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Recipes & Articles by TASTE

Warm pudding

Steamed orange pudding

40 minutes

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

Mushroom recipes

Risotto with blueberries and wild mushrooms

30 minutes

Risotto with blue berries and wild mushrooms

Trio of Bruschetta

20 minutes, plus 1 hour marinating time

Tea recipes

Oven-poached quinces with chai ice cream

3½ hours

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Apple recipes

Slow-roasted pork with spiced apple relish

4¼ hours

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

Rose-petal cake

45 minutes

Guinea fowl and Parma ham roulade with potato pudding

90 minutes

Chocolate recipes

Chocolate and berries with salt, spice and avocado pudding

15 minutes

Chocolate and berries with salt, spice and avocado pudding

By TASTE

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus setting time

Cooking Time 15 minutes

Ingredients

450 g good-quality dark chocolate
2 T butter
2 T sugar
3/4 cup cream
1 cup fresh mixed berries
2 t chopped mint
1 t smoked salt, for sprinkling
1 t ground chilli, for sprinkling

For the avocado pudding, blend:

1 ripe avocado
2 t lemon juice
3 Peppadews
2 T olive oil

Method

In a saucepan over a low heat, melt the chocolate and butter. In a separate saucepan, bring the sugar and cream to a boil, then add to the melted chocolate.

Transfer to a medium-sized roasting tray or rectangular plastic container and allow to set.

Mix the berries and chopped mint together and arrange on a platter.

Run a hot spoon along the length of the set chocolate to form a large curled “rose”. Arrange this on the platter.

Spoon the avocado pudding into a piping bag or nozzled plastic bottle and squeeze onto the serving plate.

Finish with a sprinkle of smoked salt and ground chilli.

Cook's note: This recipe was created by Dario D'Angeli of Cube Tasting Kitchen, Shop 5, Parktown North Heights, 17 4th Ave, Johannesburg.

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Recipes & Articles by TASTE

Steamed orange pudding

Coarse pork and herb terrine

Risotto with blueberries and wild mushrooms

Risotto with blue berries and wild mushrooms

Trio of Bruschetta

Oven-poached quinces with chai ice cream

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Slow-roasted pork with spiced apple relish

Jerusalem Artichoke soup with roasted hazelnuts

Rose-petal cake

Guinea fowl and Parma ham roulade with potato pudding

Chocolate and berries with salt, spice and avocado pudding

Chocolate and berries with salt, spice and avocado pudding

Ingredients

Method