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Coffee recipes

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Lemon syrup cake

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Warm pudding

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Camembert and tomato tart

25 minutes

Camembert and tomato tart

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

500 g puff pastry
200 g baby Rosa tomatoes
1 T olive oil
2 cloves crushed garlic
A few sprigs fresh thyme
200 g Camembert

Method

Preheat the oven to 180°C.

Defrost and roll out the puff pastry and cut into rounds. Blind bake in the oven for 5–10 minutes.

Remove from the oven. Halve the baby Rosa tomatoes and pan-fry with olive oil, crushed garlic, a few sprigs fresh thyme and seasoning to taste for 5 minutes.

Slice the Camembert and place onto the puff pastry rounds. Top with the tomato mixture. Bake until the cheese bubbles and the pastry is golden.

Serve garnished with fresh thyme and freshly ground black pepper.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Gooseberry cream vanilla sponge trifle with singed meringue caps

White chocolate cardamom and orange layered cake with white chocolate ganache

Rhubarb and strawberry tart

Roast quail wrapped in vine leaves with grapes and herbed orzo

Pear, walnut and radicchio salad

La Vignarola

Basic sorbet

Coffee-and-date cake

Lemon syrup cake

Caprese salad with a twist

Self-saucing lemon pudding

Camembert and tomato tart

Camembert and tomato tart

Ingredients

Method