Sweet, fruity jam and rich ganache are the perfect pair in this apricot jam and chocolate ganache tart. It’s a marriage of divine flavour on a buttery, golden crust. Decadent but not overwhelming, this easy tart is worth making again and again!
These utterly scrummy white chocolate shards with sumac, orange and salted almonds are the ideal sweet-and-savoury treat to pop in the centre of the dinner table after a rich meal.…
Print Recipe Chouriço and calamari salad Serves: 4 Cooking Time: 15 mins Ingredients 100g calamari tubes, sliced or left whole, rinsed and patted dry 15ml (1 tbsp) flour 5ml (1 tsp) paprika salt and freshly ground black pepper, to taste 50g chouriço, cut into 1cm slices 1 punnet salanova lettuce, rinsed and washed 1 red
It’s simple, gorgeous to look at and makes something more of the sweet watermelons that have just come into season.
The passion wagon is a refreshing non-alcoholic cocktail courtesy of SohBar liquid chefs Andries Volschenk and Anthony Wingfield. Full of fruity flavour and the secrets of SohBar’s signature liquid magic, it’s…
This baby marrow and cream cheese-stuffed deboned chicken is a lighter, fresher take on Christmas fare – perfect for those who find traditional roasts and accompaniments too rich. Ask your butcher to debone your chicken for you, but do this a few days before you plan to serve it as most butchers will need a little time.
Chicken liver parfait with port jelly and crisp almond Melba is a divinely elegant side dish or appetiser. Although liver is a little high in fat, it is an excellent source…
This sophisticated cocktail comes courtesy of beverage gurus Andries Volschenk and Anthony Wingfield, of Joburg’s SohBar. The basil dahling is just one of their glamorous creations, and is also alcohol-free! Cool off with this refreshing and delicious drink on a hot afternoon.
Brandy-snap mince pies with berry compote are a tarty twist on a traditional holiday favourite. It’s an English superstition that, when making fruit mincemeat, one must always stir…
You’ll never be short of friends if you always have your own craft beer in the fridge. Here’s how to make craft beer at home. It’s best to get a starter kit from tradeger.co.za, which comes with everything you’ll need to get brewing,including a plastic bucket with lid and tap, a bubbler air lock, extract (lager, pilsner, ale etc.), a thermometer and a bottle capper. Mix the extract with hot water and ready-made yeast, and leave it for 10 days to two weeks. Add carbonation drops and then it’s time to bottle it. PROS? Making beer can be very simple.…
Sourdough is simply bread leavened with wild yeast, which develops slowly to produce the unique flavours of sourdough bread. To make the wild yeast that is used for…