Wheat free Archives

Corn recipes

Corn-and-potato curry

20 minutes

Great value

Portuguese tomato rice

45 minutes

Dressing recipes

Green salad with tahini dressing

Salad recipes

Lentil salad

Chicken recipes

Carb-conscious chicken salad

15 minutes

Aliums

Roasted red onion flowers

30 minutes

Chicken recipes

Butter-basted roast chicken

1 hour

Beetroot recipes

Beetroot, red bean and tuna salad

15 minutes

Ice cream

Mango-and-pineapple ice cream

15 minutes

Cheese recipes

Dairy-free fondu

10 minutes

Ice cream

Vanilla ice-cream base

15 minutes

Chocolate fondant ice cream

Serves 1.5 litres

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

15 free-range egg yolks
350 g caster sugar
1 T vanilla extract
6 cups cream
1½ cups milk
450 g 70% dark chocolate, chopped

Method

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Mix the egg-yolk mixture with the cream and milk, then pour into a saucepan and cook over a low to medium heat until thick. Alternatively, cook in a double-boiler.

3. Add the chocolate, allow to melt and stir in. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

Cook’s tip: I like to use Woolworths’ long-life cream.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Corn-and-potato curry

Portuguese tomato rice

Green salad with tahini dressing

Lentil salad

Carb-conscious chicken salad

Roasted red onion flowers

Butter-basted roast chicken

Beetroot, red bean and tuna salad

Mango-and-pineapple ice cream

Dairy-free fondu

Vanilla ice-cream base

Chocolate fondant ice cream

Chocolate fondant ice cream

Ingredients

Method