These beautiful mini doughnuts have an mouthwatering glaze. INGREDIENTS DOUGHNUT DOUGH 1 3⁄4 tsp instant yeast 1⁄4 cup lukewarm milk 380 grams cake flour cup sugar 1 tsp salt 3 eggs 70 grams butter Oil, for frying BERRY GLAZE 2 cups frozen raspberries 2 cups frozen strawberries 2 cups frozen blueberries 1⁄4 cup sugar 4 tsp lemon juice 41⁄2 cups icing sugar TO ASSEMBLE Edible flowers DOUGHNUT DOUGH WHISK together yeast and warmed milk and set aside for a few minutes until it begins to foam. MEANWHILE, combine flour, sugar, and salt in the bowl of a stand mixer. ADD…
This colourful grazing board was made for lazy picnics. INGREDIENTS DRESSING 1 tsp dijon mustard 2 tbsp lemon juice 4 tbsp olive oil Salt and pepper to season…
Zola Nene, Gregory Czarnecki and Justine Drake are MasterChef South Africa’s all-new judges for season 4 Following the announcement of MasterChef South Africa’s return, M-Net is proud to announce that the highly anticipated fourth season of the reality competition series has an all-new judging panel. Chefs Zola Nene and Gregory Czarnecki and food editor Justine Drake will be the culinary masters whose palates and expertise will guide a new crop of contestants to the ultimate R1-million prize and the coveted title of MasterChef. We were lucky enough to spend the day at the studio where we got to spend some time…
Lemony chicken gets an upgrade with a simple, exciting salsa. INGREDIENTS 4 chicken breasts ¼ cup olive oil 2 Tbsp. fresh thyme leaves 1 Tbsp. finely grated lemon…
Speculaas are thin, spicy Dutch Christmas biscuits. Our recipe flavours the sponge cake with speculaas spice. It’s a wonderfully rich and spicy trifle, just as a trifle should be. INGREDIENTS speculaas & pecan sponge 5 g ground cardamom 2 g ground cloves 5 g ground nutmeg 5 g ground ginger 5 g ground cinnamon 100 g granulated sugar 2 tbsp vegetable oil 1 large egg seeds of 1 vanilla pod 2 tsp sour cream 100 g flour, plus extra for dusting nuts 3 g baking powder 2 g salt 75 ml milk 100 g pecan nuts, toasted fig jelly…
The perfect treat for a hot summer’s evening, this meringue is fluffy and light. The slightly bitter notes of the negroni perfectly offset the sweetness of the pavlova…
Decadent, delicious and guaranteed to be finished, this chocolate cavity cake contains a hidden center filled with creamy mousse than will wow your guests. Chocolate mousse cavity cake INGREDIENTS HANDS-ON TIME 45min | TOTAL TIME 1h 20 min | SERVES 4-6 CAKE 225 grams butter, softened 225 grams caster sugar 4 medium eggs 175 grams self-raising flour 50 grams cocoa powder 1 tsp baking powder MOUSSE 2 tsp gelatine powder 1 tbsp water 170 grams dark chocolate, chopped 360 ml cream, cold GANACHE 50 ml cream 250 grams semisweet dark chocolate, chopped TO SERVE Fresh berries and edible flowers …
The beloved campfire treat in the form of a cake. INGREDIENTS CAKE 185 grams butter, softened 1 tsp vanilla essence 3⁄4 cup brown sugar 1⁄2 cup caster sugar…
Pink Gin and Fairy Cakes is a locally written and published cookbook by eco-warrior, dog lover, mother and wife (to name a few) Jan Kohler. The book is centered around the idea of family and fun and showcases how good food can be made and enjoyed by everyone. From the start, Jan credits her family. They are referred to throughout this book, recipes are named after them, their helping hands are pictured in her images and they are the ones she’s most keen to please. There is so much power in how food brings people together, how it adds to…
It’s official! We’re going 100% digital! In an effort to give you more of what you want, how you want it, we’re going exclusively digital! This sadly means…