butter Archives

Duck recipes

Canard au vin pie

1 hour 30 minutes

Lamb recipes

Frikkadels with mash and smoor

1 hour 15 minutes

Beverage recipes

Mum’s Diwali milk

10 minutes

Bread recipes

Cheesy naan

5 minutes

Vegetarian recipes

Maple roasted parsnips

30 minutes

Nightshade recipes

Conchiglie with oven-roasted tomato sauce

45 minutes

Beans recipes

Celeriac samp

2 1⁄2 hours

Lasagne recipes

Broken handkerchief pasta

30 minutes

Citrus recipes

Citrus pavlova

2 hours

Citrus upside-down pudding

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 T butter
200 g sugar
3 free-range eggs
4 T milk
140 g self-raising flour
2 t baking powder
6 blood oranges, peeled pouring cream, for serving

Method

1. Preheat the oven to 180°C. Place the butter in a medium-sized saucepan and cook over a low heat until golden brown and nutty in colour. Remove from the pan and allow to cool until solid again.

2. Beat the cooled butter and sugar until light and creamy. Add the eggs and mix well. Add the milk, flour and baking powder and beat until a smooth batter forms.

3. Slice the oranges into 5 mm-thick slices. Spray a 22cm bundt cake tin or 6x250ml ovenproof cups with non-stick cooking spray and line with the orange slices.

4. Pour the batter into the cake tin or cups. Bake for 30–35 minutes, or until a thin skewer comes out clean. Allow to cool slightly, then turn out. Serve with cream.

Find more citrus recipes here

Photographs: Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Chipotle-and-sweet potato soup

Canard au vin pie

Frikkadels with mash and smoor

Mum’s Diwali milk

Cheesy naan

Maple roasted parsnips

Conchiglie with oven-roasted tomato sauce

Celeriac samp

Broken handkerchief pasta

Citrus pavlova

Citrus-and-almond sheet cake

Citrus upside-down pudding

Citrus upside-down pudding

Ingredients

Method