Kid-friendly Archives

Risotto recipes

Quick spicy meatballs in tomato sauce

Biscuit recipes

Cheese and apricot jam biscuits

15 minutes

South African

Quince Preserve

3 to 4 hours, plus cooling and setting time

Mushroom recipes

Mushrooms with pecan nut and sage stuffing

25 minutes

Jelly recipes

Couscous with chicken and vegetables

Tart recipes

Fresh fruit tart with frangipane

20 minutes, plus 12 to 15 minutes to bake

Coconut milk, lychee and preserved ginger jellies

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

3 gelatine leaves (or 1 tablespoon powdered gelatine)
1 can coconut cream (400ml)
1 jar preserved ginger (175g)
1 can lychees, drained

Method

Submerge the gelatine leaves in cold water for about 10 minutes to soften. Remove and wring. Heat 1/2 can of coconut cream and whisk into the squeezed-out gelatine until dissolved.
Mix with the rest of the coconut milk, then strain. Sweeten with the ginger syrup and lychee syrup to taste. Place lychees and ginger in small Chinese tea cups. Pour over the coconut cream mixture.
Refrigerate for a few hours or overnight to set. Makes about 10 small desserts. Set the jellies in tiny oriental tea cups and arrange on a bed of ranunculus petals on a decorative serving plate.(but reserve the syrup for sweetening)

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Risotto allo zafferano

Quick spicy meatballs in tomato sauce

Cheese and apricot jam biscuits

Snoek bobotie

Ayrshire milk tart

Quince Preserve

Mushrooms with pecan nut and sage stuffing

Stack of soft fruit jellies

Chilled avocado soup

Couscous with chicken and vegetables

Fresh fruit tart with frangipane

Coconut milk, lychee and preserved ginger jellies

Coconut milk, lychee and preserved ginger jellies

Ingredients

Method