Afternoon tea

Baked ricotta tart with bulgur wheat crust

30 - 45 minutes

Moroccan recipes

Moroccan-infused vegetable terrine with roasted pine nuts

10 minutes

Gnocchi recipes

Beetroot and pear soup with gorgonzola and gnocchi

10 minutes

Strawberry and fruit schnapps jelly

10 minutes

Burger recipes

Greek-style spinach burger with tzatziki

15 minutes

Burger recipes

Crunchy tomato and strawberry salad burger with pea and snoek patty

Bacon recipes

Spicy bacon-wrapped ostrich burger with onion-marmalade centre

15 minutes

Burger recipes

Roasted butternut and chicken burger with peppadews and sage butter

20 minutes

Roasted butternut and chicken burger with peppadews and sage butter

By Maranda Engelbrecht

Serves Makes 4 burgers

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

8 x 15 mm- thick butternut rounds, skin and pips intact
1 medium-sized onion, quartered
1 T brown sugar (optional )
1 t cinnamon
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
12 sage leaves
400 g mini chicken breasts, roughly chopped
2 T Parmesan, grated
60 g butter
8 Peppadews

Method

Preheat the oven to 200ºC.
Place the butternut rounds and onion quarters on a baking tray. Sprinkle over the sugar, if using, and cinnamon, drizzle over a little olive oil and season. Bake for 20 minutes, or until the butternut is soft, but not falling apart.
Chop half the sage and add to the roughly chopped chicken, along with the Parmesan. Combine then divide into four equal portions and shape into patties. Fry in a Teflon-coated pan over a medium heat, until golden and cooked through. Remove from the pan and keep warm.
Add the butter and remaining sage leaves to the pan and allow to sizzle. Remove from the pan before adding the Peppadews to heat through. Remove the butternut and onion from the oven then place four rounds of butternut on four plates. Top with the patties and roast onion then "close" the burgers with the remaining butternut rounds. Drizzle with the sage butter and garnish with the Peppadews.
Cook’s tip: Replace the butternut with: grilled brinjal rounds • grilled chicory halves • grilled large brown mushrooms • sweet-potato rounds • roasted sweet-onion halves.
Per serving: 2204.9 kJ, 29.1 g protein, 27.8 g fat, 36.5 g carbs

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Coconut chai tea

Olive and rosemary dampers

Bulgur wheat flapjacks

Breakfast fruit tabbouleh

Baked ricotta tart with bulgur wheat crust

Moroccan-infused vegetable terrine with roasted pine nuts

Beetroot and pear soup with gorgonzola and gnocchi

Strawberry and fruit schnapps jelly

Greek-style spinach burger with tzatziki

Crunchy tomato and strawberry salad burger with pea and snoek patty

Spicy bacon-wrapped ostrich burger with onion-marmalade centre

Roasted butternut and chicken burger with peppadews and sage butter

Roasted butternut and chicken burger with peppadews and sage butter

Ingredients

Method