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

Chakalaka recipes

Chakalaka prego steak sarmie

20 minutes

Christmas recipes

Easy semifreddo

Anchovy recipes

Samp-and-bean risotto with anchovies and asparagus

10–15 minutes

Cheese recipes

Best-ever chilli poppers

12 minutes

Warm pudding

Croissant bread-and-butter pudding with berries

30 minutes

Picnic recipes

Sticky maple-glazed BBQ ribs

90 minutes

Aliums

Onion cheese tart

30 minutes

Coconut-and-buttermilk loaf

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 55 minutes

Ingredients

250 g butter, softened
440 g caster sugar
5 free-range eggs
140 g cakeflour
80 g desiccated coconut, plus extra for serving
1 t baking powder
1 t salt
1 cup buttermilk

Method

1. Preheat the oven to 180°C.

2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. If the mixture splits, add 1 T flour to emulsify it.

3. Add the flour and dessicated coconut and mix, then add the baking powder and salt. Lastly, add the buttermilk. Mix well.

4. Pour the batter into a 23 x 13 x 7 cm greased and lined loaf tin and bake for 55 minutes, or until a skewer inserted comes out clean. Serve warm, topped with extra desiccated coconut.

Chefs note: This easy, airy cake is so delicious you’re going to devour it while it’s still warm. And we're fine with that!

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Chakalaka prego steak sarmie

Easy semifreddo

Samp-and-bean risotto with anchovies and asparagus

Best-ever chilli poppers

Croissant bread-and-butter pudding with berries

Sticky maple-glazed BBQ ribs

Onion cheese tart

Coconut-and-buttermilk loaf

Coconut-and-buttermilk loaf

Ingredients

Method