lemon Archives

Chicken recipes

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

1 1⁄2 hours, plus overnight brining

Battered and

Lemon-and-thyme panko crumbed pork chops

15 minutes

Fish recipes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

10 minutes

Fruity dessert

Banana bread-and-butter pudding with salted caramel sauce

2 hours

Pasta recipes

Rotolo with burnt sage and lemon

30 minutes

Hot drink

Turmeric latte

10 minutes

Bread recipes

Socca with warm olive salsa verde

15 minutes

Meatballs recipes

Toasted penne with pork meatballs

45 minutes

Cake recipes

Pea-and-matcha cake

30 minutes

Berry recipes

Mini pavlovas

1 hour, 20 minutes

Mini pavlovas

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour, 20 minutes

Ingredients

3 free-range egg whites, at room temperature
1⁄4 t cream of tartar
150 g caster sugar
a few drops pink or red food colouring (optional)

For the topping:

1⁄2 cup cream, whipped
1 cup thick plain yoghurt
1 lemon, juiced
8 black figs
1 x 180 g sachet Woolworths berry medley coulis

Method

Preheat the oven to 120°C. Trace the outline of four cups or glasses onto a sheet of baking paper, about 5 cm in diameter. Place the baking paper onto a baking tray.
Beat the egg whites in a mixer until frothy, about 1 minute, then add the cream of tartar and beat until soft peaks form, about 5 more minutes.
Add the sugar a little at a time, beating after each addition, until the mixture is thick and glossy with firm peaks – this takes about 10 minutes. Gently stir in a few drops of the food colouring (if using) to create a marbled effect.
Spoon the meringue onto the baking tray using the traced circles as a guide. Create a well in the centre of each meringue for the filling.
Bake for 1 hour, or until crispy on the outside but still soft on the inside. Turn off the oven and cool completely in the oven.
To make the topping, mix the cream with the yoghurt. Fold in the lemon juice. Divide between the meringues and top with the figs. Drizzle with the berry coulis.

Cook's note: Mama doesn’t have a big sweet tooth but she enjoys these little treats from time to time. They look impressive but are really the easiest things in the world to make.

Discover more meringue recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Roast cauliflower, caper and tuna linguine

Smoky baby marrows with garlicky cannellini beans on toast

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

Lemon-and-thyme panko crumbed pork chops

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Banana bread-and-butter pudding with salted caramel sauce

Rotolo with burnt sage and lemon

Turmeric latte

Socca with warm olive salsa verde

Toasted penne with pork meatballs

Pea-and-matcha cake

Mini pavlovas

Mini pavlovas

Ingredients

Method