Recipes Archive

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Warm artichoke dip

25 minutes

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Sticky fried banana pancakes

10 minutes

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Swedish “Ikea” meatballs

25 minutes

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Nico Panagio’s Thai chicken potjie

1 hour

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Milk-tart ice cream with Tennis biscuit crumble

10 minutes

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Best veg soup with amagwinya and gremolata

13⁄4 hours

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Pealaffel in korma curry

15 minutes

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Butternut-and-smoked paprika sausage nacho bowl

15 minutes

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Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Egg recipes

Exotic mushroom frittata

15 minutes

Seared chicken livers with spicy brinjals

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

7 T olive oil
1 red chilli, finely chopped
2 cloves garlic, crushed
1 t smoked paprika
2 brinjals
1 x 400 g can chickpeas, drained
1 x 300 g pack Woolworths Mediterranean vine tomatoes
2 x 250 g tubs chicken livers
fresh rosemary, for serving

Method

Heat 4 T olive oil in a pan.

Once hot, remove from the heat, add chilli, crushed garlic and smoked paprika. Set aside. Cut brinjals into cubes and fry in 1 T olive oil until golden.

Add drained chickpeas and Woolworths Mediterranean vine tomatoes to the same pan.

Heat 2 T olive oil in another pan over a high heat. Cook chicken livers in batches for 1 minute on each side. Season to taste.

Serve with the brinjals, chilli oil and fresh rosemary.

Spinach lasagne

Kung pao chicken

Durban fish curry

Warm artichoke dip

Sticky fried banana pancakes

Swedish “Ikea” meatballs

Nico Panagio’s Thai chicken potjie

Milk-tart ice cream with Tennis biscuit crumble

Best veg soup with amagwinya and gremolata

Pealaffel in korma curry

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Exotic mushroom frittata

Seared chicken livers with spicy brinjals

Seared chicken livers with spicy brinjals

Ingredients

Method