Non-alcoholic pina colada

Gingerbread men

20 - 25 minutes

Braai recipes

Radicchio “salad”

20 minutes

Citrus recipes

Harissa prawn salad

5 minutes

Bitter chocolate mousse and clementine marmalade

10 minutes

Campari-and-orange jellies with grapefruit granita

10 minutes

Beer Food

Beer and ribs with roast butternut salad

1 1/2 hours

Couscous recipes

Fruity couscous salad

20 minutes

Biscuit recipes

Painted biscuits

10 minutes

Braai recipes

Braaied snoek with moskonfyt and olive crush

20 minutes

Braai recipes

Chermoula prawn salad

20 minutes

Home-made Ayrshire butter

Home-made Ayrshire butter

By Maranda Engelbrecht

Serves 400g

Difficulty Easy

Prep Time 6 hours

Ingredients

1.25 l Ayrshire double-thick cream
salt, for seasoning

Method

Refrigerate the cream for at least 3 hours before use. Spoon the cream into a deep bowl and whisk or churn until very thick and clotted.

The clotted consistency is an indication that the milky water or whey can be pressed out, which you can carefully do using a wooden spoon. Season with salt to taste.

Spoon the butter into a wooden mould or any suitable container. Refrigerate for at least 2 hours.

Cook's note: Why Ayrshire cream? Because it comes from happy cows.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Non-alcoholic pina colada

Gingerbread men

Radicchio “salad”

Harissa prawn salad

Bitter chocolate mousse and clementine marmalade

Campari-and-orange jellies with grapefruit granita

Beer and ribs with roast butternut salad

Fruity couscous salad

Painted biscuits

Braaied snoek with moskonfyt and olive crush

Chermoula prawn salad

Home-made Ayrshire butter

Home-made Ayrshire butter

Ingredients

Method