Beverage recipes

Pear-and-celery mimosas

Beverage recipes

Cherry Cordial

25 minutes

Christmas recipes

The festive acid salad

Avocado recipes

Strawberry, avocado and ricotta salad

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Sour peach hot sauce

30 minutes

Nightshade recipes

Potato dauphinoise with green goddess dressing

1 hour

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Poppy seed amasi cheese

Asian recipes

Mixed fruit kimchi

Berry recipes

Kombucha strawberry jam

20 minutes

Cabbage recipes

Green asazuke-inspired pickle

Root vegetable

Fondant sweet potatoes with curried XO sauce

45 minutes

Citrus recipes

Dill-pickled oranges

Dill-pickled oranges

By Khanya Mzongwana

Serves 1kg

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g dill, roughly chopped
¾ cup vinegar
½ cup orange juice
50 g sugar
1 t salt
1 t mustard seeds
6 black peppercorns
2 bay leaves
3 garlic cloves
6 oranges, peeled

Method

Combine all the ingredients except the oranges, then pour over the oranges. Place in a jar and chill; they will keep for about a week.

Find more Preserves and pickle recipes here

Production: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistant: Chevonne Fourie

Foolproof freezer banana-and-coconut muffins

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Pear-and-celery mimosas

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The festive acid salad

Strawberry, avocado and ricotta salad

Sour peach hot sauce

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Mixed fruit kimchi

Kombucha strawberry jam

Green asazuke-inspired pickle

Fondant sweet potatoes with curried XO sauce

Dill-pickled oranges

Dill-pickled oranges

Ingredients

Method