Egg recipes

Egg-and-lemon seafood soup

15 minutes

Spicy prawns in coconut sauce

10 minutes

Chocolate brownie in a cup

15 minutes

Cake recipes

Cake in a cup

2 to 3 minutes

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Dip recipes

Crushed tomato salad

Bacon recipes

Hotcakes with bacon

20 minutes

Sweet treat

Shortbread dippers with honey-caramel sauce

5 - 10 minutes

Indian recipes

Saffron mango lassi

Raspberry and ricotta whip

Breakfast recipes

Eggs in tomato sauce

35 minutes

Coconut-crusted chicken

15 -20 minutes

Coconut-crusted chicken

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus marinating time

Cooking Time 15 -20 minutes

Ingredients

1 cup desiccated coconut
2 T lime juice
1 T garam masala
1 T turmeric
2 T sunflower oil
4 free-range chicken fillets

Method

Preheat the oven to 180°C.

Mix the coconut with the lime juice, garam masala, turmeric and sunflower oil. Season to taste.

Marinate the chicken fillets in the coconut mixture for 30 minutes, then roast for 15 to 20 minutes.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Egg-and-lemon seafood soup

Spicy prawns in coconut sauce

Chocolate brownie in a cup

Cake in a cup

Beetroot-and-hazelnut salad

Crushed tomato salad

Hotcakes with bacon

Shortbread dippers with honey-caramel sauce

Saffron mango lassi

Raspberry and ricotta whip

Eggs in tomato sauce

Coconut-crusted chicken

Coconut-crusted chicken

Ingredients

Method