Rusk recipes

Muesli rusks

1 hour

Butternut recipes

Butternut kugel

2 hours

Afternoon tea

Herman Lensing’s mom’s carrot cake

40 minutes

Afternoon tea

Dried fig-and-apple fruit cake

1 1⁄2 hours

Coffee recipes

Coffee pecan nut pie

1 hour 20 minutes

Biscuit recipes

Condensed milk-and-pecan squares

40 minutes

Cake recipes

Speculaas tipsy cake

40 minutes

Bread recipes

Cinnamon buns

25 minutes

Cake recipes

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

50 minutes

Christmas dessert

Pavlova with whisky-candied nuts

2 hours

Biscuit recipes

Cavallucci

20 minutes

Nut recipes

Brown sugar, orange and smoked salt pecans

15 minutes

Brown sugar, orange and smoked salt pecans

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 free-range egg white
300 g pecans
2 t orange zest
2 T white sugar
1 T brown sugar
1 T smoked sea salt flakes

Method

Preheat the oven to 160°C and line a large baking tray with greaseproof paper.
Whisk the egg white until foamy, then toss the pecans, orange zest, sugar and salt into the egg white, coating well.
Spread the pecans on the tray and bake for 45 minutes or until dry and golden.

Cook’s note: These pecans can be kept in an airtight container for up to a week.

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Muesli rusks

Butternut kugel

Herman Lensing’s mom’s carrot cake

Dried fig-and-apple fruit cake

Coffee pecan nut pie

Condensed milk-and-pecan squares

Speculaas tipsy cake

Cinnamon buns

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

Pavlova with whisky-candied nuts

Cavallucci

Brown sugar, orange and smoked salt pecans

Brown sugar, orange and smoked salt pecans

Ingredients

Method