Carrot cupcakes with cream cheese icing are a classic in the dessert world. Light but full of flavour, the moist cake is made even more delightful with dollops of dreamily creamy icing.
At Food & Home Entertaining, we’ve set ourselves up for the ultimate task: cutting onions without shedding a tear! An impossible task in the books of many, but…
Print Recipe Light and crunchy hazelnut meringues Serves: 12 Cooking Time: 55 mins + cooling time Ingredients 4 egg whites, at room temperature 1ml kosher salt, finely ground 5ml (1 tsp) vanilla extract 210g (1 cup) castor sugar 125g chocolate chips 200g blanched hazelnuts edible gold leaf, torn into small pieces, to decorate Instructions 1
Print Recipe Thai coconut prawns Serves: 24 Cooking Time: 30 mins Ingredients 600g (about 24) medium uncooked prawns 60ml (¼ cup) flour 2 eggs, beaten 250ml (1 cup) desiccated coconut CHILLI DIPPING SAUCE 125ml (½ cup) sweet chilli sauce 30ml (2 tbsp) water 30ml (2 tbsp) fresh coriander, chopped Instructions 1 Preheat the oven to
This is a great vegetarian and vegan dish. It’s perfect as a spread on bruschetta and as a dip with crudités, or toss it through warm pasta for…
Conveniently located just outside the hustle and bustle of Johannesburg is the lovely, quiet and romantic Hertford Country Hotel & Function Venue. Situated on 23 hectares of a lovingly tended estate, The Hertford combines old-world warmth, hospitality and charm with convenience and modernity that its sophisticated guests have come to expect. They pride themselves on the hearty meals they serve for breakfast, lunch and dinner that can either be enjoyed inside the restaurant, or outside on the beautiful terrace, surrounded by lush green gardens. This Easter, The Herford invites guests to join them for lunch on 16 April 2017. We recently enjoyed…
Hop on board for an unforgettable culinary expedition to Cambodia and Singapore! Explore sacred temples and indulge in the finest cuisine on this once-in-a-lifetime gourmet trip with F&HE…
How do you make home cooking even more deliciously irresistible? Use ingredients from your very own garden, of course! Alice Spenser-Higgs plots a month-by-month guide to growing your own tasty herbs and veggies. January TIME TO SOW artichokes, Brussels sprouts, cauliflower, loose-leaf lettuce. Last sowing of basil and dill. GOOD TIME TO use clippings of catmint, lavender and rosemary as insect-repelling mulch. BAD TIME TO sow tomatoes, aubergines, sweet peppers and squash. TOP TIP Epsom salts improves the taste and colour of lettuce (15ml:5L water.) February TIME TO SOW Asian greens, beetroot, cabbage, carrots, onions, parsnips and turnips. GOOD TIME…
Test your foodie knowledge with our April quiz and you could win a triple delight cookbook hamper, worth more than R1200! All you need to do is complete…
Print Recipe Pavlova with a rosé cherry sauce and caramel mascarpone Serves: 6 – 8 Cooking Time: 1 hr 45 mins + 30 mins, to cool Ingredients MERINGUE 4 extra-large egg whites 230g castor sugar pinch sea salt 5ml (1 tsp) white wine vinegar 5ml (1 tsp) vanilla essence CHERRY SAUCE 350g cherries, halved and
Print Recipe Avocado and yoghurt dip Serves: 8 Cooking Time: 20 mins Ingredients 3 ripe avocados, halved and stones removed 5ml (1 tsp) lemon juice (or to taste) 200g The Gourmet Greek Double-Thick Yoghurt + extra, to serve 2,5ml (½ tsp) crushed garlic (or to taste) 2,5ml (½ tsp) dried oregano salt and freshly ground