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Soup recipes

Polenta fingers and chilli chicken livers

15 minutes

Korma curry with seared beef and brinjal

10 minutes

Chickpea recipes

Pomegranate molasses-laced chickpea salad

Croque Monsieur

5 minutes

Spun sugar

Difficulty Easy

Prep Time 15 minutes

Ingredients

500 g sugar
1/2 cup water

Method

Place 500 g sugar and 1/2 cup water in a saucepan over a low heat and stir until the sugar has dissolved. Turn up the heat and boil for 7 minutes or until the syrup reaches hardcrack stage (between 153°C and 157°C) – if you drop a little of the mixture into cold water it should set instantly and easily snap.

Allow the syrup to cool for a few minutes before dipping the tines of two forks into it and lifting them to form thick strands.

Gently pull the sugar strands over and around the handle of a wooden spoon (secure it over your surface by gripping it in a cupboard door). Allow the strands to cool and solidify (this can be messy so have paper to hand).

Cook's notes: Spun sugar provides the crowning glory to fruit tarts or pavlova. Also try waving still-warm sugar strands over a small greased and inverted bowl to create a “basket” for placing over panna cottas or chocolate puddings.

For our simple step-by-step slideshow on how to spin sugar, click the link: How to spin sugar

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Sweetcorn soup

Polenta fingers and chilli chicken livers

Korma curry with seared beef and brinjal

Pomegranate molasses-laced chickpea salad

Fenugreek and eggs

Stuffed field mushrooms

Kafta

Croque Monsieur

Curry marinated chicken and brinjal kebabs

Lamb steaks in pita breads

Buttery rum pineapple with crushed ginger biscuits

Spun sugar

Spun sugar

Ingredients

Method