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Diwali recipes

Homemade Cape Malay-style pickled fish

25 minutes, plus chilling time

Milk tart

Melanzane alla Parmigiana

45 minutes

No-bake cheesecake with blueberry coulis

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Cooking Time 5 minutes

Ingredients

500 g Woolworths Flavourburst™ blueberries
2 T sugar
1⁄2 cup orange juice
1 x 200 g packet Tennis biscuits, crumbled
4 T coconut oil, melted

For the filling:

2 x 250 g tubs smooth cream cheese, at room temperature
1 x 385 g can condensed milk
1 cup cream
2 T lemon juice

Method

1. Place the blueberries, sugar and orange juice in a large saucepan over a medium-high heat and stir to combine. Reduce the heat and simmer, stirring occasionally, until the berries are soft. Remove from the heat and cool to room temperature.
2. Combine the Tennis biscuits and coconut oil. Press the mixture into the bottom of a 20–23 cm round baking tin.
3. To make the filling, beat the cream cheese and condensed milk together until smooth. Add the cream and lemon juice and mix until smooth.
4. Pour the cream cheese mixture into the tin and smooth the top using the back of a spoon. Pour over the blueberry mixture. Chill overnight.

Find more cheesecake recipes here.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Amasi bundt cake with crème fraiche frosting

Vermicelli kheer

Homemade Cape Malay-style pickled fish

Deep-fried milk tart

Coconut-and-lime jelly bowls

Low-effort lemon parfait

Ginger beer float

The best-ever three-milk cake

Rose-and-mint sherbet

Giant sweetcorn dombolo

Melanzane alla Parmigiana

No-bake cheesecake with blueberry coulis

No-bake cheesecake with blueberry coulis

Ingredients

Method