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Small Box Recipes 02/09/2020

Welcome in the newness of spring with fresh, earthy, seasonal goodness found in this week’s box themed – Spring Harvest Table. Your produce for the week is sure to add a burst of colour to your fridge and pantry with bright springtime fruits, beautiful veggies, and wonderfully fragrant sauces and dips. Not to mention a basketful of new recipes below that are bound to bring your bountiful, flavoursome ingredients to life. Let’s feast. 

Strawberry Smoothie Bowl 

Kick-start your day with this deliciously fresh Mysthill strawberry smoothie bowl.

  • Place a handful of strawberries in a food processor with a couple of spoonfuls of Gay’s yoghurt and a few ice cubes. Blend until smooth. 
  • Pour into a bowl and garnish with chopped banana, chopped pear and extra chopped strawberry. 
  • Finally, garnish with some Seed and Circus granola and dig in. 


Strawberries are an excellent source of vitamin C and manganese – they also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control.

Cheesy Breakfast Toastie with Truffle

These crispy and cheesy sandwiches are sure to become a morning favourite! SCHOON country loaf layered with a fried free-range egg, some of Aioli’s truffle aioli and Kleinrivier colby cheese. Yes please! 

  • Heat some butter/oil in a nonstick pan over a medium heat. 
  • Spread one side of each bread slice with some butter.
  • Slice up some tomato and season the slices with some salt. 
  • Crack your eggs into the pan and cook for 1 minute. Lightly pierce the yolk of each egg with the corner of a spatula. Cook for another minute. Carefully flip the eggs (it’s ok if they fold over). Cook for another minute, or according to how you like your eggs cooked.
  • Place the bread in the pan, buttered side down, smear on some of Aioli’s truffle aioli – top that off with your egg, some sliced tomato and some cheese. Season with salt and pepper. Place the other slice of bread on top of each sandwich, with the buttered side facing out. Cook for 2-3 minutes per side, until golden brown. Remove from the pan and serve immediately.


The truffle aioli provides a luxurious creamy layer to this delectable toastie. Add a smear of Aioli’s green chilli for that hit of heat. 


Veggie Frittata Egg Cups

A light-yet-filling brekkie – free-range egg cups filled with leftover veggies and some grated Kleinrivier colby cheese. Yum!

  • Dice up your veggies of choice – baby potatoes, cauliflower, onion – all work well. Sauté in a hot pan with some oil over medium heat, until they start to soften. Add some chopped herbs of choice – thyme or rosemary will work well here. 
  • In a bowl, whisk the eggs and season well.
  • Combine the sautéed veggies with the eggs, and sprinkle in some grated colby cheese (we always suggest a heavy hand when adding cheese). 
  • Grease a muffin tin, or small pan, with some butter.
  • Pour in the mixture and bake in a hot oven for 10-15 minutes until cooked through and golden. Now go ahead and dig in!


Eggs mean protein and abundant nutrients, veggies mean antioxidants for days – everything you need to keep your immune system in good shape! 


Dorado Pasta al Pomodoro 
Chilli, garlic, tomato, olives, fresh herbs, and Greenfish dorado – simple, authentic Italian food at its best.

  • Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, a drizzle of oil and bring back up to the boil. Add some spaghetti pasta to the pot and cook for 8-10 minutes until al dente. Drain on completion.
  • Pat the dorado fillets dry with some paper towel. Cut into bite-size cubes and place in a bowl. Add a drizzle of oil, some citrus juice and seasoning to taste. Toss to coat and set aside to marinate.
  • When the pasta is almost ready, place a large, nonstick pan over a medium heat with a generous amount of olive oil. When heated slightly, add in some halved, pitted olives, drained capers, grated garlic, diced tomato, and some chopped fresh chilli (to taste). Sauté for 2-3 minutes until the tomatoes are slightly softened. 
  • Add the dorado, some chopped parsley, and the cooked, drained pasta to the pan and toss through for 2-3 minutes. On completion, season to taste and remove the pan from the heat. 
  • Dish up the delectable dorado pasta and garnish with the fresh, sliced herbs. Bellissimo, Chef!


If you prefer your dorado well-done, add just the dorado pieces to the pan and sear for 2-3 minutes, before adding the chopped parsley and cooked pasta.  

Charred Cauliflower Head with Cheese Sauce
A traditional and delicious way of serving a truly great vegetable. Naturally Organic cauliflower roasted with a classic bechamel Kleinrivier colby cheese sauce.

