cream Archives

Stew recipes

Spiced date and honey custards

30 minutes

Crispy pancetta and beans on a bed of cauliflower puree

20 minutes

Chevin tarts with tomato and thyme caramel

1 hour

Tom-pouce

30 minutes, plus refrigeration

Brinjal recipes

Organic spaghetti with brinjal caviar and Parmigiano reggiano

30 minutes

Savoury bake

Baked pasta pockets with tomato, cream and sage

20 - 30 minutes

Cranberry chocolate truffles

30 minutes, plus 2 hours to set

Peach custard slice

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

4 eggs
3 T sugar
2 T flour
2 cups milk
1 vanilla pod
15 g butter
2½ cups cream, whipped
400 g puff pastry, flat
3 peaches, thinly sliced into wedges
icing sugar, to dust

Method

Preheat the oven to 180°C.

Add the eggs, sugar and flour to a saucepan over a low heat. Mix, then add the milk and vanilla pod and cook until creamy.

Incorporate the butter, remove from the heat and leave to cool. When cool, fold in the whipped cream, until a velvety consistency is reached. Allow to cool thoroughly in the fridge.

Place the puff pastry in the oven and bake for 10 minutes or until lightly golden. Allow the pastry to rest, then slice it in half horizontally to create two thinner layers. Cut each layer in half again.

Generously spread the vanilla custard over the pastry and scatter the peach wedges on top. Serve with a dusting of icing sugar.

Per serving: 4 808.5kJ, 14.7g protein, 94.4g fat, 65.3g carbs

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Beef knuckle stew

Spiced date and honey custards

Egg and watercress tart

Brinjal tart

Carrot halva

Crispy pancetta and beans on a bed of cauliflower puree

Chevin tarts with tomato and thyme caramel

Tom-pouce

Organic spaghetti with brinjal caviar and Parmigiano reggiano

Baked pasta pockets with tomato, cream and sage

Cranberry chocolate truffles

Peach custard slice

Peach custard slice

Ingredients

Method