Roast lamb ribs with coriander and hoisin sauce

1½ hours

Grilled lemon grass chicken with Thai curry sauce

20 minutes

Christmas summer salad with pancetta and stone fruit

5 minutes

Cooking with

Cumberland sauce

5 minutes

Herb-infused baked potatoes

1 hour

Japie se gunsteling

45 minutes (less if baking single portions)

Greek-yoghurt cake with fresh strawberries

45 – 60 minutes

Sweet potato and date cake with cream cheese topping

1 hour

Lemon chicken linguini

Fruity dessert

Lemon curd and granadilla trifle

20 minutes

Blanched broad beans glossed in lemon-anchovy vinaigrette

3 to 5 minutes

Steamed veggies and ricotta with lemon dressing

5 minutes

Steamed veggies and ricotta with lemon dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

200 g Tenderstem broccoli
400 g baby spinach
200 g baby marrow, sliced
200 g ricotta cheese, quartered
chicken or vegetable stock

For the dressing:

1 T extra virgin olive oil
3 T red wine vinegar
1 lemon, segmented
salt and freshly ground black pepper

Method

Place the vegetables and cheese in a steamer and steam over boiling chicken stock for 6 minutes.

Mix together the ingredients for the dressing and drizzle over the vegetables.

Per serving: 2195kJ, 5.6g protein, 27.3g fat, 76g carbs

Add a slab of creamy Danish feta if you like.

TASTE’s take:

Add a slab of creamy Danish feta if you like.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Roast lamb ribs with coriander and hoisin sauce

Grilled lemon grass chicken with Thai curry sauce

Christmas summer salad with pancetta and stone fruit

Cumberland sauce

Herb-infused baked potatoes

Japie se gunsteling

Greek-yoghurt cake with fresh strawberries

Sweet potato and date cake with cream cheese topping

Lemon chicken linguini

Lemon curd and granadilla trifle

Blanched broad beans glossed in lemon-anchovy vinaigrette

Steamed veggies and ricotta with lemon dressing

Steamed veggies and ricotta with lemon dressing

Ingredients

Method