Great value Archives

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Bearnaise Sauce

5 minutes

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Ajo Blanco

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Boeuf bourguignon

3½ hours

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Baby marrow falafel

15 minutes

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Braaied pumpkin and marrows

25 minutes

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Braaied corn salad

20 minutes

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Green rostile

30 minutes

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Fried yoghurt bread

10 minutes

Braai recipes

Coal-roasted potato salad

35 minutes

Braai recipes

Braaied brassicas

35 minutes

Cake recipes

Classic chocolate cake

50 minutes

Chocolate recipes

No-churn chocolate ice cream

5 minutes

No-churn chocolate ice cream

Serves 20

Difficulty Easy

Prep Time 20 minutes, plus overnight freezing time

Cooking Time 5 minutes

Ingredients

80 g cocoa powder
1 cup espresso
200 g 70% dark chocolate, chopped
2 x 385 g cans condensed milk
4 cups cream

Method

1. Whisk together the cocoa and espresso until well combined and smooth. Melt the chocolate in the microwave at 30-second intervals to ensure it doesn’t burn.

2. Add the condensed milk and melted chocolate to the coffee mixture, whisking well to combine.

3. Whip the cream until stiff peaks form, then gently fold into the chocolate mixture to form a velvety mousse.

4. Freeze for 6–8 hours, or ideally overnight. Serve in scoops or cut into slices.

Find more ice-cream recipes

Photography: Jan Ras
Food assistants: Emma Nkunzana & Cheri Kustner

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Bearnaise Sauce

Ajo Blanco

Boeuf bourguignon

Baby marrow falafel

Braaied pumpkin and marrows

Braaied corn salad

Green rostile

Fried yoghurt bread

Coal-roasted potato salad

Braaied brassicas

Classic chocolate cake

No-churn chocolate ice cream

No-churn chocolate ice cream

Ingredients

Method