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Ma’amoul (cookies stuffed with dates and nuts)

15–20 minutes

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Sambousek (deep-fried Lebanese pastries)

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Lentil-and-butternut cottage pie

1 hour

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Miso barley risotto with charred tofu and greens

1 hour

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Bertus Basson’s ultimate burger

10 minutes

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Jan Hendrik’s ultimate Peppermint Crisp tart

45 minutes

Cheese recipes

Rosemary, smoked cheese and potato gluten-free pizza

10 minutes

Brunch recipes

Oven-roasted chicken bolognese with big-batch polenta

45 minutes

Bread recipes

Potato bread, tomato soup and roasted raclette

20 minutes

Potato bread, tomato soup and roasted raclette

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the potato bread:

2 large potatoes, unpeeled
140 g self-raising flour
1 free-range egg
3 T full-cream milk
salt, a pinch
butter, for serving

For the tomato soup:

4 x 400 g cans Woolworths whole peeled tomatoes in tomato juice
8 garlic cloves
1/4 cup olive oil
2 cups vegetable stock
2 T fish sauce
sea salt and freshly ground black pepper, to taste
200 g raclette cheese

Method

1. Preheat the oven to 180°C. To make the potato bread, fill a saucepan with water, add the potatoes and bring to a boil. Cook until soft.
2. Once the potatoes are soft and cool enough to handle, pass them through a ricer into a large mixing bowl. Add the remaining ingredients except the butter and mix well. Roll out on a well-floured surface, dust with more flour and use a 10 cm-diameter glass to cut out as many rounds as you can. Place on a baking tray and bake for 20 minutes.
3. To make the tomato soup, empty all the cans of tomatoes onto a large oven tray. Add the garlic and olive oil and toss. Roast for 45 minutes, or until the tomatoes are very rich in colour.
4. Transfer the tomatoes to a large saucepan and add the vegetable stock. Bring to a boil, then reduce the
heat and simmer for 25 minutes. Using a masher, slightly mash the large pieces of tomato so that there’s still some texture to the soup. Add the fish sauce and seasoning.
5. Place the raclette on an oven tray and bake for 15 minutes until gooey.
6. Serve the soup hot with the baked raclette and potato bread.

Cook's note: This soup is really versatile. Use it as a pasta sauce, add prawns or a can of beans, poach eggs in it, or spice it up with harissa paste. And if you prefer not to make small loaves of potato bread, make one big one instead.

Find more soup recipes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Ma’amoul (cookies stuffed with dates and nuts)

Sambousek (deep-fried Lebanese pastries)

Lentil-and-butternut cottage pie

Miso barley risotto with charred tofu and greens

Whole poached chicken soup

Cinnamon bun poke cake

Bertus Basson’s ultimate burger

Jan Hendrik’s ultimate Peppermint Crisp tart

Rosemary, smoked cheese and potato gluten-free pizza

Griddled croque monsieur

Oven-roasted chicken bolognese with big-batch polenta

Potato bread, tomato soup and roasted raclette

Potato bread, tomato soup and roasted raclette

Ingredients

Method