Best dessert and baking recipes from TASTE Magazine

Diwali recipes

Chana Magaj

45 minutes

Diwali recipes

Burfee

40 minutes

Ice cream

Home-made mint ice cream

Roast peach-and-plum pudding

20 minutes

Cake recipes

Hot milk sponge cake with vanilla buttercream

30 minutes

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

25 minutes

Vegan recipes

Detox iced lollies

Gingerbread men

20 - 25 minutes

Bitter chocolate mousse and clementine marmalade

10 minutes

Biscuit recipes

Painted biscuits

10 minutes

Bread recipes

Sourdough bread

40 minutes

Sourdough bread

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus resting time

Cooking Time 40 minutes

Ingredients

2 t sea salt
1 t sugar
100 g rye flour
350 g white bread flour
1 t baker\'s yeast
375 ml water
2 T olive oil
1 whole red onion (leaves intact)
1 small bunch of parsley
a few sprigs oreganum, leaves picked
100 g Parmesan, grated

For the starter dough

250 g white bread flour
100 g rye flour
1 t salt
1 t sugar
1 t baker\'s yeast
250 ml water

Method

Preheat the oven to 200°C.

Mix all the ingredients (except the onion, herbs and cheese) with 100 g of the starter dough (see below) and knead for 10 minutes.

Set aside for 1 hour to rise, then shape into a “rope” and layer with the whole onion, herbs and grated cheese.

Wind the dough around the onion and set aside to rise for a further 30 minutes.

Bake for 40 minutes or until golden.

To make the starter dough, mix together all the ingredients and set aside to rest for 1 hour before using.

Cook’s note: You can keep the starter in the fridge for up to four days.

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Chana Magaj

Burfee

Home-made mint ice cream

Roast peach-and-plum pudding

Hot milk sponge cake with vanilla buttercream

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

Detox iced lollies

Gingerbread men

Bitter chocolate mousse and clementine marmalade

Painted biscuits

Sourdough bread

Sourdough bread

Ingredients

Method