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Fish recipes

Angelfish pie

50 minutes

Snack recipes

Tomato-and-asparagus tart

15–20 minutes

Easter recipes

Hot cross bun bread-and-butter pudding

30 minutes

Easter recipes

Hot cross bun ice-cream sandwiches

Steak recipes

Steak with spicy tomato relish

25 minutes

Beetroot recipes

Beetroot-and-feta salad

20 minutes

Salad recipes

Green leaf salad  with coppa

20 minutes

Salad recipes

Greens with vino cotto and tzatziki

15 minutes

Cake recipes

Lemon meringue

30 minutes

Badam (almond) rose-and-coconut milk jelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 4-6 hours' chilling time

Cooking Time 3 minutes

Ingredients

2 x 400 ml coconut milk cans
1 x 400 ml coconut cream can
100 g sugar
4 cardamom pods, crushed and husks removed
8 saffron threads
100 g ground almonds
12 gelatine sheets
4 T Woolworths rose-water

Method

Heat all the ingredients except the gelatine and rose-water in a saucepan over a medium heat until just simmering.

While the mixture is heating, soak the gelatine sheets in cold water for 5 minutes, or until soft. Squeeze out any excess water and add to the saucepan. Stir until the gelatine has dissolved.

Remove from the heat and stir in the rose-water. Grease a 1-litre jelly mould with non-stick spray, then add the mixture. Chill for 4–6 hours, or until set.

To demould, place the mould in warm water for 15–20 seconds to loosen the jelly. Carefully invert onto a plate. If the jelly doesn’t come out, gently loosen the edges using a palette knife.

Discover more coconut recipes here.

Spinach lasagne

Pot bread

Italian fondue

Tomato-and-bean soup with feta

Angelfish pie

Tomato-and-asparagus tart

Hot cross bun bread-and-butter pudding

Hot cross bun ice-cream sandwiches

Steak with spicy tomato relish

Beetroot-and-feta salad

Green leaf salad  with coppa

Greens with vino cotto and tzatziki

Lemon meringue

Indian battered brinjals with chilli oil

Badam (almond) rose-and-coconut milk jelly

Badam (almond) rose-and-coconut milk jelly

Ingredients

Method