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South African

Campari and summer fruit punch

Butternut recipes

Butternut and goats milk cheese risotto

40 minutes

Chicken recipes

Egg noodle soup

10 minutes

Vanilla-infused yoghurt panna cotta with figs

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 5 hours’ setting time

Cooking Time 10 minutes

Ingredients

5 leaves gelatine
3 cups milk
1/4 t vanilla extract (or 1 vanilla pod 1)
1 T agave syrup or caster sugar
2 cups low-fat plain yoghurt
Fresh figs, for serving

Method

Soften the gelatine in cold water for a few minutes. Heat the milk in a saucepan until it starts to bubble. Add the split vanilla pod, with seeds, or vanilla extract, then transfer the milk from the saucepan to a large jug. Set aside to cool slightly.

Stir the gelatine leaves into the milk, then add the agave syrup or caster sugar and yoghurt. Divide the mixture between 4 cups or moulds and refrigerate until set, about 5 hours.

Serve with ripe figs.

Cook's note: This dessert adds calcium to your daily diet in a deliciously sweet way. This dessert is low in added sugar and fat.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Koeksisters

Granadilla curd

Tomato tarte tatin

Campari and summer fruit punch

Butternut and goats milk cheese risotto

Muffin-tray chicken pies

Egg noodle soup

Pasta with corn, shredded marrows and mozzarella

Slow-roasted lamb and beans with garlic and rosemary

Banana and blueberry cake

Sweet pea, fresh plum and feta salad with organic avocado oil

Vanilla-infused yoghurt panna cotta with figs

Vanilla-infused yoghurt panna cotta with figs

Ingredients

Method