Sorbet recipes

Pineapple sorbet with caramelised lemon

20 minutes

Black skorthalia with seared calamari

30 minutes

Brinjal and blackberry tapenade with melted chabis

20 minutes

Duck recipes

Terrine of duck, pear and ginger

12 minutes

Egg recipes

Apple tatins with cheese-baked pastry and sticky caramel

15 minutes

Potato, saffron and trout bake

30 minutes

Samp-and-bean soup (Locro Argentina)

2½ hours

Grilled steak with Chimichurri

8 minutes

Chops recipes

Lamb chops with olive, orange and anchovy sauce

30 minutes

Alfajores

By Phillippa Cheifitz

Serves Makes 24 biscuits

Difficulty Easy

Prep Time 45 minutes

Cooking Time 10 minutes

Ingredients

½–1 cup dulce de leche or Caramel Treat
125 g unsalted butter, at room temperature
¼ cup icing sugar
2 large egg yolks
2 T brandy
240 g cake flour
1 t baking powder
finely chopped walnuts (optional)
sifted icing sugar (optional)

Method

Preheat the oven to 180ºC.

Freeze the can of Caramel Treat, if using, to make it easier to use.

Cream the butter and icing sugar until smooth. Beat in the egg yolks. Mix in the lemon zest and brandy.

Sift together the flour and baking powder then stir into the mixture to form a soft dough.

If too soft, add a little more flour. Wrap and refrigerate for about 30 minutes.

Roll out thinly then stamp out about 48 rounds, 5cm in diameter.

Arrange on a baking sheet lined with baking paper. Bake for about 10 minutes.

Cool on wire racks. Sandwich with the dulce de leche or condensed milk. If you like, add chopped walnuts to the filling.

You could even spread the sides with dulce de leche and roll in finely chopped walnuts.

Dust with icing sugar if using. A coating of melted dark chocolate is also delicious.

Per serving: 1019.5kJ, 4.2g protein, 11.7g fat, 30.6g carbs

TASTE’s take:

You’ll find these delicious biscuits at tea or served with a cup of coff ee at elegant cafés. This recipe comes from The South American Table by Maria Baez Kijac (Harvard Common Press). It’s an excellent cookbook and one I often refer to as I love the flavours of home-cooked Latin American food.

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Brinjal and blackberry tapenade with melted chabis

Terrine of duck, pear and ginger

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Apple tatins with cheese-baked pastry and sticky caramel

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Samp-and-bean soup (Locro Argentina)

Grilled steak with Chimichurri

Lamb chops with olive, orange and anchovy sauce

Alfajores

Alfajores

Ingredients

Method