Recipes Archive

Cake recipes

Fudgy chocolate cake

1 hour

Cake recipes

Amarula cake with inkomazi ganache

25–30 minutes

Indian recipes

Lamb chops chutney

25 minutes

Braai recipes

Black bean chakalaka

25 minutes

Braai recipes

Loaded pap fries with Boerenkaas custard and charred corn salsa

1 hour

Burger recipes

Onion smash burgers

1 hour 10 minutes

Chicken breast

Chicken piccata

20 minutes

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Fish recipes

Snoek-and-potato frikkadels

30 minutes

Pasta recipes

Pea-and-mascarpone pasta

20 minutes

Marrow-and-red pepper pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

¼ cup olive oil
2 chillies, chopped
4 baby marrows, thinly sliced
4 garlic cloves, smashed
12 olives
1 x 400 g can butter beans and brine
2 red peppers, roasted and chopped
8 anchovies, chopped
70 g flaked almonds
a squeeze of lemon juice
400 g baby spinach
1 burrata, torn into pieces
150 g pecorino, grated
sea salt and freshly ground black pepper, to taste
rigatoni, cooked al dente, for serving
3 slices ciabatta, torn into chunks and lightly toasted

Method

1. Heat the olive oil in a large frying pan. Cook the chillies garlic and baby marrows over a gentle heat. Add the remaining ingredients and cook for 5 minutes.

2. Season and toss through the rigatoni.

3. Stir through the torn ciabatta.

Find more pasta recipes here.

Photography: Jan Ras
Videography: Kevashan Moodley

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Fudgy chocolate cake

Amarula cake with inkomazi ganache

Lamb chops chutney

Black bean chakalaka

Loaded pap fries with Boerenkaas custard and charred corn salsa

Onion smash burgers

Chicken piccata

Poached leeks with creamy asparagus sauce

Snoek-and-potato frikkadels

Pea-and-mascarpone pasta

Mushroom-and-sweet-potato patties

Marrow-and-red pepper pasta

Marrow-and-red pepper pasta

Ingredients

Method