Easy recipes for any cook: from cheat's meals to cooking from scratch

Chicken recipes

Pizza braaibroodjies with creamy corn salad

10 minutes

Beef recipes

Chicken stroganoff and crumbed mushrooms

6 minutes

Beef recipes

Sweet and sour chicken noodle ramen

8 minutes

Chicken recipes

Butter chicken and cheese toasties

55 minutes – 1 hour

Chicken recipes

Chicken & mushroom fettuccine with onion chilli crunch

16 minutes

Curry recipes

Umleqwa with amagwinya

20 minutes

Scoopable brown butter chocolate-chip Horlicks cookies

Serves 10

Difficulty Easy

Prep Time 1 hour 40 minutes

Cooking Time 22 minutes

Ingredients

226 g salted butter
320 g dark brown sugar
50 g caster sugar
1 extra-large free-range egg
1 extra-large free-range egg yolk
1 T vanilla extract
1 T plain full-cream Greek yoghurt
300 g cake flour
30 g Horlicks (malted milk powder)
1 t bicarbonate of soda
3 g salt
270 g milk chocolate or dark chocolate chips, plus extra for topping
flaky sea salt, for sprinkling
vanilla ice cream, for serving

Method

1. Melt the butter in a saucepan over a medium heat. Swirl or whisk continuously until it foams, turns golden brown and smells nutty. Remove from the heat immediately and pour into a mixing bowl. Allow to cool for 5 minutes.

2. Add the brown sugar and caster sugar to the browned butter and whisk until smooth and glossy.

3. Whisk in the egg, egg yolk, vanilla extract and Greek yoghurt until fully combined.

4. In a separate bowl, whisk together the cake flour, Horlicks, bicarbonate of soda and salt.

5. Add the dry ingredients to the wet and mix until just combined – don’t overmix. Fold in the chocolate chips.

6. Scoop the dough into 7 large portions and place into a greased 23 cm cast-iron pan, pie dish or baking tin. Gently press together and scatter extra chocolate chips over the top.

7. Cover and chill for 1 hour to allow the dough to firm up and deepen in flavour.

8. Preheat the oven to 180°C. Bake for 18–22 minutes until the edges are golden and crisp but the centre is still soft and slightly underbaked.

9. Sprinkle with sea salt and allow to rest for 10 minutes before serving warm with scoops of vanilla ice cream.

Cook’s note: Horlicks adds a malted caramel flavour that enhances the brown butter and chocolate. For the best texture, don’t overbake – the centre should stay soft and gooey.

Find more dessert recipes here

Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Nadia Meyer

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Tikka family feast

Pizza braaibroodjies with creamy corn salad

Beef stew pot pie

Chicken stroganoff and crumbed mushrooms

Beef mince curry burritos

Pumpkin and ginger soup

Sweet and sour chicken noodle ramen

Butter chicken and cheese toasties

Chicken & mushroom fettuccine with onion chilli crunch

Lamb Curry and Coconut Rice

Umleqwa with amagwinya

Scoopable brown butter chocolate-chip Horlicks cookies

Scoopable brown butter chocolate-chip Horlicks cookies

Ingredients

Method