canola oil Archives

Afternoon tea

Hummingbird cake

50 minutes

Afternoon tea

White chocolate madeleines

8 minutes

Nut recipes

Isjingi

30 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Braai recipes

Askoek

15 minutes

Braai recipes

Harissa grilled venison

5 minutes

Prawns and

Boma oysters

5 minutes

Braai recipes

Lamb hung over the fire

Cooking: 1–11⁄2 hours

Butternut recipes

Carrot and cauliflower fettuccine in a creamy laksa curry

10 minutes

Chicken breast

Chicken mayo salad

30 minutes

Beef recipes

Vetkoek with mince

30 minutes

DIY lemon creams

Serves Makes 14

Difficulty Easy

Prep Time 10 minutes, plus 30 minutes’ chilling time

Cooking Time 15 minutes

Ingredients

250 g butter
187 g icing sugar
½ cup canola oil
180 g cornflour
625 g flour

For the filling:

120 g butter
500 g icing sugar
1 t lemon juice
1 lemon, zested

Method

1. Preheat the oven to 160°C. Cream the butter and icing sugar until light and fluffy. Add the oil and beat until well incorporated.

2. Add both the flours and beat until a dough is formed. Roll out to a thickness of 3 cm between two pieces of baking paper.

3. Use a square biscuit cutter to cut out the dough and a flower cutter to make an indent. Chill for 30 minutes, then bake for 10–15 minutes. Allow to cool.

4. To make the filling, cream the butter and icing sugar until light and fluffy. Add the lemon juice and zest and beat until well incorporated.

5. Place the filling into a piping bag fitted with a flower-shaped nozzle. Pipe pretty shapes on one side of half of the biscuits and top with the remaining biscuits.

Cook's note: Freeze biscuit dough in clingwrap to bake later. Also feel free to bake big batches of biscuits well before Christmas and store them in the freezer.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Josh van Zyl

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Hummingbird cake

White chocolate madeleines

Isjingi

Tempura spring onions with ibhisto

Askoek

Harissa grilled venison

Boma oysters

Lamb hung over the fire

Carrot and cauliflower fettuccine in a creamy laksa curry

Chicken mayo salad

Vetkoek with mince

DIY lemon creams

DIY lemon creams

Ingredients

Method