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Akni

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Akni

Tamarind pickled cucumbers

Preserves and

Tamarind pickled cucumbers

Apple-and-cinnamon muffin loaf

Sweet treat

Apple-and-cinnamon muffin loaf

45 - 60 minutes

Watermelon, charred feta and bread salad with mint

Watermelon, charred feta and bread salad with mint

10 minutes

Courgette fritters

Fritter recipes

Courgette fritters

20 minutes

Orange and broken filo pie

Cake recipes

Orange and broken filo pie

1 hour

Vinegar pudding

Sweet treat

Vinegar pudding

35 minutes

Spicy chicken and chickpea roti

Chicken breast

Spicy chicken and chickpea roti

10 minutes

Chocolate quinoa porridge

Breakfast recipes

Chocolate quinoa porridge

35 minutes

Lentil Bolognese with loaded veggie sauce

Lentil recipes

Lentil Bolognese with loaded veggie sauce

50 minutes

Choc chip cookies

Biscuit recipes

Choc chip cookies

10 minutes

Genius yoghurt brûlée

Sweet treat

Genius yoghurt brûlée

30 minutes

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Genius yoghurt brûlée

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 cup Woolworths full-cream plain yoghurt
1 cup sour cream
1/4 cup condensed milk
1/4 cup honey
1 t vanilla extract
caster sugar, for sprinkling

Method

1. Preheat the oven to 130°C. Whisk together all the ingredients until well combined.

2. Divide the mixture between 4 small ovenproof jars. Place in a deep tray with a dishcloth at the bottom to keep the jars stable, then top up with water until about halfway up the sides of the jars. Bake for 30 minutes, or until just set and still slightly wobbly.

3. Remove from the oven and water bath and serve warm or cool.

4. Sprinkle a layer of caster sugar over the top of each jar of baked yoghurt and caramelise using a blowtorch.

Find more dessert ideas here.

Photograph: Andrea Van Der Spuy
Food assistant: Kate Ferreira