Tomato, Salami, Olive Quiche 1 Star2 Stars3 Stars4 Stars5 Stars 1 Ratings

Whether it’s brunch or lunch our tomato, salami, olive, feta and basil quiche will make a great first impression. This is such a beautiful looking quiche and the combination of flavors “just works”.

Ingredients for Quiche:

1 large tomato
B-well canola olive oil
50g Parmesan
200g Cheddar Cheese
Handful of Feta Cheese
2 eggs
285ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for decoration
2 tsp Salt
1 tsp Black Pepper
Store bought pastry


1. Preheat oven to 200°C and grease a 23cm diametre flan pan. Use store bought pastry to line the base and sides of the pan. Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.

2. Combine eggs, cream, and salt and pepper in a jug and whisk to combine. Pour over mixture in the pastry case.

3. Grate cheddar and sprinkle over the top of the quiche.

4. Bake quiche for 30 minutes and briefly remove from the oven.

5. Layer over the top of the quiche thinly sliced tomatoes, small feta cubes/chunks, halved olives, parmesan and salami.

6. Return to oven and bake for 5 minuets. Remove from oven and sprinkle over shredded and whole basil. Drizzle over some B-well canola olive oil and serve.

This is a really fantastic quiche and the combination of the toppings added in the last 5 minuets helps take the quiche to a whole new level.


Homemade Hummus 1 Star2 Stars3 Stars4 Stars5 Stars 1 Ratings

Home made hummus is super easy to make and only takes about 5 minutes from start to finish. If you’re having friends over and need a fantastic side dish or dipping sauce, humus is king. It is one of my family’s all time favorite dishes. Visually it can also look quite impressive!

Ingredients for Hummus:

400 to 500 grams of chickpeas
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini
Half of a large garlic clove, minced
3 tablespoons B-well canola olive oil
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of paprika or smoked paprika for serving


1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

2. Add the B-well canola olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

3. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

Viola! Scrape the hummus into a bowl then drizzle about 2 tablespoons B-well canola olive oil over the top and sprinkle with normal paprika or smoked paprika.The hummus can be refrigerated for up to one week.

Duck Salad by Justin Bonello 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

For the Duck breasts:

2 -3 duck breasts


1. Using a sharp knife score the fatty duck breast skin.
2. Place skin side down in boiling water, and leave for 10-15 minutes. Pat dry.
3. Heat a nonstick pan over a medium to hot temperature and fry skin side first until crisp.  Flip and cook for about another minute, or until done to your liking. Set aside to cool.

Ingredients for the Dressing:

Pinch of sugar
1 garlic clove, crushed
1 small chilli, finely chopped
1 knob ginger, peeled and grated
Handful of coriander, chopped
1/4 cup (60ml) dark soy sauce
3 Tbsp (45ml) Bwell garlic or chilli oil
1 Tbsp (15ml) sesame oil
¼ cup (60ml) rice vinegar
Couple spring onions, finely sliced
1 Tbsp (15ml) sesame seeds


1. Using a pestle and mortar, mash sugar garlic, chilli, ginger and coriander together into a paste.
2. Whisk soy sauce, Bwell oil, sesame oil and rice vinegar together with the paste.
3. Stir through the spring onions and sesame seeds.

For the rest:

Rice paper wraps, carefully fried until crisp and drained on kitchen paper
Handful mung beans
Finely shredded red and green cabbage
Finely sliced radishes
Finely sliced peppers
Finely sliced cucumber
Mixed green lettuce, like cos or baby gem


1. Arrange all your sliced and prepared fresh ingredients in a bowl and top with thinly sliced duck breast, dressing and a good scattering for fried rice paper.



Green Vegetable Tempura by Tiaan 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Tempura Ingredients:

500ml of soda water
1 cup of flour
salt and pepper
100g fine grean beans
100g of asparagus
100g of tenderstem brocoli
100g of mangetout
2 cups of canola oil For the soya and olive sauce

Ingredients for soya and olive sauce:

100g packet of pitted green olives
half a cup of soy sauce
1 teaspoon of fish sauce
1 birdseye chili
handful of chopped coriander and basil
2 cloves of garlic grated
rind and juice of one lemon
half a cup of B-well Grape Seed oil


1. Gently mix the flour and soda water together, it should have the consistency of thick cream season with salt and pepper
2. Heat the oil in a sauce pan and once hot gently dip the vegetables and fry in the oil till golden brown drain on kitchen toweling paper
3. Place all the ingredients for the sauce in a food processor and blend.
4. Heat the grape seed oil in a small pan and add the rest of the ingredients and heat through, pour into a bowl and use as a dipping sauce.
5. Garnish with ground black pepper and fresh herbs

Glazed Chicken Wings by Tiaan 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


12 Fresh free range chicken wings
12 Sosatie sticks soaked in water
100ml soy sauce
100ml honey
2tbs whole grain mustard
100ml Bwell canola and olive oil blend
2tbs smoked paprika
lemon juice and rind
palm sugar
apple cider vinegar
star aniseed
naartjie juice and rind
Chopped herbs and toasted sesame seeds for serving


1. Combine all the basting ingredients together in a bowl.
2. Put the wings on the sticks to stretch them out long.
3. I like pre cooking my chicken for this recipe by just blanching them in boiling salted water for about 10 minutes.
4. Remove them from the water and spread out to dry.
5. Baste the wings with the sauce and roast in a hot oven at 200 degrees for about 15 minutes.
6. Turn and add more basting if needed.
7. Remove from the oven and sprinkle with toasted sesame seeds and herbs.

