Recipes Archive

Curry recipes

Crispy five-spiced duck pancakes

20 minutes

Doughnut recipes

Baked doughnuts with apricot-and-vanilla glaze

15 minutes

Chilli recipes

Coriander and chilli-crumbed fish with chunky tomatoes

15 minutes

Crumbed recipes

Crumbed pork steak with pineapple salsa

15 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

5 - 10 minutes

Gooseberry cream vanilla sponge trifle with singed meringue caps

2 minutes

Afternoon tea

White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

White chocolate cardamom and orange layered cake with white chocolate ganache

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

240 g white chocolate
250 g butter
270 g caster sugar
1 orange, juiced and zested, plus extra zest to garnish
4 free-range eggs
300 g cake flour
1 T ground cardamom
2 t baking powder
2/3 cup Greek-style plain yoghurt

For the ganache:

1/2 cup cream
250 g white chocolate, chopped
50 g pistachio nuts, shelled and roughly chopped

Method

Preheat the oven to 160°C. Grease and line 3 x 15 cm cake tins. Melt the white chocolate in a glass bowl over boiling water and cool until lukewarm.

Cream the butter and sugar until light and creamy, then add the orange zest.

Beat in the eggs, one at a time, adding 1 T flour after each egg to prevent the mixture from curdling. Transfer the mixture into a large mixing bowl. Sieve the remaining flour with the cardamom and baking powder and fold into the batter.

Mix the yoghurt and orange juice and fold into the mixture. Lastly, fold in the lukewarm chocolate until well combined. Divide the mixture between the tins and bake for 1 hour.

Cool in the tins for 10 minutes before turning out onto a rack to cool completely.

To ice the cake, divide the ganache between the 3 layers, keeping a little extra aside for the top layer. Spread the ganache to cover the top of each cake. Sandwich the three layers, keeping the cake with the most ganache for the top layer. Garnish with a sprinkling of pistachio nuts and orange zest.

To make the ganache, heat the cream to just below boiling point, add the chocolate and allow to stand for 1 minute. Stir to ensure the chocolate is melted. Allow to cool and thicken before using.

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Creamy prawn curry

Chunky pea puree

Creamy leeks

Crispy five-spiced duck pancakes

Baked doughnuts with apricot-and-vanilla glaze

Coriander and chilli-crumbed fish with chunky tomatoes

Crumbed pork steak with pineapple salsa

Salmon with wilted lettuce and pea salad and minted creme fraiche

Rhubarb with baked cream

Boerewors stew

Gooseberry cream vanilla sponge trifle with singed meringue caps

White chocolate cardamom and orange layered cake with white chocolate ganache

White chocolate cardamom and orange layered cake with white chocolate ganache

Ingredients

Method