Takes a little effort Archives

Ceviche recipes

Italian porchetta with spicy quince-and-apple chutney

2 1/4 hours

Cheesecake recipes

Cardamom and white chocolate cheesecake

3 hours

Triple-baked cheesecake by Bea Tollman

2 hours, plus overnight chilling time

Canned food

Tacos with spicy chicken con carne

1 hour

Beetroot recipes

Shredded lamb shank with beetroot mash and syrup

4 hours

Sausage recipes

Pretzel letters with bratwurst and mustard

35-45 minutes

Cooking with

Pavlova with figs and dark rum syrup

2 hours

Nut recipes

Peanut butter-butterscotch and caramelised banana tarts

20 minutes

Stromboli

25 minutes

Baked pecorino creme with pickled pears and Parmesan crisps

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

4 free-range egg yolks
100 g Pecorino, grated
375 ml cream
Salt, to taste
35 g petite herbs or microherbs, to garnish
For the pickled pears:
500 ml verjuice
6 pears, peeled and cubed
6 cloves
8 cardamom pods, crushed
For the Parmesan crisps:
50 g Parmesan, grated

Method

Preheat the oven to 180°C.

Blend the eggs, pecorino and cream in a food processor. Season with salt.

Pour into 4 cups or jars and bake in a water bath for 30 minutes, or until the centres are a little wobbly. Remove from the oven and allow to cool.

To make the pickled pears, heat the verjuice in a saucepan over a low heat. Add the pears, cloves and cardamom and simmer for 30 minutes, or until tender. Allow the pears to cool in the pickling liquid.

To make the Parmesan crisps, preheat the oven to 180°C. Place spoonfuls of grated Parmesan on a silicon baking mat and bake for 5 minutes, or until crisp.

Serve the pickled pears and Parmesan crisps with the baked pecorino crèmes and garnish with microherbs.

Read more about TASTE's Food Editor Abigail Donnelly and the exclusive dinner she cooked for André Naudé the article, The Highest Bidder.

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Italian porchetta with spicy quince-and-apple chutney

Cardamom and white chocolate cheesecake

Triple-baked cheesecake by Bea Tollman

Tacos with spicy chicken con carne

Shredded lamb shank with beetroot mash and syrup

Pretzel letters with bratwurst and mustard

Pavlova with figs and dark rum syrup

Peanut butter-butterscotch and caramelised banana tarts

Stromboli

Baked pecorino creme with pickled pears and Parmesan crisps

Baked pecorino creme with pickled pears and Parmesan crisps

Ingredients

Method