Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
Print Recipe Farfalle with saffron, spring onion and zucchini Serves: 6 Cooking Time: 2 hours Ingredients 1 quantity basic pasta dough Sauce 40g butter 15ml (1 tbsp) olive oil 6 purple spring onions, thinly sliced 1 garlic clove, crushed 4 zucchini (baby marrows), thinly sliced salt and freshly ground black pepper, to taste 60ml (¼
Print Recipe Beetroot panzerotti with garlic butter, pecorino and poppy seeds Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity basic pasta dough Filling 130g cooked beetroot 250g ricotta 1 egg 100g pecorino, freshly grated + extra, to serve 80ml breadcrumbs a pinch of ground nutmeg salt and freshly ground black pepper, to taste Sauce
The Wonderbag is a revolutionary, non-electric, heat retention cooker that allows food that has been brought to the boil by conventional methods, to continue to cook for up…
Hildagonda Duckitt’s bobotie is a tried and tested family favourite. This dish is also an instant South African classic, thanks to its traditional preparation and ingredients. Robust and…
Flash-fried hanger steak with wild mushrooms is deliciously tender, lightly spiced and slightly earthy. Hanger steak might be a lesser known cut of meat in comparison to fillet…