Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Root vegetable

Spiced parsnip soup

40 minutes

Kafta

10 minutes

Frozen yoghurt

Guava and yoghurt ice cream

10 minutes

French recipes

Croque Monsieur

5 minutes

Baked cherry custard

45 minutes

Apple recipes

Cashew caramel apple custard

10 minutes

Almond custard tarts

12 minutes

Bacon recipes

Crispy lardon and spicy tomato risotto

50 minutes

Butternut recipes

Mascarpone and butternut risotto

40 minutes

Savoury bake

Baked potato fondant

40 minutes

Baked potato fondant

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

6-8 potatoes
Butter
Chicken stock
½ t butter

Method

Preheat the oven to 200°C.

Peel and thinly slice potatoes. Grease an ovenproof dish with a little butter, then cover the base of the dish with a layer of sliced potato.

Top with a drizzle of warm chicken stock and dot with butter, season to taste, then repeat in layers until the dish is full (you should use about ½ cup chicken stock in total).

Cut out a sheet of baking paper and press onto the top of the dish.

Bake for 40 minutes, removing the baking paper for the last 10 minutes to brown the top.

Spinach lasagne

Kung pao chicken

Durban fish curry

Pan-fried salmon with beetroot quinoa salad

Ostrich neck in rich red wine sauce

Spiced parsnip soup

Kafta

Guava and yoghurt ice cream

Croque Monsieur

Baked cherry custard

Cashew caramel apple custard

Almond custard tarts

Crispy lardon and spicy tomato risotto

Mascarpone and butternut risotto

Baked potato fondant

Baked potato fondant

Ingredients

Method