Carb Conscious Archives

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Frozen fruit yoghurts

Serves 8 - 10

Difficulty Easy

Prep Time 15 minutes plus freezing time

Ingredients

2 l fat-free plain yoghurt
3 grapefruit, peeled and chopped
6 lemons, peeled and chopped
1 melon, chopped
4 granadillas, halved
20 g white sugar

Method

Divide the yoghurt between four freezerproof containers. In batches, roughly blend each of the fruits. Mix each fruit with a different batch of yoghurt.

Add the sugar to the grapefruit and lemon yoghurts. Do not add sugar to the melon and granadilla yoghurts as they are naturally sweet.

Stir the fruit through each yoghurt and freeze. Stir the mixture every so often to keep icicles from forming.

Alternatively, churn in an ice-cream maker according to the manufacturer’s instructions.

Cook’s note: Use other seasonal fruits such as plums, apricots and mixed summer berries for other flavour variations.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mango salad

Pan-fried halloumi and honeyed tomato salad

Sweet-and-sticky roast gammon on the bone with mustard

Turkey-and-gammon roast with summer greens

Clemengold and cranberry stuffed quails with spicy spinach

Salted caramel pork shoulder

Beech-smoked gammon with Asian salad

Tempura prawn, avocado and melon salad

Green beans with macadamia nuts

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Vanilla-flecked milk jellies

Frozen fruit yoghurts

Frozen fruit yoghurts

Ingredients

Method