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Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Brinjal recipes

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

15 minutes

Coconut waffles with salmon and avocado

30 minutes

Flapjack recipes

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

Burger recipes

Greek-style spinach burger with tzatziki

15 minutes

Burger recipes

Crunchy tomato and strawberry salad burger with pea and snoek patty

Burger recipes

Roasted butternut and chicken burger with peppadews and sage butter

20 minutes

Afternoon tea

Anchovy and cucumber rainbow sandwiches with lavender creme fraiche and sugar-and-salt roasted sage

Anchovy and cucumber rainbow sandwiches with lavender creme fraiche and sugar-and-salt roasted sage

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Ingredients

1 T pesticide-free lavender
250 g crème fraîche
salt and white pepper, to taste
slices of white and brown bread
1-2 anchovy fillets

To make the sugar-and-salt roasted sage

1 egg white
pinch of salt
sage leaves

Method

Add 1 T of the tiny purple flowers from pesticide-free lavender to 250 g crème fraîche and mix carefully. Season with salt and white pepper, to taste.

Using a round cookie-cutter, press out discs from slices of white and brown bread. Smear a brown-bread disc with the crème fraîche mixture and top with thinly sliced cucumber before seasoning with a little black pepper.

Top with a white-bead disc and smear again with some of the lavender crème fraîche. Top with a few fresh sage leaves and another disc of brown bread. Smear again with the crème fraîche mixture and top with 1 or 2 anchovy fillets.

Close with a white-bread disc. Place the cookie-cutter over the layered sandwich and press down. Remove the cookie-cutter and top the sandwich with a final dollop of lavender crème fraîche, a sprinkling of lavender flowers and sugar-and-salt-roasted sage.

To make the sugar-and-salt roasted sage:

Preheat the oven to 80ºC. Whisk 1 egg white with a pinch of salt. Using a brush, paint both sides of a few sage leaves with the salted egg white. Dust with icing sugar and place on wax paper on a baking tray.

Bake for 30 to 45 minutes, or until the egg white starts to bubble and the leaves begin to dry. Remove from the oven, allow to cool, and store in an airtight container.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

Coconut waffles with salmon and avocado

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

Greek-style spinach burger with tzatziki

Crunchy tomato and strawberry salad burger with pea and snoek patty

Roasted butternut and chicken burger with peppadews and sage butter

Anchovy and cucumber rainbow sandwiches with lavender creme fraiche and sugar-and-salt roasted sage

Anchovy and cucumber rainbow sandwiches with lavender creme fraiche and sugar-and-salt roasted sage

Ingredients

Method