Roasted greens with sesame

15 minutes

Griddled pesto vegetables on pitta

10 minutes

Avocado recipes

Garden salad with sliced avocado and hot dressing

2 minutes

Fish recipes

One-pot poached trout

30 minutes

Christmas recipes

Roast turkey

6 to 6½ hours

Cocktail recipes

Frozen grapefruit cocktail

Christmas gammon relish

Fish recipes

Sugar and salt-cured Norwegian salmon

Sorbet recipes

Watermelon and lemon sorbet stack

Avocado recipes

Tostados with prawn ceviche and avocado

10 minutes

Fish recipes

Cold egg and lemon fish

25 minutes

Lime-and-coconut custards

147 of 166

Lime-and-coconut custards

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Ingredients

440 ml coconut cream
2 free-range eggs
2 T palm sugar

Method

In a small saucepan, combine coconut cream, eggs and palm sugar, and stir through.

Place over a low heat and stir through again with a wooden spoon until heated through but not boiling. (Do not boil or the custard will curdle.)

Strain through a sieve. Pour into 4 moulds lined with baking paper and banana leaves, and top with a slice of lime.

Steam in a bamboo steamer, covered with a lid, until set.

Cool and serve.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Roasted greens with sesame

Griddled pesto vegetables on pitta

Garden salad with sliced avocado and hot dressing

One-pot poached trout

Roast turkey

Frozen grapefruit cocktail

Christmas gammon relish

Sugar and salt-cured Norwegian salmon

Watermelon and lemon sorbet stack

Tostados with prawn ceviche and avocado

Cold egg and lemon fish

Lime-and-coconut custards

Lime-and-coconut custards

Ingredients

Method