Home
Recipes
Side Servings

Green bean and mushroom stir fry

Green bean and mushroom stir fry

Stuffed butternuts, potatoes and sweet potatoes on the braai

Braai recipes

Stuffed butternuts, potatoes and sweet potatoes on the braai

40 minutes

Home-made tomato sauce

Home-made tomato sauce

10 minutes

Bresse bleu and fig carpaccio

Bresse bleu and fig carpaccio

Spinach and feta snack pies

Pie recipes

Spinach and feta snack pies

20 minutes

Avocado, chicory and celery salad with tofu

Avocado recipes

Avocado, chicory and celery salad with tofu

5 minutes

Spicy marinated beetroot

Beetroot recipes

Spicy marinated beetroot

Baby aubergines with rosa tomatoes

Brinjal recipes

Baby aubergines with rosa tomatoes

10 minutes

Spicy date chutney

Sauce recipes

Spicy date chutney

Chapatis

Chapatis

15 minutes

Strawberry compote with gorgonzola and walnut shortbread

Strawberry compote with gorgonzola and walnut shortbread

15 minutes

Brie and watermelon preserve wrapped in vine leaves

Brie and watermelon preserve wrapped in vine leaves

Load more

Brie and watermelon preserve wrapped in vine leaves

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 5 minutes

Ingredients

2 X 150 g Brie
watermelon preserve
6 - 8 vine leaves in brine

Method

Top each Brie cheese with watermelon preserve.
Remove the vine leaves from the brine and unroll them. Place three to four leaves overlapping.
Place the Brie on top of the leaves then wrap into a parcel.
Wrap the second Brie the same way. Place each cheese on a moderate fire for a few minutes and turn.
Do not overheat or the cheese will melt completely.
When the vine leaves start to burn, remove from heat and serve.
Eat by opening the leaves and eating the soft cheese inside.