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

Quince Preserve

3 to 4 hours, plus cooling and setting time

Mushroom recipes

Mushrooms with pecan nut and sage stuffing

25 minutes

Avocado recipes

Couscous with chicken and vegetables

45 minutes

Kebabs

Fresh fruit tart with frangipane

20 minutes, plus 12 to 15 minutes to bake

Coconut milk, lychee and preserved ginger jellies

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

3 gelatine leaves (or 1 tablespoon powdered gelatine)
1 can coconut cream (400ml)
1 jar preserved ginger (175g)
1 can lychees, drained

Method

Submerge the gelatine leaves in cold water for about 10 minutes to soften. Remove and wring. Heat 1/2 can of coconut cream and whisk into the squeezed-out gelatine until dissolved.
Mix with the rest of the coconut milk, then strain. Sweeten with the ginger syrup and lychee syrup to taste. Place lychees and ginger in small Chinese tea cups. Pour over the coconut cream mixture.
Refrigerate for a few hours or overnight to set. Makes about 10 small desserts. Set the jellies in tiny oriental tea cups and arrange on a bed of ranunculus petals on a decorative serving plate.(but reserve the syrup for sweetening)

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Coconut milk, lychee and preserved ginger jellies

Coconut milk, lychee and preserved ginger jellies

Ingredients

Method