Carrot recipes

Two-cheese open pie with grilled tomatoes

15 to 20 minutes

Asparagus recipes

Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes

Mexican recipes

Handmade nachos and pickled vegetables

15 minutes

Baked plums with tarragon vinaigrette

10 - 15 minutes

Afternoon tea

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

Radishes with roasted sesame and organic vanilla chocolate ganache

White organic chocolate carpaccio with creme fraiche, toasted hazelnuts and pink peppercorns

White organic chocolate carpaccio with creme fraiche, toasted hazelnuts and pink peppercorns

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Ingredients

30 ml crème fraîche
100 g organic white chocolate
a couple of toasted hazelnuts
pink peppercorns to garnish

Method

Using a spoon or knife, lightly spread crème fraîche on to a small plate.
Using a vegetable peeler, shave chocolate slivers from a bar of the chocolate and scatter over the crème fraîche.
Top with a few roasted hazelnuts and freshly ground pink peppercorns.

Spinach lasagne

Air-fryer nachos

Home-made chips

Spice carrot soup

Cinzano-soaked watermelon

Pickled cucumber salsa

Two-cheese open pie with grilled tomatoes

Chilled asparagus summer soup

Gorgonzola plate

Corn fritters with mango-and-black bean salsa served with Mexicola

Handmade nachos and pickled vegetables

Baked plums with tarragon vinaigrette

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

Radishes with roasted sesame and organic vanilla chocolate ganache

White organic chocolate carpaccio with creme fraiche, toasted hazelnuts and pink peppercorns

White organic chocolate carpaccio with creme fraiche, toasted hazelnuts and pink peppercorns

Ingredients

Method