Recipes Archive

Cheese recipes

BBQ charred beef with spicy noodles

30 minutes

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Chicken recipes

Crumbed chicken and pea pesto gyros

15 minutes

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Warm pudding

Baked ice-cream croissant pudding

45 minutes

Cheat recipes

Cheat’s creamy mushroom risotto with lemony kale

15 minutes

Pasta recipes

Slow-cooked duck leg ragù with pappardelle

4 hours

Nut recipes

Pear-and-pecan pudding

30 minutes

Pear-and-pecan pudding

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

100 g pecan nut pieces
1 kg pears
¼ cup orange juice
1 cinnamon stick
1 T honey
1 T fresh white breadcrumbs
75 g butter, at room temperature, plus extra for greasing
100 g caster sugar
1 lemon, zested
1 extra-large free-range egg, beaten
crème fraîche, for serving

Method

1. Preheat the oven to 190°C. Grind 60 g pecan nut pieces in a coffee grinder or mini chopper. Set aside.

2. Peel the pears and slice thinly. Cook gently with the orange juice and cinnamon stick in a saucepan for 5 minutes, or until just tender. Remove the cinnamon stick. Mix the cooked pears with the honey and breadcrumbs and allow to cool. Place in a litre-sized greased ovenproof dish.

3. Cream the butter and sugar. Add the ground pecans, lemon zest and beaten egg. Spread the mixture evenly over the pears. Sprinkle with the reserved pecan nut pieces and bake for 30 minutes, or until browned.

4. Serve warm with the crème fraîche.

Cook's note: Pears and pecans are a great combo, all the more in this satisfying, easy-to-make pudding.

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Pear-and-pecan pudding

Ingredients

Method