Serves 8-10

200g packet digestive

biscuits, crushed

80g butter, melted


60g butter

250g coconut

100g pecan nuts, chopped

250g thick cream cheese

385g can of condensed milk

60ml lemon juice

250ml cream, whipped

385g can of caramel condensed milk

Combine the biscuits and melted butter and press into the base and sides of a deep 25cm pie plate. Chill in the freezer while preparing the filling.

Filling: Melt the butter in a frying pan and add the coconut and pecan nuts. Cook, stirring, until the mixture is toasted. Watch this carefully as the coconut burns easily. Remove from heat and set aside.

Beat the cream cheese until smooth then mix in the condensed milk and lemon juice. Fold in the whipped cream. Beat the caramel condensed milk until smooth and soft. Place half the cream cheese mixture into the pie crust. Spread with half the caramel and sprinkle with half the toasted nut mixture.

Top with remaining cream cheese, then the caramel and finish with a layer of nuts.

Freeze for a few hours until firm, or overnight. Serve straight from the freezer.


200g packet of ginger biscuits

80g butter, melted

385g can of condensed milk

125ml lemon juice

5ml grated lemon rind

3 egg yolks

50ml granadilla pulp

3 egg whites

125ml castor sugar

Put the biscuits in a food processor and process until fine crumbs form. Remove and place in a bowl. Add the butter and mix well. Press the mixture into a greased 20cm pie plate and chill in the fridge.

Combine condensed milk, lemon juice, rind, yolks and granadilla pulp and mix well. Pour into the crust. Beat the egg whites until stiff then gradually beat in the castor sugar, reserving 15ml to sprinkle on top. Pile the meringue on top of the filling. Sprinkle with the remaining castor sugar. Bake at 180°C for 20 minutes or until the meringue is light golden brown.

Turn off the oven and leave the pie in for another hour. Remove and cool completely before serving.

* To make a plain lemon meringue pie, don’t add the granadilla pulp.


Serves 4-6

30g butter

30ml olive oil

2 large leeks, sliced

5ml chopped garlic

2 carrots, peeled and diced

250g button mushrooms, sliced

a few sprigs of thyme

45ml flour

200ml white wine

250ml milk

50ml cream

salt and pepper

4-6 chicken breasts, cooked and shredded

1 roll of puff pastry

beaten egg to glaze

Melt the butter and olive oil in a saucepan and fry the leeks, garlic, carrots, mushrooms and thyme over a medium heat for 10-15 minutes.

Stir in the flour and cook for a minute. Stir in the wine and milk and cook, stirring constantly until mixture boils and thickens. Add cream and season.

Stir in chicken and allow to cool. Spoon into suitable pie plate and cover with the pastry.

Glaze the pastry with egg and bake at 200°C for 20-30 minutes until golden brown.


Makes 8-10

1 brinjal, diced

30ml olive oil

1 onion, chopped

10ml chopped garlic

500g lamb mince

10ml ground cumin

10ml ground ginger

10ml ground paprika

1 cinnamon stick

15ml tomato paste

400g can of chopped tomatoes

100ml red wine

salt and pepper

30ml chopped coriander


500ml flour

125g butter, cubed

1 egg, beaten

ice water to mix

beaten egg for glazing

Dice the brinjal and sprinkle with salt. Place in a sieve and set aside for 30 minutes. Rinse and pat dry.

Heat the oil and fry the onion and garlic until soft. Add the mince and cook, stirring to break up the lumps. Cook until nicely browned. Add the spices and cook for a minute. Add in the tomato paste, chopped tomatoes and wine, then add brinjals and mix well. Reduce the heat and simmer for 30 minutes until reduced and thick. Season to taste and stir in the coriander. Set aside to cool.

Pastry: Put the flour in a food processor and add the butter. Process until the mixture resembles crumbs. Add egg and enough water to form a smooth ball. Wrap in cling film and refrigerate for 30 minutes.

Roll out the pastry and cut discs large enough to fit into the base of your pie plates. Spoon in filling and cut discs of pastry to form the lids. Wet the edges of the base pastry with a little beaten egg and put the lids on top. Press the edges to seal.

Brush with beaten egg and bake at 180°C for 20-30 minutes until pastry is golden brown.

Remove and serve warm. - Saturday Star