Asian recipes

Okonomiyaki

25 minutes

Doughnut recipes

Dalgona doughnuts

10–15 minutes

Chicken recipes

Butter-basted roast chicken

1 hour

Beetroot recipes

Beetroot, red bean and tuna salad

15 minutes

Ice cream

Mango-and-pineapple ice cream

15 minutes

Chocolate recipes

Bar One sauce

5 minutes

Citrus recipes

3-ingredient lemon tarts

25 minutes

Chicken breast

Pineapple tray bake pizza

40 minutes

Cheese recipes

Dairy-free fondu

10 minutes

Italian recipes

Mini ham-and-mushroom calzones

25 minutes

Chocolate recipes

Chocolate crack shell for ice cream

5 minutes

Ice cream

Vanilla ice-cream base

15 minutes

Vanilla ice-cream base

By Abigail Donnelly

Serves Makes 2 litres

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

9 free-range egg yolks
200 g sugar
1 T vanilla paste
4 cups cream
1 cup milk

Method

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Combine the egg-yolk mixture with the cream and milk, then pour into a saucepan. Cook over a low to medium heat until thickened. Alternatively, cook in a doubleboiler.

3. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Spinach lasagne

Pot bread

Italian fondue

Okonomiyaki

Dalgona doughnuts

Butter-basted roast chicken

Beetroot, red bean and tuna salad

Mango-and-pineapple ice cream

Bar One sauce

3-ingredient lemon tarts

Pineapple tray bake pizza

Dairy-free fondu

Mini ham-and-mushroom calzones

Chocolate crack shell for ice cream

Vanilla ice-cream base

Vanilla ice-cream base

Ingredients

Method