Recipes Archive

French toast

Mushrooms on French toast

15 minutes

Potato dumplings with gammon and sauerkraut

45 minutes (less if baking single portions)

Apple recipes

Apple strudel

25 minutes

Roast leg of lamb with tomato and beans

1 hour

Apple recipes

Easy chocolate fudge with apple snow

30 minutes

Lamb shoulder with herb dumplings

4 hours

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Korma coconut curry with lentils

15 minutes

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Thai curry

10 minutes

White and dark chocolate truffle cake

50 minutes

South African

Cape Malay mussels

30 minutes

Purple potato and river trout tiridito with mustard dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

250 g purple potatoes
300 g trout fillet
2 shallots, finely chopped
1 green apple, cut into matchsticks
1 small stick celery, peeled and finely sliced
6 radishes, quartered
2 jalapeño chillies, seeded and sliced
Flat-leaf parsley, to garnish

For the mustard dressing, whisk:

2 limes, juiced
1 orange, juiced
2 T Dijon mustard
1 T honey
2 T soya sauce

Method

Boil the potatoes in the skin until tender, about 15 to 20 minutes. When cool enough to handle, peel and cut in half.

Thinly slice the trout fillet as you would do for sashimi. Pour a little dressing over the trout and leave to marinate for 2 to 3 minutes.

Place the remaining ingredients, except the parsley, into a bowl and lightly dress with the remaining mustard dressing.

Arrange the potatoes on a serving platter and top with the trout and salad. Garnish with parsley.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Mushrooms on French toast

Potato dumplings with gammon and sauerkraut

Apple strudel

Roast leg of lamb with tomato and beans

Easy chocolate fudge with apple snow

Lamb shoulder with herb dumplings

Korma coconut curry with lentils

Thai curry

White and dark chocolate truffle cake

Cape Malay mussels

Empanadas with hot sauce

Purple potato and river trout tiridito with mustard dressing

Purple potato and river trout tiridito with mustard dressing

Ingredients

Method