Starters & Light meals Archives

Breakfast recipes

Eggs in tomato sauce

35 minutes

Coconut-crusted chicken

15 -20 minutes

Fruity dessert

Roast peaches and plums with oats and pistachio meringue

15 minutes

Aliums

Brie and caramelised onion braai sarmies

10 minutes

Pork empanadas

15 minutes

Snoek recipes

Pickled snoek

20 minutes

Sandwich recipes

Reuben sandwich

5 minutes

Potted asparagus and cheese quiche

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

400 g ready-made puff pastry
14 spears asparagus, trimmed and cleaned
2 baby marrows, chopped
½ cup butternut cubes
100 g feta or goat\\\'s cheese
1 t fresh thyme
2 t fresh basil, chopped
2 free-range eggs
125 ml cream
sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Line the base of an 18 cm diameter terracotta clay pot plant base or suitable pie dish with puff pastry. Place in the freezer for 15 minutes.

Lightly steam the asparagus and baby marrows then layer the vegetables and cheese on the pastry base and sprinkle with the herbs.

Beat the cream and eggs together and season with salt and pepper.

Pour the egg mixture over the vegetables and cheese. Bake for 35 to 40 minutes, or until the egg is set.

Serve covered with a terracotta pot (optional).

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Eggs in tomato sauce

Coconut-crusted chicken

Roast peaches and plums with oats and pistachio meringue

Brie and caramelised onion braai sarmies

Pork empanadas

Pickled snoek

Reuben sandwich

Whole-wheat and pumpkin salad with gremolata dressing

Chicken with smashed peas and broad beans

Marinated Buffalo mozzarella and fig salad

Melkkos with preserved figs

Potted asparagus and cheese quiche

Potted asparagus and cheese quiche

Ingredients

Method