These scrambled eggs are served on crunchy olive tapenade toast with blistered tomatoes on the side. It’s a delicious meal to enjoy with the family for Sunday brunch. Swap out the sourdough for tortillas to make breakfast wraps and add some spinach for colour. Scrambled eggs on olive tapenade sourdough SERVES 2 INGREDIENTS 250g cherry tomatoes 1 tbsp olive oil 1 tsp balsamic vinegar 6 large free-range eggs 1 tbsp butter 2 thick slices sourdough bread 1 cup Buffet Olives Tapenade with Capers & Anchovies ½ bunch chives, chopped METHOD PREHEAT the oven to 180ºC. PLACE cherry tomatoes…
For the love of mothers, we decided to make a Swiss roll for tea. This isn’t just any Swiss roll though, we created a beautiful floral pattern…
This beautifully spiced dish is an explosion of flavours. Manakish is a traditional Lebanese bread usually topped with za’atar spice, cheese or ground meat. Here we have paired it with a twist on a classic dish of the same origin: zucchini baba ganoush. Zucchini baba ganoush with za’atar manakish HANDS-ON TIME 1 hour | PROOFING TIME 1 hour | TOTAL TIME 2 hours 30 minutes MAKES 1 1/2 cups baba ganoush & 4 manakish INGREDIENTS ZUCCHINI BABA GANOUSH 1.4 kg zucchini, halved 1/2 garlic clove, minced 1 tbsp lemon juice 1/2 cup tahini 1/4 cup olive oil 2 tbsp chopped parsley 1 tsp salt…
Level Seven offers fine dining on Johannesburg’s East Rand Living in Bedfordview on Johannesburg’s East Rand, I am well versed in having to drive to meet friends for…
Enjoy a fiery feast at Banhoek Chilli Oil’s (BCO) newly-launched Taste Kitchen and production space in the magnificent Banhoek Valley, Stellenbosch. A modern building in an idyllic setting, the BCO Taste Kitchen offers lip-smacking breakfasts, lunches and guided oil tastings as well as the opportunity to stock up on a few bottles of the kitchen essential. Handmade in small batches using the finest locally-sourced canola oil and Thai chillies, BCO chilli oil is a perfect balance of heat and flavour. Just a dash will enhance your dishes without overpowering them. It’s a pantry essential for foodie friends, home cooks and…
These pressed flower sugar cookies are almost too pretty to eat! Made with fresh edible flowers, they’re a simple way to fancify the humble sugar cookie and will…
One can never have too many quick & easy pasta recipes in their repertoire! This green Thai olive pesto pasta is one to add – it requires minimal effort but delivers on both flavour and texture. Prepare this recipe with any of your favourite pasta shapes. Any leftovers can be enjoyed cold the next day, like a pasta salad. Green Thai Olive Pesto Pasta SERVES 4 – 6 INGREDIENTS 2 tbsp olive oil 50g cashew nuts 500g fresh fettuccine pasta 1 packet pitted green olives, halved 1 cup Buffet Olives Green Thai Olive Pesto Lime zest Bunch of coriander,…
A fun twist on a cheeseburger! Biting into these homemade patties will reveal a gooey cheesy core. Assemble your cheese-stuffed burgers with plenty of tomato jam and watercress…
This one-pan Mediterranean hake with basmati rice and olive tapenade is a quick and effortless meal perfect for busy weeknights. Bonus: it saves you from having to wash up a pile of dishes at the end of the cook! This recipe uses hake, but you can use any other firm white fish fillets that are available. One-Pan Basmati & Mediterranean Hake with Olive Tapenade SERVES 4 INGREDIENTS 220g basmati rice 4 tbsp Buffet Olives Tapenade 600ml water 500g frozen hake 400g cherry tomatoes, halved 4 tbsp olive oil 2 tbsp red wine vinegar 1 – 2 green chillies, chopped…
Infusing oils is a brilliant way to add layers of flavour to your favourite dishes. And they’re easy peasy to make! Simply heat together a vibrant combo of…