Home
Recipes
Desserts & Baking

Apple recipes

Old-fashioned apple crumble with custard

35 minutes

Cheese recipes

Honey-drizzled cranberry cheese and pear stack

Date and crème fraîche open sandwiches

German buttercream

25 minutes

Ermine buttercream

25 minutes

French buttercream

15 minutes

Italian buttercream

15 minutes

Swiss buttercream

15 minutes

American buttercream

Pistachio-chocolate crunch with juicy mango and creamy yoghurt

15 minutes

Ice cream

Homemade mango curd ice cream

20 minutes

Vanilla rice pudding with strawberry jam and dark chocolate

25 minutes

Vanilla rice pudding with strawberry jam and dark chocolate

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

100 g risotto
1 vanilla pod, seeded
2 T butter
2 T demerara or brown sugar
6 cups milk
3 T strawberry or raspberry jam
100 g dark chocolate, melted
1/3 cup cream

Method

Saute the risotto rice, vanilla seeds and pod in the hot butter.

Add the sugar and gently fry until it is melted and incorporated.

Pour in the milk and bring the mixture to a slow simmer. Simmer for 20 minutes, stirring every 5 minutes, until the mixture is thick and smooth and al dente.

Serve in bowls, topped with spoonfuls of jam, melted dark chocolate and the cream.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Old-fashioned apple crumble with custard

Honey-drizzled cranberry cheese and pear stack

Date and crème fraîche open sandwiches

German buttercream

Ermine buttercream

French buttercream

Italian buttercream

Swiss buttercream

American buttercream

Pistachio-chocolate crunch with juicy mango and creamy yoghurt

Homemade mango curd ice cream

Vanilla rice pudding with strawberry jam and dark chocolate

Vanilla rice pudding with strawberry jam and dark chocolate

Ingredients

Method