free-range egg Archives

Beef recipes

Venison biltong-crusted beef pies

2 hours 35 minutes

Italian recipes

Tiramisu

30 minutes

Italian recipes

Ricotta gnudi with pomodoro sauce

10 minutes for the sauce, 10 minutes for the gnudi

Beetroot recipes

Beetroot red velvet cake

30 minutes

Asian recipes

Prawn pad Thai

20 minutes

Chicken breast

Chicken tikka pies

30 minutes

Cake recipes

Chocolate lager cake with hot cross bun cream cheese icing

45 minutes

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Cake recipes

Flourless dark chocolate cake

45 minutes

Seafood recipes

Prawn cakes

40 minutes

Gluten-free almond tart

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 1⁄2 cups coconut milk
75 g desiccated coconut
50 g butter
1 T vanilla extract
1 free-range egg
60 g almond flour
180 g caster sugar
2 T lemon juice
1 t lemon zest
cream, for serving

Method

1. Preheat the oven to 160°C. Place all the ingredients except the cream into a blender and blend. Pour into a greased 20cm Pyrex dish. Bake for 1 hour.

2. Serve hot or cold with the cream.

Find more sweet tart recipes here.

Photographs: Myburg du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Venison biltong-crusted beef pies

Tiramisu

Ricotta gnudi with pomodoro sauce

Beetroot red velvet cake

Prawn pad Thai

Chicken tikka pies

Chocolate lager cake with hot cross bun cream cheese icing

Soft-boiled eggs with creamy polenta

Flourless dark chocolate cake

Prawn cakes

No-bake condensed milk tart

Gluten-free almond tart

Gluten-free almond tart

Ingredients

Method