Jewish holiday

Home-pickled cucumbers

5 minutes

Bacon recipes

Biltong-and-bacon dip with Parmesan breadsticks

20 minutes

Avocado recipes

Best-ever guacamole

Fish recipes

Crunchy trout nuggets

10 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Chickpea recipes

Home-made falafel

25 minutes

Bread recipes

Focaccia with honey-roasted grapes

45 minutes

Breakfast recipes

Breakfast bars

25 minutes

Pastry recipes

Yum yums

15 minutes

Snack recipes

Marmite popcorn

10 minutes

Beer Food

Home-made chips

10 minutes

Aliums

Slow-roasted onions

1 hour 15 minutes

Slow-roasted onions

By Bianca Strydom

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 1 hour 15 minutes

Ingredients

6 onions, halved
3 T olive oil
3 T butter
3 T sherry vinegar
1/2 cup vegetable stock
sea salt, to taste
freshly ground black pepper, to taste
100g macadamias, toasted and crushed
50 g Parmesan, grated

Method

1. Preheat the oven to 180°C. Place the onions in a deep baking tray, then top with the olive oil, butter, vinegar, stock and seasoning.

2. Cover tightly with tin foil and roast for 1 hour. Place under the grill for the last 15 minutes. Top with the Parmesan and macadamias before serving.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Marcelle de Wet

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Home-pickled cucumbers

Biltong-and-bacon dip with Parmesan breadsticks

Best-ever guacamole

Crunchy trout nuggets

Moutabal (brinjal spread)

Home-made falafel

Focaccia with honey-roasted grapes

Breakfast bars

Yum yums

Marmite popcorn

Home-made chips

Slow-roasted onions

Slow-roasted onions

Ingredients

Method