Berry recipes

Raspberry-stuffed coconut macaroons

12-15 minutes

Homemade ginger beer

10 minutes

Incir Tathsi Figs stuffed with walnuts

20 minutes

Citrus recipes

Grilled prawns with orange and tamarind sauce

10-15 minutes

Braai recipes

Braaied yellowtail with apricot ginger glaze

30 minutes

Bread recipes

Steamed Indian bread with tomato relish and curry-leaf butter

40 minutes

Bacon recipes

Roast cabbage with blue cheese and bacon

10 minutes

Aliums

Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Soup recipes

Spinach and sweet potato soup

25 minutes

Citrus recipes

Warm goat’s cheese and citrus salad with caramelised lemon dressing

5 minutes

Lemony fried chicken and green beans

10 minutes

Afternoon tea

Lemon and poppy seed madeleines with easy clemengold marmalade

10-15 minutes

Lemon and poppy seed madeleines with easy clemengold marmalade

By Abigail Donnelly

Serves Makes 24

Difficulty Easy

Prep Time 45 minutes

Cooking Time 10-15 minutes

Ingredients

125 g butter
150 g brown sugar
100 g sugar
2 free-range eggs
½ t vanilla extract
1 lemon, zested and juiced
180 g self-raising flour
1 T poppy seeds
½ t ground cinnamon
¾ cup plain yoghurt
lemon curd, for serving (optional)
50 g flaked almonds, to garnish
For the easy ClemenGold marmalade:
2 ClemenGolds, sliced into thin wedges
3x3 cm ginger piece, peeled
100 g sugar

Method

Preheat the oven to 180°C. Using an electric hand-mixer, cream the butter and sugar until pale and fluffy.

Add the eggs, vanilla, the lemon zest and juice, flour, poppy seeds, cinnamon and yoghurt and mix.

Lightly grease a madeleine tin, then spoon in the batter. Bake for 10–15 minutes, or until a skewer inserted comes out clean.

To make the ClemenGold marmalade, place the ClemenGolds, ginger and sugar in a saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, softening the skins and reducing the syrup.

Serve the madeleines with the marmalade and lemon curd. Garnish with the flaked almonds.

Discover more sweet and savoury ways with citrus here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Raspberry-stuffed coconut macaroons

Homemade ginger beer

Incir Tathsi Figs stuffed with walnuts

Grilled prawns with orange and tamarind sauce

Braaied yellowtail with apricot ginger glaze

Steamed Indian bread with tomato relish and curry-leaf butter

Roast cabbage with blue cheese and bacon

Ginger-and-garlic prawn kebabs with a fragrant salad

Spinach and sweet potato soup

Warm goat’s cheese and citrus salad with caramelised lemon dressing

Lemony fried chicken and green beans

Lemon and poppy seed madeleines with easy clemengold marmalade

Lemon and poppy seed madeleines with easy clemengold marmalade

Ingredients

Method