Recipes Archive

Braai recipes

Rib sandwiches

20 minutes

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Tiger’s milk hake and noodles

15 minutes

Braai recipes

Sticky braaied pork ribs

20 minutes

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Pineapple fridge tart

20 minutes

Yoghurt recipes

Baked yoghurt

45 minutes

Afternoon tea

Coffee chocolate crumble cake

40–45 minutes

Malva Pudding

Milk tart malva pudding

1 hour

Chicken recipes

Chicken kalya

30 minutes

Lamb recipes

Lamb shank roast

3 hours

Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes

Afternoon tea

Chai masala banana loaf

45 minutes

Vanilla-stewed stone fruit Eton mess

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour 15 minutes

Ingredients

For the meringues:

120 ml aquafaba
¼ t white vinegar (or cream of tartar)
115 g caster sugar
1 t vanilla beans
2 plums, quartered
2 peaches, quartered
4 apricots, stoned and halved (or 8 dried apricot halves)
120 g brown sugar
1 t vanilla extract
½ cup water
1 cup cream, whipped, for serving
A handful fresh cherries, for serving

Method

1. Preheat the oven to 105℃ and line 2 baking sheets with greaseproof paper.

2. Clean your mixing bowl and whisk with a splash of white vinegar.

3. Place the aquafaba and white vinegar in a bowl and beat at a medium-high speed until stiff peaks form, about 8–9 minutes.

4. Gradually add the sugar and beat until smooth and glossy.

5. Add the vanilla and mix until just combined, about 10 seconds. Pipe a tiny amount of meringue under each of the 4 corners of the greaseproof paper to stick it to the trays.

6. Pipe about 30 meringues onto the paper, then bake for 1 hour 15 minutes. Allow to cool before removing from the tray. Store in an airtight container at room temperature.

7. To make the stewed stone fruit, place the remaining ingredients in a saucepan. Bring to a simmer and cook until jammy.

8. To serve, spoon the whipped cream into four glasses. Top with layers of meringue, fruit and cream.

Find more Fruity dessert recipes here

Photographer: Jan Ras
Food assistant: Bianca Jones

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Rib sandwiches

Tiger’s milk hake and noodles

Sticky braaied pork ribs

Pineapple fridge tart

Baked yoghurt

Coffee chocolate crumble cake

Milk tart malva pudding

Chicken kalya

Lamb shank roast

Preserved lemon sesame cake with cream cheese frosting

Chai masala banana loaf

Vanilla-stewed stone fruit Eton mess

Vanilla-stewed stone fruit Eton mess

Ingredients

Method