Wheat free Archives

Chicken recipes

Roast chicken salad

45 minutes

Beans recipes

Walnut tshidzimba

2 1⁄2 hours

Fish recipes

Pumpkin chowder with salmon

15 minutes

Pork recipes

Crispy pork belly with pepper sauce

2 hours

Coffee recipes

Mocha chocolate sauce

15 minutes

Carrot recipes

Carrots with pesto

10 minutes

Roast recipes

Roast sirloin with potato bake

2½ hours

Aliums

Slaphakskeentjies (sweet-and-sour onions)

55 minutes

Cake recipes

Polenta orange cake

45 minutes

Biryani recipes

Chicken thigh biryani

1½ hours

Chicken recipes

Apricot harissa roast chicken

1 hour 15 minutes

Beans recipes

Creamy baked white beans

30 minutes

Creamy baked white beans

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
30 g butter
4 cloves garlic, sliced
8 baby leeks, sliced lengthways
1 T capers
2 cup cream
2 x 400 g cans butter beans, drained
1 x 400 g can cannellini beans, drained
sea salt and freshly ground black pepper, to taste
1 x 150 g Woolworths white anchovies, punnet
parsley, chopped
lemon juice, for serving

Method

1. Heat the olive oil and butter in a pan, then add the garlic, leeks and capers. Fry until softened and vibrant green.

2. Add the cream and simmer for 10 minutes, then add the drained beans. Simmer for a further 10 minutes and season to taste.

3. Allow to cool slightly, then serve topped with the anchovies, parsley and a squeeze of lemon juice.

Find more bean recipes here.

Photographs: Jan Ras
Recipes: Hannah Lewry

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Roast chicken salad

Walnut tshidzimba

Pumpkin chowder with salmon

Crispy pork belly with pepper sauce

Mocha chocolate sauce

Carrots with pesto

Roast sirloin with potato bake

Slaphakskeentjies (sweet-and-sour onions)

Polenta orange cake

Chicken thigh biryani

Apricot harissa roast chicken

Creamy baked white beans

Creamy baked white beans

Ingredients

Method