Mushroom hotpot with greens

15 minutes

Enchiladas

15 to 20 minutes

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15 minutes

Warm cabbage and blue cheese salad

5 minutes

Biscuit recipes

Spice biscuits

10 to 12 minutes

Grilled prosciutto-wrapped chicken with sage and grilled green beans

20 minutes

Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Asian recipes

Chilli-orange ostrich, carrot and coriander stir-fry

10 minutes

Lamb, pumpkin and sweet-potato braise

40 minutes

Apple recipes

Apple-caramelised crepes

10 minutes

Watermelon recipes

Watermelon salad

Honey apricots stuffed with chevin and toasted almonds

Honey apricots stuffed with chevin and toasted almonds

By TASTE

Difficulty Easy

Prep Time 10 minutes (excluding soaking the apricots)

Ingredients

10-15 soft dried whole apricots
2 cups warm black rooibos tea
125 g plain chevin, room temperature
100 g almonds, toasted
3 T honey

Method

Soak the apricots in the rooibos tea until plump, about 1 hour, and strain.

Insert a small paring knife to create a cavity in each piece of fruit.

Using a teaspoon, fill each cavity generously with soft chevin and push an almond into each.

Plate and drizzle with honey.

Spinach lasagne

Pot bread

Italian fondue

Mushroom hotpot with greens

Enchiladas

Thai red tofu curry on rice pasta

Warm cabbage and blue cheese salad

Spice biscuits

Grilled prosciutto-wrapped chicken with sage and grilled green beans

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Chilli-orange ostrich, carrot and coriander stir-fry

Lamb, pumpkin and sweet-potato braise

Apple-caramelised crepes

Watermelon salad

Honey apricots stuffed with chevin and toasted almonds

Honey apricots stuffed with chevin and toasted almonds

Ingredients

Method