Steak recipes

Pistachio crusted rump steaks with roasted beetroots and asian dressing

40 minutes

Beef recipes

Chargrilled sirloin steaks with curry oil

10 minutes

Pittas topped with tender steak and mustard mayo

10 minutes

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

30 minutes

Organic red bean, tomato and pasta soup

30 minutes

Soup recipes

Organic egg, lemon, courgette and basmati soup

25 minutes

Cake recipes

Banana and chocchip caramel cupcakes

20 minutes

Banana and chocchip caramel cupcakes

By TASTE

Serves Makes 24

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the cupcakes

165 g butter, softened
210 g sugar
3 free-range eggs
1½ t vanilla extract
315 g cake flour
½ salt
½ t ground cinnamon
1 t bicarbonate of soda
360 g ripe bananas, mashed
75 g sour cream
50 g chocolate chips
50 g pecan nuts, roasted and chopped

For the icing

300 g butter, softened
130 g icing sugar
¼ t salt
½ t vanilla extract
Caramel Treat, for topping

Method

To make the cupcakes: Preheat the oven to 160ºC.
Line a couple of 12-muffin pans with baking cups. Cream the butter and sugar, then slowly mix in the eggs and vanilla extract. Sift the dry ingredients together and stir into the butter-and-sugar mixture, alternating with the banana and sour cream. Fold in the chocolate chips and chopped pecan nuts.
Pipe the mixture into the baking cups and bake for 20 minutes. Leave to cool on a wire rack.

To make the icing and decorate: Cream all the ingredients for 30 minutes, or until light and fluffy. Pipe onto the cupcakes and top with a dollop of Caramel Treat.

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Ingredients

Method