Recipes Archive

Braai recipes

Roast cauliflower with peri peri

40 minutes

Salad recipes

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie recipes

Mielie, basil, mint, lime and feta salad

Warm pudding

Our take on Donna Hay’s sticky date pudding

2 hours

Chocolate recipes

Our take on Delia Smith’s melting chocolate puddings

12 minutes

Pork recipes

Grilled pork rashers and pak choi with soya, chilli and spring onion

15 minutes

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Asian recipes

Yakitori (grilled meat skewers)

10 minutes

Asian recipes

Matcha panna cotta

15 minutes, plus 1 hour's setting time

Matcha panna cotta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes, plus 1 hour's setting time

Ingredients

4 gelatine leaves
3⁄4 cup cream
3⁄4 cup milk
2 T sugar
1 1⁄2 matcha powder

Method

Spray 4 x 10 cm tea cups or ramekins with cooking spray.

Soften the gelatine leaves in cold water.

Heat the cream, milk and sugar in a medium saucepan until warm.

Add the gelatine leaves and stir until dissolved. Add the matcha and mix. Pour into moulds and chill for 1 hour, or until set.

Unmould before serving.

Cook's note: I don’t think I’ll ever get over my matcha obsession, so I was in seventh heaven in Tokyo where it’s used in syrup to pour over shaved ice, and added to ice creams, cakes, desserts and mochi sweets. It also adds a refreshing herbal flavour to this creamy panna cottta.

Browse more Asian recipes here, panna cotta recipes here or matcha recipes here.

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Steamed cabbage wedges and trout with lemon and dill

Sticky grilled plum sauce

Roast cauliflower with peri peri

Marinated marrow salad

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie, basil, mint, lime and feta salad

Our take on Donna Hay’s sticky date pudding

Our take on Delia Smith’s melting chocolate puddings

Grilled pork rashers and pak choi with soya, chilli and spring onion

Yakitori (grilled meat skewers)

Matcha panna cotta

Matcha panna cotta

Ingredients

Method