Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

5 minutes

Beef recipes

Beef carpaccio with nectarine salad

1 minute

Cake recipes

Marion Cunninghams iceberg wedge with blue cheese dressing

Pasta recipes

Pasta with brinjal, chickpeas and rocket

30 minutes

Prawns and

Mussels with tomato vinaigrette

5 minutes

Berry recipes

Beef and cauli mash shepherds pie

1 1/4 hours

Asparagus recipes

Asparagus-and fennel salad with pancetta and poached egg

30 minutes

Bacon recipes

Bacon-wrapped chilli poppers with blue cheese sauce

15 minutes

Coffee recipes

Affogato with brandy snaps

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 1 hour

Cooking Time 20 minutes

Ingredients

For the brandy snaps:

50 g sugar
60 g butter
2 T golden syrup
¼ t ground ginger
¼ t ground cinnamon
2 T cake flour

For the chocolate-covered hazelnuts and chocolate spheres:

200 g milk chocolate
100 g hazelnuts, toasted

For the coffee syrup:

65 ml water
200 g sugar
2 freshly prepared espressos double shots

For the affogato:

8 freshly prepared espressos double shots
1 litre Woolworths Extremely Creamy Madagascan Vanilla Ice cream

Method

1. To make the brandy snaps, preheat the oven to 180°C. Heat the sugar, butter, golden syrup, ginger and cinnamon in a saucepan over a medium heat and bring to a gentle boil.

2. Remove the syrup from the heat and whisk in the flour to form a paste. Chill for 30 minutes.

3. Spread the paste on a non-stick baking mat. Bake for 5 minutes, or until golden in colour with a bubbly texture. Remove from the oven and cool for 30 seconds, then mould into the required shape. Cool to set.

4. To make the chocolate-covered hazelnuts and chocolate spheres, melt the chocolate in a double-boiler. Place the hazelnuts on a non-stick baking mat, then pour over half the melted chocolate. Allow to set. Fill silicone half-sphere moulds with the remaining chocolate, reserving some of the chocolate for later use. Place the moulds in the freezer to set.

5. Once set, remove the half-spheres from their moulds and brush the rims with a little melted chocolate. Sandwich together 2 halves to make whole spheres.

6. To make the coffee syrup, heat the water in a saucepan over a high heat. Add the sugar and espresso and bring to a rapid boil. Boil for 2 minutes, or until slightly thickened. Allow to cool in the saucepan.

7. To assemble the affogato, pour a double shot of espresso into 4 tall glasses. Top each with 2 scoops of ice cream. Roughly chop the chocolate-covered hazelnuts and sprinkle over the ice cream. Drizzle over the coffee syrup over and garnish with a brandy snap. Serve with the chocolate spheres on the side.

Spinach lasagne

Kung pao chicken

Durban fish curry

Berry-and-cheese fruit salad