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Mosbolletjies

45 minutes

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30 minutes

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25 minutes

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Gammon-and-pea soup

2 hours

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Butter-basted “rotisserie” chicken

35 minutes

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Cauliflower and broccoli with Thai green curry butter

45 minutes

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45 minutes

Afternoon tea

Macaroons with jam

20 minutes

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Cornflake french toast

15 minutes

Beetroot recipes

DIY beetroot and berry smoothie bowl

5 minutes

DIY beetroot and berry smoothie bowl

By TASTE

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

a handful frozen blueberries
a handful frozen rasberries
1 beetroot, peeled and grated
1 T plain yoghurt
a splash milk
coconut shavings, to serve
chia seeds, to serve
2 granadillas, halved

Method

1. Combine a handful each frozen blueberries and raspberries, grated beetroot and plain yoghurt in a high-speed blender (a Nutribullet works perfectly).

2 Blend for about 30 seconds until smooth. Loosen with a splash of milk.

3. Pour into a bowl and top with fresh coconut shavings, chia seeds, granadilla halves and more frozen blueberries and raspberries.

Find more smoothie recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Mosbolletjies

Overnight bread

Snowballs

Cinnamon buns

Easy snowballs

Gammon-and-pea soup

Butter-basted “rotisserie” chicken

Cauliflower and broccoli with Thai green curry butter

Soda bread (no-yeast bread)

Macaroons with jam

Cornflake french toast

DIY beetroot and berry smoothie bowl

DIY beetroot and berry smoothie bowl

Ingredients

Method