Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

Pancake recipes

Siba’s next-level pancake cake

40 minutes

Nut recipes

Home-made pasta with hazelnut butter sauce

1–1½ hours

Breakfast recipes

Baked shakshuka with feta and home-made labneh

50 minutes

Biscuit recipes

Classic choc chip cookies

15-20 minutes

Bread recipes

Cornbread

45 minutes

Berry recipes

Banana bread French toast

10 minutes

Biscuit recipes

Red velvet crackle biscuits

15–20 minutes

Breakfast recipes

Puffy cheese toasties

10 minutes

Biscuit recipes

Cheat’s almond churros

10–12 minutes

Afternoon tea

Raspberry jam-filled vanilla star biscuits

10 minutes

Nut recipes

Brown sugar, orange and smoked salt pecans

15 minutes

Brown sugar, orange and smoked salt pecans

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 free-range egg white
300 g pecans
2 t orange zest
2 T white sugar
1 T brown sugar
1 T smoked sea salt flakes

Method

Preheat the oven to 160°C and line a large baking tray with greaseproof paper.
Whisk the egg white until foamy, then toss the pecans, orange zest, sugar and salt into the egg white, coating well.
Spread the pecans on the tray and bake for 45 minutes or until dry and golden.

Cook’s note: These pecans can be kept in an airtight container for up to a week.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Brinjal-and-tomato tart with rocket

Siba’s next-level pancake cake

Home-made pasta with hazelnut butter sauce

Baked shakshuka with feta and home-made labneh

Classic choc chip cookies

Cornbread

Banana bread French toast

Red velvet crackle biscuits

Puffy cheese toasties

Cheat’s almond churros

Raspberry jam-filled vanilla star biscuits

Brown sugar, orange and smoked salt pecans

Brown sugar, orange and smoked salt pecans

Ingredients

Method