free-range egg Archives

Beef recipes

Beef cheek hand pies

3 hours

Asian recipes

Creamy avocado and trout, coconut rice bowls

10 minutes

Dhal recipes

Dhal with eggs

35 minutes

White chocolate custard

20 minutes

Biscuit recipes

Salted chocolate-chip cookies

15 minutes

Bread recipes

Easy pull-apart potato bread

30 minutes

Fish recipes

Basa fish cakes

40 minutes

Fish recipes

Hake fish cakes

10–15 minutes

Citrus recipes

Lemon tart

1 hour 20 minutes

Lemon tart

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour 20 minutes

Ingredients

For the pastry:

120 g flour, sifted
56 g almond flour
45 g icing sugar, sifted
salt, a pinch
113 g cold butter, cubed
1 free-range egg

For the filling, whisk:

1⁄3 cup lemon juice
1 lemon, zested
150 g caster sugar
2 cups, plus 3 T cream
8 free-range extra-large egg yolks
icing sugar, for dusting

Method

1. Combine all the pastry ingredients using a knife, but do not knead. Chill for 1 hour or until completely cool.

2. Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface, place in a 25 cm tart case and bake blind for 15 minutes. Allow to cool.

3. Once cool, pour in the filling. Bake at 180°C for 25 minutes, or until slightly wobbly. Cool and serve dusted with icing sugar.

Cook's note: These tarts travel well; wrap with cling-wrap and keep them in the fridge or a cooler box

Find more tart recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa

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Easy beef stew

Air-fryer buttermilk chicken breasts

Butternut handkerchief pasta

Mandazi with ClemenGold-infused chocolate sauce

Deep-fried pickles on flatbread

Beef cheek hand pies

Creamy avocado and trout, coconut rice bowls

Dhal with eggs

White chocolate custard

Salted chocolate-chip cookies

Easy pull-apart potato bread

Basa fish cakes

Hake fish cakes

Lemon tart

Lemon tart

Ingredients

Method