Mexican recipes

Mango, macadamia and red onion salsa

1 minute

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Cucumber, tamarind, coriander and chilli salsa

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Chocolate muffins with creme fraiche and blackberries

Crottin stuffed with fig and honey

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5 minutes

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10 minutes

Twice-as-nice organic pasta

20 minutes

Ruby fruits with spicy raspberry Shiraz sauce

30 minutes

Smoked chicken, grilled nectarine, goat’s-milk cheese and rocket salad

5 minutes

Brinjal recipes

Baked brinjal with ham and gruyere

30 minutes

Steamed lemon and lime puddings

20 minutes

Steamed lemon and lime puddings

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

90 g butter
1 cup sugar
3 free-range egg whites
½ cup lime juice
1 cup flour
1 t baking powder

Method

Process all the ingredients together until smooth.
Spoon the mixture into 4 ramekins. Cover tightly with foil.
Place in a pan filled halfway with boiling water. Cover and cook for 20 minutes.

Per serving: 2195.1kJ, 5.6g protein, 27.3g fat, 76.2g carbs

TASTE’s take:
Eat with lemon sorbet or yoghurt mixed with a spoon of lemon curd.

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Tiny berry panna cottas with basil dust

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Grilled yellowtail with mustard sauce and roasted organic baby-leaf spinach

Twice-as-nice organic pasta

Ruby fruits with spicy raspberry Shiraz sauce

Smoked chicken, grilled nectarine, goat’s-milk cheese and rocket salad

Baked brinjal with ham and gruyere

Steamed lemon and lime puddings

Steamed lemon and lime puddings

Ingredients

Method