Dense beetroot and chocolate cake

1 hour

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Avocado recipes

Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Coconut and almond chocolate clusters

Seared beef fillet with horseradish baby potatoes

Asparagus recipes

Smoked trout pasta with creamy roast tomato

Smoked trout pasta with creamy roast tomato

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

200 g smoked trout fillet
Rosa tomatoes
1 T olive oil
2 crushed cloves garlic
½ cup cream
Conchiglie pasta shells

Method

Skin a smoked trout fillet and slice into bite-sized pieces. Add two handfuls of Rosa tomatoes to a hot pan with olive oil and pan-fry until blistered and burst.
Add crushed cloves garlic to the pan, then pour in cream. Add the trout pieces and flash-fry for a minute. Fold through conchiglie pasta shells, cooked al dente, and serve warm with a little seasoning.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Dense beetroot and chocolate cake

Garlicky roast butternut with mielie puree

Silky smooth red pepper fish soup

Deconstructed avocado ritz

Beetroot mousse

Goats-cheese mousse with semi-dried and pickled tomatoes

Creamy potato bake

Brinjal-cauliflower side

Coconut and almond chocolate clusters

Seared beef fillet with horseradish baby potatoes

Chilled asparagus summer soup

Smoked trout pasta with creamy roast tomato

Smoked trout pasta with creamy roast tomato

Ingredients

Method