Chocolate and hazelnut mousse with berry sorbet

Pizza recipes

Roast spicy cauliflower with mint dressing

15 minutes

Tuna sashimi and strawberry salad

Pepper recipes

Roast pepper and bulgur wheat salad

30 minutes

Shredded green papaya and date salad

Apple recipes

Apple and olive oil layer cake with maple icing

30 minutes

Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes

Aliums

Garlic-butter roast chicken with guava pickle

30 minutes

Pizza recipes

Toasted pine nut and lemon-butter pasta

Toasted pine nut and lemon-butter pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

50 g pine nuts
100 g butter
1 t olive oil
2 cloves sliced garlic
½ cup parsley*
Zest and juice of 1 lemon
250 g cooked penne
Crumbled goat’s cheese

Method

Toast pine nuts in a dry pan over a medium to low heat until browned. Remove from the pan and set aside. Add butter, olive oil and cloves sliced garlic to the pan and fry until golden.
Add parsley*, as well as the zest and juice of lemon. Remove from the heat and fold through cooked penne. Season to taste and serve warm topped with crumbled goat’s cheese and the toasted pine nuts.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Chocolate and hazelnut mousse with berry sorbet

Crunchy summer pizza

Roast spicy cauliflower with mint dressing

Rocket-and-pesto pasta

Tuna sashimi and strawberry salad

Roast pepper and bulgur wheat salad

Shredded green papaya and date salad

Apple and olive oil layer cake with maple icing

Pan-fried salmon with beetroot quinoa salad

Garlic-butter roast chicken with guava pickle

Marinara pizza

Toasted pine nut and lemon-butter pasta

Toasted pine nut and lemon-butter pasta

Ingredients

Method