  • Heat the oven to 200°C. 
  • Rub your head of cauli with oil (lucky cauli). Place on a tray, and bake in the hot oven until cooked through and starting to blacken, about 45-60 minutes. Cover with tinfoil if it’s colouring too quickly. 
  • Make a béchamel cheese sauce by melting a knob of butter, adding enough flour to form a paste – cooking for 2 minutes until it smells biscuity. Whisk in some milk slowly, until you have a decent amount of sauce. Add some grated colby cheese, a little mustard to enhance the cheese flavour, and season to taste. 
  • Once the cauliflower is cooked and starting to blacken, pour over your cheese sauce and bake until golden. 
  • Serve with some crusty bread and a simple side salad! Badabing badaboom.

Chefs Tip:

Add some fresh herbs to the sauce when adding the milk – rosemary/thyme/bay leaf will all work beautifully here.  

Spring Salad with Garlic Croutons
Naturally Organic lettuce, tomatoes, mangetout, in a herb vinaigrette with Knead’s garlicky epi bread croutons. 

  • In a pan, melt a knob of butter with a drizzle of oil and a clove of grated garlic. 
  • Tear the epi bread into small bite sized chunks. Fry the croutons in the pan until golden and crispy. 
  • Finely slice raw mange tout, cut your tomatoes into bite sized pieces and rinse your lettuce. 
  • In a jar with a lid add 1 tsp dijon mustard, 1 tsp sugar, 1 tbsp white wine vinegar and 3 tbsp olive oil, a spoonful of chopped parsley and salt and pepper. Shake well until the dressing has emulsified. 
  • In a salad bowl toss the vegetables with a large drizzle of dressing and garnish with the crispy croutons. 


    Fresh raw mangetout is a good source of B1 (thiamin) and folic acid. And because you eat the whole pod, mangetout are a greater source of the antioxidant vitamins A and C than ordinary peas. They are also an excellent source of dietary fibre

    Beef Koftas with Truffle Aioli and Mint
    Herby and spiced Frankie Fenner pasture-reared beef koftas with truffle Aioli and fresh mint. 

    • In a bowl, combine your beef mince with a handful of finely chopped rosemary or thyme, 1-2 cloves of grated garlic and any spices you desire (we like ground coriander, cumin, cinnamon and cayenne) – season well and mix until combined.
    • Roll into small balls or the traditional kofta small sausage shape. Place onto a tray and leave in the fridge for 30 minutes to firm up. 
    • Place a pan over a medium/high heat with a drizzle of oil. When hot, fry the koftas on each side until browned and cooked through. 
    • Remove from the heat, and place onto a serving plate.
    • Garnish with mint leaves and serve the truffle aioli on the side for dipping. 

      CHEF’S TIP:

      Heat Knead’s Epi bread in the oven at 180°C until warmed through and golden. Tear off bits from the epi bread and scoop up the kofta and truffle aioli for a sandwich like mouthful. Naughty but sooo good. 

      Stuffed Mexi-Gems

      An old school South African veggie classic, but now new and improved. Mexican style, pasture reared Frankie Fenner beef – stuffed into soft buttery gem squash.

      • Preheat the oven to 200°C on the grill setting. 
      • Place the gem squash in a pot and cover with water. Bring to the boil and cook for 20-25 minutes until it can easily be pierced through with a knife. 
      • Boil the kettle and dilute the beef or veg stock with 1 cup of boiling water.  
      • Thinly slice some onion or spring onion. 
      • Place a pan over a medium-high heat with a drizzle of oil. When the pan is hot, fry the onion and some grated garlic for 1-2 minutes until soft. Add the beef mince and work quickly to break it up as it cooks. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add some of Aioli’s green chilli (to taste), your spices of choice (we like paprika, cumin and coriander). Cook for 2 minutes more before adding the stock and a can of cooked tomato. Bring to a simmer and cook for about 5 minutes until the sauce has thickened. Season with salt, pepper, and a sweetener of choice.  
      • When the gem squash is cooked, cut it in half. Scoop out the seeds and discard them. Fill the halves with the mince mixture. Sprinkle over some grated cheese.
      • Place the filled gem squash halves on a baking tray and pop under the grill under the cheese, melts slightly and starts to brown. 
      • Serve with a sprinkling of some roughly chopped parsley. 


        Gem Squash has a surprisingly good source of vitamin A (stand aside Mr Carrot). Vitamin A is essential to the diet for fighting free radicals and for supporting the immune system, as well as keeping the eyes and skin healthy.  

        Pickled Rainbow Carrots 
        Get yourself into a good pickle with this easy, 4 ingredient pickling method! 

