chives Archives

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Marinated tomato sandwich

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15 minutes

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30 minutes

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Sweet chilli devilled eggs

7 minutes

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20 minutes

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Jalapeño popper cheese balls

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10 minutes

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Homemade pork schnitzels

10 minutes

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Herby roast chicken

2 ½ hours

Braai recipes

Smashed potatoes with boerewors and chakalaka

40 minutes, plus 15 minutes’ finish

Poached leeks with creamy asparagus sauce

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

300 g leeks, sliced lengthways and washed
4 garlic cloves
¾ cup white wine
1 cup vegetable stock
lemon wedges, for serving

For the dressing:

170 g asparagus, blanched and chopped
3 T dill
2 T chives, chopped
1 cup cream
100 g feta
extra virgin olive oil, for drizzling
salt, to taste

Method

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Salsa verde

Marinated tomato sandwich

Egg white breakfast sandwiches

Mac-and-cheese cups

Sweet chilli devilled eggs

Apricot-glazed carrots

Jalapeño popper cheese balls

Soya-cured devilled eggs

Homemade pork schnitzels

Herby roast chicken

Smashed potatoes with boerewors and chakalaka

Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

Ingredients

Method