Cake recipes

Easter egg cake

Breakfast recipes

Granola with strained vanilla yoghurt

30 minutes

Salad recipes

Avocado and prawn salad

Sweet treat

Apricot tart

20-30 minutes

Muffin recipes

Strawberry muffins

12-15 minutes.

Bread recipes

Humble bread

1 hour

Asian recipes

Noodle salad with Asian-style peanut butter sauce

15 minutes

Cocktail recipes

Pisco sours

Salad recipes

Hot-smoked trout and melon salad

5 minutes

Cauliflower recipes

Cauliflower-and-chilli pickle

10 minutes

Preserves and

Cucumber-and-celery pickle

5 minutes

Stone fruit

Peach-and-coriander pickle

5 minutes

Peach-and-coriander pickle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

3 cups red wine vinegar
2 T coriander seeds
1 T pink peppercorns
1 x 5 cm ginger piece, sliced
3 T honey
4 ripe peaches, peeled

Method

Heat the vinegar, coriander, peppercorns, ginger and honey in a saucepan over a medium heat. Simmer for 5 minutes, stirring occasionally, then remove from the heat.

Place the peaches into sterilised jars and pour over the pickling liquid. Seal the jars tightly.

Cook’s note: Score the bottom of the peaches, blanch them in boiling water for 20–30 seconds, then refresh in iced water before peeling. Once opened, store in the fridge.

Spinach lasagne

Kung pao chicken

Durban fish curry

Easter egg cake

Granola with strained vanilla yoghurt

Avocado and prawn salad

Apricot tart

Strawberry muffins

Humble bread

Noodle salad with Asian-style peanut butter sauce

Pisco sours

Hot-smoked trout and melon salad

Cauliflower-and-chilli pickle

Cucumber-and-celery pickle

Peach-and-coriander pickle

Peach-and-coriander pickle

Ingredients

Method