Pick n Pay - Mar 11th, 09:49
Zingy and creamy in equal measure, this is the ultimate tangy snack.
2 medium PnP brinjals, cut into medium chunks
1 dash of PnP Extra Lite Olive Oil
1 red pepper, diced
1 PnP Red Onion, diced
2 PnP Garlic Cloves, finely chopped
5 PnP English Tomatoes, diced
45ml of Wellington's Red Wine Vinegar
30ml baby capers
1 pinch of Cerebos Spice Salt and Pepper
1/2 cup of PnP Green Olives, de-pipped
Sauté brinjals in olive oil until well browned and beginning to soften
Remove and set aside.
Sauté red pepper and onion until soft, then add garlic.
Cook for a minute.
Add tomatoes, brinjals and vinegar to pan and cook gently until vegetables begin to ‘melt’ and liquid has reduced.
Season well and stir through capers and olives. Cool.
Toast ciabatta and rub with garlic.
Serve caponata at room temperature, spooned over bruschetta.
Click here for more Pick n Pay recipes
As South Africa celebrates Women’s Month this August, Bavaria magnifies and highlights the vital role that women play in society: the mothers who raised us, and the daughters who continue to bind families together. Women are a source of power and a symbol of progress. Indeed, they are the very fabric that weaves our great nation together.
The 3rd annual Soweto Kota Festival will take place on 7 and 8 September 2019, and SASKO, the experts in milling and baking, is proud to announce it has renewed its sponsorship for a third year.
Blowing the nose frequently, because of allergies, colds or flu, can leave the delicate skin around the nose and lips chapped, red and sore. Letibalm, formulated specifically to protect and care for the lips, nose and the skin in-between, now has an improved formula and there’s a new addition to the family – new Letibalm Junior Nose and Lips Repair Fluid.
KWV Brandy is proud to announce that it cinched another award in a major spirits competition.
Try these recipes
A shot of espresso enhances the chocolate flavour.
Panna Cotta is usually prepared as a dessert, but this recipe foregrounds the savoury, delicate flavours of asparagus and lightly smoked trout which pairs wonderfully with Cathedral Cellar Sauvignon Blanc. Recipe provided courtesy of Cathedral Cellar wines. (Serves 4).
A rich, savoury showstopper, perfect with a glass of wine, or as a light meal with well-dressed greens and succulent lamb chops.
A simple curry with the benefit of very little fat and fibre-rich chickpeas!