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

Asparagus recipes

Broad beans with asparagus dip

5 minutes

Fruity dessert

Strawberries and lactose-free cream

Beetroot recipes

Pomegranate cocktail

Fruity dessert

Caramelised pineapple with white chocolate ganache

10 minutes

Beetroot recipes

Beetroot-cured gravlax

Berry recipes

Rosé-and-berry jelly

8−10 minutes

Cheese recipes

Phyllo cheese strips

8 minutes

Cake recipes

Camembert tower with butterscotch sauce and pecan sugar shards

15 minutes

Asian recipes

Soya-and-ginger hake

15 minutes

Brinjal recipes

Baba ganoush salad

45 minutes

Baba ganoush salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

2 large brinjals
2 T olive oil, plus extra for drizzling
4 garlic cloves, roughly chopped
1 cup Woolworths double-cream yoghurt
1 lemon, juiced
Salt, to taste
15 g fresh dhania (coriander), to garnish
50 g pecan nuts, toasted
moskonfyt, for drizzling

Method

Preheat the oven to 180°C.

Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.

Place onto a baking tray and roast until soft, about 30–35 minutes.

Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.

Mix in the garlic, yoghurt, lemon juice and salt.

To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.

Spinach lasagne

Kung pao chicken

Durban fish curry

Beetroot-and-carrot salad

Avocado and Clemengold salad

Broad beans with asparagus dip

Strawberries and lactose-free cream

Pomegranate cocktail

Caramelised pineapple with white chocolate ganache

Beetroot-cured gravlax

Rosé-and-berry jelly

Phyllo cheese strips

Camembert tower with butterscotch sauce and pecan sugar shards

Soya-and-ginger hake

Baba ganoush salad

Baba ganoush salad

Ingredients

Method