Coconut-vanilla caramel Makes: 1 jar Time: 30 mins Heat 100ml golden syrup, 75g coconut oil and 150g demerara sugar in a medium pot and bring to a boil. Remove from heat and stir in a pinch of salt, seeds from 1 vanilla pod and 125ml (½ cup) double-thick cream. Return to medium heat and simmer until the sauce is golden and thickened, about 5 minutes. Pour into a sterilised glass jar (the sauce will keep in the fridge for up to 3 months). Serve over vanilla ice cream (or eat straight from the jar!). Coconut-butter coffee Makes: 1 cup Time:…
Sausage and bacon maize-meal breakfast bake Serves: 6 – 8 Time: 50 mins Preheat the oven to 180°C. Heat a large pan over low heat and add a…
Not sure what to do with that extra Christmas pudding stashed away in your cupboard? Try any of these delicious pantry hacks! Boozy Christmas pudding truffles TIME: 20 mins + 4 hrs, to chill | MAKES: 34 truffles INGREDIENTS 30ml (2 tbsp) brandy 80ml (1/3 cup) double-thick cream a pinch salt 80g castor sugar 5ml (1 tsp) vanilla essence 15g butter 230 g very finely chopped dark chocolate 100 g crumbled store-bought Christmas pudding 50 g roasted and chopped hazelnuts METHOD COMBINE brandy with double-thick cream, a pinch salt, castor sugar, vanilla essence and butter. BRING to a boil,…
The ultimate toasted cheese Serves: 4 Time: 15 mins Place 8 thick slices ciabatta bread on a cutting board and spread good quality shop-bought mayonnaise over each –…
Orange, rosemary and caramel-glazed duck breasts Serves: 4 Time: 40 mins Preheat the oven to 180˚C. Place 4 duck breasts, skin-side down in a cold non-stick frying pan over medium heat (without any oil), 6 – 8 minutes or until golden brown. Pour off the fat regularly and brown the other side, 30 seconds. Simply wipe the pan clean and set aside (you’ll use it again in a moment). Place the duck breasts, skin-side facing up, in a roasting tin in the preheated oven until just cooked through, about 5 minutes. While the duck roasts, heat a little olive oil…
The third FNB Eastern Cape Wine Show once again takes place at Hemingways in East London on Thursday 30 and Friday 31 March. Returning to wow East London…
If you’re looking for something a bit more out there than just popping a hot cross bun into the toaster, look no further than vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers. This pudding is creamy, dreamy, and makes for an utterly delicious Easter.
Why not combine two favourite pastries into one delicious Easter snack? Hot cross bun muffins are the best of both worlds. These cinnamon-y, crunchy yet light delights are perfect…
Drinks trolleys have made a stylish comeback and are wheeling their way into your bar, living room and office… Hey, roll it wherever you want it! By Heather Boting Photographs by Graeme Wyllie We share 3 ways to style your drink trolley 1. Scandi dining room Styling tips for a clean, contemporary look: Keep it fresh – add fruit like lemons or other citrus to your trolley. They are great for G&Ts and add pops of colour to your display. Add a piece of art – include an oversized framed art piece on the trolley. This creates texture and a…
Surprise your loved ones on Easter morning with moist sponge cake hidden in a hen’s egg. Play with the sponge flavours by adding chocolate or different flavoured essences,…