Takes a little effort Archives

Milk recipes

Airy vanilla sponge smothered in glossy snow-white peaks

1 hour 10 minutes

Honeycomb blancmange stars served on a decadent white chocolate plate

30 minutes

Biscuit recipes

Festive icing-enrobed allspice biscuit bells

10 minutes

Moist steamed plum pudding with tart plum syrup

2 hours, plus poaching time

Brinjal recipes

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

30 to 40 minutes

Fudge recipes

Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns

2 hours 15 minutes

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

1 hour

Gooey pink meringue topped with sweet strawberry

1 hour, plus 3 hours setting time

Sweet strawberry and black pepper jam tarts tossed with sticky syrup

1 hour 20 minutes

Nut recipes

Macadamia nut-crusted tofu with greens and grapefruit cream

10 minutes

New Year's

Prawn rissoles

45 minutes

Prawn rissoles

Serves 6 to 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time 45 minutes

Ingredients

For the filling

1 T butter
1 T flour
½ cup warm full-cream milk
1 egg yolk
250 g cooked peeled prawns, coarsely chopped
1 clove garlic, crushed
1 T chopped parsley
Sea salt and ground black pepper or peri-peri, to taste

For the pastry

1 cup water
A pinch of salt
2 T butter
1 cup flour, sifted
1 beaten egg, for sealing

For frying

Beaten egg
Breadcrumbs
Sunflower oil

Method

To make the filling: Melt the butter then stir in the flour until smooth. Gradually whisk in the warm milk and cook, stirring, until smooth and thick.

Warm the egg yolk with a little of the sauce then whisk into the rest of the sauce. Mix in the remaining ingredients.

To make the pastry: Bring to a boil the water, salt and butter. Remove from the heat and add the sifted flour. Beat until smooth then return to the stove and cook until thick and smooth enough to come cleanly away from the sides of the pan. Cool and roll out thinly on a floured board.

Cut out rounds (about 8 to 10cm each) and place a spoonful of the prawn mixture on one half. Fold and seal with beaten egg to form half moons.

To fry: Dip the prepared rissoles first into beaten egg then into the breadcrumbs. Refrigerate for at least 30 minutes to set. Deep-fry in hot oil until golden brown. Serve immediately.

Per serving: 1294.4kJ, 10.6g protein, 23.7g fat, 13.9g carbs

TASTE’s take:

Traditionally an economical way of stretching leftovers, this favourite Portuguese snack is always on the menu at Portuguese parties, and is good for a light lunch with a salad or as an appetiser with drinks. Luckily, they freeze and refrigerate well, so can be made in advance. However, they must be fried just before serving. As an alternative, try leftover cooked flaked fish, meat or chicken instead of prawns.

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Airy vanilla sponge smothered in glossy snow-white peaks

Honeycomb blancmange stars served on a decadent white chocolate plate

Festive icing-enrobed allspice biscuit bells

Moist steamed plum pudding with tart plum syrup

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

Gooey pink meringue topped with sweet strawberry

Sweet strawberry and black pepper jam tarts tossed with sticky syrup

Macadamia nut-crusted tofu with greens and grapefruit cream

Prawn rissoles

Prawn rissoles

Ingredients

Method