Berry recipes

Yoghurt muffins with warm sticky strawberry preserve

15 minutes

Egg recipes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Chocolate orange fondants with Christmas-mess ice cream

10–12 minutes

Beetroot recipes

Beetroot and vanilla salmon gravadlax

Potato latkes with sour cream and smoked salmon

2 minutes

Vegan recipes

White Spanish sangria with ripe peaches

Vegan recipes

Patatas bravas

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

60 ml extra virgin olive oil
1 small red onion
2 cloves garlic
5 ml (1t) paprika
5 ml (1t) cayenne pepper
4 small tomatoes, skinned and chopped
1 bay leaf
1 T sugar
Sea salt and freshly ground black pepper

For the potato

2 organic potatoes, washed and chopped
Sunflower oil, for frying

Method

Heat the oil in a small saucepan. Add the onion, garlic, paprika and cayenne. Stir through for 2 minutes. Add the tomato, bay leaf and sugar. Simmer for 5 minutes or until the sauce is slightly reduced. Season with salt and pepper.

To prepare the potato: deep fry the potato wedges until golden brown. Place on a paper towel and serve warm with the sauce

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Yoghurt muffins with warm sticky strawberry preserve

Grilled bread with Serrano ham and olive oil-fried eggs

Chocolate orange fondants with Christmas-mess ice cream

Beetroot and vanilla salmon gravadlax

Easy sundae

Frozen litchi daiquiri

Peppadew-prawn ceviche

Creamy vanilla flan

Cheat’s paella

Potato latkes with sour cream and smoked salmon

White Spanish sangria with ripe peaches

Patatas bravas

Patatas bravas

Ingredients

Method