When you tire of same old same old–try these alternatives—perfect for an Eskom threatened day.


Chef Sharon Pye shares some of her favourite recipes

This year it is her turn to host the Easter lunch and she has decided that, considering the real

possibility of load shedding, she will make use of other cooking methods and not rely on

electricity. She is going to use her outdoor area in the garden under some shady trees and

host an al-fresco lunch, with a long table set up reminiscent of her favourite movie, Chocolat.

Delicious Harvest Salad


Her trusty gas braai will be converted into a smoker and slow-cooked beef brisket will be served

A blueberry lemon no-bake cheesecake served in jars will finish off the meal.


Here then are her recipes:

Fabulous slow cooked brisket

Slow Cooked Smoked Beef Brisket (serves 15)



2 x 4kg beef brisket/topside

1 litre beef stock

125ml sea salt

125ml  coarse black pepper

125ml Worcestershire sauce

1 bag oak woodchips



Trim the brisket by cutting away the fat cap then score the meat by cutting straight lines into the flesh. Rub salt and pepper into the meat. Combine the Worcestershire sauce and beef stock and place in a food-safe spray bottle. Wrap 2 to 3 handfuls of woodchips in foil and poke tiny holes to allow steam to escape. Lay the package of wood chips directly on the cooking grate. Continue to replace the woodchips every 30 minutes. Heat grill to 120°C and once chips start to smoke, place brisket fat side down and close the lid. Spray the meat with the bottled sauce once every hour. After about six hours start checking the internal temperature of the meat until it reaches 93°C. Remove and rest for 30 minutes before slicing and serving.

Harvest Table Salad


560g mixed green lettuce

500g blueberries

8 pears, sliced

330g red onion, thinly sliced

500g feta cheese, crumbled

500g caramelised pecans



250ml olive oil

180ml white wine vinegar

120ml honey

120ml Dijon mustard

5ml salt

5ml pepper

15ml dried oregano



Mix dressing ingredients to make a vinaigrette. Place the balance of ingredients in a bowl or platter. Drizzle dressing over salad just before serving.

My favourite

No Bake Blueberry Lemon Cheesecake in Jars


1kg blueberries

60ml honey

15ml lemon juice

15ml water

15g corn starch


For the cheesecake

230g cream cheese

200g Greek yoghurt

30ml honey

1 lemon, zest and juice


For the biscuit crumb

1 packet Tennis biscuits

45ml butter, melted



For the lemon blueberry filling: Combine ingredients, except for corn starch and water, and

in a saucepan heat over low medium heat on your gas stove for 5 minutes. Mix in cornflour

and water, add to sauce and continue to cook until sauce thickens. Allow to cool.

For the cheesecake: Combine all ingredients and place in the fridge.

For the biscuit crumb: Crush the Tennis biscuits into a fine crumb. Add butter and mix.

To assemble: Place biscuit crumbs into mason jars and pack gently with your fingertips.

Divide the cheesecake mixture evenly amongst jars. Top off with blueberry sauce and chill for at least one hour or make it the day before (considering your load shedding schedule!


  • Chef Sharon Pye is a chef lecturer at the Rosebank campus of Capsicum Culinary Studio.