Recipes Archive

Apple recipes

Apple strudel

25 minutes

Roast leg of lamb with tomato and beans

1 hour

Apple recipes

Easy chocolate fudge with apple snow

30 minutes

Lamb shoulder with herb dumplings

4 hours

Curry recipes

Korma coconut curry with lentils

15 minutes

Asian recipes

Thai curry

10 minutes

White and dark chocolate truffle cake

50 minutes

South African

Cape Malay mussels

30 minutes

Empanadas with hot sauce

1 hour

Purple potato and river trout tiridito with mustard dressing

20 minutes

Luke’s fish tacos

15 minutes

French recipes

Creme brulee

40 minutes

Creme brulee

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

3 cups cream
1/3 cup caster sugar
6 extra-large free-range egg yolks
1 t vanilla extract
1 T castor sugar, for dusting

Method

Heat 3 cups cream in a medium saucepan just until bubbles form around the edge.

Stir in 1/3 cup castor sugar.

Beat 6 extra-large free-range egg yolks until pale. Very gradually, lightly whisk in the hot cream. Stir in 1 teaspoon vanilla extract. Skim off any surface bubbles.

Strain into 8 small heatproof dishes, wider than deep. Place in a roasting pan or baking dish with enough hot water to come halfway up sides of dishes.

Bake at 160°C for 30 minutes or until a tester inserted in the centre comes out clean. Cool, then chill well.

Before serving, sift about a tablespoon of castor sugar over each custard. Place in a roasting pan filled with ice, then slide under a hot grill until the sugar melts and caramelises.

Alternatively, use a blowtorch to melt and brown the sugar.

Cook's notes: Serve this wonderfully rich custard with its crisp, burnt crust in small portions.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Apple strudel

Roast leg of lamb with tomato and beans

Easy chocolate fudge with apple snow

Lamb shoulder with herb dumplings

Korma coconut curry with lentils

Thai curry

White and dark chocolate truffle cake

Cape Malay mussels

Empanadas with hot sauce

Purple potato and river trout tiridito with mustard dressing

Luke’s fish tacos

Creme brulee

Creme brulee

Ingredients

Method