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Peri-peri sauce

5 minutes

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Peanut-butter loaf

1 1/2 hours

Ginger snaps

15 minutes

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Sweet yellow pepper and goats cheese pasta

20 minutes

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Rosemary buckwheat pancakes with wilted spinach, butternut and apple

30 minutes

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Beetroot-and-hazelnut salad

45 minutes

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35 minutes

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Saffron mango lassi

Raspberry and ricotta whip

Fruity dessert

Roast peaches and plums with oats and pistachio meringue

15 minutes

Aliums

Brie and caramelised onion braai sarmies

10 minutes

Brie and caramelised onion braai sarmies

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

400 g Brie
4 slices white bread
red onion marmalade
olive oil, for brushing

Method

Slice the Brie and divide between 4 slices white bread.

Top with Woolworths Red Onion Marmalade and cover with a second slice of bread.

Brush the outside of the sandwich with olive oil, place on the braai and grill until the bread is toasted and the cheese has melted.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Peri-peri sauce

Peanut-butter loaf

Ginger snaps

Sweet yellow pepper and goats cheese pasta

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Beetroot-and-hazelnut salad

Crushed tomato salad

Brinjal pizza

Saffron mango lassi

Raspberry and ricotta whip

Roast peaches and plums with oats and pistachio meringue

Brie and caramelised onion braai sarmies

Brie and caramelised onion braai sarmies

Ingredients

Method