cream Archives

Asian recipes

Butter chicken noodles

35 minutes

Cake recipes

Mini cheesecakes

20 minutes

Tart recipes

Pineapple fridge tart

20 minutes

Cake recipes

Gluten-free almond tart

1 hour

Sweet treat

Nectarine clafoutis

35–40 minutes

Chicken recipes

Chicken, gammon and mushroom pie

3 hours

Christmas dessert

Bay creme caramel

45 minutes

Christmas dessert

Caramel puffs

15 minutes

Cake recipes

Giant churro funnel cake

30 minutes

Cheesecake recipes

Almond-and-espresso dacquoise cheesecake

40 minutes

Aliums

Baked baby leeks

35 minutes

Baked baby leeks

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 punnets 200 g Woolworths baby leeks, washed
1 1⁄2 cups cream
120 g pecorino, grated
2 T butter
4 sprigs fresh thyme
2 slices ciabatta, torn into small pieces
salt, to taste
crushed green peppercorns, to season

Method

1. Preheat the oven to 180°C. Place the leeks in an ovenproof dish and pour over the cream. Add the cheese, butter, thyme and ciabatta. Season with salt and pepper.

2. Bake for 35 minutes, or until the leeks are soft and the cream is bubbling.

Chef tip: Tenderstem broccoli or asparagus also works well here. Add blue cheese to make it special.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Vanilla cake with pistachio icing

Butter chicken noodles

Mini cheesecakes

Pineapple fridge tart

Gluten-free almond tart

Nectarine clafoutis

Chicken, gammon and mushroom pie

Bay creme caramel

Caramel puffs

Giant churro funnel cake

Almond-and-espresso dacquoise cheesecake

Baked baby leeks

Baked baby leeks

Ingredients

Method