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Cherry-and-blueberry relish

Berry recipes

Cherry-and-blueberry relish

25 minutes

Gammon with caramel apples and fennel

Christmas recipes

Gammon with caramel apples and fennel

1 hour and 40 minutes

Gold oak-smoked trout salad wreath

Christmas recipes

Gold oak-smoked trout salad wreath

Spicy no-carb tomato “tabbouleh”

Spicy no-carb tomato “tabbouleh”

10 minutes

Red cabbage slaw

Picnic recipes

Red cabbage slaw

Buttermilk jelly with sticky strawberries

Berry recipes

Buttermilk jelly with sticky strawberries

10 minutes

Baby lettuce with whisked dressing

Salad recipes

Baby lettuce with whisked dressing

Fennel, Parmesan and rocket salad

Salad recipes

Fennel, Parmesan and rocket salad

Bitter greens with walnuts and Gorgonzola dressing

Salad recipes

Bitter greens with walnuts and Gorgonzola dressing

Samp-and-bean risotto with anchovies and asparagus

Anchovy recipes

Samp-and-bean risotto with anchovies and asparagus

10–15 minutes

Best-ever chilli poppers

Cheese recipes

Best-ever chilli poppers

12 minutes

Cream cheese pancakes

Cream cheese pancakes

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Cream cheese pancakes

By Vickie de Beer

Serves 4 (1 each)

Difficulty Easy

Ingredients

120 g cream cheese
125 ml almond flour
30 ml coconut flour
4 eggs
1⁄2 t cinnamon
1 t vanilla extract
Pinch of salt
30 ml butter, melted

Method

1. Combine all the ingredients except the butter in a food processor or use a stick blender.

2. Heat a 20 cm non-stick frying pan with butter on medium high heat. Add about 60ml of the batter and fry until it starts to bubble on the top. Flip them around and fry for another minute or until golden.

3. Serve with yoghurt and berries.

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