Christmas dessert

Chuckles ice cream baked Alaska

5 minutes

Biscuit recipes

Speculaas cookies

20 minutes

Cauliflower recipes

Brie-baked cauliflower

40 minutes

Butternut recipes

Hasselback butternut

60 minutes

Cake recipes

Giant churro funnel cake

30 minutes

Cabbage recipes

Overnight cabbage pickle

Cheesecake recipes

Almond-and-espresso dacquoise cheesecake

40 minutes

Afternoon tea

Buckwheat blinis

5 minutes

Christmas recipes

Cucumber salad

5 minutes

Seafood recipes

Seafood samp

2 hours 15 minutes

Christmas recipes

Duck sausage rolls

20 minutes

Aliums

Baked baby leeks

35 minutes

Baked baby leeks

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 punnets 200 g Woolworths baby leeks, washed
1 1⁄2 cups cream
120 g pecorino, grated
2 T butter
4 sprigs fresh thyme
2 slices ciabatta, torn into small pieces
salt, to taste
crushed green peppercorns, to season

Method

1. Preheat the oven to 180°C. Place the leeks in an ovenproof dish and pour over the cream. Add the cheese, butter, thyme and ciabatta. Season with salt and pepper.

2. Bake for 35 minutes, or until the leeks are soft and the cream is bubbling.

Chef tip: Tenderstem broccoli or asparagus also works well here. Add blue cheese to make it special.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Chuckles ice cream baked Alaska

Speculaas cookies

Brie-baked cauliflower

Hasselback butternut

Giant churro funnel cake

Overnight cabbage pickle

Almond-and-espresso dacquoise cheesecake

Buckwheat blinis

Cucumber salad

Seafood samp

Duck sausage rolls

Baked baby leeks

Baked baby leeks

Ingredients

Method