Author Archives: Marieke Holthuisen

Black Olive & Caper • Artichoke Lemon & Parmesan Cheese • Roasted Capsicum & Smoked Paparika This is our take on the more traditional basil pesto with lots of fresh herbs and the added flavour of roasted peanuts. Mint, coriander, parsley and lemon are all blended with a premium olive oil to create this fresh pesto...

Pesto sauces perfect to use for a quick Winter meal. This is a French Classic & a favourite of ours. Inspiration for this came from a meal we cooked at the Seafood cooking School down at the Fish Market, Wynyard Quarter, Auckland. What’s so good about it is after you have devoured the mussels, you...

Serves 4 Ingredients 1 size 18 chicken, loosen breast skin with your finger Salt Vegetable oil 1 sachet Roasted Garlic and Tarragon Mix 2 cups fresh breadcrumbs 1 egg Handful of parsley, chopped 1 sweet potato, peeled and cut into chunks 1 potato, peeled and cut into chunks 1 carrot, peeled and cut into chunks...

Serves 4 Ingredients 1 onion, finely chopped 1 tablespoon of oil 6 rashes of bacon remove the rind and cut into small pieces 1 x 440 grams can of diced tomatoes, use the juice 1 sachet Red Pepper Pesto Mix soaked in the diced tomatoes, (above). 300 ml cream Salt and cracked pepper ½ bunch...

Serves 4 Ingredients 1 onion, finely chopped 2 tablespoons vegetable oil 1 sachet Herb and Spice Mill Mushroom and Thyme Mix, soaked in ½ cup chicken stock from below 1 carrot, cut into small chunks 1 zucchini, cut into small chunks 1 sweet potato, cut into small chunks 1 bunch of fresh asparagus, remove stalks...