Recipes Archive

Potato recipes

Baked sweet potato bowls

45 minutes

Pork recipes

Overnight pork roast

8–10 hours, 20 minutes

Steak recipes

Seared rump with pearl couscous

20 minutes

Pork recipes

Jimmy’s famous spareribs

1¾–2 hours

Butternut recipes

Chickpea kofta korma

45 minutes

Apple recipes

Pork belly with apple and fennel

2 hours 15 minutes

Cocktail recipes

Sparkly berry punch

Cheese recipes

Pinwheels

25 minutes

Condensed milk-and-pecan squares

Serves Makes 12

Difficulty Easy

Prep Time 10 minutes, plus 15 minutes’ chilling time

Cooking Time 40 minutes

Ingredients

For the base:

125 g butter
100 g sugar
2 free-range eggs
1 T vanilla paste
180 g self-raising flour
1 x 385 g can condensed milk
1 free-range egg
100 g Muscovado sugar
1 t vanilla paste
200 g pecans, toasted

Method

1. Preheat the oven to 180°C. To make the base, cream the butter and sugar together using an electric mixer, then add the eggs and vanilla and combine. Fold in the flour.

2. Line baking paper, then press the cookie dough into the tin and chill for 15 minutes. Bake for 15 minutes.

3. While the base is baking, combine the condensed milk, egg, sugar, vanilla paste and pecans. Pour the mixture over the cookie base and bake for a further 25 minutes.

4. Allow to cool slightly before slicing and serving.

Cook's note: These are my new take on pecan pie. They freeze really well, so make a double batch and serve them warm with cream or ice cream.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

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Baked sweet potato bowls

Overnight pork roast

Seared rump with pearl couscous

Jimmy’s famous spareribs

Chickpea kofta korma

Pork belly with apple and fennel

Sparkly berry punch

Pinwheels

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XXL chocolate-and-ricotta cannoli cookies

Condensed milk-and-pecan squares

Condensed milk-and-pecan squares

Ingredients

Method