This cake ticks all the blocks, moist, light, gluten-free and absolutely delicious INGREDIENTS 2 large oranges 6 large eggs, at room temperature 1 tsp baking powder 1⁄2 tsp bicarbonate of soda 200 grams almond flour 250 grams caster sugar 60 grams cocoa Icing sugar, for dusting Blackberries, for garnish METHOD PREHEAT oven to 180°C. Grease a 20 cm round cake tin and line the base with baking paper. ADD the whole oranges to a pot filled with cold water and simmer for 30 minutes or until soft. Cut in quarters, keeping the skin attached and allow it to cool slightly.…
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…
If there is one thing I can say about Coco Safar, it’s that they never do anything by halves. As if any of their normal high tea’s weren’t incredible enough, the Coco Safar team decided to take it up a notch by introducing their new Coco Safar High Tea by Night Voyage. This re-imagined tea was created for the most discerning globe-trotting gourmands which are now, for the first time being served at night. This theatrical culinary dining experience starts at sundown and is carefully curated to create a multi-sensory epicurean evening. Complete with cinematic elements hosted by a team…
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…
SA cookbook author and supermom, Jan Kohler, shares some exciting recipes to cook for the festive season! Christmas Turkey There are several ways to ensure you don’t serve up a dried out turkey on Christmas day and a large part of that is making sure you don’t dry out the white (turkey breast) meat. I do this in two ways, and the first step is to soak your turkey in a spicy brine bath, inspired by my Christmas guru, the fabulous Nigella Lawson. Here’s what goes in: 1 large turkey Vegetables and herbs for the turkey bed like spinach, leeks,…
Everyone wants to be able to have their cake and eat it. With this recipe, you have found just that. It has the ultimate satisfaction that comes with…
It’s no secret that many many have made the move to a plant-based diet, prompted by climate change, ethical objections, and health factors. In fact, the global vegan market is on track to be worth $15.77 billion this year, and to grow to a whopping $22.27 billion by 2025. The Radisson CollectionTM Radisson RED®, V&A Waterfront has fully embraced the movement and revolutionised its RED menu to include a sumptuous, guilt-free, ‘Yes Ve-Gan’ Christmas Day 3-course menu which takes people on a journey of culinary delights, festively themed, and served with a lekker, local twist – the tasting will be taking place on 25th December 2021 at 12h00. …
You’ll be surprised at how fast this dish will vanish at the dinner table! Invest in a good mandoline to make quick work of this pile of potatoes…just…
A creamy blue cheese and spinach filling encased in delightfully flaky pastry. INGREDIENTS 300 grams fresh baby spinach, blanched 1⁄2 cup blue cheese 1⁄4 cup onion, finely diced tbsp olive oil 1 tbsp dill, chopped garlic clove, minced Salt and pepper, to taste 2 large eggs 1 roll store-bought puff pastry, thawed 1⁄2cup walnut halves Sesame seeds, to garnish Microgreens, to serve METHOD REHEAT the oven to 200°C and grease an 8-hole muffin tin with non-stick spray. PREPARE the filling by mixing together the spinach, cheese, onion, oil, dill and garlic. Season well with salt and pepper. Mix one egg…
Congratulations to all of our competition winners! Keep scrolling to see if you’re one of our lucky winners! November 1. WIN a Banhoek chilli oil hamper worth R585…