Bread-and-butter pudding

45 minutes

Cherry, creme de cassis and sticky marshmallow

Duck recipes

Spiced roast-duck steaks with Thai curry sauce

20 minutes

Paprika veal and mushrooms with noodles

15 minutes

Gnocchi recipes

Sweet-potato gnocchi in lemony creme fraiche

35 minutes

Spicy pumpkin and gooseberry broth

10 minutes

A cup of caramel, chocolate and fruit

10 minutes

Soup recipes

Cold beetroot soup

1 hour

Jewish holiday

Easy potato latkes

20 minutes

Berry recipes

Strawberry shortcake

15 minutes

Wholewheat nectarine tarts

35 minutes

Lime-and-coconut custards

Lime-and-coconut custards

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Ingredients

440 ml coconut cream
2 free-range eggs
2 T palm sugar

Method

In a small saucepan, combine coconut cream, eggs and palm sugar, and stir through.

Place over a low heat and stir through again with a wooden spoon until heated through but not boiling. (Do not boil or the custard will curdle.)

Strain through a sieve. Pour into 4 moulds lined with baking paper and banana leaves, and top with a slice of lime.

Steam in a bamboo steamer, covered with a lid, until set.

Cool and serve.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Bread-and-butter pudding

Cherry, creme de cassis and sticky marshmallow

Spiced roast-duck steaks with Thai curry sauce

Paprika veal and mushrooms with noodles

Sweet-potato gnocchi in lemony creme fraiche

Spicy pumpkin and gooseberry broth

A cup of caramel, chocolate and fruit

Cold beetroot soup

Easy potato latkes

Strawberry shortcake

Wholewheat nectarine tarts

Lime-and-coconut custards

Lime-and-coconut custards

Ingredients

Method