salt and pepper Archives

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Chilled avocado and yoghurt soup with sweet melon

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 avocados, peeled and pitted
1 small onion, chopped
1 cup vegetable stock
250 g tub fat-free yoghurt
sea salt and freshly ground black pepper
1 sweet melon
15 g fresh basil, for garnishing
2 T pine nuts, toasted, for garnishing

Method

In a processor, blend the avocado, onion, stock, yoghurt and lemon juice, until smooth. Add the zest and season to taste. Spoon into bowls. Using a melon baller, scoop the melon into small balls and place a few in each bowl. Garnish with fresh basil and toasted pine nuts.
Per serving: 833.4kJ, 6.3g protein, 13.5g fat, 16g carbs

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pittas topped with tender steak and mustard mayo

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Organic pumpkin-and-corn soup

Organic red bean, tomato and pasta soup

Organic egg, lemon, courgette and basmati soup

Beef knuckle stew

Succulent roasted thyme chicken with sweet maple parsnips and wilted rocket

Lamb and quince tagine with saffron

Roast duck with potatoes and plum sauce

Cabbage rolls with pink pad Thai and plum sauce

Low-fat ostrich burger with fennel tzatziki and apricot

Chilled avocado and yoghurt soup with sweet melon

Chilled avocado and yoghurt soup with sweet melon

Ingredients

Method