Print Recipe Indian sweet doughnuts Serves: Makes 12 Cooking Time: 40 mins Ingredients SYRUP 1,125kg white sugar 1L (4 cups) water 8 green cardamom pods 8 cloves 2 star anise 15ml (1 tbsp) rose water DOUGHNUTS 450g dried milk powder 150g cake flour 2,5ml (½ tsp) bicarbonate of soda 180ml (¾ cup) fresh whipping cream
KAMERS/Makers is midway through their ‘Year of Making Good’ and it’s definitely so far… so good! After a record-breaking April show at St John’s College in Joburg, they…
WEBER CLASSICS: The Ultimate Braai Book by Jamie Purviance This is the latest title from Weber, the world’s leading authority on braaing. This essential fireside companion includes proven techniques and mouth-watering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes. Weber Classics offers a selection of brand new recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such…
WIN! One lucky reader will win a Steenberg 1682 Pinot Noir MCC 2016 as well as a three-pack of Steenberg’s latest releases: a trio of wines that were named after three tall…
Get ready to indulge in a monstrously tasty Velvet Cake Co. treat, this Halloween. The mouthwatering limited edition ‘BOO!’ cake consists of six alternating black and orange layers of rich velvet buttermilk sponge, layered with their famous velvety cream cheese frosting, coated with buttercream and finished off with a black and orange trickle. Priced from only R475, the ‘BOO!’ cake will be available to purchase online and per slice in their stores from 19-31 October 2017. The Velvet Cake Co. will continue to provide all their usual treats throughout the season and free broom rides. For more information and to…
Arrive in style with a Splash of Pink and indulge in the beauty, simplicity and elegance at the second Paul Rene Bubbly Festival. Take a journey to the ravishing…
Cassava flour is the latest buzz ingredient in gluten free baking and Paleo circles, mainly because it is soft and fluffy, neutral tasting and ordinary cake wheat flour can be substituted with cassava flour in a 1:1 ratio in traditional bakes. Although more costly than conventional cake wheat flour, it is considerably more reasonable than other gluten free alternatives like coconut- or almond flour. Cassava flour is mostly comprised of starch and so, isn’t suitable for those following low carb lifestyles. Produced from the yucca root grown in the tropical fields of Brazil, cassava is often thought to be synonymous…
This delicious starter or side dish is sure to be a talking point! Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
A real crowd pleaser! Informal lunch or dinner at its best Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
A delicious egg-based dish, perfect for a hearty breakfast or light “brinner” (breakfast for dinner). Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira