lemon Archives

Crumbed recipes

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

10 minutes

Fish recipes

Turkey-and-gammon roast with summer greens

1½ hours

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Calamari

Griddled chilli calamari with lemon potatoes

30 minutes

Afternoon tea

Castle delite

Coffee-and-vanilla layered frozen parfait with roast plums

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Cooking Time 20 minutes

Ingredients

For the coffee parfait:

1/2 cup strong brewed coffee, chilled
60 g sugar
2 free-range egg yolks
1/2 t salt
3 leaves gelatine
2 T cold water
1 cup cream, whipped

For the vanilla parfait:

1/2 t vanilla extract
1/2 cup cold water
60 g sugar
2 free-range egg yolks
1/2 t salt
3 leaves gelatine
2 T cold water
1 cup cream, whipped

For the roast plums:

4 plums, stoned and quartered
30 g sugar
1 lemon, juiced

Method

To make the coffee parfait, combine the coffee, sugar, egg yolks and salt in a medium saucepan. Cook over a medium heat, stirring continuously until the mixture has thickened, about 8 minutes.

Strain through a fine sieve. Soften the gelatine in the water, then squeeze out any excess water. Add to the parfait mixture and stir until dissolved. Chill until thick, about 20 minutes, then fold in the cream.

To make the vanilla parfait, repeat the above process replacing the coffee with the vanilla extract and water.

Line a loaf tin with clingfilm and spoon half the coffee parfait into the tin and spread evenly. Spoon half the vanilla parfait onto the coffee layer and spread, then repeat the process with the remaining coffee and vanilla parfait mixtures.

Freeze, covered, for 3 hours, or until firm. Serve with the roast plums.

To make the roast plums, preheat the oven to 180°C.

Arrange the fruit in an ovenproof dish and sprinkle with the sugar and lemon juice. Bake for 20 minutes, or until soft and syrupy.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Raspberry and coconut sponge

Beetroot carpaccio with Brie fritters

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Salmon fish cakes

Turkey-and-gammon roast with summer greens

Clemengold and cranberry stuffed quails with spicy spinach

Griddled chilli calamari with lemon potatoes

Meringue almond chiffon cake

Castle delite

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Chicken koftas in spicy curry with roast potatoes

Coffee-and-vanilla layered frozen parfait with roast plums

Coffee-and-vanilla layered frozen parfait with roast plums

Ingredients

Method