Cheat recipes

Lemony squid with baby leaves and bruschetta

15 minutes

Breakfast recipes

Steamed Zulu bread with chicken dumplings in harissa broth

1 1⁄2 hours

Asian recipes

Easy noodle salad with coconut dressing

10 minutes

Chicken recipes

Aromatic chicken larb with crispy basil

20 minutes

Cocktail recipes

Honey-and-coconut roast peaches

20 minutes

Quinoa recipes

Rose-poached salmon on tabouleh salad

10 minutes

Beetroot recipes

Summer tomato, beetroot and lemony ricotta quinoa salad

20 minutes

Asian recipes

Noodle salad with Asian-style peanut butter sauce

15 minutes

Noodle salad with Asian-style peanut butter sauce

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

1 cup coconut cream
2 garlic cloves, crushed
1 fresh chilli, chopped
3 T crunchy peanut butter
30 g roast peanuts, chopped
1-2 t soya sauce
500 g Woolworths Ready-to-Wok egg noodles, prepared according to package instructions
6 rainbow carrots, peeled and sliced julienne
2 baby marrows, sliced julienne
Lemon or lime juice a squeeze
2 T fresh mint
4 T fresh coriander

Method

Place half the coconut cream in a saucepan over a medium to high heat and cook for 5 to 6 minutes. Add the garlic and chilli, reduce the heat to low, and simmer for 1 minute.

Add the remaining coconut cream, peanut butter, peanuts and soya sauce and infuse gently for 3 to 4 minutes. Don’t allow it to boil.

Serve the warm sauce, noodles and cool veggies in separate bowls. Let your guests coat the noodles with the sauce just before eating, so the salad is as fresh as possible. Top with the herbs and a squeeze of lemon or lime juice.

Cook’s note: If you like, add a little brown sugar to the sauce and use other noodles such as hokkien or pad Thai for a heartier dish

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Pineapple-and-ginger zing

Lemony squid with baby leaves and bruschetta

Breakfast smoothies

Steamed Zulu bread with chicken dumplings in harissa broth

Easy noodle salad with coconut dressing

Aromatic chicken larb with crispy basil

Sunshine-yellow piña coladas

Fragrant coconut-poached fish

Honey-and-coconut roast peaches

Rose-poached salmon on tabouleh salad

Summer tomato, beetroot and lemony ricotta quinoa salad

Noodle salad with Asian-style peanut butter sauce

Noodle salad with Asian-style peanut butter sauce

Ingredients

Method