Name: Lemon meringue cheesecake
Prep time: 1 min
Cook time: 20 min
Total time: 21 min
Yield: 8 servings
Cuisine: Desserts & Baking
Ingredients: melted butter 125 g ,Woolworths digestive biscuits, crushed finely 200 g ,Woolworths lemon curd 140 g ,Woolworths full-cream cream cheese 450 g ,caster sugar 70 g,vanilla extract 1t,crème fraiche ¼ cup ,lemon, zested and juiced ½ ,cream, whipped 2/3 cup ,For the Swiss meringue: ,large free-range egg whites 3,caster sugar 300g

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Cheesecake recipes

Lemon meringue cheesecake

20 minutes

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Sweet-and-sour ribs

2 1⁄2 hours

Sweet-and-sour ribs

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 2 1⁄2 hours

Ingredients

1.5 kg pork ribs
sea salt and freshly ground black pepper, to taste
1 L pineapple juice

For the BBQ sauce, mix:

2 cups tomato sauce
150 g brown sugar
4 T sriracha sauce
4 T teriyaki sauce
4 T rice vinegar
1 t onion powder

For the creamy corn bake:

4 cobs sweetcorn
1 T olive oi
1 T butter
1 onion, finely chopped
1 t garlic, crushed
1 cup cream
sea salt, to taste
150 g Cheddar, grated

For the slaw:

½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
2 T lemon juice
1 t freeze-dried dill
1 t dried parsley
sea salt, to taste
500 g red cabbage, thinly sliced
6 radishes, cut into matchsticks
20 g fresh coriander

Method

1. Preheat the oven to 140°C. Season the ribs, then place in a large deep baking tray. Pour over the pineapple juice, cover with foil and bake for 2 hours.

2. Cool and pour off the cooking juices, then baste the ribs with the BBQ sauce.

3. Cook the ribs over medium coals for about 4 minutes on each side, basting often.

4. To make the corn bake, preheat the oven to 180°C. Remove the kernels from the corn cobs. Heat the oil and butter in a large ovenproof frying pan. 5 Add the onion and cook until soft and golden, then add the corn and garlic and cook for

5. minutes. Pour in the cream and season. Sprinkle over the cheese and bake for 20 minutes. Serve with the ribs and slaw.

6. To make the coleslaw, mix the mayonnaise, sour cream, buttermilk, lemon juice, dill and parsley. Season and toss with the cabbage and radishes. Garnish with coriander.

Photographs: Jan Ras
Recipes and production: Abigail Donnelly
Food assistant: Nicola Naudé
Student assistant: Marizen Smit

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Ingredients

Method