Recipes Archive

Bread recipes

Peanut-butter loaf

1 1/2 hours

Easy Swiss roll

15 minutes

Ginger snaps

15 minutes

Pie recipes

Ham-and-mushroom pie

35 minutes

Brinjal recipes

Quick roast lamb with brinjal sauce

20 minutes

Egg recipes

Egg roll with mince filling

45 minutes

Pepper recipes

Sweet yellow pepper and goats cheese pasta

20 minutes

Gluten-free treat

Meringue-and-custard torte

4 hours

Egg-and-lemon seafood soup

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 leek
1 stick celery
1 small fennel bulb
3 T olive oil
500 ml liquid vegetable stock
250 g kingklip or monkfish, filleted and cubed
2 free-range eggs
4 T lemon juice
sea salt and freshly ground black pepper
fennel fronds, to garnish

Method

Wash and trim the vegetables. Chop very finely, then cook gently in the heated oil until soft but still pale. Pour in the stock, then blend until smooth.

Return the soup to the stove and bring to a simmer. Add the fish and reduce the heat to low and poach gently for 5 minutes, or until just cooked.

Blend the eggs and lemon juice until frothy. Whisk into the soup until slightly thickened and warmed through.

Take care not to overheat the eggs otherwise they’ll curdle. Season to taste and garnish with fennel fronds.

Cook’s note: Use a mixture of peeled prawns and thinly sliced calamari instead of, or in addition to, fish.

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Peanut-butter loaf

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Ham-and-mushroom pie

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Egg roll with mince filling

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Sweet yellow pepper and goats cheese pasta

Meringue-and-custard torte

Egg-and-lemon seafood soup

Egg-and-lemon seafood soup

Ingredients

Method