Recipes Archive

Pavlova recipes

Pavlova tropicana

1 hour and 15 minutes

Braai recipes

Lamb koftas with grilled leeks

15 - 20 minutes

Chocolate recipes

Chocolate sesame fondant

15 minutes

Cauliflower recipes

Chargrilled cauliflower with hazelnuts and celery

30 minutes

Brunch recipes

Best bloody Mary

Chocolate recipes

“Bounty Bar” butterscotch brittle tart

40 minutes

Seafood recipes

Lemon scallops and Parma ham

10 minutes

Chip recipes

Salt-and-vinegar chips

20 minutes

Caper-and-white-anchovy aïoli

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

4 free-range egg yolks
1 t Dijon mustard
2 t white wine vinegar
4 cloves garlic, crushed to a paste
2 cups sunflower oil
12 caper berries
6 gherkins, chopped
12 white anchovies, chopped
1 red onion, chopped finely
30 g Italian parsley, chopped
3 free-range eggs, hard-boiled and chopped
Salt, to taste

Method

Beat the egg yolks, mustard, vinegar, garlic and salt. While beating, slowly pour in the oil until well incorporated. Fold in the remaining ingredients.

Cook's note: This garlicky Mediterranean sauce is a winner with any fish recipe. Capers and anchovies will take it to the next level.

Browse seafood recipes here.

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Tomato and anchovies roasted in garlicky cream

Pavlova tropicana

Lamb koftas with grilled leeks

Chocolate sesame fondant

Chargrilled cauliflower with hazelnuts and celery

Best bloody Mary

“Bounty Bar” butterscotch brittle tart

Lemon scallops and Parma ham

Salt-and-vinegar chips

Hot cross bun breakfast butties

Caper-and-white-anchovy aïoli

Caper-and-white-anchovy aïoli

Ingredients

Method