Home
Recipes
Desserts & Baking

Chocolate and hazelnut mousse with berry sorbet

Cooking with

Rose and pink sparkling wine jelly

5 minutes

Doughnut recipes

Banana doughnut fritters

2 - 3 minutes

Apple recipes

Rooibos creme caramel and toffee apple

45 minutes

Free-form chocolate tart

15–20 minutes

Banana cream and chocolate eclairs

30 minutes

Apple recipes

Apple and cranberry pie

Meringue recipes

Eton mess roulade with passion cream

20 minutes

Apple recipes

Apple and olive oil layer cake with maple icing

30 minutes

Cake recipes

Basic three-cheese soufflé

45 minutes to 1 hour

Dark chocolate and almond shards with citrus trio

5 minutes

Frozen yoghurt

Guava and yoghurt ice cream

10 minutes

Guava and yoghurt ice cream

By Abigail Donnelly

Serves Makes 1 litre

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

8-12 ripe guavas, peeled
100 g sugar
500 g plain yoghurt

Method

Poach the guavas until tender, drain and blend.

Add the sugar to 2 cups of the guava purée and mix to dissolve.

Whisk in the yoghurt and pour into a freezerproof container.

Freeze, then remove from the freezer and beat. Return to the freezer to set fully. Alternatively, churn in an ice-cream maker according to the manufacturer’s instructions.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Chocolate and hazelnut mousse with berry sorbet

Rose and pink sparkling wine jelly

Banana doughnut fritters

Rooibos creme caramel and toffee apple

Free-form chocolate tart

Banana cream and chocolate eclairs

Apple and cranberry pie

Eton mess roulade with passion cream

Apple and olive oil layer cake with maple icing

Basic three-cheese soufflé

Dark chocolate and almond shards with citrus trio

Guava and yoghurt ice cream

Guava and yoghurt ice cream

Ingredients

Method