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

Butternut recipes

Marshmallow s’mores

5 minutes

Cucumber-and-lime jelly

Serves 6

Difficulty Easy

Prep Time 2 hours

Ingredients

3 x 90 g lime jelly sachets
2 Woolworths Mediterranean cucumbers, thinly sliced
Edible flowers, to garnish
Baby leaves, to garnish
Extra virgin olive oil, for drizzling

Method

Prepare 1 of the sachets of jelly according to package instructions. Pour into a large greased jelly mould or Bundt cake tin with a 1 litre capacity. Chill to set.

Once set, arrange 2 layers of thinly sliced cucumber on the surface of the jelly. Prepare another sachet of the jelly, allow it to cool slightly then pour it over the layer of cucumber and set again in the fridge.

Repeat the process with another layer of cucumber and jelly and chill until completely set.

Once the jelly is set, turn it out onto a serving dish and garnish with the edible flowers and baby leaves and drizzle with extra virgin olive oil.

Cook’s note: If you have trouble turning out the jelly, dip the mould into hot water for 5 seconds to loosen it slightly.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Sticky chicken wings with Asian slaw

Roast vegetable tart with Parmesan cream

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Vietnamese prawn, mango and basil parcels with tamarind dressing

Italian open sandwich with Grana Padano

Butternut-and-quinoa bobotie

Chicken with rocket and red pepper pesto

Caramelised fruit with vanilla coconut milk

Sunshine-yellow piña coladas

Marshmallow s’mores

Honey-and-coconut roast peaches

Cucumber-and-lime jelly

Cucumber-and-lime jelly

Ingredients

Method