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Spicy peanut soup

25 - 30 minutes.

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Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

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20 minutes

Pecan butter sauce

10 minutes

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Salted hot fudge sauce

15 minutes

Pineapple-coconut sauce

6 minutes

Tiered vanilla sponge with butter icing

30 minutes

Melon, feta and watercress salad

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Pasta recipes

Seafood pasta with tomato and basil

10 minutes

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Blueberry jam

50 minutes

Easy custard

10 minutes

Easy custard

By Monche Muller

Serves 2

Difficulty Easy

Cooking Time 10 minutes

Ingredients

200 ml milk
2 egg yolks
30 g white sugar
1 ml vanilla extract

Method

Scald the milk over high heat. Cream the yolks, sugar and vanilla together. Whisk in a little bit of the warm milk to the egg mixture. Add the remaining milk to the eggs and whisk.

Transfer to a clean saucepan, place back on the heat and while stirring constantly, cook custard until nappe stage (When the custard covers the back of a wooden spoon).

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Spicy peanut soup

Pickled salmon trout with baby potatoes and hot beetroot salad

Crunchies

Pecan butter sauce

Salted hot fudge sauce

Pineapple-coconut sauce

Tiered vanilla sponge with butter icing

Melon, feta and watercress salad

Fried chicken with spices and harissa mayonnaise

Seafood pasta with tomato and basil

Blueberry jam

Easy custard

Easy custard

Ingredients

Method