cream Archives

Fish recipes

Whole baked trout

45 minutes

Braai recipes

Braaied sweet potato doughnuts

30 minutes

Coconut recipes

Coconut fish curry with mielie rice

1 hour 20 minutes

Broccoli recipes

Tenderstem®️ pasta bake

1 hour

Cheese recipes

Umngqusho ongqimbilili (Baked creamy cheesy samp)

1 hour

Game day

Open sausage rolls

10 minutes

Afternoon tea

Fruit cake sandwiches

Afternoon tea

Chamomile, vanilla and white chocolate no-bake tart

Italian recipes

Porcini girasolini with crispy Parma ham

15 minutes

Chicken recipes

Easy chicken livers

15 minutes

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

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Whole baked trout

Braaied sweet potato doughnuts

Coconut fish curry with mielie rice

Tenderstem®️ pasta bake

Umngqusho ongqimbilili (Baked creamy cheesy samp)

Open sausage rolls

Fruit cake sandwiches

Chamomile, vanilla and white chocolate no-bake tart

Porcini girasolini with crispy Parma ham

Easy chicken livers

Loaded pap fries with Boerenkaas custard and charred corn salsa

Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

Ingredients

Method