Recipes Archive

Tart recipes

Baked fish with mustard cheese sauce

12 minutes

Oven-poached whole chicken and vegetables with celery lemon salsa

1 hour

Chickpea recipes

Sweetcorn and chickpea broth with smoked pork and noodles

15 minutes

Butternut recipes

Mixed squash stew with borlotti beans and feta

40 minutes

Gnocchi recipes

Tomato soup with meatballs and gnocchi

45 minutes

Coconut recipes

Coconut curry hake with lentil-rice

25 minutes

Asian recipes

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

30 minutes

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Aliums

Onion bhajis

10 minutes

Mushrooms with roasted garlic cream and herb-buttered toast

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 garlic bulb
85 ml olive oil
Sea salt and freshly ground black pepper, to taste
3 T fresh thyme chopped
2 T chives chopped
3 T parsley chopped
1 T basil, chopped
100 g butter, softened
1 red onion, finely chopped
150 g exotic mixed mushrooms
150 g portobellini mushrooms, halved
8 brown mushrooms
250 ml cream
1/2 lemon, juiced
1 baguette, sliced

Method

1. Preheat the oven to 180°C.

2. Slice the top off the garlic bulb and place the bulb on a baking tray. Drizzle with 1 T olive oil, sprinkle with sea salt and 1 T thyme, cover with foil and roast for 30 to 35 minutes, or until slightly golden and soft.

3. Meanwhile, blend the chives, parsley, basil and butter. Chill until needed. Soften the onion in 2 T olive oil for 5 minutes over a low heat, but do not allow to colour. Add the remaining thyme, exotic mixed mushrooms, portobellini mushrooms, the brown mushrooms and another 2 T olive oil. Cook for 5 minutes. Stir in the cream, 4–5 roasted garlic cloves, a squeeze of lemon juice and season to taste. Cook for 10 minutes.

4. Toast the baguette slices in the hot oven for 5 to 10 minutes. Top each slice with herb butter and allow it to melt. Spoon the creamy mushrooms over the hot herb-buttered toast and serve immediately.

Cook’s note: Store mushrooms in brown paper bags in the fridge so they don’t bruise. Clean mushrooms by wiping them gently with a damp cloth, kitchen paper or a pastry brush. Don’t wash them as they will absorb water and steam rather than fry.

Discover more meals-on-toast recipes here.

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Isibindi nomhlehlo (braaied lamb’s liver and fat)

Caesar salad with quail eggs

Tuscan chocolate tart

Baked fish with mustard cheese sauce

Oven-poached whole chicken and vegetables with celery lemon salsa

Sweetcorn and chickpea broth with smoked pork and noodles

Mixed squash stew with borlotti beans and feta

Tomato soup with meatballs and gnocchi

Coconut curry hake with lentil-rice

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Onion bhajis

Mushrooms with roasted garlic cream and herb-buttered toast

Mushrooms with roasted garlic cream and herb-buttered toast

Ingredients

Method