De Leuwen blue cheese-and-litchi platter

10 minutes

Beetroot recipes

Bright beetroot and olive branch Christmas wreath

Afternoon tea

Plum chocolate tart

20 minutes

Brinjal recipes

Baked layered brinjal with ham

45 minutes

Braised chicken with tomatoes and peppers

40 minutes

Lasagne recipes

Pap lasagne

45 minutes

Chargrilled yellowtail with exotic tomato and butter bean salad

5–10 minutes

Fish recipes

Pan-fried sole meuniere with salsa verde and beurre noisette

10 minutes

Cooking with

Hogget shanks

3 hours

Ravioli with olive and tuna sauce

Calamari

Calamari steaks with grilled baby marrow

Tielman Furters baby yoghurt cakes

Tielman Furters baby yoghurt cakes

By Tielman Furter

Serves Makes 24

Ingredients

2 x 200 g Tennis biscuits packets, crushed
250 g butter
4 cups double-cream Greek yoghurt
1 x 385 g condensed milk
2 lemons, zested

Method

Preheat the oven to 180°C.

Combine 2 x 200 g packets crushed Tennis biscuits with 250 g melted butter and line 2 x 12-hole muffi n pans with the mixture.

Mix 4 cups double-cream Greek yoghurt with 1 x 385 g can condensed milk and the zest of 2 lemons. Fill the lined muffi n pans with the mixture, then bake for 5 minutes.

Chill for 10 minutes before turning out. Dust icing sugar over a paper stencil onto a plate and serve.

Spinach lasagne

Kung pao chicken

Durban fish curry

De Leuwen blue cheese-and-litchi platter

Bright beetroot and olive branch Christmas wreath

Plum chocolate tart

Baked layered brinjal with ham

Braised chicken with tomatoes and peppers

Pap lasagne

Chargrilled yellowtail with exotic tomato and butter bean salad

Pan-fried sole meuniere with salsa verde and beurre noisette

Hogget shanks

Ravioli with olive and tuna sauce

Calamari steaks with grilled baby marrow

Tielman Furters baby yoghurt cakes

Tielman Furters baby yoghurt cakes

Ingredients

Method