Carb Conscious Archives

Egg recipes

Rooibos-marbled eggs

4 minutes

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Strawberry and fruit schnapps jelly

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 4 hours for chilling

Cooking Time 10 minutes

Ingredients

900 g strawberries, rinsed
4 leaves gelatine
1 cup strawberry juice
¼ cup fruit schnapps
100 g sugar
1 x 80 g punnet pomegranate rubies
250 g crème fraîche, for serving

Method

Slice the strawberries in a bowl, and mix with the lemon juice.
Pour a little water into a small bowl, add the gelatine and leave to soften for 5 minutes.
In a pan, mix together the strawberry juice and fruit schnapps then stir in the sugar. Bring the sugary mixture to a boil.
Squeeze out the gelatine and add to the pan, whisking constantly, before removing the pan from the heat.
Pour the mixture into a large bowl, setting a little aside, then refrigerate to chill for 1 hour. Remove and top with the pomegranate rubies then pour over the excess jelly mixture.
Refrigerate for 3 hours to set. Serve with a generous dollop of crème fraîche.

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Rooibos-marbled eggs

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Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

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Korma-spiced Indian curry with roast chicken and chunky vegetables

Moroccan-infused vegetable terrine with roasted pine nuts

Strawberry and fruit schnapps jelly

Strawberry and fruit schnapps jelly

Ingredients

Method