free-range eggs Archives

Brinjal recipes

Tiramisu cake with sticky coffee syrup

40 minutes

Cake recipes

Asparagus-and fennel salad with pancetta and poached egg

30 minutes

Brunch recipes

Potato omelette with smoked salmon trout and creme fraiche

40 minutes

Savoury bake

Roast vegetable and ricotta bake

50 minutes

Mexican recipes

Mexican bunuelos with fennel-and cinnamon syrup

45 minutes

Biscuit recipes

American-style chocolate-and gold crinkles

15 minutes

Afternoon tea

Almond, Clemengold and olive oil cake

1 hour

Blinis

30 minutes

Sweetcorn bread with Parmesan ice cream and lemon confit

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 60 minutes

Ingredients

850 gf raw sweetcorn kernels cut from the cob
140 g cake flour
1 1/2 t baking powder
55 g soft butter
2 free-range eggs
1 t salt

For the Parmesan ice cream:

120 g Parmesan, grated
190 ml double-thick cream

For the lemon confit:

4 lemons
200 g sugar

Method

1. Preheat the oven to 180°C.

2. Process half the corn kernels in a blender until smooth. Transfer to a mixing bowl and combine with the remaining corn. Add the flour, baking powder, butter, eggs and salt and mix gently.

3. Pour into an 20 x 15 cm loaf tin or an ovenproof dish. Bake for 55 to 60 minutes, or until golden brown. Remove and cool slightly. Cut into slices while still warm and serve with the Parmesan ice cream and lemon confit.

4. To make the Parmesan ice cream, heat the cheese and cream in a double-boiler. Stir until the cheese has melted. Pour through a strainer or sieve and place into a container and freeze until set or churn in an ice-cream maker according to manufacturer's instructions.

5. To make the lemon confit, remove the zest from the lemons, discarding the pith. Slice the zest julienne. Segment the lemon flesh and place into a bowl. Squeeze any remaining juice from the lemon over the segments. Blanch the zest in a little boiling water in a small saucepan for 1 minute. Discard the water and repeat the process three times using fresh water every time. Place the lemon segments and sugar into a small saucepan and add the zest. Simmer over a low heat for 15 to 20 minutes until the segments have broken down and the liquid is well reduced. Chill until required.

Spinach lasagne

Kung pao chicken

Durban fish curry

Chickpea-stuffed brinjals

Tiramisu cake with sticky coffee syrup

Apricot frangipane tart

Asparagus-and fennel salad with pancetta and poached egg

Potato omelette with smoked salmon trout and creme fraiche

Roast vegetable and ricotta bake

Mexican bunuelos with fennel-and cinnamon syrup

American-style chocolate-and gold crinkles

Almond, Clemengold and olive oil cake

Blinis

Nutty Wheat, sweet potato, orange and dark chocolate bundt cake with milk chocolate ganache and white chocolate shavings

Sweetcorn bread with Parmesan ice cream and lemon confit

Sweetcorn bread with Parmesan ice cream and lemon confit

Ingredients

Method