Chocolate recipes

Mint-leaf ice cream with blueberries

20 minutes

Berry recipes

Raspberry-stuffed coconut macaroons

12-15 minutes

Prawns and

Steamed mussels and prawns with coconut broth

15 minutes

Berry recipes

Sabrosa strawberry and trout ceviche with gooseberry dressing

Fish recipes

Sesame fish, feta and spinach pies

20 minutes

Afternoon tea

Honeybush and moroccan mint iced tea

Prawns and

Baby marrow linguine with creamy mussels

15 minutes

Salad recipes

Greek salad with spinach-and-nutmeg crepes

10 minutes

Greek salad with spinach-and-nutmeg crepes

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 10 minutes

Ingredients

1/2 cucumber, peeled and diced
1 red onion, finely diced
100 g Danish feta, diced
1 x 400 g chickpeas can, drained and rinsed
100 g olives, pitted
200 g Woolworths exotic mixed tomatoes, chopped
2 t fresh oregano chopped
1 T red wine vinegar
2 T extra virgin olive oil

For the spinach-and-nutmeg crêpes:

1 free-range egg
140 g flour
1 1/2 cups milk
1/2 t ground nutmeg
sea salt and freshly ground black pepper, to taste
40 g Bright Lights or ordinary spinach

Method

Place the cucumber, red onion, feta, chickpeas, olives and tomatoes in a bowl and toss.

Mix the oregano, red wine vinegar and olive oil and pour over the salad to marinate while you make the crêpes.

To make the crêpes, whisk together all the ingredients except the spinach and transfer to a blender. If using Bright Lights spinach, remove the stems and reserve for the salad, if using ordinary spinach, use the leaves only. Add the spinach to the blender and blend until smooth.

Heat a small, greased non- stick pan and ladle in enough batter to cover the base. Fry for 30 seconds, or until golden. Repeat with the remaining batter.

Stuff the crêpes with the salad to serve.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Nirvana by Chocolate

Fragrant chilli chicken

Fresh coconut sambal

Mango curry

Mint-leaf ice cream with blueberries

Raspberry-stuffed coconut macaroons

Steamed mussels and prawns with coconut broth

Sabrosa strawberry and trout ceviche with gooseberry dressing

Sesame fish, feta and spinach pies

Honeybush and moroccan mint iced tea

Baby marrow linguine with creamy mussels

Greek salad with spinach-and-nutmeg crepes

Greek salad with spinach-and-nutmeg crepes

Ingredients

Method