Wheat free Archives

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Balsamic, rosemary and caper marinade

Coconut recipes

Oriental-style prawn laksa

1 hour

Porcini Cappuccino

40 minutes

Miso and corn chowder

1 hour

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

Apple recipes

Baked apples with bay leaves, dates and honey

25 minutes

Curry recipes

Berbere paste

2 minutes

Gluten-free treat

Lemon polenta cake

1 hour

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 ripe persimmons or nectarines
2 balls smoked mozzarella
1/2 cup pine-needle-infused fynbos honey
4 T pine nuts, toasted
1 T fresh thyme
Baby salad leaves, for serving
1/2 cup extra virgin olive oil
Maldon sea salt, for serving

Method

Slice the fruit and mozzarella into pieces approximately ½ cm thick. Layer on a platter, alternating the fruit and cheese.

Drizzle over the honey, sprinkle with the pine nuts, thyme and a few salad leaves, then drizzle with olive oil. Finish with a little Maldon sea salt and serve.

Cook's note: Luke made his own pine needle-infused fynbos honey, but you can simply use Woolies' fynbos honey as is - it will be just as delicious.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Rhubarb with baked cream

Pear, walnut and radicchio salad

Kebabs with tomato salad and roasted garlic and peanut dressing

Balsamic, rosemary and caper marinade

Oriental-style prawn laksa

Porcini Cappuccino

Miso and corn chowder

Bay leaf kebabs with baked cannellini beans

Baked apples with bay leaves, dates and honey

Berbere paste

Lemon polenta cake

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Ingredients

Method