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Mushroom-and-tarragon gravy

20 minutes

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Bechamel sauce

20 minutes

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Hollandaise

20 minutes

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Bhisto with fried eggs

35 minutes

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20 minutes

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Hollandaise sauce

10 minutes

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Potato samoosas with green chutney

2 hours 10 minutes

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Salted caramel

10 minutes

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Fish cakes with seared cucumber and satay sauce

20 minutes

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Creamy mushroom sauce

10 minutes

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Roast sweet onions in white sauce

1 hour

Sauce recipes

Date chutney

10 minutes

Date chutney

By Monche Muller

Serves 2 jars

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

250 g pitted dates
60 g dried chillies
5 cloves garlic
60 g root ginger
250 ml brown vinegar
salt, to taste

Method

Place all the ingredients, except the vinegar, in a food processor and blend until smooth.

Add the vinegar and continue blending.

Place the mixture in a saucepan and bring to a boil.

Let the mixture cool down if serving straight away, otherwise spoon into sterilised jars while still hot.

Cook's note: this chutney goes excellently with lamb curry in a bunny chow made with individual potbrood.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Mushroom-and-tarragon gravy

Bechamel sauce

Hollandaise

Bhisto with fried eggs

Turkey gravy

Hollandaise sauce

Potato samoosas with green chutney

Salted caramel

Fish cakes with seared cucumber and satay sauce

Creamy mushroom sauce

Roast sweet onions in white sauce

Date chutney

Date chutney

Ingredients

Method