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20 minutes

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20 minutes

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Frozen grape cheeseboard

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Handmade flatbread with preserved lemon

10 minutes

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Lime-and-coconut custards

Lime-and-coconut custards

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Ingredients

440 ml coconut cream
2 free-range eggs
2 T palm sugar

Method

In a small saucepan, combine coconut cream, eggs and palm sugar, and stir through.

Place over a low heat and stir through again with a wooden spoon until heated through but not boiling. (Do not boil or the custard will curdle.)

Strain through a sieve. Pour into 4 moulds lined with baking paper and banana leaves, and top with a slice of lime.

Steam in a bamboo steamer, covered with a lid, until set.

Cool and serve.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Roasted ricotta with mushroom steaks and spring onions

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Garden salad with sliced avocado and hot dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

Iced christmas trees

Chicken with quinoa

Smoked turkey salad

Frozen grape cheeseboard

Handmade flatbread with preserved lemon

Watermelon and lemon sorbet stack

Tomato, goats-milk cheese and nectarine salad

Lime-and-coconut custards

Lime-and-coconut custards

Ingredients

Method