Recipes Archive

Sweet treat

Apple-and-cinnamon muffin loaf

45 - 60 minutes

Watermelon, charred feta and bread salad with mint

10 minutes

Fritter recipes

Courgette fritters

20 minutes

Cake recipes

Orange and broken filo pie

1 hour

Sweet treat

Vinegar pudding

35 minutes

Chicken breast

Spicy chicken and chickpea roti

10 minutes

Breakfast recipes

Chocolate quinoa porridge

35 minutes

Lentil recipes

Lentil Bolognese with loaded veggie sauce

50 minutes

Biscuit recipes

Choc chip cookies

10 minutes

Sweet treat

Genius yoghurt brûlée

30 minutes

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Broccomoli

3 minutes

Fruity dessert

Vinegar-poached nectarines

15 minutes

Vinegar-poached nectarines

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

8 nectarines
100 g sugar
3 T honey
1 cup water
4 T Woolworths prosecco vinegar
2 bay leaves
1 cinnamon stick
vanilla ice cream, for serving
2 x 80 g Woolworths almond, hazelnut and coffee granola pots

Method

1. Cut a cross into the base of each nectarine, then set aside.

2. Place the remaining ingredients except the ice cream and granola into a large saucepan and simmer until the sugar has dissolved.

3. Add the nectarines, then cover with a piece of baking paper and simmer gently for 15 minutes.

4. Remove the fruit from the poaching liquid and allow to cool for 5 minutes, then carefully remove the skins. Serve topped with the ice cream and granola.

Find more stone fruit recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Keletso Motau & Mogau Seshoene

Spinach lasagne

Kung pao chicken

Durban fish curry

Apple-and-cinnamon muffin loaf

Watermelon, charred feta and bread salad with mint

Courgette fritters

Orange and broken filo pie

Vinegar pudding

Spicy chicken and chickpea roti

Chocolate quinoa porridge

Lentil Bolognese with loaded veggie sauce

Choc chip cookies

Genius yoghurt brûlée

Broccomoli

Vinegar-poached nectarines

Vinegar-poached nectarines

Ingredients

Method