Curried smoked trout “Scotch eggs”

20 minutes

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Buttermilk and vanilla panna cotta with syrupy strawberries

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Sherry trifle

20 minutes

Chicken braised in apple cider with tarragon

1½ hours

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Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

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Broccoli recipes

Savoury broccoli and asparagus cheesecake

25 minutes

Savoury broccoli and asparagus cheesecake

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 35 minutes

Cooking Time 25 minutes

Ingredients

For the pastry:

300 g ground almonds
2 x 70 g tubs, grated Parmesan
70 g flour
125 g butter, softened

For the filling:

350 g Tenderstem broccoli, blanched
3/4 cup cream, plus 2 T extra for blending
4 free-range eggs
1/2 t ground nutmeg
Sea salt and freshly ground black pepper
1 x 170 g asparagus spears pack, trimmed and blanched

Method

Preheat the oven to 180°C. To make the pastry, mix the ground almonds, Parmesan and flour together before folding in the butter to form a soft, pliable dough.

Press the dough into the base and up the sides of a greased 25 cm square or round springform tin.

Bake blind for 15 minutes, or until golden.

To make the filling, blend the blanched broccoli with 2 T cream in batches until smooth. Pour into a bowl and add the eggs, nutmeg and remaining cream and seasoning, while mixing to combine.

Pour into the pastry case and top with the blanched asparagus spears. Bake for 25 minutes, or until set.

Serve warm.

Spinach lasagne

Kung pao chicken

Durban fish curry

Curried smoked trout “Scotch eggs”

Coconut and white chocolate lamingtons

Buttermilk and vanilla panna cotta with syrupy strawberries

Blue cheese Waldorf salad

Sherry trifle

Chicken braised in apple cider with tarragon

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Coffee and chocolate tarts

Fragrant garlic mussels

Baby marrow and Cremezola pasta

Creamy asparagus terrine with mustard vinaigrette

Savoury broccoli and asparagus cheesecake

Savoury broccoli and asparagus cheesecake

Ingredients

Method