The orange flavour keeps this dessert refreshing and light. Cook’s tip: To make stock syrup, boil together 50ml of sugar and 50ml of water for 5 minutes, then cool overnight.
Sticky beef stir-fry with sprouts is the perfect weekday dinner. Quick and easy, it’s bursting with flavour and very satisfying. As with many Asian-inspired dishes, the secret is…
This is a simple, seasonal and tasty start to a traditional Italian four-course meal. Grilled asparagus with rocket, Parmesan and fried egg is deliciously tender, crisp and fresh.
This sauce is such a great staple. I usually double the recipe and freeze one half for another dinner. I like to roast some of the tomatoes for the sauce for extra flavour and then combine them with fresh and canned tomatoes.
Butternut seeds taste great toasted. To prepare your butternut, peel it with a potato peeler, chop in half and then scoop out the seeds.
The tomatoes are slowly poached in olive oil, intensifying the flavours without losing substance. Use the leftover oil in salad dressings or for cooking.
Who said cheesecake can’t be savoury? Goat’s cheese cheesecake with beetroot chutney is just as delicious as its sweet counterparts. This makes a great starter, or a delicious savoury snack…
Print Recipe Ginger bunny biscuits Serves: 20 Cooking Time: 30 mins Ingredients 125g butter 125ml (½ cup) muscovado sugar 7,5ml (1½ tsp) ground ginger 15ml (1 tbsp) glacé ginger, finely chopped 300g (2½ cups) cake flour 125ml (½ cup) golden syrup ICING 1 large egg white 70g (½ cup) icing sugar blue food colouring Instructions
Black Thai rice is available at most Asian supermarkets. It cooks in minutes and the striking colour makes for a glamorous alternative to regular rice. TO DRINK: De…