Ina Paarman | Roasted Butternut Soup with Fresh Coriander
This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now roast the vegetables first if time permits and serve it garnished with butternut crisps and fresh coriander for special occasions.
Ina Paarman | Cauliflower Steaks with Red Pepper Sauce
One is able to cut 2 steaks from the centre portion of a cauliflower. Process the rest to crumb texture to make cauli mash or cauli rice.
Ina Paarman | Peri-Peri Bean Bredie
You will not miss the meat with this deeply flavoured vegetarian bredie. We found it improves a lot on standing, so make it a few hours or the day before. It freezes exceptionally well.
Ina Paarman | Mushroom and Onion Tart
A real show stopper and ideal for vegetarians. When we tested the recipe we found it essential to blind bake the pastry first, before adding the filling. We used our sour cream pastry.
Ina Paarman | Mushroom and Spinach Cannelloni
A delicious vegetarian main course. Use lasagne sheets and pre-soak them in warm water to make them pliable and then roll up the filling in them to form cannelloni tubes.
Ina Paarman | Old Fashioned Vegetable Barley Soup
In years past recovering patients were given traditional barley broth to assist in a speedy recovery. My mother always made this soup for us in the winter. I still remember how she enjoyed fast grating the vegetables with our very first food processor!
Ina Paarman | Butternut Bobotie
A delicious vegetarian variation on a much-loved traditional South African dish. I demonstrated this on TV with great reviews. The taste and texture of this vegetarian bobotie is as good or better than the traditional South African meat original. Rich in proteins, ideal for Meatless Meals. We have doubled up the recipe, enough for two meals. Refrigerate for 3 days, or freeze.
Ina Paarman | Curried Sweet Potato & Lentil Soup
We used Kara Orange sweet potatoes which give a lovely colour and are very rich in Vitamin A. If you can’t find them, use regular sweet potatoes and add another teaspoon of turmeric to lift the colour. If you prefer a milder flavour opt for our Butter Chicken Sauce.
Ina Paarman | Stuffed Eggplant
Eggplant is reputed to be excellent for heart health. When prepared correctly they are delicious. Finishing these stuffed brinjals on the braai gives them a lovely smoky flavour.
Ina Paarman | Sweetcorn and Basil Soup
Late summer is high season for both sweetcorn and basil. This recipe is unique in that we use the stripped corn cobs to make an authentic corn stock. It gives a deep corn flavour to the soup. This homegrown South African soup improves with standing and is best made the day before.
Ina Paarman | Penne Alla Norma
One of the Italian inspired recipes from Elena Ciotti. Remember the end of season aubergines tend to be slightly bitter, therefore it is best to pre-salt them in advance.