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Roasted Red Pepper & Tomato Soup



  • 10 Ripe Roma Tomatoes,
    Cut in Quarters

  • 1 Red Bell Pepper,
    Core Removed and
    Cut in Quarters 

  • Olive Oil to Drizzle

  • Salt & Pepper to Taste

  • 2 Red Onions, Peeled and Chopped in Quarters 

  • 4 Garlic Cloves, Peeled 

  • 15ml Brown Sugar 

  • 500ml Chicken Stock 

  • 60ml Cream 

  • Fresh Basil to Taste 

  • 1 Tsp Ginger (Optional) 


  • Preheat oven to 180°C and spray a large baking pan with non-stick cooking spray 

  • Add the Tomatoes (cut side up), Bell Peppers, Onions and Garlic in the pan 

  • Drizzle with Olive Oil

  • Sprinkle with Salt, Pepper and Brown Sugar 

  • Roast for 30 minutes (stir occasionally) 

  • Grill for a further 15 minutes (careful not to burn)

  • In a pot, add the Roast Veggies, Chicken Stock, and fresh Basil Leaves. Blend until nice and smooth.  

  • If you prefer a smoother consistency, strain through a sieve to remove all pips and skins.

  • Add Cream. Heat through and adjust seasoning to taste. 

Best served with toasted cheese ciabatta sandwiches.



Chargrilled Stuffed Peppers


  • 2 Cups of Minlo sliced mushrooms

  • 3 Marlo bell peppers

  • 2 Cups of chicken
    (breasts or left-over chicken)

  • 1 Small onion, finely chopped

  • Cooking oil for frying

  • ¼ Cup cream or full cream milk

  • ½ Cup mozzarella and/or cheddar cheese, shredded

  • 1 Teaspoon white mushroom or white onion soup

  • Dried parsley

  • Salt

  • Pepper

  • Aromat


  • Preheat oven to 200’C.

  • Take the three bell peppers. Slice them in half and remove the stems and seeds.

  • In a pan, sauté the chopped onion for one minute.

  • Add the chicken and cook until it is almost done.

  • Add in the Minlo mushrooms and spice according to taste. *We like to add a pinch of salt, white pepper, Aromat and dried parsley.

  • Mix one teaspoon of white onion or white mushroom soup with a ¼ cup cream (or full cream milk), and a ½ cup of water.

  • Stir into the pan mixture. Cook for a further 2-minutes or until it reaches a creamy consistency.

  • Stuff the mixture inside the bell peppers. Sprinkle the cheese on top.

  • Place on a baking tray and put it in the oven for 20-minutes, or until the bell peppers are slightly charred from the outside and the cheese has melted.



Minlo Mushrooms Stuffed with Rice

Minlo Mushrooms Stuffed with Rice

  • 2 Minlo braai mushrooms

  • ½ Onion (finely chopped)

  • ¾ Cup cooked rice

  • 1 Teaspoon chopped garlic

  • Salt and pepper to taste

  • Olive oil for frying

  • ¾ Cup of grated cheese



  • Preheat oven to 180°C.

  • Fry the onion until golden brown in pan.

  • Add the rice and garlic, then spice with salt and pepper.

  • Fry for another 3 minutes and remove from heat.

  • Stuff the braai mushrooms with the rice mixture.

  • Sprinkle generously with cheese.

  • Bake in the oven for +-20 minutes until the cheese has melted.


Marlo Tomato & Bacon Soup

Marlo Tomato & Bacon Soup



  • 1 Large onion (chopped)

  • Oil for frying the onion

  • 1 Packet of bacon (diced)

  • 1 Packet of baby marrows (grated)

  • 4 Carrots (grated)

  • 500ml Chicken stock

  • 8 Roma tomatoes, peeled and diced

  • 1 Can of baked beans in tomato sauce

  • Few drops of the green Tabasco (according to taste)

  • Salt and pepper

  • 125ml Cream

What you need:


  1. Using a medium-sized pot, fry the onion and bacon until soft and lightly browned.

  2. Mix in the grated baby marrows and carrots, and fry for another few minutes.

  3. Mix in the chicken stock and tomatoes.

  4. Simmer for half an hour.

  5. Add the baked beans, and let it simmer for a further 2 minutes.

  6. Blend using a hand blender until smooth and creamy, or until it reaches your desired consistency.

  7. Add salt and pepper to taste.

  8. Add cream before serving.

IMPORTANT: Allow each person to add green Tobasco to taste.

Best enjoyed with family and friends!



Apple Crisp Dessert

Apple Crisp Dessert


  • 2 ½ Cups Marlo apples
    - peeled, cored, and sliced

  • 1 Cup sifted all-purpose flour

  • 1 Cup white sugar

  • ½ Teaspoon ground cinnamon

  • ¼ Teaspoon salt

  • ½ Cup butter, softened


  1. Preheat oven to 190°C.

  2. Lightly grease a 20cm square baking dish.

  3. Arrange Marlo apple slices evenly in the greased baking dish.

  4. Sift, or carefully stir, the flour, sugar, cinnamon, and salt together in a bowl.

  5. Cut the butter in gently using two knives, and ensure that the butter still remains in small lumps. The mixture should resemble coarse cornmeal, as this will result in a light, crunchy topping for your Marlo apples.

  6. Sprinkle the topping over the Marlo apples.

  7. Bake in preheated oven for 40 to 45 minutes, and until the topping is golden.

  8. Cool slightly before serving.

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