cream Archives

Avocado recipes

Coconut caramel sticky pudding

25 minutes

Queen of puddings with oozing raspberry jam

45 minutes

Chilli recipes

Cold yellow pepper soup

30 minutes

Litchi, spinach and coconut stir fry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
Peanut oil
1 teaspoon crushed garlic
1 teaspoon chopped chilli
1 teaspoon grated fresh ginger
4 cups baby spinach, stems removed
1/4 cup coconut cream
1 cup peeled and pitted litchis
2 tablespoons toasted coconut shards
2 tablespoons toasted peanuts, toasted

Method

Dry roast cumin and coriander in hot wok for a few seconds. Drizzle a little oil over and add garlic, chilli and ginger. Stir-fry for a few seconds, add spinach and continue stirring until the spinach starts to wilt.
Add coconut cream and litchis and turn heat down. Gently stir through only once. Top with coconut and peanuts. Serve on the side with a curry dish.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Eggs en cocotte

Pasta with avocado sauce

Moroccan sweet pepper soup

Parsnip and gorgonzola soup

Thai beetroot soup

Indian spicy baked fish

Whisky oats

The modern potato bake

Coconut caramel sticky pudding

Queen of puddings with oozing raspberry jam

Cold yellow pepper soup

Litchi, spinach and coconut stir fry

Litchi, spinach and coconut stir fry

Ingredients

Method