Recipes Archive

French recipes

French market salad

10 minutes

Cheese recipes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Avocado recipes

Open pork schnitzel quesadilla

15 minutes

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Citrus recipes

Fish en papillote with orange juice

15 - 20 minutes

Corn recipes

Monkeygland rump chunks with charred corn and cabbage tostadas

40 minutes

Afternoon tea

Ricotta madeleines

12 minutes

Cake recipes

Cherry-almond tart

55 minutes

Braai recipes

Braaied chicken with chilli, macadamia and rose marinade

40 minutes

Anchovy recipes

Steak with anchovy-spinach sauce and matchstick fries

30 minutes

Beef recipes

Beer-brined ribs

15 minutes

Tomato curry with coconut-hazelnut rice

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the curry:

2 T butter
1 T olive oil
1 red onion, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
1 t ground cinnamon
2 t cumin seeds
1 t ground coriander
2 t smoked chilli flakes
1 T cardamon pods
6 cloves
2 T tomato paste
1 kg Woolworths exotic whole tomatoes
1 x 400 g can Italian whole tomatoes
2⁄3 cup water (from the tomato can)
Salt and white pepper, to taste
Mrs balls chutney, for serving

For the coconut-hazelnut rice:

30 g butter or ghee, melted
400 g brown basmati rice, cooked
50 g hazelnuts, toasted and roughly chopped
40 g coconut chunks, finely grated

Method

To make the curry, heat the butter and olive oil in a pan and gently fry the onion over a medium to high heat until soft and golden.
Add the spices and cook for a further 2 minutes. Add the remaining ingredients and simmer for 20 minutes over a medium to low heat, or until slightly reduced. Season to taste.
To make the rice, heat the butter or ghee in a pan until golden. Stir in the rice, hazelnuts and grated coconut. Serve with the tomato curry and chutney.

Cook's note: The tomato gravy used as a base for many curries is packed with flavour, making a tasty meal in its own right, that’s also great for your budget.

Discover more curry recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

French market salad

Marinated bocconcini with chilli, orange, basil and poppy seeds

Open pork schnitzel quesadilla

Chorizo, black bean and sweet potato fritters

Fish en papillote with orange juice

Monkeygland rump chunks with charred corn and cabbage tostadas

Ricotta madeleines

Cherry-almond tart

Braaied chicken with chilli, macadamia and rose marinade

Steak with anchovy-spinach sauce and matchstick fries

Beer-brined ribs

Tomato curry with coconut-hazelnut rice

Tomato curry with coconut-hazelnut rice

Ingredients

Method