Joburg-based master baker Babette Kourelos of Babette’s Bread rises to the occasion and answers all our questions about making a starter (fresh home-made yeast) By Babette Kourelos of Babette’s Bread Photographs by Annalize Nel and Babette Kourelos Q1. How do I make a sourdough starter and approximately how much starter is required for a standard-sized loaf? A1. To make a standard-size loaf of bread, you will require between 50g and 100g of ripe and refreshed starter. You can make your own sourdough starter by mixing flour and water together and leaving the mixture to ferment. This mixture (which is a…
Craving something sweet? Fudge is always a good idea! 10 Fudge recipes you must try Marshmallow fudge topped with French meringue Marshmallow fudge topped with French…
RECIPE AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPH BY HEMA PATEL
Did you know that a mimosa contains 32% of your suggested daily dose of Vitamin C? Simply mix sparkling wine with orange juice. Here’s how to make a…
RECIPE, STYLING AND PHOTOGRAPH BY HEIN VAN TONDER
This is a celebration of creativity for the young, old, moms, dads and little ones, for the collectors, the fashionistas, and the connoisseurs. Apart from the more than…
Serves 4 EASY 1 hr Remove the stems from 2 large aubergines and cut them lengthways into 8 slices of 1 – 2cm thickness each. Arrange the slices on paper towel and sprinkle generously with salt. Leave to rest for about 20 minutes, then wipe the slices clean with paper towel. Heat a large pan over medium-high heat, add 3 tbsp canola oil and fry the aubergine slices on both sides, turning only once, until nicely browned, 3 – 5 minutes. Using the same frying pan, add 2 tbsp canola oil and fry 4 skinless and boneless chicken breasts until…
The vegan queso sauce has been adapted from minimalistbaker.com. Recipe, styling and photograph by Hein van Tonder
One of Florence’s signature dishes, this simple steak recipe perfectly combines classic Tuscan flavours Recipe and styling by Nomvuselelo Mncube