Recipes Archive

Easter recipes

Chocolate cardamom crème caramel

70 minutes

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Breakfast recipes

Broccoli with mustard dressing

10 minutes

Chocolate recipes

Chocolate-and-raspberry banana cakes

20 minutes

Apple recipes

Buttermilk apple muffin squares

20 minutes

Aliums

Tomato and anchovies roasted in garlicky cream

45 minutes

Pavlova recipes

Pavlova tropicana

1 hour and 15 minutes

Pavlova tropicana

Serves 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour and 15 minutes

Ingredients

For the pavlova

12 free-range egg whites
600 g caster sugar

For the topping:

2–3 cups plain full-cream yoghurt
8 granadillas, pulped
3 ripe papinos, sliced
350 g raspberries
100 g coconut shavings

Method

Preheat the oven to 150°C. Beat the egg whites until stiff.

Add 1 T of the sugar at a time, whisking for 30 seconds every time. Beat all together for 5 minutes until stiff and glossy.

Place a sheet of baking paper on a baking tray and spoon the meringue onto it in rough 15 cm circles.

Place in the oven and reduce the heat to 120°C. Bake for 1 hour and 15 minutes, then cool. Top with the yoghurt, fruit and coconut.

Cook's note: Make individual pavlovas as a grand finale to a big fat feast. It takes only a little more effort to make 10 small pavlovas than one big one, and your family and friends will love you for it.

Browse more pavlova menus here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Glazed Hasselback butternut squash

Pimped pickle fish

Chocolate cardamom crème caramel

Grilled hake with lemon and chilli

Soufflé egg tray

Granadilla cake

Greek lamb two ways

Broccoli with mustard dressing

Chocolate-and-raspberry banana cakes

Buttermilk apple muffin squares

Tomato and anchovies roasted in garlicky cream

Pavlova tropicana

Pavlova tropicana

Ingredients

Method