Easter recipes

Siba’s baked red velvet doughnuts

10 minutes

Cheesecake recipes

Raw lemon cheesecake

Scone recipes

Abi’s giant scone cake

20 minutes

Broccoli recipes

No-cook broccoli-and-cashew gnudi with olive salsa

Raw recipes

Spicy tomato “soup” salad

Preserves and

Fridge-pickled cucumber with whipped tzatziki

Pasta recipes

Kayla-Ann Osborn’s gran’s Bolognese

1½ hours

Maize meal

Grilled bacon mieliepap cakes

20 minutes

Egg recipes

Turkish-inspired eggs with crispy chorizo and pita toast

10 minutes

Pepper recipes

Roasted sweet pepper, ricotta and Parmesan tarts

45 minutes

Corn recipes

Fried eggs in brown butter with labneh and corn “ribs”

20 minutes

Seafood recipes

Crowd-pleasing crispy fish tacos

10 minutes

Crowd-pleasing crispy fish tacos

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6–8 corn taco shells
1 x 400 g fillet fresh hake, cut into strips
canola oil, for frying
microherbs, for serving
Woolworths exotic tomatoes, sliced, for serving
2 cobs sweetcorn, chargrilled
limes, halved, for serving

For the avocado-and-sour cream drizzle:

1 avocado, cubed
1 lime, zested and juiced
½ cup sour cream
sea salt, to taste

For the tempura-style batter:

150 g rice flour
120 g self-raising flour
2 cups cold soda water
2 T smoked paprika
1 T cayenne pepper
1 T ground cumin
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Bake the taco shells according to package instructions.
To make the avocado-and-sour cream drizzle, place all the ingredients into a blender and process until smooth. Loosen with a little water if necessary.
To make the batter, whisk all the ingredients together just before cooking the fish to make sure it stays as light and airy as possible. Dip the fish into the batter and fry in the hot oil until puffed up, crispy and golden. Drain on kitchen paper.
Serve immediately in the taco shells with the microherbs, tomatoes, chargrilled corn and avocado-and-sour cream drizzle.

Cook's note: If you’ve ever wondered how to perfect the ultimate fish taco, your search has come to an end. This has to be one of my favourites.

The secret to this recipe is the airy, light, crispy batter. It will have you going back for thirds and even fourths!

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Siba’s baked red velvet doughnuts

Raw lemon cheesecake

Abi’s giant scone cake

No-cook broccoli-and-cashew gnudi with olive salsa

Spicy tomato “soup” salad

Fridge-pickled cucumber with whipped tzatziki

Kayla-Ann Osborn’s gran’s Bolognese

Grilled bacon mieliepap cakes

Turkish-inspired eggs with crispy chorizo and pita toast

Roasted sweet pepper, ricotta and Parmesan tarts

Fried eggs in brown butter with labneh and corn “ribs”

Crowd-pleasing crispy fish tacos

Crowd-pleasing crispy fish tacos

Ingredients

Method