Meet your new go-to savoury bake: a Roasted Veggie Deep Quiche that’s as comforting as it is colourful. Layers of perfectly roasted seasonal vegetables — from butternut and peppers to asparagus and mushrooms — are nestled in a buttery shortcrust case and bound together with rich, creamy egg and Parmesan filling. Whether you’re serving this for lunch, brunch or a relaxed dinner, it’s a feast that proves veggies can be both satisfying and elegant. Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Also See: Cheesy brunch bread pudding with slow-roasted tomatoes https://www.foodandhome.co.za/recipes/cheesy-brunch-bread-pudding-with-slow-roasted-tomatoes
Vegetables play a crucial role in our lives – from nourishing our bodies with essential nutrients to maintaining a healthy gut microbiome – but are seldom prepared and…
Eating better doesn’t need a full pantry overhaul. In fact, the easiest way to feel healthier in 2026 is to add a few smart ingredients to meals you already enjoy. Think local, accessible and nourishing – foods that work hard without demanding extra effort. Read more: The food trends we’re excited about in 2026 These 5 deserve a regular spot on your plate this year: 1. Dark leafy greens From spinach to kale and Swiss chard, leafy greens remain quiet heroes in the kitchen. They’re light, affordable and packed with goodness that supports everyday energy. How to enjoy them: Toss a handful into smoothies, stir through soups just before…
Protein was a hot topic last year – and continues to dominate wellness conversations in 2026. While protein is an essential nutrient, the sheer number of protein-packed products…
This cheesy savoury bread pudding turns leftover sourdough into the star of a relaxed weekend brunch. Filled with caramelised onions, creamy ricotta and brie, and topped with slow-roasted rosemary tomatoes, each bite brings rich flavour and cosy comfort to your table — perfect for sharing with loved ones. Made this cheesy brunch bread pudding with slow-roasted tomatoes? Tag us @foodandhomesa #cookingwithFH on Instagram! Also See: 6 ways to brunch like a pro this season Feature Image: Are Media
We’re embracing the native flora of South Africa by switching up classic potato salad with a pop of spekboom leaves. Fresh, local and quietly flavourful, this green bean…
Step aside, cauliflower; 2026 has a new ‘It’ Veggie. Cabbage has successfully made its debut this year, playing it cool as the underdog for years. With the economy in the state that it’s in right now (let’s not talk about it), cabbage couldn’t have come at a better time. It’s affordable, lasts like forever in the fridge, and, with the right cooking techniques, will absolutely make your dinners far more nutritious and tasty. Live, laugh, leaf baby! It doesn’t really come as such a big surprise that cabbage swiftly took the MVP award for top 2026 veggie – it’s been…
There’s something truly comforting about pillow-soft gnocchi made from scratch. This homemade gnocchi with chunky tomato sauce blends tender potato dumplings with a rich, roast-vegetable sauce that’s as…
Potatoes don’t need cold weather to shine. In summer, they’re at their best when cooked simply and paired with fresh, bright flavours. One bag can easily carry you through the week without feeling heavy or repetitive – perfect for slower evenings, braais and meals that don’t keep you tied to the stove. Read more: How to keep potatoes and onions fresh for weeks This week, cook once and eat four different ways, with the potato doing most of the work and a few seasonal extras stepping in to keep things interesting. 1 ingredient, 4 ways: Summer potatoes Monday: Crispy roasted, crushed baby potatoes with lemon pesto dressing Tuesday: Baked…
Summer is here, so why not indulge in this thirst quenching watermelon drink? Light, crisp and incredibly refreshing, this watermelon and lime quencher is the kind of drink…