Get stuck into this Boerekos classic with the ultimate twist – burnt caramel! Recipes, styling and photography by Alida Ryder
TO DRINK: The hint of melon and citrus in Bosman Chenin Blanc 2008 reflects the papaya in the salad.
This is a classic Italian twist to add to a beautiful spring meal, and is best served with large glasses of white wine on a warm day. Great with roast chicken or even on top of a lovely big green salad.
Print Recipe Crepes with fresh fruit, ice cream and maple syrup Serves: 4 Cooking Time: 20 minutes Ingredients Batter 120g (1 cup) cake flour 2 large eggs 125ml (½ cup) milk 125ml (½ cup) water pinch of salt 30ml (2 tbsp) butter, melted To serve fresh fruit (sliced nectarines, peaches or berries) maple syrup, to
Print Recipe Greek rum and hazelnut cake Serves: 1 cake Cooking Time: 1 hour Ingredients CAKE 500g hazelnuts, toasted 100g ready-made vanilla cookies, crushed 15ml (1 tbsp) baking powder zest of 1 lemon 8 large eggs, separated 1ml (¼ tsp) cream of tartar 250g (1¼ cups) white sugar 135g butter, melted 100g mixed nuts, toasted
“Voila. Macarons. These ones I made yesterday for a party tonight, so they should be delicious.” He is right, of course; they are perfect. The first one I taste is dark chocolate with a center that is firmer than I had expected but that melts on my tongue in seconds. The second one is raspberry, the ganache retaining the roughness and texture of the fruit. The almond paste is stronger in this one, nuttier; blended together with the raspberry, it tastes of autumn. The last macaron is passion fruit. I know the shells are unflavored, but it tastes as though the…
This Mediterranean treat will have you going back for seconds (and thirds…) Can be made as a whole pie or as the traditional individual triangles. Recipe by Anna Montali…
We make this crème anglaise-style ice cream at The Saxon Boutique Hotel & Spa, Johannesburg.
The earthy taste of the mushrooms marries perfectly with the spicy chorizo. TO DRINK: Du Preez Hendrik Lodewyk Petit Verdot 2001, spicy and elegant
Print Recipe Chocolate chip and nut shortbread Serves: 18 Cooking Time: 50 mins Ingredients 220g butter, chopped 300g cake flour 150g castor sugar 10ml (2 tsp) vanilla extract 1 large egg 200g good-quality dark chocolate, chopped 100g walnuts, chopped Instructions 1 Preheat the oven to 160°C. 2 Put the butter, flour, sugar, vanilla and egg