Home
Recipes

Sweetcorn scrambled egg tortillas

Egg recipes

Sweetcorn scrambled egg tortillas

8 minutes

Chicken-and-mushroom kebabs

Chicken recipes

Chicken-and-mushroom kebabs

12 minutes

20-minute root veg salad

Beetroot recipes

20-minute root veg salad

30 minutes

Trout salad with honey-gochujang butter

Fish recipes

Trout salad with honey-gochujang butter

15 minutes

Creamed spinach pasta

Great value

Creamed spinach pasta

20 minutes

No-bake peaches-and-cream

Stone fruit

No-bake peaches-and-cream

10 minutes

Herbed roast chicken with green ratatouille

Dinners under

Herbed roast chicken with green ratatouille

1½ hours

Peach frosé

Cocktail recipes

Peach frosé

Nectarine-and-oat crumble

Stone fruit

Nectarine-and-oat crumble

40 minutes

Chicken mayo salad

Chicken breast

Chicken mayo salad

30 minutes

Vetkoek with mince

Beef recipes

Vetkoek with mince

30 minutes

Gut-friendly yoghurt bark

Sweet treat

Gut-friendly yoghurt bark

Load more

Gut-friendly yoghurt bark

By Megan Lagerwey

Serves 10–12

Difficulty Easy

Prep Time 10 minutes

Ingredients

500 g double-cream plain yoghurt
30 g dried cranberries
20 g walnuts
120 g strawberries, chopped
50 g blueberries
15 g desiccated coconut
1 t honey (optional)

Method

1. Mix the yoghurt and cranberries (you could also use chopped dried mango here, or actually any dried fruit is nice). If you have a sweet tooth, add the runny honey.

2. Line a baking tray with baking paper, pour the yoghurt and cranberries into the tray, then top with the fruit and sprinkle with desiccated coconut to finish. Pop it in the freezer for a few hours to set, then break it up into pieces. Store and serve from the freezer.

Find more sweet treat recipes here.

Photograph: Toby Murphy
Styling: Khanya Mzongwana