Nightshade recipes Archives

Nightshade recipes

Baked onion with maple glaze

40 minutes

Air-fryer recipes

Air-fried fish with sundried tomato filling

10- 12 minutes

Indian recipes

Bombay potato sandwiches

15 minutes

Curry recipes

Mince curry-stuffed jacket potatoes

30 minutes

Cheese recipes

Cottage cheese tomato soup

1 hour

Air-fryer recipes

Prego chicken fillets with cheesy mash

30 minutes

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Braai recipes

Coal-roasted potato salad

35 minutes

Beans recipes

Umngqusho wezambane (samp with potatoes)

2 hours

Potato recipes

Creamy potato bake

1 hour

Panzanella-style tomato salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 T olive oil
4 slices sourdough, broken into pieces
6 tomatoes, chopped and sliced
200 g Woolworths Rosa tomatoes, halved
Italian parsley, for serving

For the dressing, blend:

2 tomatoes
3 cloves garlic, crushed
2 red chillies, chopped
1⁄2 cup red wine vinegar
1⁄2 cup extra virgin olive oil
salt, to taste

Method

1.Heat the oil in a pan and toast the bread.

2. Divide the tomatoes between plates or place on a platter. Add the bread and parsley. Drizzle over the dressing.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Baked onion with maple glaze

Air-fried fish with sundried tomato filling

Bombay potato sandwiches

Mince curry-stuffed jacket potatoes

Cottage cheese tomato soup

Prego chicken fillets with cheesy mash

Roasted tomatoes with infused ricotta

Coal-roasted potato salad

Umngqusho wezambane (samp with potatoes)

Creamy potato bake

Kosher potato bake for Passover

Panzanella-style tomato salad

Panzanella-style tomato salad

Ingredients

Method