Sherry-poached pears

20 minutes

Cocktail recipes

Vodka and Grape Cooler

Asian slaw with steamed prawns

5 minutes

Apple recipes

Apple and marzipan slice

20 minutes

Biscuit recipes

Oversized salted chocolate chip cookies

30 minutes

Coconut-and-mango “fried egg” with biscotti soldiers

10 Minutes

Cinnamon crumb cake with maple glaze

1 hour

Chilli recipes

Chilli-spiced dark chocolate and beetroot cupcakes

20 - 25 minutes

Mielie recipes

Boerewors tartare

10 minutes

South African

Ingrid Jones’ Bobotie

25 minutes

Benny Masekwameng’s Bobotie

25 minutes

Baby marrow pasta

25 minutes

Baby marrow pasta

By Lynne Bedingfield

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g linguine
2 T olive oil
200 g baby marrows. grated
2 T cooking oil
2 cloves garlic, crushed
1 cup cream

Method

Boil the linguine in salted water until al dente. Drain and toss through with olive oil.

Coarsely grate the baby marrows.

Heat the cooking oil in a wok and lightly fry the crushed garlic for a 1 to 2 minutes. Add the baby marrows and stir-fry for a few minutes. Add the cream and heat through.

Remove from the heat and toss through the pasta.

Serve with a handful of oven-roasted Rosa tomatoes.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Sherry-poached pears

Vodka and Grape Cooler

Asian slaw with steamed prawns

Apple and marzipan slice

Oversized salted chocolate chip cookies

Coconut-and-mango “fried egg” with biscotti soldiers

Cinnamon crumb cake with maple glaze

Chilli-spiced dark chocolate and beetroot cupcakes

Boerewors tartare

Ingrid Jones’ Bobotie

Benny Masekwameng’s Bobotie

Baby marrow pasta

Baby marrow pasta

Ingredients

Method