Home
Recipes
Starters & Light meals

Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

Corn recipes

Baked creamed corn with Peppadew jellies

35 minutes

Grande Brie cheese with plum-and-pink peppercorn compote

30 minutes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Carrot recipes

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

2 hours

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Asian recipes

Green salad of green and Tigarella tomatoes

Gorgonzola toasts with sticky vanilla-scented plums

20 minutes

Gorgonzola toasts with sticky vanilla-scented plums

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6 ripe plums
100 g sugar
125 ml water
1 vanilla pod, split
1 baguette, sliced
50 g butter
soft Gorgonzola, for serving
pea shoots or other young herbs, to garnish

Method

Preheat the oven to 200°C.

Halve three plums and leave the remaining 3 whole.

Place the sugar and water in a medium-sized saucepan over a medium to low heat.

Stir until the sugar dissolves, then add the halved and whole plums and vanilla pod to the liquid. Simmer gently for 5 to 10 minutes, or until the plums are soft and the skins peel off easily. Remove the plums from the liquid and peel, then simmer the plum syrup for a further 5 minutes until slightly thickened.

Lightly brush the baguette slices with butter and toast in the oven for a few minutes a side, or until golden and crunchy.

When the plums are completely cool, serve with creamy Gorgonzola and buttery baguette slices and drizzle over a little syrup. Garnish with the herbs.

Cook's tip: Any leftover plums and syrup can be stored in an airtight, sterilised jar in the fridge for up to 3 to 5 days.

TASTE's take

The gorgeous warm blush of colour of a bowl of poached plums adds a festive glow to any meal. I also like chargrilling poached plums and serving them with pan-fried steaks and Gorgonzola butter at a braai, and as a side to Chinese five-spice duck for Christmas dinner.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tempura prawn, avocado and melon salad

Baked creamed corn with Peppadew jellies

Grande Brie cheese with plum-and-pink peppercorn compote

Roast sticky chicken wings

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

Asian-style liver and onions

Asian-style tomato ragout

Green salad of green and Tigarella tomatoes

Quick tomato tatin

Gorgonzola toasts with sticky vanilla-scented plums

Gorgonzola toasts with sticky vanilla-scented plums

Ingredients

Method