Being bad never tasted so good. Eschew your diet and sink your teeth into this decadent, lustful, silky smooth chocolate torte with ganache and cherries… Recipe by Toni Scorgie and Nadine Waner of The Tart Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].
Recipe by Jenny Crwys-Williams The recipe doesn’t mention it, but I bought indecently thick cream to go with the polenta cake, which I served as a Sunday evening…
Print Recipe Dark chocolate and strawberry puffs Serves: 15 puffs Cooking Time: 30 mins Ingredients PUFFS 30ml (2 tbsp) butter 45ml (3 tbsp) water 100ml milk 100g cake flour 4 large eggs FILLING 200g dark chocolate, melted 200g strawberries, finely chopped Instructions 1 Preheat the oven to 180°C. 2 For the puffs, heat the butter,
Dan’s Prawn & Oyster Bar serves delicious peri-peri prawns at Market on Main, Maboneng Precinct, Joburg. He shared the peri-peri sauce recipe with F&HE
To drink: Newton Johnson White 2008 has an appealing saltiness that should be the perfect match here.
Print Recipe Tomato, coriander and chickpea spaghetti Instructions 1 Cook 400g spaghetti in salted, rapidly boiling water until al dente. Strain and set aside. Heat 30ml (2 tbsp) avocado oil in a heavy-based pan and sauté 1 finely chopped onion for about 3 minutes. Crush 1 garlic clove and stir through. Add 5ml (1 tsp)
Most South Africans love a tipsy tart, and when you serve it this way with vanilla vodka, in a martini glass with the vanilla pods as the swizzle…
The sandwich bar – it’s open season on sandwich topping and there is no peanut butter or jam in sight. This naan with grilled aubergine, hummus and chilli dressing is so easy to make. PRO TIP: If you don’t have time to make naan from scratch, you can use store-bought naan instead. Recipe and photography by Alida Ryder
I could go on and on about different toppings: with a good basic dough, the sky’s the limit. You can be endlessly inventive when creating your own pizza toppings, and it’s also a good way to combine tasty leftovers. ANNA’S TIPS FLOUR I always use cake flour as it is easier to manage and always gives a crisp crust when cooked. YEAST Use fresh yeast from your local bakery or supermarket. It can be refrigerated for about 3 weeks, but not frozen. If you prefer, for every 25g fresh yeast, use 10g instant dry yeast. HEATING To ensure a crispy…
2010-04-09 14:42:19 Serves: 6 Difficulty level: Easy Time: 1 hour 10 min TO DRINK: Bouchard Finlayson Pinot Noir 2008, with touches of spice, dark berries and an extremely elegant…
Print Recipe Quinoa with beetroot and plums Serves: 6 Cooking Time: 45 minutes Ingredients 3 plums, stoned and quartered olive/avocado oil, for drizzling salt and freshly ground black pepper, to taste 250g quinoa 450ml vegetable stock 200g baby beetroot, peeled and quartered 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped 60ml (¼ cup) fresh mint,