Mushroom recipes

Tarragon-infused brown mushroom pasta

20 minutes

Khajur Aur Anjeer Ladoo (date and fig balls)

Bread recipes

Methi puri (Indian fenugreek bread)

10 minutes

Beetroot recipes

Baby beetroot and carrot salad

Potato recipes

Grilled pink fir potatoes with pickled cucumber salad

20 minutes

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Steak recipes

Prime rib steaks with onion puree

40 minutes

Chicken breast

Grilled leg of lamb with minted yoghurt and fresh pea rice

15 minutes

Afternoon tea

Nutty Wheat, sweet potato, orange and dark chocolate bundt cake with milk chocolate ganache and white chocolate shavings

1 hour

Gluten-free treat

Easy Belgian chocolate ice-cream cake with honeycomb shards

Easy Belgian chocolate ice-cream cake with honeycomb shards

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 60 minutes

Ingredients

200 g white chocolate, melted
250 g sugar
2 T water
2 cups popped popcorn
100 g dark chocolate, melted
1 l Woolworths Extremely Creamy Belgian chocolate ice cream

For the honeycomb shards:

500 g sugar
4 T water
2 t bicarbonate of soda

Method

1. Place the melted white chocolate in a piping bag fitted with a small nozzle. Print a template of any design you wish to make, such as a butterfly or a flower, and place it on a baking tray with a sheet of plastic or a clear silicone mat on top. Pipe the design with the melted chocolate, making sure the outlines are quite thick, then chill in the fridge or freezer until ready to use.

2. Melt the sugar in the water in a medium saucepan over a high heat until the sugar starts to caramelise. Swirl the saucepan once in a while to ensure even heat distribution.

3. Divide the popcorn into 2 batches, then pour the dark chocolate over 1 batch and the caramelised sugar over the other. Mix the batches separately with a wooden spoon to coat the popcorn in the chocolate and the sugar.

4. To assemble the cake, heat a clean dishcloth under running hot water, wrap around the tub, then mix the ice cream in the tub until the ice cream starts to come away from the sides. Tip the ice cream out onto a cake platter and carefully unmould. Decorate with the popcorn, white chocolate design and shards of honeycomb.

5. To make the honeycomb, melt the sugar and water in a saucepan over a high heat until the sugar has dissolved and starts to caramelise. Once the sugar is golden in colour, add the bicarbonate of soda and swirl the saucepan vigorously. It will start bubbling fiercely, so take care that it doesn’t burn. Pour onto a piece of greased baking paper and allow to cool. Break into shards.

Browse more ice cream recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Tarragon-infused brown mushroom pasta

Khajur Aur Anjeer Ladoo (date and fig balls)

Methi puri (Indian fenugreek bread)

Baby beetroot and carrot salad

Grilled pink fir potatoes with pickled cucumber salad

Chicken skewers with apricot and tamarind

Prime rib steaks with onion puree

Poached chicken breasts

Blinis

Grilled leg of lamb with minted yoghurt and fresh pea rice

Nutty Wheat, sweet potato, orange and dark chocolate bundt cake with milk chocolate ganache and white chocolate shavings

Easy Belgian chocolate ice-cream cake with honeycomb shards

Easy Belgian chocolate ice-cream cake with honeycomb shards

Ingredients

Method