Recipes Archive

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Asian recipes

Lattice chicken gyoza (dumplings) with chilli jam

30 minutes

Pasta recipes

Ravioli with crispy caper and olive breadcrumbs

15 minutes

Beef recipes

Slow-roasted brisket and smoky beans

4 - 5 horus

Aliums

Baby marrow noodles with roast pepper sauce

15 minutes

Rice recipes

Prawn-and-kimchi pancakes with miso mayo

30 minutes

Chicken breast

Lemongrass chicken with smashed cucumber salad

15 minutes

Indian recipes

Curried lentil and roast sweet potato soup with paneer naan

35 minutes

Biscuit recipes

Decadent doughnut cookies

10 minutes

Decadent doughnut cookies

Serves 24

Difficulty Easy

Prep Time 45 minutes, plus minutes' chilling time

Cooking Time 10 minutes

Ingredients

For the dough:

200 g unsalted butter
100 g caster sugar
1 t vanilla extract
300 g cake flour, sifted
1⁄2 t salt

For the spiced cinnamon sugar, mix:

60 g caster sugar
40 g brown or caramel sugar
1 t ground cinnamon
1⁄2 t ground nutmeg
1⁄2 t ground cardamom
A pinch ground cloves

For the toppings:

6 T Caramel Treat
1 x 125 g packet Woolworths Chuckles, chopped
50 g hazelnuts, toasted and chopped
100 g white chocolate, melted

Method

Preheat the oven to 150°C. Line a baking tray with baking paper.

In a large bowl, cream the butter and sugar until light and u y and well combined. Add the vanilla extract.

Add the flour and salt to the butter and sugar and work gently to form a soft dough. Shape the dough into a disc or log, wrap in clingwrap and chill for 30 minutes.

Remove the dough from the fridge, place on a lightly floured surface and roll out to a thickness of 5 mm.

Cut out doughnut-shaped discs using a cookie cutter and place on the baking tray.

Bake for 12 minutes, or until golden and firm. Remove from the oven and allow to cool for 2 minutes, then dip into the cinnamon sugar. It’s important to dip the cookies while they’re still slightly warm so the spiced sugar sticks to them. Place on a cooling rack and allow to cool completely.

Place the Caramel Treat in a bowl and mix using a spatula until smooth. Spread the caramel over the cookies, then top with the Chuckles and nuts. Drizzle with white chocolate.

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Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Lattice chicken gyoza (dumplings) with chilli jam

Ravioli with crispy caper and olive breadcrumbs

Slow-roasted brisket and smoky beans

Wintry orange garlic salad

Baby marrow noodles with roast pepper sauce

Persian jewelled rice

Tahini Rice Krispie tumbles

Prawn-and-kimchi pancakes with miso mayo

Lemongrass chicken with smashed cucumber salad

Curried lentil and roast sweet potato soup with paneer naan

Decadent doughnut cookies

Decadent doughnut cookies

Ingredients

Method