        • Add some small rainbow carrots (or cut them into strips if using larger carrots) to a large jar or glass container. The smaller the size, the quicker the pickle. Set aside.
        • To a small saucepan add ⅔ cup white vinegar or apple cider vinegar, ⅓ cup water, ½ tsp salt, and 1 tbsp sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
        • Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
        • Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
        • Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

        CHEF’S TIP: 

        You can use an artificial sweetener like Stevia if you do not want to add sugar to your pickling liquid. 

        Crispy Baby Potatoes with Truffle Aioli 
        Mouthwatering crispy baby potatoes with luxurious truffle Aioli.

        • Preheat the oven to 200°C.
        • Pour a thin layer oil over the base of an oven tray and place into the preheated oven. 
        • Cut the baby potatoes into halves or quarters.
        • Once the oil in the tray is smoking hot, gently add the potatoes to the tray (careful not to burn yourself with the hot oil). Season well with salt and toss the diced potatoes in the hot oil using a metal spoon. 
        • Place back in the oven and cook for 30-40 mins until golden and crispy. 
        • Serve with the truffle aioli and garnish with chopped parsley. 

        CHEF’S TIP: 

        Serve as a side dish with any meal, for a home full of happy diners! 

        Strawberry-Yoghurt Eton Mess

        Beautiful crumbly meringue with dollops of vanilla yogurt and perfect fresh Mysthill strawberries. 

        • Preheat the oven to 130°C/120°C. 
        • In a large clean bowl beat 3 egg whites with a whisk until they are foamy. Add a pinch of cream of tartar – continue beating until the meringue forms stiff peaks. Gradually beat in 180g sugar and continue beating until the mixture is stiff. 
        • Line a baking tray with foil or greaseproof paper. Shape into individual meringues and place shapes onto the tray.
        • Pop into the oven and turn down the heat to 120°C/110°C. After 10 minutes, reduce to 100°C/90°C and leave to dry out for 3-6 hours.
        • In a bowl, mix some yoghurt with a drop of vanilla essence. 
        • Crumble the meringues into a bowl and add a dollop of your vanilla yoghurt – top with freshly chopped strawberries. Garnish with a sprig of Umthunzi mint. Spring has sprung!

        CHEF'S TIP:

        Meringues can be left in the oven overnight if you turn down the oven to 80°C/70°C after the first initial 10 minutes baking at 120/110°C (Recipe sourced from the Silwood School of Cooking).


        Rustic Pear Crumble

        A simple and delicious Terra Madre pear crumble that’s ready in just 50 minutes.

        • Preheat the oven to 180°C. Cut the pears into chunks and chuck the core into the compost. Toss through some citrus juice, a pinch of cinnamon, and sugar of your choice (coconut sugar/castor sugar/brown sugar).
        • For the crumble, combine oats with some butter. Add some chopped nuts of your choice. Use your fingers to evenly coat the oats and nuts in the butter. Add a pinch of salt, a tablespoon of sugar and further pinch of cinnamon, nutmeg and mixed spice. 
        • Place your pear on a baking tray, and bake in the oven for 15-25 minutes until soft. Remove from the oven and evenly top with the crumble. Return to the oven and bake for 10-15 minutes until the crumble is golden. If it needs to brown a little longer, that will just mean that it tastes better, so go for it.
        • Enjoy for brekkie or dessert! Works as a main course too (nobody’s judging).


        Oats and apples are packed with so much fibre – whoever thought they could taste this good too?  


        Fried Bananas with Homemade Dulce Leche Sauce

        A.K.A. Deconstructed Banoffee Pie: fried bananas, boiled condensed milk in a can (which turns to dulce leche) – served with ice cream or yoghurt, and some crumbled biscuit. 

        • Remove the label from your condensed milk can. 
        • Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 5 cm above the can. 
        • Set the pot over high heat and allow it to come to a simmer. Reduce the heat, and simmer for 2 hours for a lighter caramel – and up to 3 hours for a darker caramel (check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up).
        • Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (do not attempt to open the can while still hot – ouch).
        • Once cool, open with a can opener.
        • Peel the banana and cut in half lengthways. Fry in a pan with a knob of butter until golden and warm. 
        • Serve your fried bananas in a bowl with a spoonful of dulce de leche, and a dollop of yoghurt or vanilla ice cream. Garnish with some crumbled biscuits. 

          CHEF’S TIP:

          Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. Or, your dulce de leche can be transferred to an airtight container and refrigerated for up to 3 weeks.