworths frozen petit-pois
100 g vine tomatoes
3 thick slices Woolworths sourdough ciabatta, torn into chunks
100 g Kalamata olives, pitted and chopped
10 g Italian parsley, roughly chopped
10 g dill, roughly chopped
125 g Woolworths burrata, torn

Method

1. Heat half the olive oil in a large saucepan. Fry the leek, carrot and garlic over a medium heat for about 5 minutes, or until softened and caramelised. Add the bouquet garni and fry for a further three minutes, then season.

2. Add the vegetable stock and stir in the pasta. Simmer for 8–10 minutes, or until the pasta is cooked. Stir in
the butter beans, baby marrows and petit pois.

3. Heat a pan and add the remaining olive oil. Fry the tomatoes until slightly charred and blistered. Add to the soup. Just before serving, gently stir the chunks of bread into the soup. Serve the soup steaming hot in the pot, topped with the olives, herbs and burrata.

Find more Italian recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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Bacon-and-egg fried chipotle rice

Ribollita

Ribollita

Ingredients

Method