1. Wilt your spinach lightly and then blend it into a pulp with a stick blender.
2. Add the flour, egg and Zandam Ricotta to the spinach and shape it into a dough, then form little dumplings in the same way you would when you make gnocchi.
3. Cook the dumplings by quickly boiling them in salted water. The moment they float to the top, they are done. (This doesn’t take long at all.)

   4. You can serve them with any sauce. We love them fried up in a bit of butter and sage, drizzled with olive oil and served with Mozzarella di Bufala, or even drenched in Nonno Matteo’s favourite Napolitana sauce.

This recipe is straight from the mind and kitchen of Tino Delle Donne himself!

Styling and photography by Jeanette Clark.

1. Butter a 22cm springform cake tin and preheat oven to 160ºC.
2. Cream butter, sugar, vanilla, almond extract and lemon zest until pale and fluffy.
3. Add egg yolks and beat on high speed until well combined.
4. Add ground almonds and beat to combine.
5. Beat egg whites to stiff peaks and fold into almond mixture.
6. Pour into cake tin and bake for about 50 minutes until firmed up in the centre and browned on top.
7. Allow to cool and dust with icing sugar.
8. Great served with thick cream or a cup of herbal tea.

The original recipe calls for salted, dried olives, but you can use your favourite kind, just make sure that the brine is properly drained, and seasoning is adjusted to taste depending on how salty they are.

Makes enough for 6 as a light meal served with a salad on the side.

Follow The Kraal and Chef Garth on Instagram at @kraalrestaurant_joostenberg and @springbokchef.

Make the dough

1. This dough needs a very light touch – do not over-work or knead at all.
2. Simply put the flour, water, oil & salt in a bowl, combine them gently by hand to form a loose ball.
3. Set aside to rest at room temperature for an hour.

Make the filling

1. At medium heat, sauté the onion, garlic & chopped Swiss chard stalks together in frying pan with a little olive oil until soft.
2. Add the thyme & Swiss chard leaves to the pan & cook further until the leaves are wilted.
3. Season with salt & pepper. Taste & add more seasoning if needed. Remove from heat.
4. Whisk the egg & cream, a pinch of salt, pepper & nutmeg together in a bowl.
5. Add into the pan with the Swiss chard mixture & set aside.

Bake the tartHeat the oven to 190 C. You will need a 24cm diam round tart dish with +- 3cm raised edges (or similar capacity).

1. Lightly brush the tart dish base & sides with oil. Press the dough by hand to flatten it & press into the tart dish as evenly as possible.
2. Make sure that the dough comes up the edges & raised sides of the dish. Bake blind for 35 min at 190 C until lightly browned & cooked. (See cook’s notes on how to bake blind.)
3. Fill the tart with the Swiss chard mixture & place an even layer of the olives on top.
4. Bake for 25 – 30 minutes. The tart should be lightly browned, set but still soft, not dry.

Add the ricotta

1. Strain the cheese to remove any excess liquid.
2. Crumble over the warm tart & season generously with grated lemon zest, a drizzle of olive oil & scattered origanum leaves.
3. Serve straight away

We’ve partnered with the wonderful Saadiyah Hendricks of Sadie’s Bubble of Yum for this recipe using Zandam Ricotta. Decadent, delicious, dangerously divine. Visit her page where she shares tried and tested halaal recipes.

Also follow her on Instagram at @sadiesbubbleofyum.

1. Preheat the oven to 170C (thermofan) and prepare the ramekins, by greasing it generously, topping it with a layer of cocoa powder.
2. In a bain marie or a heatproof bowl over simmering water, melt the chocolate with the ricotta and cream, whisk to combine and set aside to cool.
3. In a separate bowl whisk the egg whites for 30 seconds until frothy then gradually add the sugar and whisk until glossy peaks form.
4. Add the egg yolks, sifted cocoa powder, vanilla and salt to the chocolate ricotta mixture and mix to combine.
5. Fold the eggs whites into the batter with a metal spoon, be careful not to overmix.
6. Pour the batter into the ramekins, filling it until just below the rim.
7. Bake in the preheated oven for 10 minutes then top with a dusting of cocoa and serve warm with a scoop of your favourite ice cream.

This filling can easily be used in a mini tart and is quite simple to prepare.

1. Preheat the oven to 180C. In a greased muffin tray, roughly layer 4 squares of phyllo pastry on top of each other in each of the muffin cups, each layer generously brushed with melted butter.