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Citrus recipes

Citrus pavlova

2 hours

Citrus recipes

ClemenGold crème caramel

15 minutes

Afternoon tea

Clay-baked honey cake

30 minutes

Afternoon tea

Citrus-and-almond sheet cake

1 hour

Citrus recipes

Citrus upside-down pudding

30 minutes

Italian recipes

Sourdough pizza dough

8 minutes

Afternoon tea

Butter biscuits with coffee buttercream icing

15–20 minutes

Chocolate recipes

Tiramisu-style zuppa Inglese

45 minutes

Rusk recipes

Muesli rusks

1 hour

South African

Fruit-and-nut tameletjie

5 minutes, plus 1 hour’s cooling time

Pastry recipes

M’encha

25–30 minutes

Chocolate recipes

No-churn chocolate ice cream

5 minutes

No-churn chocolate ice cream

By Abigail Donnelly

Serves 20

Difficulty Easy

Prep Time 20 minutes, plus overnight freezing time

Cooking Time 5 minutes

Ingredients

80 g cocoa powder
1 cup espresso
200 g 70% dark chocolate, chopped
2 x 385 g cans condensed milk
4 cups cream

Method

1. Whisk together the cocoa and espresso until well combined and smooth. Melt the chocolate in the microwave at 30-second intervals to ensure it doesn’t burn.

2. Add the condensed milk and melted chocolate to the coffee mixture, whisking well to combine.

3. Whip the cream until stiff peaks form, then gently fold into the chocolate mixture to form a velvety mousse.

4. Freeze for 6–8 hours, or ideally overnight. Serve in scoops or cut into slices.

Find more ice-cream recipes

Photography: Jan Ras
Food assistants: Emma Nkunzana & Cheri Kustner

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Citrus pavlova

ClemenGold crème caramel

Clay-baked honey cake

Citrus-and-almond sheet cake

Citrus upside-down pudding

Sourdough pizza dough

Butter biscuits with coffee buttercream icing

Tiramisu-style zuppa Inglese

Muesli rusks

Fruit-and-nut tameletjie

M’encha

No-churn chocolate ice cream

No-churn chocolate ice cream

Ingredients

Method