Anchovy recipes

Rib eye steaks with anchovy garlic oil

10 minutes

Thyme, chicken and baby vegetable casserole

45 minutes

Milk tart

Crustless cardamom and naartjie zest milk tart

1 hour

Braai recipes

Stuffed butternuts, potatoes and sweet potatoes on the braai

40 minutes

Home-made tomato sauce

10 minutes

Carrot recipes

Spiced beef patties with carrot-coriander couscous

30 minutes

Deconstructed bobotie

40 minutes

Beef recipes

Traditional frikkadel with garlic and chermoula

25 minutes

Gnocchi recipes

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Lentil recipes

Cabbage pasta with lentils and chorizo

25 minutes

Fish recipes

Lemon grass poached fish on coconut jasmine rice

15 minutes

Roasted vegetables in sherry vinegar dressing

20 minutes

Roasted vegetables in sherry vinegar dressing

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g mixed vegetables
1 garlic, crushed
1/2 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and milled black pepper

Method

Roast vegetables at 200°C for about 30 minutes.
Mix together garlic, vinegar, lemon and olive oil. Season to taste. Pour over warm roasted vegetables.
Toss and serve hot or at room temperature.

Spinach lasagne

Pot bread

Italian fondue

Rib eye steaks with anchovy garlic oil

Thyme, chicken and baby vegetable casserole

Crustless cardamom and naartjie zest milk tart

Stuffed butternuts, potatoes and sweet potatoes on the braai

Home-made tomato sauce

Spiced beef patties with carrot-coriander couscous

Deconstructed bobotie

Traditional frikkadel with garlic and chermoula

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Cabbage pasta with lentils and chorizo

Lemon grass poached fish on coconut jasmine rice

Roasted vegetables in sherry vinegar dressing

Roasted vegetables in sherry vinegar dressing

Ingredients

Method