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BAKED COCONUT & LIME CHEESECAKE
INGREDIENTSBase100 g raw hazelnuts, ground150 g desiccated coconut¼ cup butter, melted
Filling500 g plain smooth cottage cheese2 limes, juice and zest½ cup coconut cream1 vanilla pod, cut in half, seeds scraped or 1 tsp vanilla paste2 free-range eggsToasted coconut shavings for decorating
MethodPre-heat oven to 180ºC.Line a 23 cm spring form tin with baking paper and grease.Combine all base ingredients. Press firmly into the tin. Bake for about 10 minutes until golden.Reduce the oven temperature to 160ºC. Whisk all the filling ingredients together and blend well.Pour mixture over base and bake for 35 minutes. Chill for three hours so the cheesecake can set.
SPICY AVO SOUPIngredients2 medium avocados2 cups vegetable stock3 tbsp fresh lemon or lime juice½ cup coriander leaves1 garlic clove, crushed1 tsp ground cumin¼ tsp cayenne pepper1 red chilli, dressed and finely choppedHerb salt and ground black pepper
Garnish8 to 12 prawns, cooked¼ cup plain yoghurt or crème fraîche2 tbsps chives, chopped
MethodBlend all ingredients together until smooth and refrigerate for two hours.To serve – garnish with yoghurt, prawns and chives.Can be served hot or cold. If serving hot – blend, heat and serve.
Natural Medicine editorial team.
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