Ramadan and

Khitchro

1 hour

Battered and

Daltjies (chilli bites) for Ramadan

5 - 10 minutes

Breakfast recipes

Overnight oats for Suhoor

Breakfast recipes

Date smoothie for Suhoor

Butternut recipes

Lentil-and-butternut soup

35 minutes

Biryani recipes

Chicken biryani cooked over fire

1 hour

Eid recipes

Eid milk

3-4 hours

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Pork recipes

Slow-roast pork shoulder

6 hours

Biscuit recipes

White chocolate-and-tahini bread cookies

15–20 minutes

Mushroom recipes

Oven-baked prawns and mushroom pasta

30 minutes

Home-made yoghurt

6–8 hours

Home-made yoghurt

By Abigail Donnelly

Serves Makes 2 cups

Difficulty Easy

Cooking Time 6–8 hours

Ingredients

2 litres long-life milk
3 T preservative-free full-cream yoghurt

Method

1. Place the ingredients in the inner pot of the Duo Crisp and whisk well to create a creamy consistency.

2. Close the lid and press the Sous Vide button.

3. Set the timer to 6-8 hours and the temperature to 47°C.

4. Check the consistency after 6 hours and see if you are satisfied. If you prefer it thicker, set the timer for a further 2 hours.

5. Strain through a fine sieve or muslin cloth to separate whey and create super creamy Greek-style yoghurt.

To make apricot-and-rose harissa slow-cooked lamb gyros using The Instant Pot Duo Crisp + Air Fryer click here.

This recipe was made using The Instant Pot Duo Crisp + Air Fryer. You can buy it here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Khitchro

Daltjies (chilli bites) for Ramadan

Overnight oats for Suhoor

Date smoothie for Suhoor

Lentil-and-butternut soup

Chicken biryani cooked over fire

Eid milk

Moutabal (brinjal spread)

Slow-roast pork shoulder

White chocolate-and-tahini bread cookies

Oven-baked prawns and mushroom pasta

Home-made yoghurt

Home-made yoghurt

Ingredients

Method