Recipe by Marthinus Ferreira
This pumpkin, Gruyère and sage risotto is perfect as a side dish to meat or chicken, or served on its own as a starter. Recipe by Illanique van…
A wonderful and often forgotten French bread, fougasse is a beautifully shaped loaf that is typically associated with Provence, yet it can be found in other regions of…
Muriel Barbery once said: “Pastries can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, and when the…
Print Recipe Braided pear, chocolate and nut tart Serves: 6 Cooking Time: 50 mins Ingredients 100ml water 400g castor sugar 2 firm ripe pears, peeled and quartered 4 large eggs 100g white chocolate, roughly chopped 80g macadamia nuts, roughly chopped 20g pistachio nuts, roughly chopped 75g cocoa powder, sifted 140g cake flour 140g salted butter,
Print Recipe Chocolate-covered naartjies Serves: Makes 20 – 30 slices Total Time: 40 mins + overnight drying of naartjies Ingredients 6 – 7 ripe orange naartjies, preferably organic 500g 70% dark chocolate, preferably organic Instructions 1 Slices your fresh naartjies into 5 or 6 slices about 5mm wide. Set the oven to low, as you