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Rusk recipes

Beetroot soup with burrata and apple-and-radish salsa

40 minutes

Citrus recipes

Tomato-and-honey-glazed meatloaf

1 hour

Pasta with creamy pumpkin sauce and olives

20 minutes

Roast pumpkin with caper, garlic and green olive butter

40 minutes

Choux pastry

30 minutes

Choux pastry

Serves Makes 25 to 30 profiteroles or 10 éclairs

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

115 g butter
250 ml water
120 g flour
1/2 t salt
4 free-range eggs

Method

Preheat the oven to 200°C.

Melt the butter in the water in a saucepan over a medium heat, then bring to the boil and remove from the heat immediately. Sift the flour and salt together and add to the boiling water.

Using a wooden spoon, stir to form a thick paste. Return to the heat and stir for 1 minute, or until the paste comes away from the sides of the saucepan.

Remove from the heat and allow to cool until lukewarm. Stir in 1 egg at a time – the mixture will look as if it has split, but continue mixing and it will come together again.

Using a teaspoon or piping bag, spoon or pipe the mixture onto a greased baking tray, either in the shape of profiteroles or éclairs, then sprinkle with water. Bake for 10 minutes or until puffed up, then reduce the heat to 180°C and bake for a further 15 minutes.

Allow to cool before filling.

Cook’s note: Don’t open the oven door during baking. Instead of sprinkling the profiteroles or éclairs with water, place 4 ice cubes onto the floor of the oven – the steam will make the choux pastry rise better.

Spinach lasagne

Pot bread

Italian fondue

Fluffy banana churros with chocolate sauce

Peanut butter-butterscotch and caramelised banana tarts

Chicken curry with Sticky bananas

Banana salsa with crispy gammon

Buttermilk rusks

Beetroot soup with burrata and apple-and-radish salsa

Lemon-and-lime souffle

Tomato-and-honey-glazed meatloaf

Pasta with creamy pumpkin sauce and olives

Roast pumpkin with caper, garlic and green olive butter

Cheese puff

Choux pastry

Choux pastry

Ingredients

Method