cream Archives

Chocolate recipes

Chocolate custard tart

15 minutes

Chocolate recipes

4-ingredient chocolate mousse

Beef recipes

Steak-and-mashed potato pies

40 minutes

Five-ingredient recipes

2-ingredient caramel sauce

Pasta recipes

Tray-baked harissa tomato sauce with pasta

30 minutes

Doughnut recipes

Fritole alla Veneziana

20 minutes

Sweet treat

Classic crème brûlée

40 minutes

Braai recipes

Sweet-and-sour ribs

2 1⁄2 hours

Asparagus recipes

Crustless asparagus tart

30 minutes

Christmas dessert

Scone trifle cups

Beef recipes

Rump with mustard sauce

20 minutes

Aliums

Slaphakskeentjies

45 minutes

Slaphakskeentjies

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 kg very small onions (unpeeled)
salt, to taste

For the dressing:

1 t mustard powder
! T cornflour
1 t salt
100 g sugar
pepper, to taste
3 large free-range eggs
½ cup vinegar
1½ cups milk
1 cup cream

Method

1. Wash the onions with the skins on. Cook in salted water until tender, about 45 minutes–1 hour. Drain and allow to cool, then peel and place in a bowl.

2. To make the dressing, mix the dry ingredients. Beat the eggs until light and creamy, then add to dry ingredients. Beat well.

3. Slowly add the vinegar, beating continuously.

4. Beat the milk and cream together, then combine with vinegar mixture. Boil until it reaches the desired consistency. If too thick, thin down with cream or milk.

5. Allow to cool and mix the onions into the dressing.

Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen

Find more onion recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chocolate custard tart

4-ingredient chocolate mousse

Steak-and-mashed potato pies

2-ingredient caramel sauce

Tray-baked harissa tomato sauce with pasta

Fritole alla Veneziana

Classic crème brûlée

Sweet-and-sour ribs

Crustless asparagus tart

Scone trifle cups

Rump with mustard sauce

Slaphakskeentjies

Slaphakskeentjies

Ingredients

Method