Warm pudding

Easy rice pudding

20 minutes

French toast

Mushrooms on French toast

15 minutes

Curry recipes

Korma coconut curry with lentils

15 minutes

Asian recipes

Thai curry

10 minutes

Luke’s fish tacos

15 minutes

Avocado, paw-paw and seared salmon salad

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Coleslaw recipes

Avocado coleslaw

5 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

Cocktail recipes

Vodka and Grape Cooler

Asian slaw with steamed prawns

5 minutes

Baby marrow pasta

25 minutes

Baby marrow pasta

By Lynne Bedingfield

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g linguine
2 T olive oil
200 g baby marrows. grated
2 T cooking oil
2 cloves garlic, crushed
1 cup cream

Method

Boil the linguine in salted water until al dente. Drain and toss through with olive oil.

Coarsely grate the baby marrows.

Heat the cooking oil in a wok and lightly fry the crushed garlic for a 1 to 2 minutes. Add the baby marrows and stir-fry for a few minutes. Add the cream and heat through.

Remove from the heat and toss through the pasta.

Serve with a handful of oven-roasted Rosa tomatoes.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Easy rice pudding

Mushrooms on French toast

Korma coconut curry with lentils

Thai curry

Luke’s fish tacos

Avocado, paw-paw and seared salmon salad

Deep-fried avocado with tomato, ginger and coriander salsa

Avocado coleslaw

Smoked chicken and avo with mango-and-coriander dressing

Vodka and Grape Cooler

Asian slaw with steamed prawns

Baby marrow pasta

Baby marrow pasta

Ingredients

Method