Category Archive for: ‘Vegetarian’
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Fried Zucchini Blossoms
0Zucchini (baby-marrow, courgette) are incredibly versatile vegetables, and very easy to grow. They can be simply sliced and boiled, then served in a variety of sauces from a simple garlic and butter, through to a white cheese sauce or tomato sauce. They are scrumptious hollowed …
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Warm sweet potato and pear salad
This delicious salad is taken from our book of the week, Reuben Cooks Local. Not only is sweet potato a much-loved South African ingredient, but the moskonfyt and brandy add exceptional local flavour to this dish. The blue cheese sauce is incredibly versatile and is …
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Chard & new potato curry
Hugh Fearnley-Whittingstall believes that we eat too much meat. This recipe, taken from his latest book, River Cottage Veg, shows just how versatile vegetables can be. If you want to make it ahead of time and refrigerate or freeze it, leave out the yoghurt and …
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Pasta with braised butternut
This delicious pasta sauce recipe comes from Lannice Snyman's book on cooking for friends and family – Posh Nosh. Pumpkin doesn’t have to remain stuck in the foody doldrums forever; it may be flossied up in all manner of posh ways. This yummy pasta sauce …
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