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Tart recipes

Fresh fruit tart with frangipane

20 minutes, plus 12 to 15 minutes to bake

Coconut milk, lychee and preserved ginger jellies

Watermelon recipes

Watermelon and feta salad with basil-infused oil

Soup recipes

Strawberries with pistachios and mint syrup

10 minutes

Baked sweet ricotta with glazed strawberries

20 minutes

Biscuit recipes

Strawberry & chocolate biscuit

Pancake recipes

Vanilla yoghurt & liquorice dessert

Christmas recipes

Citrus and date muffins

25 to 30 minutes

Citrus and date muffins

Serves Makes 12 muffins

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 to 30 minutes

Ingredients

350 g cake flour
2 t baking powder
1 t bicarbonate of soda
1/2 t fine salt
140 g dates, roughly chopped
50 g pecan nuts, roughly chopped
70 g treacle sugar
350 g clementines
1/2 cup clementine juice
2 large eggs
150 g butter, melted

Method

Preheat the oven to 180°C.
Sift the flour, baking powder, bicarbonate of soda and salt into a mixing bowl. Add the date and pecan nut and mix until the date and nut are covered in flour. Add the treacle sugar and mix again.

Cut up the clementines, skin and all, then remove the stem end and any pips and place in a food processor along with the clementine juice.
Process until the clementine peels are chopped finely and then add the eggs.

Pulse until the eggs are mixed into the fruit pulp. Add the contents of the food processor, along with the melted butter, to the flour mixture and stir until combined.
Spoon the batter into a greased muffin tin or paper cups and bake for 25 to 30 minutes.

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Fresh fruit tart with frangipane

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Watermelon and feta salad with basil-infused oil

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Strawberries with pistachios and mint syrup

Baked sweet ricotta with glazed strawberries

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Frozen ice cream pancakes

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Citrus and date muffins

Citrus and date muffins

Ingredients

Method