Home
Recipes
Takes a little effort

Pizza recipes

Fold-over pizza

25 minutes

Fritter recipes

Sweet potato, baby marrow and butternut fritters

15 minutes

Green olive and porcini dust country loaf

30 minutes

Bread recipes

Sweet potato bread

45 minutes

Beef recipes

Ossobuco alla milanese

1 hour 30 minutes

Risotto recipes

Risotto allo zafferano

20 to 30 minutes

Quince Preserve

3 to 4 hours, plus cooling and setting time

Tart recipes

Fresh fruit tart with frangipane

20 minutes, plus 12 to 15 minutes to bake

Watermelon recipes

Watermelon and feta salad with basil-infused oil

Pie recipes

Venison pie and green bean stew

Fritter recipes

Baby-marrow fritters

10 minutes

Onion sprouts with poached eggs

10 minutes

Onion sprouts with poached eggs

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 T oilive oil
200 g organic baby plum tomatoes
8 medium eggs
4 slices sourdough bread, toasted
4 T heaped fine sprouts, such as alfalfa or onion sprouts

Method

In a frying pan, heat the olive oil to medium hot and sauté the tomatoes for 5 minutes.

Poach the eggs in acidulated boiling water (add some vinegar to your water to achieve this).

Place a slice of toast on each of four plates and top with a pair of poached eggs.

Divide the tomatoes and sprouts between the plates and serve immediately.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Fold-over pizza

Sweet potato, baby marrow and butternut fritters

Green olive and porcini dust country loaf

Sweet potato bread

Ossobuco alla milanese

Risotto allo zafferano

Quince Preserve

Fresh fruit tart with frangipane

Watermelon and feta salad with basil-infused oil

Venison pie and green bean stew

Baby-marrow fritters

Onion sprouts with poached eggs

Onion sprouts with poached eggs

Ingredients

Method