Mint and pomegranate crush

Avocado recipes

Fragrant Thai chicken and avocado cups

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

5 to 8 minutes

Christmas recipes

Festive berry jelly

5 minutes

Pastry recipes

Quick sausage rolls

15 to 20 minutes

Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes

Cheesecake recipes

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

30 minutes

Tequila and lemon grass

Fish recipes

Grilled hake with green-olive mayonnaise

5 to 10 minutes

Grilled hake with green-olive mayonnaise

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 5 to 10 minutes

Ingredients

1 free-range egg
1 T lemon juice
2 t whole-grain mustard
1 clove smashed garlic
Seasoning, to taste
1 cup olive oil
½ cup green olives, chopped
4 x 250 g fillets fresh hake
2 T olive oil
Mayonnaise
Few dill tendrils

Method

Blend a free-range egg, lemon juice, whole-grain mustard, clove smashed garlic and seasoning, to taste.

With the blender running, add olive oil in a slow, steady stream. Fold in chopped green olives.

Place fillets fresh hake on a baking tray, rub with olive oil and season to taste, then slide under a hot grill for 5 to 10 minutes, or until firm but still moist.

Serve with the mayonnaise and a few dill tendrils.

Spinach lasagne

Pot bread

Italian fondue

Mint and pomegranate crush

Fragrant Thai chicken and avocado cups

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

Festive berry jelly

Quick sausage rolls

Smashed brinjal, lemon and garlic dip

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

Tequila and lemon grass

Grilled hake with green-olive mayonnaise

Grilled hake with green-olive mayonnaise

Ingredients

Method