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Seafood platter with onion rings

15 minutes

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Reduced sugar pineapple-and-carrot cake with burnt butter frosting

50 minutes

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Tomato-and-chilli mussels with garlic toast

20 minutes

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Lamb frikkadels with beetroot raita

20 minutes

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Grilled kingklip with roast sweet potatoes

55 minutes

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Hot pink beetroot soup with spiced yoghurt

2–3 hours

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Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

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Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

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Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Asparagus recipes

Sautéed baby greens

45 minutes

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Leek-and-onion soup with ricotta frittata

By Brita Du Plessis

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

2 T olive oil
2 T butter
4 large onions, sliced
300 g leeks, trimmed, washed and sliced
3 cloves garlic, crushed
2 large sprigs thyme
sea salt and freshly ground black pepper, to taste
1 litre good-quality chicken stock
a handful parsley, chopped

For the ricotta frittata:

50 g butter
2 T olive oil
2 onions, thinly sliced
2 cloves garlic, crushed
1 T thyme leaves
sea salt and freshly ground black pepper, to taste
6 free-range eggs
¼ cup cream
2 large potatoes, peeled, parboiled and thinly sliced
1 x 250 g tub ricotta
½ cup Gruyère, grated

Method

1. Heat the oil and butter in a large, heavy-based saucepan until foaming. Add the onions, leeks, garlic and thyme, then season and stir until well coated.

2. Reduce the heat to low, cover partially with a lid and cook slowly, without letting the onions colour, for about 30 minutes, stirring occasionally.

3. Remove the lid and cook for a further 10 minutes. Add the stock and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Add the parsley and serve with the ricotta frittata.

4. To make the ricotta frittata, heat the butter and oil in an ovenproof pan. Add the onions, garlic and thyme and sauté for 8 minutes over a low heat or until soft and sweet. Season well, remove from the pan and set aside.

5. Whisk together the eggs and cream and season. Layer half the potatoes into the bottom of the pan and top with half the onions and half the ricotta.

6. Pour over half the egg mixture and top with the remaining potatoes, onions and ricotta. Sprinkle with the Gruyère and cook over a medium heat for 5 minutes, or until set underneath. Finish under the grill until golden brown and cooked through. Cut into wedges and serve with the soup.

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Roast sirloin with potato bake

Seafood platter with onion rings

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

Tomato-and-chilli mussels with garlic toast

Lamb frikkadels with beetroot raita

Grilled kingklip with roast sweet potatoes

Hot pink beetroot soup with spiced yoghurt

Ricotta with charred Tenderstem broccoli and crispy fried onions

Crispy roast porchetta with charred onion petals and thyme brown butter

Bulgur wheat and honey-roasted parsnip salad

Sweet potato soufflé pie with beetroot and walnut sauce

Sautéed baby greens

Leek-and-onion soup with ricotta frittata

Leek-and-onion soup with ricotta frittata

Ingredients

Method