Raspberry and ricotta whip

Breakfast recipes

Eggs in tomato sauce

35 minutes

Coconut-crusted chicken

15 -20 minutes

Fruity dessert

Roast peaches and plums with oats and pistachio meringue

15 minutes

Aliums

Brie and caramelised onion braai sarmies

10 minutes

Easter recipes

Personalised eggs

Easter recipes

Marbled eggs

Apricot sambal

Snoek recipes

Pickled snoek

20 minutes

Sauce recipes

Date chutney

10 minutes

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Potbrood

1 hour, 25 minutes

Potbrood

By Monche Muller

Serves 6 small or 1 large round loaf

Prep Time 40 minutes

Cooking Time 1 hour, 25 minutes

Ingredients

1 t yeast
2 sugar
250 ml milk, luke warm
30 ml butter, melted
1 kg flour
2 eggs
1 t salt

Method

Add yeast and sugar to the milk and melted butter. Mix in 15 ml of the flour. Mix flour and salt. Add the yeast mixture.

Knead until it is well formed. Leave to rise for about 20 minutes.

Punch down and place into 6 well oiled and floured small cast iron pots.

Cover and let stand for 20 minutes.

Place over gentle coals with a few hot coals on the lids. Bake for 15 - 25 minutes. The bread can also be baked in a large cast iron pot for 25 - 35 minutes.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Raspberry and ricotta whip

Eggs in tomato sauce

Coconut-crusted chicken

Roast peaches and plums with oats and pistachio meringue

Brie and caramelised onion braai sarmies

Personalised eggs

Marbled eggs

Apricot sambal

Pickled snoek

Date chutney

Lamb curry filling for bunny chow

Potbrood

Potbrood

Ingredients

Method