Beetroot recipes

Fresh beetroot soup

20 minutes

Summer bean and pea pasta

10 minutes

Egg recipes

Eggy mushroom tart

10 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

15 minutes

Jelly recipes

Gruyere with watermelon and pomegranate jelly

Battered and

Tempura prawns with sweet chilli sauce

10 - 12 minutes

Chilli recipes

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

4 minutes

Crunchies

20 minutes

Pecan butter sauce

10 minutes

Fudge recipes

Salted hot fudge sauce

15 minutes

Pineapple-coconut sauce

6 minutes

Pineapple-coconut sauce

By Monche Muller

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 6 minutes

Ingredients

1/3 cup sugar
5 egg yolks
3/4 cup coconut milk
3/4 cup pureed pineapple
2 T dark rum

Method

In a bowl, whisk the sugar together with 5 egg yolks. Add coconut milk and pureed pineapple and continue to whisk.

Pour into a saucepan, stirring occasionally for about 6 minutes until custard starts to thicken. Be sure not to boil!

Strain the custard through a sieve; add dark rum and chill.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Fresh beetroot soup

Summer bean and pea pasta

Eggy mushroom tart

Dried mint and hazelnut dukkah with olive oil and crispbreads

Gruyere with watermelon and pomegranate jelly

Tempura prawns with sweet chilli sauce

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

Crunchies

Pecan butter sauce

Salted hot fudge sauce

Pineapple-coconut sauce

Pineapple-coconut sauce

Ingredients

Method