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French vanilla ice cream with chunky chocolate brownie sauce

Ice cream

French vanilla ice cream with chunky chocolate brownie sauce

3 to 5 minutes

Middle Eastern herb and feta eggah

Middle Eastern herb and feta eggah

20 minutes

Organic vegetable fritters

Organic vegetable fritters

15 minutes

Breakfast banana splits

Breakfast banana splits

Scones with creme fraiche, pomegranate and caperberries

Scone recipes

Scones with creme fraiche, pomegranate and caperberries

Olive oil poached garlic with pomegranate and goat’s milk pecorino

Clementines poached in apple and cardamom syrup

Clementines poached in apple and cardamom syrup

15 minutes

Cardamom organic milk tarts

Milk tart

Cardamom organic milk tarts

20 minutes

Steamed veggies and ricotta with lemon dressing

Steamed veggies and ricotta with lemon dressing

5 minutes

Autumn vegetable stew with grilled cheese

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Baked potatoes with fromage frais, chives and mushrooms

Mushroom recipes

Baked potatoes with fromage frais, chives and mushrooms

about 1 hour

Citrus curd

Citrus curd

10 minutes

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Citrus curd

By Maranda Engelbrecht

Serves Makes approximately 1 cup

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

250 g sugar
90 g organic butter
3 organic eggs, lightly beaten
½ cup lime, orange, naartjie or grapefruit juice, or a combination thereof
grated rind of any citrus fruit
pinch of salt

Method

Place all the ingredients in the top of a double boiler over simmering water. Stir, using a wooden spoon, until thick – the mixture should coat the back of a spoon. Allow to cool.
Cook’s tip: Serve the curd in hollowed-out citrus halves that have been dipped in sugar and caramelised under the grill or with a blowtorch. Serve with fresh fruit or scones, or spread on toast.
Per serving: 868.8kJ, 2.1g protein, 9.1g fat, 30.4g carbs