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Baby marrow spaghetti with ham and mushrooms

10 minutes

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20 minutes

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15 minutes

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5 minutes

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Freeform baby marrow and hake lasagne

5–8 minutes

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1¼ hours

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Baked butternut with tomato pasta and chorizo

45 minutes

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Baby potato salad with basil pesto and hot-smoked snoek

15 minutes

Fruity dessert

Grilled fruit with sorbet and granadilla coulis

10 minutes

Grilled fruit with sorbet and granadilla coulis

By Siba Mtongana

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 pineapples, cored and sliced
2 peaches, halved and stoned (optional)
150 g strawberries, halved
1 paw-paw, peeled and sliced
100 g dark brown sugar
1 t vanilla paste
½ t cinnamon
Woolworths berry sorbet, for serving

For the granadilla coulis:

2 granadillas, pulp removed
1 cup granadilla juice
4 T sugar
½ lime, zested (optional)

Method

Place the fruit on a tray and sprinkle with the sugar, vanilla seeds and cinnamon. Braai over hot coals or grill in a griddle pan for 3 minutes on each side. Set aside.

To make the coulis, place all the ingredients in a saucepan and bring to a boil. Simmer for 7 minutes, skimming off the foam, or until thick. Transfer to a jug and cool.

Arrange the fruit on plates, drizzle over the coulis and serve with the sorbet.

Discover more fruity desserts here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baby marrow spaghetti with ham and mushrooms

Crème fraîche spinach

Thai red chicken curry lettuce cups

Cauliflower wraps with chicken, spinach and ricotta

Spring salad with marinated radishes

Smoked salmon crystal summer rolls

Mushroom soup

Freeform baby marrow and hake lasagne

Ginger beer can chicken

Baked butternut with tomato pasta and chorizo

Baby potato salad with basil pesto and hot-smoked snoek

Grilled fruit with sorbet and granadilla coulis

Grilled fruit with sorbet and granadilla coulis

Ingredients

Method