pecan nuts Archives

Braai recipes

Grilled plum salad

5 minutes

Christmas dessert

Peter’s luxury fruit cake

4 - 5 hours, plus cooling time

Malva Pudding

Sweet potato malva pudding with nut brittle

45 minutes

Cake recipes

Celeriac-and-nut cake with date butter

45 minutes

Nut recipes

Pear-and-pecan crumble

40 minutes

Cake recipes

Carrot cake with cocoa cream cheese icing

1¼ hours

Cheese recipes

Baked maasdam with honey, thyme and pecans

15 minutes

Cake recipes

Camembert tower with butterscotch sauce and pecan sugar shards

15 minutes

Brinjal recipes

Baba ganoush salad

45 minutes

Baba ganoush salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

2 large brinjals
2 T olive oil, plus extra for drizzling
4 garlic cloves, roughly chopped
1 cup Woolworths double-cream yoghurt
1 lemon, juiced
Salt, to taste
15 g fresh dhania (coriander), to garnish
50 g pecan nuts, toasted
moskonfyt, for drizzling

Method

Preheat the oven to 180°C.

Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.

Place onto a baking tray and roast until soft, about 30–35 minutes.

Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.

Mix in the garlic, yoghurt, lemon juice and salt.

To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Always ready berry-and-coconut muffins

Chocolate-and-raspberry banana cakes

Grilled plum salad

Peter’s luxury fruit cake

Sweet potato malva pudding with nut brittle

Celeriac-and-nut cake with date butter

Pear-and-pecan crumble

Carrot cake with cocoa cream cheese icing

Baked maasdam with honey, thyme and pecans

Camembert tower with butterscotch sauce and pecan sugar shards

Baba ganoush salad

Baba ganoush salad

Ingredients

Method