Dishes to delight

In her latest cookbook Home, national treasure STEPHANIE ALEXANDER shares timeless recipes that can be cooked, shared and enjoyed for years to come.

- STEPHANIE ALEXANDER

Above all, my life’s work has been to convince as many people as possible that cooking a lovely meal without anxiety adds so much to the joy of living. I am in rebellion against those who tell me that every recipe has to be simple, that every dish has to be ready in 10 minutes, or that only dishes with just three of five ingredients should be attempted. Some memorable meals can be made in minutes, but there are many others that will simmer for hours in a low oven, or even need to marinate overnight. Complex flavours usually need time to yield the best result and these dishes are worth waiting for.

I encourage those starting on their culinary journey to consider their priorities. If you value something, you find the time to do it, be it surfing, playing the piano or going for a run. And cooking is the same. If you value sharing a meal with a special person, or a large family, or maybe just cooking for yourself, you will find ways to shape your day around selecting, preparing and cooking something that will taste wonderful.

Crema Catalana

SERVES 4

“Spanish crema Catalana or the English burnt cream or the French crème brûlée are all indulgent chilled custards made with cream or half cream/half milk and topped with a thin crust of caramelised sugar,” says Stephanie Alexander. “Shallow earthenware bowls are traditional in Spain.”

1 cup milk

1 cup thickened cream

1 lemon, washed

1 cinnamon stick, splintered

4 egg yolks

100 gm caster sugar

2 tsp cornflour

1/3 cup demerara sugar or soft brown sugar, sifted