free-range eggs Archives

Bread recipes

Peanut-butter loaf

1 1/2 hours

Ginger snaps

15 minutes

Pie recipes

Ham-and-mushroom pie

35 minutes

Egg recipes

Egg-and-lemon seafood soup

15 minutes

Chocolate brownie in a cup

15 minutes

Afternoon tea

Classic vanilla cupcakes

20 - 25 minutes

Mango tart

30 minutes

Pork empanadas

15 minutes

Easter recipes

Cranberry and orange hot cross buns with milk chocolate drizzle

15 minutes

Chocolate-studded bread

10 minutes

Carrot recipes

Carrot cake with cream cheese-and-lemon icing

50 minutes

Fruity dessert

Plum semifreddo

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus 4 - 6 hours freezing time

Ingredients

6 free-range eggs
4 free-range egg yolks
1 t vanilla extract
550 g caster sugar
940 ml cream (3 3/4 cups)
450 g plums, stoned and halved
2 T water

Method

Combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a heatproof bowl and place over a saucepan of simmering water.

Whisk for 4 to 5 minutes, or until warm and thick. Continue whisking until cool.

Whisk the cream until soft peaks form, then gently fold into the egg mixture until combined. Remove from the heat.

Place the plums, remaining caster sugar and water into a saucepan and simmer gently until the plums are soft. Set aside to cool.

Swirl the plums into the semifreddo, creating a marbled effect. Freeze for 4 to 6 hours.

Spinach lasagne

Kung pao chicken

Durban fish curry

Peanut-butter loaf

Ginger snaps

Ham-and-mushroom pie

Egg-and-lemon seafood soup

Chocolate brownie in a cup

Classic vanilla cupcakes

Mango tart

Pork empanadas

Cranberry and orange hot cross buns with milk chocolate drizzle

Chocolate-studded bread

Carrot cake with cream cheese-and-lemon icing

Plum semifreddo

Plum semifreddo

Ingredients

Method