Easy recipes for any cook: from cheat's meals to cooking from scratch

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Pork recipes

Slow-roast pork shoulder

6 hours

Mushroom recipes

Oven-baked prawns and mushroom pasta

30 minutes

Home-made yoghurt

6–8 hours

Bread recipes

Apricot-and-rose harissa slow-cooked lamb gyros

90 minutes

Breakfast recipes

Ladle eggs with chilli crisp

20 minutes

Dip recipes

Pea-and-broad bean dip

10 minutes

Cheese recipes

Ultimate cheat’s mac ’n cheese noodles

10 minutes

Vegan recipes

Rolex

30 minutes

One-pot wonder

Bredie

30 minutes–1 hour

Indian recipes

Russum

30 minutes

Avocado recipes

Avo potato salad

15 minutes

Avo potato salad

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 ripe avocados
¼ cup plain yoghurt
2 T wholegrain mustard
2 T fresh lemon or lime juice
sea salt and freshly ground black pepper, to taste
800 g baby potatoes, cooked until tender and halved
½ red onion, finely chopped
1 t garlic, minced
2 pork rashers, fried and chopped (optional)
2 T fresh herbs (parsley, dill, etc.), finely chopped

Method

1. Mash the avocado well in a large bowl using a fork. Add the yoghurt, mustard, lemon juice, salt and pepper and mix well.

2. Add the cooled potatoes, tossing gently to coat well. Finally add the red onion, garlic, bacon and herbs. Serve warm or cold.

Find the recipe for herb-crusted lamb here.

Find more potatoes recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Spinach lasagne

Beef rendang potjie

Amasi cheese

Moutabal (brinjal spread)

Slow-roast pork shoulder

Oven-baked prawns and mushroom pasta

Home-made yoghurt

Apricot-and-rose harissa slow-cooked lamb gyros

Ladle eggs with chilli crisp

Pea-and-broad bean dip

Ultimate cheat’s mac ’n cheese noodles

Rolex

Bredie

Russum

Avo potato salad

Avo potato salad

Ingredients

Method