Great value Archives

Breakfast recipes

Banana-and-oatmeal bake

20 minutes

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Beef sliders

10 minutes

Preserves and

Tamarind pickled cucumbers

Sweet treat

Apple-and-cinnamon muffin loaf

45 - 60 minutes

Watermelon, charred feta and bread salad with mint

10 minutes

Fritter recipes

Courgette fritters

20 minutes

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Orange and broken filo pie

1 hour

Sweet treat

Vinegar pudding

35 minutes

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Broccomoli

3 minutes

Fruity dessert

Vinegar-poached nectarines

15 minutes

Vinegar-poached nectarines

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

8 nectarines
100 g sugar
3 T honey
1 cup water
4 T Woolworths prosecco vinegar
2 bay leaves
1 cinnamon stick
vanilla ice cream, for serving
2 x 80 g Woolworths almond, hazelnut and coffee granola pots

Method

1. Cut a cross into the base of each nectarine, then set aside.

2. Place the remaining ingredients except the ice cream and granola into a large saucepan and simmer until the sugar has dissolved.

3. Add the nectarines, then cover with a piece of baking paper and simmer gently for 15 minutes.

4. Remove the fruit from the poaching liquid and allow to cool for 5 minutes, then carefully remove the skins. Serve topped with the ice cream and granola.

Find more stone fruit recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Keletso Motau & Mogau Seshoene

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Freshly squeezed rainbow floats

Banana-and-oatmeal bake

Beef sliders

Tamarind pickled cucumbers

Apple-and-cinnamon muffin loaf

Watermelon, charred feta and bread salad with mint

Courgette fritters

Orange and broken filo pie

Vinegar pudding

Broccomoli

Vinegar-poached nectarines

Vinegar-poached nectarines

Ingredients

Method