Ingredients:

1 large Avocado
1 bell pepper sliced
2 slices of bacon
½ round cooked feta
1 tsp lemon juice
½ cup coriander
Salt and pepper
2 slices Rye Bread

Method:

1. Fry or grill the bacon and then cut it into small pieces.
2. Scrape out the Avo from its skin, place in a bowl and mix with a fork until smooth.
3. Add the lemon juice and a little salt and pepper.
4. Smear the Avo mix onto the Rye Bread (which you can toast or use fresh)
5. Sprinkle the bacon, feta and bell pepper over the Avo
6. Top with the coriander

Ingredients:

6 Lamb Chops
Mint leaves for garnishing

Pesto:

1/3 cup fresh mint, chopped
1/3 cup fresh coriander, chopped
1 tsp chilli flakes
1 tablespoon olive oil
2 garlic cloves, crushed
Salt and pepper
½ tablespoon lemon juice

Method:

1. In a pestle and mortar, add the ingredients for the pesto and mix well.
2. Spread a little pesto over the chops and then place in the fridge for 30 minutes
3. Rub salt along the fatty side of the chops so they go crispy.
4. Grill for 20-25 minutes (or longer if you want them crispier)

Ingredients – Salad:

1 can lentils, rinsed
1 yellow pepper, sliced into cubes
1 green pepper, sliced into cubes
1 tomato, sliced into cubes
1 red onion, sliced into cubes
2 rounds of feta, grated
½ cup chopped coriander

Ingredients – Dressing:

½ cup olive oil
½ cup apple cider vinegar
2 tsp mixed herbs

Method:

1. Chop all salad ingredients and combine
2. For the dressing, combine ingredients together and pour over salad before serving.

Ingredients:

8 rashers bacon
2 rounds of camembert, sliced (+- 200g)
1 red onion, sliced
16 cherry tomatoes, halved
8 spring onions, finely chopped (white part only)
4 cups baby spinach, sliced
2 tbsp cooking oil

Dressing

4 tbsp balsamic vinegar
2 tbsp olive oil
1tsp mixed herbs

Optional:

Thinly sliced, fried sweet potato goes extremely well with this dish. Add it to the dish or use it as a substitute for vegetarians.

Method:

1. Fry the onion in a little oil and then set aside
2. Fry the bacon in a little oil and once cooled, cut into strips
3. Now combine all the ingredients together and pour the dressing over, tossing well to mix it through.

Ingredients:

8-9 medium potatoes
100g cheddar cheese, grated
200ml cream
½ onion, finely sliced
Salt and Pepper

Method:

1. Peel the potatoes and slice into thin discs
2. In a rectangular, oven-proof dish (about the size of an A4 piece of paper), place a layer of potato slices and then a few slices of onion on top. Add salt and pepper.
3. Create as many layers as possible.
4. Pour the cream over the potatoes.
5. Cook at 180°C for 1 ½ – 2 hours
6. Just before serving, sprinkle the cheese over and grill until golden brown.

Ingredients:

2 eggs
2 slices of ham
1 tsp chopped parsley
Salt
Pepper
2 tbsp cream

Method:

1. Grease 2 patty pans (cupcake baking trays) or however many you wish to use.
2. Slice the ham and cover the bottom and sides of the each tin with ham
3. Crack an egg into each one and cover with a tbsp of cream
4. Grind salt and black pepper over and ½ tsp parsley each.
5. Bake at 180°C for 18-20 minutes.

Ingredients:

400g salmon fillets, steamed and flaked
salt and freshly ground black pepper, to taste
45ml (3 tbsp) capers, finely chopped
20ml (4 tsp) fresh dill, finely chopped
50ml olive oil
rind and juice of 1 lemon
3 sheets of phyllo pastry, each cut into 12 small squares
30ml (2 tbsp) butter, melted
200ml crème fraîche

Method:

1. Preheat the oven to 180°C.
2. In a large bowl, combine the salmon, salt, pepper, capers, dill, oil, rind and juice and mix well.
3. Lightly grease a 12-hole muffin tin with butter and line each opening with a phyllo square. Brush the top of this with butter and repeat twice so that you have 3 layers of pastry.
4. Gently spoon in the salmon mixture and bake until the pastry is golden, about 5 minutes.
5. Serve the tarts with crème fraîche.

Recipe and styling by Anna Montali; photograph by Graeme Borchers – published in the Food & Home Entertaining January 2009 issue

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Ingredients:

250g fruit cake mix
50g mixed citrus peel
50g halved red glace cherries
50g flaked almonds
100g butter
125ml orange juice
5ml brandy essence
100g brown sugar
1 tsp bicarbonate of soda
1/2 tsp mixed spice
1 extra large egg
1/4 cup sherry
1/4 cup milk
100g cake flour

Method:

1. Preheat the oven to 180°C and line a 15cm x 7cm deep cake tin with wax paper.
2. In a large pot, combine the fruit cake mix, citrus peel, cherries, almonds, butter, orange juice, brandy essence, sugar, bicarb and mixed spice. Mix together well and bring to the boil. Reduce heat and allow to simmer for approximately 5 minutes, stirring continuously.
3. Remove from the heat and allow to cool.
4. Beat the egg with the sherry and milk and then fold the flour into the egg mixture.
5. Add the fruit mixture and mix well to combine.
6. Spoon into the cake tin and bake for 40-45 minutes or until the end of a metal or wooden skewer comes out clean when inserted into the middle of the cake.
7. Decorate as desired. (We used icing sugar, walnuts, pecan nuts and whole cherries to decorate)

Ingredients:

1 tin sweetcorn (not creamed)
1/4 cup cheddar cheese, grated
1/4 cup of coriander, chopped

Method:

1. Drain the liquid from the tin of sweetcorn and then mix all the ingredients together.

* Optional: Add chopped pieces of bacon into the salad.

Ingredients:

3 medium sweet potatoes (leave unpeeled)
1/2 cup coconut milk
1/4 cup sweet chilli sauce
5-6 red salad onions / spring onions, finely chopped
1/3 cup coriander, chopped

Method:

1. Mix the coconut milk with the sweet chilli sauce and set aside.
2. Steam / boil the sweet potatoes until soft, discard the water and cut potatoes into medium -sized cubes.
3. Pour the coconut milk mixture over the potatoes, add the coriannder and the salad onions and mix through.
4. Allow to cool or if it is to be served as a warm side dish, keep it in the oven at 60 degrees until ready to serve. You may need to add a little more coconut milk if if dries up too much.
5. Garnish with fresh coriander.