Cake recipes

Chocolate hot milk sponge

18 minutes

Chocolate drizzle icing

Beef recipes

Pap en vleis

40 minutes

Whole-wheat and pumpkin salad with gremolata dressing

1 hour, 30 minutes

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Chilled mango and cucumber salad

Coconut recipes

Fluffy coconut crumpets with mango brulee

7 minutes

Ice cream

Easy banana ice cream

Ice cream

Roast strawberry coconut ice cream

30 minutes

Creamy chicken and mushrooms

20 minutes

Gourmet macaroni cheese

25 minutes

Asparagus recipes

Potted asparagus and cheese quiche

40 minutes

Potted asparagus and cheese quiche

By Rachel Botes of Carlton Cafe Delicious

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

400 g ready-made puff pastry
14 spears asparagus, trimmed and cleaned
2 baby marrows, chopped
½ cup butternut cubes
100 g feta or goat\\\'s cheese
1 t fresh thyme
2 t fresh basil, chopped
2 free-range eggs
125 ml cream
sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Line the base of an 18 cm diameter terracotta clay pot plant base or suitable pie dish with puff pastry. Place in the freezer for 15 minutes.

Lightly steam the asparagus and baby marrows then layer the vegetables and cheese on the pastry base and sprinkle with the herbs.

Beat the cream and eggs together and season with salt and pepper.

Pour the egg mixture over the vegetables and cheese. Bake for 35 to 40 minutes, or until the egg is set.

Serve covered with a terracotta pot (optional).

Spinach lasagne

Pot bread

Italian fondue

Chocolate hot milk sponge

Chocolate drizzle icing

Pap en vleis

Whole-wheat and pumpkin salad with gremolata dressing

Chickpea and roast pepper salad

Chilled mango and cucumber salad

Fluffy coconut crumpets with mango brulee

Easy banana ice cream

Roast strawberry coconut ice cream

Creamy chicken and mushrooms

Gourmet macaroni cheese

Potted asparagus and cheese quiche

Potted asparagus and cheese quiche

Ingredients

Method