Fish, Potatoes and Bacon by Mynhardt 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


You can use fish of your choice, any white fish will work wonders.
500g fresh fish, filleted and deboned
1 packed bacon pieces
250ml chicken stock
100g butter
5 cooked baby potatoes
2 heads gem lettuce cut in half, depending on the size maybe in four
hand full of frozen peas


Before you start the dish make sure all your ingredients are prepped and ready tot go, this dish takes no time to prepare so be ready.

1. Start with a little oil in a pan with a lid. Fry the fish for 1 minute then turn around and add the bacon. Add the stock, potatoes, peas, and lettuce until it starts frying again. Now add the stock and the butter. Cook until the sauce starts thickening a little. Serve right away in a nice big soup bowl.

Spanish Ostrich Meatballs by Tiaan 1 Star2 Stars3 Stars4 Stars5 Stars 1 Ratings


500g Pumpkin
1 teaspoon of cumin
B-well canola oil
Salt and pepper


1. Peel the pumpkin and cut into half moons 1cm thick
2. Toss the pumpkin in the oil  and add the cumin, salt and pepper and make sure all is covered
3. Place on a roasting tray and roast for about 30 to 35 minutes or until golden brown and soft.

Meatball Ingredients:

25ml of B-well Olive and Canola blend
500g of Ostrich Sausage
1 brown onion finely chopped
handful of chopped fresh coriander
handful of bread crumbs
1 egg
salt and pepper


1.  Remove the ostrich from its sausage casing and mix all the other ingredients together.
2. Roll into meat balls, place on a roasting tray, drizzle with B-well Olive and Canola Oil and roast for about 15 to 20 minutes.  Do not overcook Smoked Paprika Tomato Sauce


25ml B-well Canola Olive and Canola Blend
1 large onion chopped
2 cloves of garlic grated
1 tin tinned tomato
1 sachet tomato paste
1 teaspoon of hot smoked Spanish paprika
salt and pepper


1. Fry onions in a saucepan with oil until golden brown, add the garlic and fry for 2 minutes
2. Add the tinned tomato, tomato paste, paprika and season
3. Let it cook through and with the back of a wooden spoon crush the tomatoes to give a rustic chunky sauce.
4. Place the meatballs into the sauce and heat through
5. Serve ontop of the pumkin half moons with grated hard cheese or parmesan and garnish with fresh coriander leaves


Using sausage meat to cook with is a short cut as the meat is already seasoned and flavored 2. Serve as tapas in summer with crusty bread or thin toast

Deep Fried, Buttermilk Calamari by Justin Bonello 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


¼ cup (60ml) corn flour
¼ cup (60ml) Self-raising flour
1/2 tsp (3ml) salt
1 tsp (5ml) crushed mixed peppercorns
2 tsp (10ml) thyme, finely chopped
500g calamari tentacles
Bwell Canola oil, to fry

Garlic parsley mayonnaise:

½ Cup (125ml) B-well Mayonnaise
1/3 Cup (80ml) Cream
Juice of ½ lemon
1 garlic clove, crushed
Small handful parsley, chopped


  1. Pour buttermilk into a bowl with the calamari tentacles, set aside for 15 minutes. This will tenderize the tentacles.
  2. Pour a bottle of canola oil into a deep, heavy based pot. Heat until sizzling.
  3. Sift all the dry ingredients into a large bowl. Drain the tentacles and coat in the flour mixture, immediately fry in batches for 45 seconds to a minute or until golden in colour.
  4. Using a slotted spoon carefully remove the tentacles from the oil and drain on kitchen paper.

For the mayonnaise:

1. Mix all the mayonnaise ingredients together in a bowl and serve with golden tentacles and a couple wedges of lemon.

Tip: Drizzle mayonnaise with a little B-well Chilli infused oil for a spicy bite. 


Delicious Panko Prawns by Justin Bonello 1 Star2 Stars3 Stars4 Stars5 Stars 1 Ratings


1kg prawns, deveined and heads removed
Salt and pepper
½ cup (125ml) corn-starch, for dredging
2 egg whites, lightly beaten
3 cups Panko bread crumbs
Bwell Canola oil, for frying

Lime and wasabi mayonnaise:

½ cup (125ml) Bwell Mayonnaise
Juice of 2-3 limes
1-2 Tbsp (15-30ml) wasabi paste or powder


  1. Sift the corn-starch into a large bowl. Lightly loosen the egg whites with a whisk in a second bowl and finally scoop the panko into a third bowl.
  2. Lightly coat prawns, in the corn starch then dunk into the egg whites and finely the toss through the panko, set aside in the fridge to set. Give them time to chill, this will give you a great crust and help keep them altogether.
  3. Heat oil in a large heavy based saucepan and shallow fry in batches. They cook in seconds, when the crumb layer is golden they are ready. Drain on kitchen paper and set aside.

For the lime and wasabi mayonnaise:

  • Mix all the mayonnaise ingredients together and spoon into a bowl serve with crispy panko prawns, couple lime wedges and a heap of pickled ginger.