Gluten-free recipes that actually taste good

Avocado recipes

Chocolate-swirled meringues with chocolate sauce

45 minutes

Ice cream

Seared trout with ginger rice and jalapeno-lime dressing

25 minutes

Chicken recipes

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

25 minutes

Beans recipes

Harissa ruby vegetables with feta and black-bean salad

25 minutes

Chicken recipes

Buttermilk chicken with roast white beans and olives

45–50 minutes

Christmas recipes

Devilled eggs

10 minutes

Devilled eggs

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

18 large free-range eggs
1/2 avocado, peeled and stoned
200 g hummus
100 g Woolworths frozen petit-pois, blanched
2 T Woolworths fresh basil pesto
160 g Woolworths sour cream-and-chive dip
125 g Woolworths smoked snoek pâté
Woolworths edible flowers, to garnish
Woolworths seed-and-nut sprinkle, to garnish

For the beetroot hummus, blend:

1 small beetroot, cooked
180 g hummus

Method

1. Bring a saucepan of water to the boil. Boil the eggs until medium-hard (6–9 minutes). Allow to stand in cold water before peeling.

2. Once cool, cut in half, remove the yolks and set aside.

3. Blend the avocado, hummus, peas and pesto. Place each filling in a separate piping bag and cut 5 mm off the tip of each bag. Just before serving, pipe the dips into the egg whites. Garnish with the crumbled egg yolks, flowers and seed- and-nut sprinkle.

Find more party snack and canapé ideas here.

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Chocolate-swirled meringues with chocolate sauce

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Seared trout with ginger rice and jalapeno-lime dressing

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

Harissa ruby vegetables with feta and black-bean salad

Buttermilk chicken with roast white beans and olives

Devilled eggs

Devilled eggs

Ingredients

Method