VEGETARIAN

500 g spaghetti SAUCE 15 ml (1 T) olive oil 1 onion, chopped 4 garlic cloves,

crushed 1 chilli, finely chopped 125 ml (½ c) tomato

purée 15 ml (1 T) brown sugar 15 ml (1 T) lemon juice 3 chicken breast fillets, cooked and shredded salt and freshly

ground pepper 10 g fresh coriander,

chopped TO SERVE 125 ml (½ c) sour

cream 1 Boil the spaghetti until just done. Drain but retain 125 ml (½ c) of the cooking liquid. Rinse the spaghetti and set aside. 2 Sauce Heat the oil in a deep pan and fry the onion until golden brown. Add the garlic and chilli and stir-fry for a minute. 3 Stir in the rest of the ingredients (except the fresh coriander) and simmer for 10 minutes. Stir occasionally to prevent catching. 4 Add the retained pasta liquid and season with salt and freshly ground pepper. 5 To serve Mix the pasta and fresh coriander through the sauce. Serve with the sour cream and extra coriander*.

WHOLEWHEAT TOMATO AND FETA FOCACCIA

SERVES 4 Preparation: 20 min Resting: 30 min Cooking: 40-45 min FOCACCIA 500 g wholewheat

bread flour 2 ml (½ t) salt 1 packet (10 g) instant

yeast 60 ml (¼ c) olive oil 250 ml (1 c) lukewarm

water GARLIC 1 garlic bulb 15 ml (1 T) olive oil TO COMPLETE

30 ml (2 T) semolina 2 rounds feta cheese,

broken into pieces 250 g cherry tomatoes 30 ml (2 T) olive oil Preheat the oven to 180 °C. Grease a large baking sheet with nonstick spray. 1 Focaccia Mix the flour, salt and yeast in a large bowl. Make a well in the middle and pour in the oil and water. Mix, adding more water as needed, until the dough forms a ball. 2 Knead the dough for 10 minutes or until smooth and elastic. Transfer to a bowl, cover and allow to rise in a warm place for 30 minutes or until doubled in size. 3 Garlic Put the garlic bulb in the middle of a sheet of foil. Sprinkle the olive oil over and fold the foil around the bulb to form a parcel. Transfer to an ungreased baking sheet and roast for 45 minutes or until the cloves are completely soft. 4 To complete Meanwhile sprinkle the semolina on the greased baking sheet. Lightly knead the dough down and roll out into an oval. Transfer to the baking sheet. Arrange the feta cheese and cherry tomatoes on top. Sprinkle the oil over and bake alongside the garlic for 40 minutes or until done. Squeeze the garlic cloves out over the focaccia and sprinkle fresh herbs* over.

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