Recipes for starters & light meals

Chicken recipes

Chopped liver

30 minutes

Chicken recipes

Chicken broth with mandlach

1½–2 hours

Cheese recipes

Giant ibhisto and cheese toasts

35 minutes

Cheese recipes

Charred blood orange and mozzarella salad

5 minutes

Breakfast recipes

iBhisto

25 - 30 minutes

Beans recipes

Spicy baked beans

10 minutes

Boards and

Serrano and crispy cheese bites snack box

5 minutes

Bread recipes

Japanese milk buns

12 minutes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 - 30 minutes

Ingredients

1 litre full-cream milk
1 cup cream
200 g pearl barley
1 vanilla pod, sliced lengthways
6 T honey
½ t nutmeg
a pinch salt
1 x 380 g can evaporated milk, for serving

For the roast strawberries:

600 g strawberries, hulled
150 g brown sugar
1 lemon, juiced

Method

Place all the porridge ingredients except the evaporated milk in a saucepan and bring to a simmer. Cook for 45 minutes or until soft, stirring occasionally, to prevent it from catching.

To make the roast strawberries, preheat the oven to 200°C. Place the strawberries on a baking tray lined with baking paper, sprinkle with the sugar and squeeze over the lemon juice.

Roast for 25 minutes, or until syrupy and caramelised. Spoon onto the porridge and drizzle with evaporated milk to serve

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Chopped liver

Chicken broth with mandlach

Giant ibhisto and cheese toasts

Charred blood orange and mozzarella salad

iBhisto

Spicy baked beans

Serrano and crispy cheese bites snack box

Japanese milk buns

Roast cauliflower with cheese sauce

Deep-fried pickles on flatbread

Melon and cured ham salad

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Ingredients

Method