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Sausage recipes

Pretzel letters with bratwurst and mustard

35-45 minutes

Cooking with

Pavlova with figs and dark rum syrup

2 hours

Cake recipes

Banana-and-hazelnut polenta cake with espresso drizzle

1 hour

Fruity dessert

Fluffy banana churros with chocolate sauce

5 minutes

Nut recipes

Peanut butter-butterscotch and caramelised banana tarts

20 minutes

Rusk recipes

All-bran rusks

55 minutes plus 8 hours or overnight drying out time

Rusk recipes

Eclairs with lemon custard and caramelised white chocolate

1 hour 20 minutes

French recipes

Berry cheesecake

By Lumai de Smidt

Serves 8

Prep Time 20 minutes, plus freezing time

Cooking Time overnight

Ingredients

For the crust:
150 g cashew nuts
125 ml coconut oil, softened but not liquid
1 t lemon juice
1 T agave nectar
For the topping:
300 g cashew nuts
250 ml coconut oil
65 ml lemon juice
120 g Frozen or fresh mixed berries
1 t salt
1 t vanilla extract
125 ml agave nectar
Pomegrenate rubies, to garnish

Method

To make the crust, grind the cashew nuts into a flour in a food processor. Add the coconut oil, lemon juice and agave nectar and knead gently to form a dough.

Press into a 23 cm springform cake tin, then freeze for 30 minutes.

To make the topping, blend all the ingredients except the berries at a high speed in a blender until very smooth. Divide the mixture in half and pour one half over the crust and freeze for 3 hours.

Add the berries to the remaining topping mixture and blend well. Pour over the white layer and freeze overnight.

Remove from the tin and garnish with the pomegranate rubies.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pretzel letters with bratwurst and mustard

Pavlova with figs and dark rum syrup

Banana-and-hazelnut polenta cake with espresso drizzle

Fluffy banana churros with chocolate sauce

Peanut butter-butterscotch and caramelised banana tarts

All-bran rusks

Buttermilk rusks

Lemon-and-lime souffle

Cheese puff

Eclairs with lemon custard and caramelised white chocolate

Choux pastry