Best dessert and baking recipes from TASTE Magazine

Japie se gunsteling

45 minutes (less if baking single portions)

Sugared pear butter with shortbread orange drops

35 minutes

Five-ingredient recipes

Coconut caramel sticky pudding

25 minutes

Queen of puddings with oozing raspberry jam

45 minutes

Milk tart

Crustless cardamom and naartjie zest milk tart

1 hour

Soup recipes

Melon soup

Bresse bleu and fig carpaccio

Serves 4 – 6

Difficulty Easy

Prep Time 5 minutes

Ingredients

150 g Bresse Bleu cheese
4-6 fresh figs, peeled
Olive oil
Freshly cracked black pepper
Fresh pomegranate seeds

Method

Use a sharp knife and slice cheese thinly. Wipe the knife blade clean after every slice to prevent the cheese sticking to the blade. Slice the figs in the same way.

Arrange alternate cheese and fig layers on plate and drizzle with a little olive oil. Season with pepper and garnish with pomegranate seeds.

Serve as a starter or with a cheese board.

Cook's note: bresse bleu is a French blue cheese. If you can't find it, substitute with your favourite local blue cheese such as Wineland Blue from Woolies.

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Fruit tarts

Japie se gunsteling

Sugared pear butter with shortbread orange drops

Coconut caramel sticky pudding

Queen of puddings with oozing raspberry jam

Organic white fig

Crustless cardamom and naartjie zest milk tart

Melon soup

Terrine of pomegranate and fresh fig

Bresse bleu and fig carpaccio

Bresse bleu and fig carpaccio

Ingredients

Method