Asian-dressed cucumber salad

Duck recipes

Seared duck and mango salad

30 minutes

Braai recipes

Miso-marinated barbeque Hawaiian chicken

45 minutes

Blue cheese Waldorf salad

10 minutes

Strawberry granita with fromage blanc

Chicken braised in apple cider with tarragon

1½ hours

Porcini and Nicola potato risotto

30 minutes

Tea recipes

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Muscadel shooters

5 minutes

Christmas recipes

Perfect roast potatoes

1 hour

Aliums

Fragrant garlic mussels

10 minutes

Nut recipes

Almond and honey cookies

15–20 minutes

Almond and honey cookies

By Hannah Lewry

Serves 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15–20 minutes

Ingredients

250 g almonds, blanched
75 g light brown sugar
1 T honey
1 T orange zest
1/4 cup free-range egg whites
1 cup low-fat plain yoghurt
1 vanilla pod, split
1 orange, juiced and zested

Method

Preheat the oven to 180°C. In a blender, grind the almonds with 50 g brown sugar until coarse in texture.

Add the remaining brown sugar, honey and orange zest before slowly adding the egg whites and blending until a cookie dough forms.

Line a baking tray with baking paper and mould the dough into rough, bite-sized balls. Bake for 15 to 20 minutes, or until golden and cooked through. Remove from the oven and allow to cool.

Combine the yoghurt, vanilla seeds, orange juice and zest and serve with the cookies.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Asian-dressed cucumber salad

Seared duck and mango salad

Miso-marinated barbeque Hawaiian chicken

Blue cheese Waldorf salad

Strawberry granita with fromage blanc

Chicken braised in apple cider with tarragon

Porcini and Nicola potato risotto

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Muscadel shooters

Perfect roast potatoes

Fragrant garlic mussels

Almond and honey cookies

Almond and honey cookies

Ingredients

Method