Apple recipes

Apple and olive oil layer cake with maple icing

30 minutes

Cake recipes

Basic three-cheese soufflé

45 minutes to 1 hour

Mushroom recipes

Stuffed field mushrooms

10 minutes

Deboned leg of lamb with herb rub

45 minutes

Vegetarian barbecue wraps

2 minutes

Sugar-and salt-cured beef fillet

Beer Food

Corn and beer bread

1 hour

Home-made masala

5 minutes

Fish recipes

Pickled Angelfish

45 minutes

Calamari

Calamari bobotie

30 minutes

Broccoli recipes

Broccoli soup with olive oil rye flatbreads

25 minutes

Dark chocolate and almond shards with citrus trio

5 minutes

Dark chocolate and almond shards with citrus trio

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus setting time

Cooking Time 5 minutes

Ingredients

150 g 70 percent dark chocolate
50 g almonds, toasted
2 naartjies, peeled and chopped
1 orange, peeled and chopped
1 ruby grapefruit, peeled and chopped

Method

Melt the chocolate in the microwave for 1–2 minutes or until glossy. Spread over a silpad, scatter with the toasted almonds and freeze to set.

Meanwhile, blend the naartjies and orange together. Blend the grapefruit separately. Divide the naartjie-orange mixture between 4 bowls and dot with the grapefruit puree.

Break the chocolate into shards, insert into the citrus puree and serve.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Apple and olive oil layer cake with maple icing

Basic three-cheese soufflé

Stuffed field mushrooms

Deboned leg of lamb with herb rub

Vegetarian barbecue wraps

Sugar-and salt-cured beef fillet

Corn and beer bread

Home-made masala

Pickled Angelfish

Calamari bobotie

Broccoli soup with olive oil rye flatbreads

Dark chocolate and almond shards with citrus trio

Dark chocolate and almond shards with citrus trio

Ingredients

Method