Brunch recipes

Shakshuka tomato and egg bowls with baby marrow

40 minutes

Great value

Honey and chipotle glazed pork sausages

15 minutes

Great value

Pork sausages, sweet tomato and potato tray bake

20 minutes

Battered and

Fried green tomatoes with buttermilk dressing

5 minutes

Great value

Baked tuna-and-egg savoury tarts

35-40 minutes

Great value

Roast tomato soup with cheesy phyllo sandwiches

1 1/4 hours

Great value

Tuna and cream cheese baked peppers

30 minutes

Breakfast recipes

Baked tomato relish with crispy fried eggs

20 minutes

Brinjal recipes

Spicy tomato dip with brinjal dippers

20 minutes

Great value

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes

Apple recipes

Rooibos creme caramel and toffee apple

45 minutes

Cocktail recipes

Iced Rooibos tea with cardamom and spicy guava jelly

Iced Rooibos tea with cardamom and spicy guava jelly

By Maranda Engelbrecht

Serves 4 - 6

Difficulty Easy

Ingredients

2 Rooibos tea bags
2 cups water
4 cardamom pods
2 ripe guavas
1/2 cup sugar
1 cup water
2 star anise
1 large packet of gelatin
1 pear

Method

To make the tea: In a small saucepan bring rooibos teabags to the boil in the water. Add cardamom pods and simmer for 20 minutes.

Remove the teabags and allow the mixture to cool. Top half a glass of tea with sparkling mineral water and crushed ice.

To make the jelly: Place the guavas, peeled and cut into chunks, into a deep saucepan with the sugar, water and star anise.

Bring to the boil, then reduce the heat and simmer until the guava has cooked to a pulp. Strain through a fine-mesh strainer – the liquid should be glossy and transparent.

Then, for every 250ml (1 cup) of liquid, add 15ml (1T) gelatin and dissolve while still warm. Pour into a small container lined with clingfilm and place in the refrigerator until set.

Remove with the clingfilm from the container and use a small cutter to press out shapes. Cut a pear into thin wedges and remove the pip section. Set a jelly on each pear wedge.

Cook’s tip: For a cocktail, add a tot of Martini to the tea.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Shakshuka tomato and egg bowls with baby marrow

Honey and chipotle glazed pork sausages

Pork sausages, sweet tomato and potato tray bake

Fried green tomatoes with buttermilk dressing

Baked tuna-and-egg savoury tarts

Roast tomato soup with cheesy phyllo sandwiches

Tuna and cream cheese baked peppers

Baked tomato relish with crispy fried eggs

Spicy tomato dip with brinjal dippers

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Rooibos creme caramel and toffee apple

Iced Rooibos tea with cardamom and spicy guava jelly

Iced Rooibos tea with cardamom and spicy guava jelly

Ingredients

Method