Name: Smashed cabbage with smoked eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the smoked eggs: ,white rice 100 g,rooibos tea, removed from the bags (or 2 T loose-leaf rooibos tea) 10teabags,free-range eggs 4,cabbage, roughly chopped ¼ head,fine salt 1 t,fish sauce 2 T,ginger, finely grated 1 T

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Smashed cabbage with smoked eggs

20 minutes

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Onion-and-leek quiche with pretzel base

Serves 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

for the base:

150 g pretzels, crushed
125 g butter, melted

for the filling:

3 T olive oil
100 g leeks, roughly chopped
4 garlic cloves, finely chopped (or 2 t Woolworths crushed garlic)
6 shallots, halved
1 white onion, cut into rings
6 free-range eggs
1/2 cup cream, plus 2 T
100 g Cheddar, grated
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C and grease a 21 cm quiche dish.
2. To make the base, combine the pretzels and butter and press into the dish.
3. To make the filling, heat the olive oil in a pan and fry the leeks and garlic over a medium heat until caramelised, 5–10 minutes. Do the same with the shallots and onion, frying them separately and ensuring they’re tender before starting the next one.
4. Arrange the leeks, shallots and onion on the base. Combine the eggs, cream, Cheddar and seasoning, pour over the onions and bake for 30 minutes, or until set.

Find more quiche recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom

This is a test recipe

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Smashed cabbage with smoked eggs

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Dalgyal-jjim

Tempura eggs

Leek-and-potato frittata

Cheesy souffle omelette

Egg-and-sausage sandwich

Chakalaka eggs Benedict

Warm Niçoise salad

Onion-and-leek quiche with pretzel base

Onion-and-leek quiche with pretzel base

Ingredients

Method