cream Archives

Chicken breast

30-minute Tuscan chicken

20 minutes

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Egg recipes

Sweetcorn scrambled egg tortillas

8 minutes

Chip recipes

Potato chip frittata

20 minutes

Afternoon tea

Caramel oat bars

20 minutes

Cheese recipes

Saag feta

10 minutes

Cheesecake recipes

Peach melba fridge cheesecake

10 minutes

Christmas recipes

Baked celeriac

3 hours

Aliums

Stuffed onions

45 minutes–1 hour

Cauliflower recipes

Creamy baked onions

45 minutes

Coconut meringue trifle

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

4 free-range egg whites, at room temperature
200 g caster sugar
2 cups long-life cream, chilled
1 x 400 ml can coconut cream
200 g Woolworths white chocolate drops, melted and slightly cooled
1 T lime zest
12 litchis, stoned
400 g Woolworths strawberries

Method

1. Preheat the oven to 120°C. Place the egg whites in the bowl of a stand mixer and beat until foamy. Gradually beat in the caster sugar until the egg whites are stiff and glossy.

2. Spoon dollops of about 2 T onto a tray lined with a silicone baking mat or greaseproof paper. Bake for 1 hour. Cool and store in an airtight container.

3. Whisk the cream and coconut cream until thick, then whisk in the chocolate and lime zest.

4. To serve, spoon the coconut mixture into a bowl, then top with the litchis and meringues.

Find more Christmas recipes

Photograph: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Terry Donnelly

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

30-minute Tuscan chicken

Garlic-and-burnt leek creamed corn

Sweetcorn scrambled egg tortillas

Potato chip frittata

Caramel oat bars

Saag feta

Peach melba fridge cheesecake

Baked celeriac

Stuffed onions

Creamy baked onions

Vanilla-butter prawn bisque

Coconut meringue trifle

Coconut meringue trifle

Ingredients

Method