cream Archives

Risotto recipes

Green risotto with Brie

30 minutes

Beans recipes

Portuguese sardines with creamy cannellini beans and toast

30 minutes

Mediterranean

Steamed artichokes with onion cream sauce

50 minutes

Chicken recipes

Chicken liver pâté with verjuice jelly

Soup recipes

Cucumber-and-herb soup with verjuice granita

45–60 minutes

Fruity dessert

Banana tarte tatin

15-20 minutes

Cheat recipes

Miso-caramel glazed doughnuts with crunchie chocolate topping

10 minutes

Fruity dessert

Caramelised pineapple with white chocolate ganache

10 minutes

Berry recipes

Rosé-and-berry jelly

8−10 minutes

Dutch stamppot

Serves 3 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 cups Redskin potatoes, peeled and chopped
2 T butter
¼–½ cup cream
1½ cup watercress or loose-leaf endive, chopped and tightly packed
½ cup spring onions, chopped

Method

Boil the potatoes in salted water until soft, then pour off most of the water. Add the butter and half the cream to the potatoes and mash, adding more cream until smooth.

Stir in the endive and spring onion and serve with slow-braised smoked eisbein.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Milk-chocolate salted caramel, pear and Camembert toasted sandwich

Green risotto with Brie

Portuguese sardines with creamy cannellini beans and toast

Steamed artichokes with onion cream sauce

Chicken liver pâté with verjuice jelly

Cucumber-and-herb soup with verjuice granita

Banana tarte tatin

Miso-caramel glazed doughnuts with crunchie chocolate topping

Caramelised pineapple with white chocolate ganache

Rosé-and-berry jelly

Camembert tower with butterscotch sauce and pecan sugar shards

Dutch stamppot

Dutch stamppot

Ingredients

Method