Great value Archives

Thai red tofu curry on rice pasta

15 minutes

Warm cabbage and blue cheese salad

5 minutes

Biscuit recipes

Grilled prosciutto-wrapped chicken with sage and grilled green beans

20 minutes

Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Asian recipes

Chilli-orange ostrich, carrot and coriander stir-fry

10 minutes

Lamb, pumpkin and sweet-potato braise

40 minutes

Apple recipes

Watermelon salad

Cream hearts

Serves 2

Difficulty Easy

Prep Time 15 minutes

Ingredients

125 g vanilla yogurt
125 g cream cheese
30 ml caster sugar
5 ml vanilla essence
100 g cherries, to serve
Melba toast, to serve

Method

Combine all the ingredients.
Line a heartshaped container with a wet, muslin cloth. Pour the mixture into the cloth and fold it over to close.
Place the heart on a plate allowing the liquid to drain through the holes.
The cheese must be made a day before and allowed to stand for 24 hours to settle.
Remove the cheese, turn over on a plate and remove the cloth. Add the cherries and serve with Melba toast.
Cook’s tip
Heart moulds with holes at the bottom are available at selected kitchen stores. Alternatively, ask a potter to make one for you or, for a round one, use a plastic cream cheese container – provided you make holes at the bottom for the liquid to steep through.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Enchiladas

Thai red tofu curry on rice pasta

Warm cabbage and blue cheese salad

Spice biscuits

Grilled prosciutto-wrapped chicken with sage and grilled green beans

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Chilli-orange ostrich, carrot and coriander stir-fry

Lamb, pumpkin and sweet-potato braise

Apple-caramelised crepes

Watermelon salad

Honey apricots stuffed with chevin and toasted almonds

Cream hearts

Cream hearts

Ingredients

Method