Carb Conscious Archives

Beef recipes

Beef brisket ragù

6 hours

Chickpea recipes

Chickpea-and-artichoke dip

Italian recipes

Braised lamb shoulder with basil-and-pistachio pesto

41⁄2 hours

Steak recipes

T-bone with parsley-and-walnut salad

10 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Aliums

Balsamic onions

2 hours

Fish recipes

Hake poached in olive oil

30 minutes

Dressing recipes

Easy basil oil

Chicken recipes

Sage-and-Parma ham saltimbocca

15 minutes

Boards and

Spicy boerewors bites

15 minutes

Lentil recipes

Turkish red lentil soup

40 minutes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the soup:

1 T olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
400 g Rosa tomatoes
3 red peppers, roasted and chopped
2 sprigs rosemary
1 x 400 g can chopped tomatoes
2 T Woolworths tomato soffrito paste
3 cups chicken stock
1 x 400 g can butter beans
30 g Italian parsley, chopped
2 T pine nuts, toasted
sea salt and freshly ground black pepper, to taste

For the pecorino baby marrow crisps:

120 g pecorino, grated
120 g baby marrows, grated

Method

1. Place the oil and onion in a medium saucepan and cook over a low heat until soft and transparent.

2. Add the remaining ingredients except the beans, parsley, pine nuts and seasoning. Cover and simmer or 20 minutes. Add the beans and brine from the can.

3. Cook for 2 minutes, or until the beans are warmed through. Sprinkle with the parsley and pine nuts and season to taste. Serve with the pecorino baby marrow crisps.

4. To make the crisps, preheat the oven to 200°C. Mix the cheese and baby marrows.

5. Place heaped spoonfuls onto a silicone baking mat or baking paper on a baking tray. Flatten slightly and bake for 20 minutes, or until golden brown. Cool slightly before serving.

Find more soup recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Beef brisket ragù

Chickpea-and-artichoke dip

Braised lamb shoulder with basil-and-pistachio pesto

T-bone with parsley-and-walnut salad

Garlic-and-caper butter pan-fried hake

Balsamic onions

Hake poached in olive oil

Easy basil oil

Sage-and-Parma ham saltimbocca

Spicy boerewors bites

Turkish red lentil soup

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Ingredients

Method