Recipes Archive

Potato recipes

Gorgonzola cheesecake with white-chocolate frosting

10 minutes

Seafood recipes

Roast honey-and-orange yellowtail with ginger spring onions

25 minutes

Pasta recipes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Seafood recipes

Fire-and-ice oysters

15 minutes

Raspberry souffles

Serves 4

Difficulty Easy

Ingredients

1 T butter
4 large free-range egg whites
125 g caster sugar
4 t Bonne Maman Raspberry Preserve
1 T icing sugar, to dust

Method

Preheat the oven to 200°C (fan oven 180°C).

Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.

Whisk the egg whites in a dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the preserves, then spoon the soufflé mixture into the prepared ramekin dishes.

Bake on the centre shelf in the preheated oven for 12-15 minutes.

Lightly dust with the icing sugar and serve immediately.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Rustic leek-and-potato soup

Gorgonzola cheesecake with white-chocolate frosting

Roast honey-and-orange yellowtail with ginger spring onions

Toasted linguine with tomato, chorizo and mussels

Alaskan salmon and soya

Snoek and trout chowder

Fire-and-ice oysters

Salt-and-pepper calamari with sweet chilli sauce

Seared beef carpaccio with fig- and-fennel salad

Steamed salmon with spiced beetroot and dill

Spiced smoked trout kedgeree

Raspberry souffles

Raspberry souffles

Ingredients

Method