Recipes Archive

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Butternut recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Baked whole trout

25 minutes

Braai recipes

Braaied stuffed salmon

30 minutes

Braai recipes

Chocolate cookies with braaied marshmallow centres

10 minutes

Beetroot recipes

Candied beetroot with salmon carpaccio

1 hour

Beetroot recipes

Charred beetroot with Parmesan crisps and fresh mint

35 minutes

Broccoli recipes

Poached egg with broccoli and burnt butter

15 minutes

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Celeriac soup with bacon, crispy croutons and latkes

40 minutes

Chicken breast

Chicken pho bo (Vietnamese chicken soup)

15 minutes

Cocktail recipes

The TastyOne

Easy lime baked puddings with warm citrusy curd

Serves 6 to 8 (depending on the size of the cup)

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

200 g butter, cubed
150 g sugar
4 free-range eggs
5 ml lime zest
200 g self-raising flour

For the citrusy curd:

4 free-range eggs
2 free-range egg yolks
165 g caster sugar
10 ml orange zest
125 g butter, chilled and cubed
815 ml orange juice
1 lemon, zested and juiced

Method

1. Preheat the oven to 180°C. In a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs and lime zest and combine.

2. Using a wooden spoon, gently fold in the flour making sure no lumps are present.

3. Grease 6 teacups with cooking spray or butter. Spoon the pudding batter into the cups and place on a baking tray, then bake for 15 minutes, or until the puddings have risen and browned slightly.

4. To make the citrusy curd, mix all the ingredients in a mixing bowl.

5. Transfer to a saucepan and stir using a wooden spoon.

6. When the curd is thick enough to coat the back of the spoon, remove it from the heat and serve over the baked puddings.

Cook’s note: Cover the surface of the curd with clingwrap to prevent the curd from forming a “skin”.

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Warm orzo salad

Lemon meringue white hot chocolate

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Butternut and baby marrow chips with anchovy aioli

Baked whole trout

Braaied stuffed salmon

Chocolate cookies with braaied marshmallow centres

Candied beetroot with salmon carpaccio

Charred beetroot with Parmesan crisps and fresh mint

Poached egg with broccoli and burnt butter

Celeriac soup with bacon, crispy croutons and latkes

Chicken pho bo (Vietnamese chicken soup)

The TastyOne

Easy lime baked puddings with warm citrusy curd

Easy lime baked puddings with warm citrusy curd

Ingredients

Method