Great value Archives

Brunch recipes

Leek-and-potato frittata

40 minutes

Breakfast recipes

Cheesy souffle omelette

15 minutes

Salad recipes

Crunchy fried Brussels sprouts

10 minutes

Chicken recipes

Spicy chicken livers

15 minutes

Avocado recipes

Spinach-and-broccoli pasta

10 minutes

Broccoli recipes

Sticky chicken and broccoli

10 minutes

Bread recipes

Chocolate zucchini bread

50 minutes

Bacon recipes

Creamy haddock-and-bacon pie

20 minutes

Bread recipes

Pull-apart pancake bread

35 minutes

Cheese recipes

Abi’s squeaky Greek salad

5 minutes

Cake recipes

Chocolate sheet cake

30 minutes

Fridge dessert

Baked “fridge” tart

35 minutes

Baked “fridge” tart

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 2 hour's chilling time

Cooking Time 35 minutes

Ingredients

1 cup double-thick plain yoghurt 1 cup
1 cup condensed milk
1 cup cream
1 x 200g packet Tennis biscuits
poached fruit, for serving

Method

1. Preheat the oven to 180°C. Combine the yoghurt, condensed milk and cream and pour into a 23 cm loaf tin.

2. Push the Tennis biscuits into the yoghurt and bake in a roasting pan filled with water for 25–35 minutes, or until set.

3. Chill for 2 hours. Carefully remove from the tin, turn out on the platter and slice. Serve with the poached fruit.

Find more tart recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Leek-and-potato frittata

Cheesy souffle omelette

Crunchy fried Brussels sprouts

Spicy chicken livers

Spinach-and-broccoli pasta

Sticky chicken and broccoli

Chocolate zucchini bread

Creamy haddock-and-bacon pie

Pull-apart pancake bread

Abi’s squeaky Greek salad

Chocolate sheet cake

Baked “fridge” tart

Baked “fridge” tart

Ingredients

Method