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

Kebabs

Paella skewers

15 minutes

Fish recipes

Pan-fried spiced monkfish with sweet potato and coriander sauce

30 minutes

Brie and watermelon preserve wrapped in vine leaves

Serves 2

Difficulty Easy

Prep Time 5 minutes

Ingredients

2 X 150 g Brie
watermelon preserve
6 - 8 vine leaves in brine

Method

Top each Brie cheese with watermelon preserve.
Remove the vine leaves from the brine and unroll them. Place three to four leaves overlapping.
Place the Brie on top of the leaves then wrap into a parcel.
Wrap the second Brie the same way. Place each cheese on a moderate fire for a few minutes and turn.
Do not overheat or the cheese will melt completely.
When the vine leaves start to burn, remove from heat and serve.
Eat by opening the leaves and eating the soft cheese inside.

Spinach lasagne

Kung pao chicken

Durban fish curry

Udon noodles in miso broth

Paella skewers

Seared chicken and limes with avocado and Asian dressing

Pan-fried spiced monkfish with sweet potato and coriander sauce

Warm roasted chicken livers on chicory-and-potato salad

Stir-fried asparagus and angel-hair pasta in lemony broth

Braised lettuce with spring lamb and shiitake mushrooms

Strawberry-cream colada

Smoked chicken carpaccio

Warm duck shreds on marinated strawberries

Strawberry salsa on buckwheat blinis with strawberry-infused honey

Brie and watermelon preserve wrapped in vine leaves

Brie and watermelon preserve wrapped in vine leaves

Ingredients

Method