Recipes for starters & light meals

Braai recipes

Radicchio “salad”

20 minutes

Campari-and-orange jellies with grapefruit granita

10 minutes

Couscous recipes

Fruity couscous salad

20 minutes

Leftovers recipes

Spicy roast chicken and lime watermelon wraps

35 minutes

Bread recipes

Wheat-free flatbreads

15 minutes

Oriental-style prawn laksa

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

500 g prawn shells (reserve the meat)
1 stalk lemongrass, finely chopped
2 cloves garlic
1 4cm piece ginger, finely chopped
1 lime leaf, finely chopped
7 T oil
3 T tom yum paste
1 orange, juiced and squeezed
1 1/4 cups white wine
2 cups fish or shellfish stock
2 cups coconut milk or cream
Coriander leaves, torn

Method

Preheat the oven to 200°C.

Arrange the prawn shells on a baking tray and place in the oven for 30 to 45 minutes to caramelise.

Place the lemongrass, garlic, ginger and lime leaf in a saucepan and sauté in 5 T oil over a medium heat for 5 minutes, or until fragrant.

Add the tom yum paste and stir until incorporated. Add the orange juice and zest, wine and prawn shells.

Simmer until most of the liquid has evaporated. 3 Add the stock and reduce by threequarters, about 5 minutes. Reduce the heat and add the coconut milk or cream. Simmer gently for 10 minutes.

Sauté the prawn meat in a pan in 2 T oil over a medium to high heat until golden and cooked through.

Strain the soup through a sieve, then add the coriander leaves and cooked prawn meat and serve immediately.

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Crostini with bacon and strawberries

Radicchio “salad”

Campari-and-orange jellies with grapefruit granita

Fruity couscous salad

Spicy roast chicken and lime watermelon wraps

Wheat-free flatbreads

Pear, walnut and radicchio salad

Caprese salad with a twist

Oriental-style prawn laksa

Oriental-style prawn laksa

Ingredients

Method