Great value Archives

Calamari

Calamari bobotie

30 minutes

Broccoli recipes

Broccoli soup with olive oil rye flatbreads

25 minutes

Dark chocolate and almond shards with citrus trio

5 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Root vegetable

Spiced parsnip soup

Kafta

10 minutes

Aliums

Garlic-butter roast chicken with guava pickle

30 minutes

Frozen yoghurt

Guava and yoghurt ice cream

10 minutes

Chilli and spice-stewed guavas and meringue

Serves 6

Difficulty Easy

Prep Time 35 minutes

Cooking Time 20 minutes

Ingredients

6 ripe guavas
3 T brown sugar
1 t chilli flakes
2 rosemary sprigs
1 free-range egg white
Salt a pinch
Cream of tartar a pinch
55 g caster sugar
Maple syrup for drizzling

Method

Preheat the oven to 180°C.

Peel and halve the guavas, place in a saucepan and just cover with water.

Add the sugar, chilli flakes and rosemary. Simmer gently over a medium heat for 5 minutes, or until tender.

Whisk the egg white with the salt and cream of tartar. When soft peaks form, add the caster sugar. Continue to whisk until the mixture becomes glossy.

Spoon the meringue over the poached guava halves and bake until golden brown, about 10 minutes.

Serve hot with a generous drizzle of maple syrup.

Air fryer pork belly

Banana-and-buttermilk flapjacks

Harissa-battered hake

Home-made masala

Calamari bobotie

Broccoli soup with olive oil rye flatbreads

Dark chocolate and almond shards with citrus trio

Fluffy ricotta and olive-baked eggs

Ostrich neck in rich red wine sauce

Spiced parsnip soup

Kafta

Garlic-butter roast chicken with guava pickle

Guava and yoghurt ice cream

Pork belly with maple-roasted guavas

Chilli and spice-stewed guavas and meringue

Chilli and spice-stewed guavas and meringue

Ingredients

Method