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Meringue recipes

Date-and-pistachio torte

1 hour

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Flourless dark chocolate cake

45 minutes

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Banana yoghurt soft serve

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30 minutes

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Steak with cashew nut cream

20 minutes

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Caramel iced coffee

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Salt-baked butternut

1 hour

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Pumpkin-and-spelt salad

30 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Home-made yoghurt

Serves Makes 2 cups

Difficulty Easy

Cooking Time 6–8 hours

Ingredients

2 litres long-life milk
3 T preservative-free full-cream yoghurt

Method

1. Place the ingredients in the inner pot of the Duo Crisp and whisk well to create a creamy consistency.

2. Close the lid and press the Sous Vide button.

3. Set the timer to 6-8 hours and the temperature to 47°C.

4. Check the consistency after 6 hours and see if you are satisfied. If you prefer it thicker, set the timer for a further 2 hours.

5. Strain through a fine sieve or muslin cloth to separate whey and create super creamy Greek-style yoghurt.

To make apricot-and-rose harissa slow-cooked lamb gyros using The Instant Pot Duo Crisp + Air Fryer click here.

This recipe was made using The Instant Pot Duo Crisp + Air Fryer. You can buy it here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Date-and-pistachio torte

Flourless dark chocolate cake

Banana yoghurt soft serve

Easy flatbreads

Steak with cashew nut cream

Caramel iced coffee

Salt-baked butternut

Pumpkin-and-spelt salad

Moutabal (brinjal spread)

Slow-roast pork shoulder

Oven-baked prawns and mushroom pasta

Home-made yoghurt

Home-made yoghurt

Ingredients

Method