Great value Archives

Christmas dessert

Harissa charred chicken with potato sheets

15 to 20 minutes

Cheese recipes

Roast cauliflower cheese bake on macaroni

30 minutes

Anchovy recipes

Mini steaks with soft-poached egg on anchovy spinach

10 minutes

Burger recipes

Poached tuna with avocado rice

20 minutes

Cabbage recipes

Stir-fried chicken and cashews with cabbage noodles

10 minutes

Fresh lemon and clementine soda sherbets

25 minutes

Granola, ricotta and yoghurt cups with iced berries

Tart recipes

Bite-size tarts

45 minutes

Marmalade-glazed mosbolletjies

Serves 4

Difficulty Easy

Prep Time 45 minutes, plus proving time

Cooking Time 40 minutes

Ingredients

1 kg cake flour
2 t salt
100 g sugar
1 T aniseed
1 x 10 g sachet instant dry yeast
100 g butter
1 cup white apple juice
½ cup milk
1 cup water
Orange marmalade, for serving

Method

Preheat the oven to 180°C. Sift the flour and salt, then add the sugar, aniseed and yeast and combine in a mixing bowl. Place a saucepan over a medium to low heat and melt the butter and apple juice together until incorporated before adding the mixture to the dry ingredients.
In a separate saucepan over a medium to low heat, heat the milk and water until lukewarm. Add this to the mixture, mixing to form a soft dough. Knead for 5 to 10 minutes, or until smooth and elastic.
Place the dough in an oiled mixing bowl, cover with clingfilm and leave in a warm place for 10 minutes, or until the mixture has risen to twice its size. Remove the dough from the bowl and knead for a few minutes further before dividing it into 6 equal pieces.
Roll each piece into a ball and stack against each other in a greased loaf tin. Cover loosely and leave to rise again for 30 minutes. Bake for 35 minutes, or until golden and puffed up.
Turn out onto a cooling rack. In a saucepan over a medium heat, add a few tablespoons of marmalade and gently melt. Drizzle liberally over the top of the "loaf" and serve immediately.

TASTE’s take:
Serve this sticky traditional favourite with lashings of butter and a great cup of coffee. For a playful touch, use a cookie cutter to cut out butter pats in cute shapes.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Christmas mince pies

Legendary Christmas fruitcake

Harissa charred chicken with potato sheets

Roast cauliflower cheese bake on macaroni

Mini steaks with soft-poached egg on anchovy spinach

Lamb and red onion burgers

Poached tuna with avocado rice

Stir-fried chicken and cashews with cabbage noodles

Fresh lemon and clementine soda sherbets

Granola, ricotta and yoghurt cups with iced berries

Bite-size tarts

Marmalade-glazed mosbolletjies

Marmalade-glazed mosbolletjies

Ingredients

Method