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Chorizo, pea and feta pasta

10 minutes

French toast

Mushrooms on French toast

15 minutes

Potato dumplings with gammon and sauerkraut

45 minutes (less if baking single portions)

South African

Cape Malay mussels

30 minutes

Empanadas with hot sauce

1 hour

Purple potato and river trout tiridito with mustard dressing

20 minutes

Luke’s fish tacos

15 minutes

Avocado, paw-paw and seared salmon salad

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

Soup recipes

Chilled almond and garlic soup

Fish recipes

Poached hake

20 minutes

Poached hake

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T tomato paste
2 cups chicken stock
300 g hake
fresh basil, to garnish

Method

Mix 2 T tomato paste with 2 cups chicken stock and season.

Place 2 x 150 g pieces hake in a pan and cover with the poaching liquid.

Place the pan over a low heat and simmer for 15 minutes, or until the hake is cooked through.

Place in a bowl, pour over a little poaching liquid and garnish with fresh basil and season.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chorizo, pea and feta pasta

Mushrooms on French toast

Potato dumplings with gammon and sauerkraut

Cape Malay mussels

Empanadas with hot sauce

Purple potato and river trout tiridito with mustard dressing

Luke’s fish tacos

Avocado, paw-paw and seared salmon salad

Deep-fried avocado with tomato, ginger and coriander salsa

Smoked chicken and avo with mango-and-coriander dressing

Chilled almond and garlic soup

Poached hake

Poached hake

Ingredients

Method