Chickpea recipes

Moroccan chickpea flour tart (Kalinti)

45 minutes

Breakfast recipes

Breakfast potato cakes with crispy fried eggs

1 hour 10 minutes

Bread recipes

Mosbolletjies

45 minutes

Bread recipes

Overnight bread

30 minutes

Cake recipes

Snowballs

Bread recipes

Cinnamon buns

25 minutes

Cake recipes

Easy snowballs

Gammon recipes

Gammon-and-pea soup

2 hours

Chicken recipes

Butter-basted “rotisserie” chicken

35 minutes

Broccoli recipes

Cauliflower and broccoli with Thai green curry butter

45 minutes

Bread recipes

Soda bread (no-yeast bread)

45 minutes

Afternoon tea

Macaroons with jam

20 minutes

Macaroons with jam

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g desiccated coconut
¾ cup condensed milk
1 t vanilla paste
1 free-range egg white
¼ cup raspberry jam

Method

1. Preheat the oven to 150°C and line a large baking tray with baking paper.

2. Combine the coconut, condensed milk and vanilla. Beat the egg white, then fold through the coconut mixture.

3. Gently shape the mixture into little drops using your hands or two spoons, 3-4 cm wide. Place on the baking tray and press a well into the centre using your thumb, then fill with jam.

4. Bake for 15–20 minutes, or until slightly caramelised.

Find more coconut recipes here.

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Moroccan chickpea flour tart (Kalinti)

Breakfast potato cakes with crispy fried eggs

Mosbolletjies

Overnight bread

Snowballs

Cinnamon buns

Easy snowballs

Gammon-and-pea soup

Butter-basted “rotisserie” chicken

Cauliflower and broccoli with Thai green curry butter

Soda bread (no-yeast bread)

Macaroons with jam

Macaroons with jam

Ingredients

Method