Recipes Archive

Chocolate recipes

Tiramisu-style zuppa Inglese

45 minutes

Risotto recipes

Beer-and-boerie risotto

50 minutes

Chicken recipes

Sweet chicken for Madiba

50 minutes

Rusk recipes

Muesli rusks

1 hour

South African

Fruit-and-nut tameletjie

5 minutes, plus 1 hour’s cooling time

Asian recipes

Thai green tofu curry with ramen noodles

25 minutes

Beef recipes

Boeuf bourguignon

3½ hours

Asian recipes

Beef rendang curry

3 hours

Cottage cheese tomato soup

Serves 3 to 4

Difficulty Easy

Prep Time 1 hour

Cooking Time 1 hour

Ingredients

2 red onions, finely chopped
4 T olive oil
6 large cloves garlic, finely chopped
1 x 70 g can tomato paste
1 x 800 g can whole peeled tomatoes in tomato juice
3 cups vegetable stock
1 t dried oregano
1 t salt
1 t pepper (less if you prefer)
¾ cup fresh basil, roughly chopped
1 x 250 g tub smooth plain low-fat cottage cheese

Method

1. Soften the onions in the olive oil over a medium heat for about 10 minutes.

2. Add the garlic and simmer for a further 5 minutes. You may wish to add another small drizzle of olive oil if necessary.

3. Add the tomato paste, tomatoes, stock, oregano, salt, pepper and basil and simmer for 45 minutes. Allow to cool.

4. Once cooled, blend until smooth using a hand-held blender, then add the cottage cheese and blend again.

Find more soup recipes here

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag

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Tiramisu-style zuppa Inglese

Beer-and-boerie risotto

Sweet chicken for Madiba

Muesli rusks

Fruit-and-nut tameletjie

Thai green tofu curry with ramen noodles

Boeuf bourguignon

Beef rendang curry

Wild sage-and-mushroom arancini

Cottage cheese tomato soup

Cottage cheese tomato soup

Ingredients

Method