Recipes Archive

Lamb recipes

Lamb shank roast

3 hours

Afternoon tea

Chai masala banana loaf

45 minutes

Afternoon tea

Vanilla-stewed stone fruit Eton mess

1 hour 15 minutes

Afternoon tea

Blood orange chia seed muffins

20–25 minutes

Air-fryer recipes

Orange-infused milk tartlets

20 minutes

Beef recipes

Marinated braaied beef fillet

35-45 minutes

Cheese recipes

Braised morogo blue cheese toastie

30 minutes

Chicken recipes

Super-fast crispy chicken-and-rice bowls

15 minutes

Asian recipes

Pot stickers

10 minutes

The ultimate salmon-and-cucumber tea cake

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Ingredients

For the savoury cream cheese icing:

200 g butter, softened
500 g cream cheese, softened
10 g chives, finely chopped
10 g parsley, finely chopped
1 lemon, zested
1 T lemon juice
salt, to taste
16 slices Woolworths honey-and-oat bread
400–500 g smoked salmon
1 large cucumber, peeled into ribbons
2–3 Woolworths rainbow carrots, shaved into ribbons
caperberries, to garnish
2 T capers, to garnish
fresh dill fronds, to garnish

Method

1. To make the icing, beat the butter and cream cheese until smooth, light and fluffy. Add the remaining ingredients and mix until fully combined – it should be creamy and spreadable.

2. Arrange 4 slices of bread side by side on a platter. Spread a generous layer of the savoury icing onto each slice, then top with smoked salmon.

3. Add 4 more slices of bread. Spread with icing and top with cucumber ribbons, followed by another layer of salmon.

4. Add 4 more slices of bread. Spread with more icing and add more salmon (or cucumber if preferred).

5. Finish with the final 4 slices of bread. Spread a thin layer of icing over the top to seal the crumbs.

6. Spoon the remaining icing into a piping bag fitted with a round nozzle. Pipe irregular dots all over the top and sides of the cake for a playful textured look.

7. Scatter the top with dill fronds, rainbow carrot ribbons, caperberries and capers. Chill until firm and slice like a cake to serve.

Cook’s note: For extra punch, fold chopped cornichons or a teaspoon of Dijon mustard into the icing. The cake slices neatly once chilled.

Find more sandwich recipes here

Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food Assistant: Bianca Jones

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Lamb shank roast

Chai masala banana loaf

Vanilla-stewed stone fruit Eton mess

Blood orange chia seed muffins

Orange-infused milk tartlets

Marinated braaied beef fillet

Braised morogo blue cheese toastie

Super-fast crispy chicken-and-rice bowls

Pot stickers

Dipped strawberry trio

Prawn rolls with home-made garlic-and-lime mayonnaise

The ultimate salmon-and-cucumber tea cake

The ultimate salmon-and-cucumber tea cake

Ingredients

Method