Dairy free Archives

Beetroot recipes

Prawn and mango curry with phulkas

20 minutes

Asian recipes

Asian-style fillet roast on rice noodles

30 minutes

Breakfast recipes

Roast peaches and plums with oats and pistachio meringue

15 minutes

Beans recipes

Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Ice cream

Roast strawberry coconut ice cream

30 minutes

Soup recipes

Bloody Mary soup

15 minutes

Bloody Mary soup

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
1 small onion, minced
2 celery stalks, peeled an diced, plus extra to garnish
2 medium carrots, peeled, trimmed and diced
salt, to taste
1 clove garlic, minced
1.6 kg tomatoes, peeled, seeded and chopped
1 bay leaf
2 T butter
3 T flour
1½ litre home-made vegetable stock or Woolies organic vegetable stock
½ t Worcester sauce
sea salt and freshly ground black peppe
vodka, to taste
Tabasco sauce, to taste
breadsticks, for serving

Method

Heat the oil over a medium heat in a heavy-bottomed saucepan. Add the onion, celery, carrots and salt. Sauté until the onion is translucent, about 3 minutes.

Stir in the garlic, then add the tomatoes and the bay leaf. Reduce the heat to low, cover and simmer for 30 minutes.

Remove from the heat and set aside to cool.

Blend the tomato mixture and strain. Repeat the process until all the liquid has been extracted from the pulp. Discard the remaining pulp.

Heat the butter over a low heat. Add the flour, whisking continuously, for 1 minute. Remove from the heat and gradually whisk in the stock.

Add the tomato purée, return the pan to the heat and bring the mixture to the boil over a medium heat. Simmer uncovered for 5 minutes. Remove from the heat and cool.

Just before serving, add the Worcester sauce, salt and pepper and blend well with a whisk. Add a splash of vodka and Tabasco sauce and serve with breadsticks.

Cook’s note: Use Martini glasses as an alternative serving idea. Place some coarse salt on a plate, moisten the edges of each glass with a halved lime and dip the glass into the salt to coat the rim.

Using kebab sticks, skewer a large olive, a Peppadew and celery stalk on each stick. Ladle the soup into the glasses, add a few splashes of vodka and Tabasco and garnish with the skewers.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Beetroot-and-hazelnut salad

Crushed tomato salad

Prawn and mango curry with phulkas

Asian-style fillet roast on rice noodles

Eggs in tomato sauce

Coconut-crusted chicken

Roast peaches and plums with oats and pistachio meringue

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Easy banana ice cream

Roast strawberry coconut ice cream

Bloody Mary soup

Bloody Mary soup

Ingredients

Method