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Cake recipes

Decadent chocolate fairy cakes

10 to 15 minutes

Caramel mousse with poached apricots and salted butter

Ricotta and pistachio whip with syrup-drenched mulberries

5 minutes

Afternoon tea

Peach tarte tatin

20 minutes

Chocolate recipes

Caramel-chocolate crunchies

35 minutes

Verjuice-poached nectarines with raspberry spoom

25 minutes

Green olive and porcini dust country loaf

30 minutes

Biscuit recipes

Cheese and apricot jam biscuits

15 minutes

Milk tart

Ayrshire milk tart

30 minutes

Quince Preserve

3 to 4 hours, plus cooling and setting time

Jelly recipes

Stack of soft fruit jellies

Layered summer cheese

20 minutes

Layered summer cheese

By Maranda Engelbrecht

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 large Dalewood Brie
Baby apples
Daikon ribbons, cucumber ribbons and coconut ribbons, made with a vegetable peeler
Pears peeled, and poached in verjuice, honey and star anise

Method

Slice the cheese horizontally to make three layers. Layer with the ribbons, and garnish with the pears.

Serve with crackers or biscotti.

This recipe graced the first-ever cover of TASTE Magazine back in 2003.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Decadent chocolate fairy cakes

Caramel mousse with poached apricots and salted butter

Ricotta and pistachio whip with syrup-drenched mulberries

Peach tarte tatin

Caramel-chocolate crunchies

Verjuice-poached nectarines with raspberry spoom

Green olive and porcini dust country loaf

Cheese and apricot jam biscuits

Ayrshire milk tart

Quince Preserve

Stack of soft fruit jellies

Layered summer cheese

Layered summer cheese

Ingredients

Method