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Harissa chicken

45 minutes

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Split pea dhal with grilled cabbage

2 hours

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Baobab milk bread

35 minutes

Afternoon tea

Tweegevrietjies

12 – 15 minutes

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Mavrou

2 hours 15 minutes

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Half-moons with chicken and cheese filling

Afternoon tea

Fancy cakes

30 minutes

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Chicken and baked bean curry

50 minutes

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Hot peanut butter drink

10 minutes

Afternoon tea

Fruit cake

1 hour

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25 minutes

Cheese recipes

Cheese-and-corn quesadilla

20 mnutes

Cheese-and-corn quesadilla

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 mnutes

Ingredients

For the coriander jalapeño pesto:

15 g coriander
2 limes, juiced, plus ½ t zest
3 Woolworths smoked jalapeños
salt, to taste

For the quesadilla:

8 Woolworths multiseed wraps
1 x 400 g creamed corn
200 g Cheddar cheese, grated
Woolworths pickled red onions, for serving
Woolworths zesty guacamole, for serving
Woolworths smoked jalapeños, for serving
lime wedges, for serving

Method

1. To make the pesto, blend all the ingredients, except the salt, until smooth. Loosen with water or olive oil if necessary. Season, then set aside.

2. Divide the corn and cheese between 4 wraps, then sandwich with the remaining wraps.

3. Heat a large pan over a medium heat. Place one quesadilla in the pan and cook for 2 minutes, then flip over. Repeat with the remaining quesadillas, keeping the cooked ones warm in the oven.

4. Cut each quesadilla into quarters and serve with the pickled onions, guacamole, smoked jalapeños, lime and pesto.

Cook's note: If you want to cook the wraps faster, use two frying pans instead of one.

Find more corn recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

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Half-moons with chicken and cheese filling

Fancy cakes

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Cheese-and-corn quesadilla

Cheese-and-corn quesadilla

Ingredients

Method