Asparagus recipes

Crisp asparagus with healthy creme fraiche mayonnaise

10 minutes

Egg recipes

Classic egg mayo on stacked toasts

15 minutes

Rose-water martini

Indian recipes

Salty cucumber, celery and mint lassi

Tomato recipes

Wholewheat pasta, ham and grilled tomato salad

10 minutes

Mushroom recipes

Baked mushroom and cheese omelette with sorrel salad

20 minutes

Fish on a stick with shaved fennel and cucumber salad

5 to 10 minutes

Avo and pecorino salad

Avocado recipes

Avocado and pancetta stack

Avocado recipes

Avocado classic

Kebabs

Minced lamb kebabs

10 minutes per skewer

Layered summer cheese

20 minutes

Layered summer cheese

By Maranda Engelbrecht

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 large Dalewood Brie
Baby apples
Daikon ribbons, cucumber ribbons and coconut ribbons, made with a vegetable peeler
Pears peeled, and poached in verjuice, honey and star anise

Method

Slice the cheese horizontally to make three layers. Layer with the ribbons, and garnish with the pears.

Serve with crackers or biscotti.

This recipe graced the first-ever cover of TASTE Magazine back in 2003.

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Crisp asparagus with healthy creme fraiche mayonnaise

Classic egg mayo on stacked toasts

Rose-water martini

Salty cucumber, celery and mint lassi

Wholewheat pasta, ham and grilled tomato salad

Baked mushroom and cheese omelette with sorrel salad

Fish on a stick with shaved fennel and cucumber salad

Avo and pecorino salad

Avocado and pancetta stack

Avocado classic

Minced lamb kebabs

Layered summer cheese

Layered summer cheese

Ingredients

Method