Recipes Archive

Mediterranean

Seared tuna with agrodolce

10 minutes

Corn recipes

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

1½ hours

Cheat recipes

15-minute puttanesca penne

15 minutes

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Egg recipes

Gregory Czarnecki’s potato omelette with dandelion salad

20 - 25 minutes

Seafood recipes

Crispy brown butter trout with smashed cucumber salad

10 minutes

Beetroot recipes

Goat’s cheese and pea fritters with beetroot

10 minutes

Burger recipes

Virgil Kahn’s beef burger with double-fried, hand-cut chips

1 hour

Watermelon recipes

Pickled watermelon with barrel-aged sheep and goat’s feta

5 minutes

Easter recipes

Siba’s baked red velvet doughnuts

10 minutes

Cheesecake recipes

Raw lemon cheesecake

Scone recipes

Abi’s giant scone cake

20 minutes

Abi’s giant scone cake

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the giant scone:

480 g flour
1 1⁄2 T baking powder
1⁄4 t salt
32 g icing sugar
2 cups cream
2⁄3 cup milk

For the whipped vanilla butter:

100 g butter, room temperature
2 t Woolworths vanilla paste

For serving:

raspberry jam, for serving
crème fraîche, for serving
icing sugar, for serving

Method

Preheat the oven to 180°C.
Sift all the dry ingredients together into a large bowl, then make a well in the centre.
Mix the wet ingredients, then gently fold into the dry ingredients, taking care not to overwork the mixture.
Turn the dough out onto a lightly floured surface, press down gently, and form into one big cake. Take care to work lightly.
Place on a greased baking tray. Bake for 45 minutes or until lightly golden.
To make the whipped butter, place the butter and vanilla paste in a bowl and beat using an electric mixer until pale and fluffy.
Once the giant scone has cooled a little, carefully slice it in half, so you have two tiers.
Top the bottom layer with the whipped butter, jam and crème fraîche. Place the top layer on top, and dust with icing sugar.

Cook’s tip: To make a 4-layer scone cake, double the recipe and bake two separate scones. Layer with the toppings between each layer, and top with more whipped cream and fresh berries.

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Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Seared tuna with agrodolce

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

15-minute puttanesca penne

Soffritto chicken with caper potatoes

Gregory Czarnecki’s potato omelette with dandelion salad

Crispy brown butter trout with smashed cucumber salad

Goat’s cheese and pea fritters with beetroot

Virgil Kahn’s beef burger with double-fried, hand-cut chips

Pickled watermelon with barrel-aged sheep and goat’s feta

Siba’s baked red velvet doughnuts

Raw lemon cheesecake

Abi’s giant scone cake

Abi’s giant scone cake

Ingredients

Method