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20 minutes

Easter recipes

Hot cross buns with cheese and preserves

10 minutes

Biltong recipes

Biltong and peanut brittle popcorn

3 minutes

Asian recipes

Asian-style scrambled eggs

15 minutes

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15 minutes

Cake recipes

Sparkling rosé cake

1 hour 25 minutes

Birthday cake

Pina colada cake

45-50 minutes

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30 minutes

Salad recipes

Baby marrow and feta salad

10 minutes

Cake recipes

Deco dark chocolate

Berry recipes

Blueberry mojito rum baba

35 minutes

Preserves and

Rose-petal preserve

5-10 minutes

Rose-petal preserve

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5-10 minutes

Ingredients

1 ¼ cups rose syrup
1 lemon, juiced
8–10 pesticide-free roses, petals removed and washed in cold water

Method

Place the rose syrup in a saucepan over a medium heat and gently simmer to reduce slightly. Add the lemon juice and stir, then add the rose petals.

Pour the syrup into a sterilised Weck jar and seal tightly.

Cook's note: Once opened, store in fridge.

Serving suggestions: Serve the syrup with warm scones and a dollop of cream, mix with yoghurt or drizzle some over lamb after roasting.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Coconut French toast with apple yoghurt

Hot cross buns with cheese and preserves

Biltong and peanut brittle popcorn

Asian-style scrambled eggs

Mussels and chorizo in chilli-tomato sauce

Sparkling rosé cake

Pina colada cake

Braised brinjal and onion with hardboiled egg

Baby marrow and feta salad

Deco dark chocolate

Blueberry mojito rum baba

Rose-petal preserve

Rose-petal preserve

Ingredients

Method