Recipes Archive

Citrus recipes

Lemon-and-lime souffle

10 minutes

Duck recipes

Pappardelle with duck ragu and green beans in a brown butter sauce

3 hours

Tomato-and-honey-glazed meatloaf

1 hour

Pasta with creamy pumpkin sauce and olives

20 minutes

Roast pumpkin with caper, garlic and green olive butter

40 minutes

Gnocchi recipes

Nutmeg and pumpkin gnocchi with Gorgonzola cream

1 14 hours

Cheese puff

45 minutes

Eclairs with lemon custard and caramelised white chocolate

1 hour 20 minutes

French recipes

Choux pastry

30 minutes

South African

Dombolo (dumplings)

10-15 minutes

Tuna tartare and palm-heart salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

400 g fresh tuna
1/4 onion, chopped
2 spring onions, chopped
2 1/2 T lemon juice
170 ml extra virgin olive oil
1/2 t salt
1/4 t chilli

For the palm heart salad:

800 g canned palm hearts finely sliced
1/2 t salt
1/2 t chilli
1 1/2 T lemon juice
1/4 t Maldon sea salt
1 T olive oil
80 g tomato, peeled and finely diced
40 g red onion, finely sliced
1/4 t coriander, chopped

Method

Finely dice the tuna and mix with the remaining ingredients. Chill for 30 minutes.

To make the palm heart salad, slice the palm heart and mix with the remaining ingredients.

Spoon the tartare into a mould lined with clingwrap. Press down firmly, then unmould onto a plate.

Remove the clingwrap and serve with the salad.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Baked pecorino creme with pickled pears and Parmesan crisps

Lemon-and-lime souffle

Pappardelle with duck ragu and green beans in a brown butter sauce

Tomato-and-honey-glazed meatloaf

Pasta with creamy pumpkin sauce and olives

Roast pumpkin with caper, garlic and green olive butter

Nutmeg and pumpkin gnocchi with Gorgonzola cream

Cheese puff

Eclairs with lemon custard and caramelised white chocolate

Choux pastry

Dombolo (dumplings)

Tuna tartare and palm-heart salad

Tuna tartare and palm-heart salad

Ingredients

Method