baby marrow Archives

Fritter recipes

Baby marrow and chorizo fritters

5 minutes

Fish recipes

Freeform baby marrow and hake lasagne

5–8 minutes

Raw recipes

Marinated raw baby marrow, ricotta and olive salad

Brunch recipes

Shakshuka tomato and egg bowls with baby marrow

40 minutes

Aliums

Baby marrow fries with garlic mayo

20 minutes

Seafood recipes

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Salad recipes

Baby marrow ribbon salad

5 minutes

Noodle salad with Asian-style peanut butter sauce

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

1 cup coconut cream
2 garlic cloves, crushed
1 fresh chilli, chopped
3 T crunchy peanut butter
30 g roast peanuts, chopped
1-2 t soya sauce
500 g Woolworths Ready-to-Wok egg noodles, prepared according to package instructions
6 rainbow carrots, peeled and sliced julienne
2 baby marrows, sliced julienne
Lemon or lime juice a squeeze
2 T fresh mint
4 T fresh coriander

Method

Place half the coconut cream in a saucepan over a medium to high heat and cook for 5 to 6 minutes. Add the garlic and chilli, reduce the heat to low, and simmer for 1 minute.

Add the remaining coconut cream, peanut butter, peanuts and soya sauce and infuse gently for 3 to 4 minutes. Don’t allow it to boil.

Serve the warm sauce, noodles and cool veggies in separate bowls. Let your guests coat the noodles with the sauce just before eating, so the salad is as fresh as possible. Top with the herbs and a squeeze of lemon or lime juice.

Cook’s note: If you like, add a little brown sugar to the sauce and use other noodles such as hokkien or pad Thai for a heartier dish

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chunky roast vegetable-and-cheese tart

Giant baby marrow fritter

Steamed greens

Baby marrow and chorizo fritters

Freeform baby marrow and hake lasagne

Marinated raw baby marrow, ricotta and olive salad

Shakshuka tomato and egg bowls with baby marrow

Baby marrow fries with garlic mayo

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Baby marrow ribbon salad

Roast vegetable tart with Parmesan cream

Noodle salad with Asian-style peanut butter sauce

Noodle salad with Asian-style peanut butter sauce

Ingredients

Method