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Half-moons with chicken and cheese filling

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Peanut butter-and-banana baked doughnuts

15 minutes

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Danillo’s oregano-marinated mushrooms

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Marbled chocolate bark

Name: Beetroot-and-avocado dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving
Cuisine: Starters & Light meals
Ingredients: medium-large beetroot 2,avocado 1,lemon, juiced ½,basil 2sprigs,dill 2sprigs,garlic 1clove,sea salt and freshly ground black pepper, to taste ,honey a squeeze (optional) ,water ½ cup,olive oil 2T,feta, crumbled, for serving ,cucumber, cubed, for serving ,crusty bread, for serving

By Khanya Mzongwana

Serves 6 to 8

Difficulty Easy

Prep Time 5 minutes plus 15 minutes refrigeration time

Cooking Time 10 minutes

Ingredients

100 g white chocolate
150 g dark chocolate
50 g hazelnuts, toasted
50 g Woolworths ginger biscuit Chuckles
18 g Woolworths dried figs, cherries and blueberries
25 g Woolworths salted giant pretzel knots
30 g slivered almonds, toasted

Method

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1. Line a baking sheet with greaseproof paper and spray with non-stick cooking spray.

2. Melt the white chocolate and dark chocolate in separate glass bowls. Pour the dark chocolate onto the greaseproof paper, then pour over the white and marble the two together using a wooden skewer.

3. Decorate the chocolate using the remaining ingredients, then refrigerate until the chocolate has set, about 15 minutes. Break into shards and enjoy with vanilla ice cream.

Find more chocolate recipes here.

Videography: Xoli Zee Khumalo, Barry de Villiers
Still photograph: Shavan

This is a test recipe

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