“My Nan has spent years perfecting this pudding recipe. It’s simple, tasty and it’s not too heavy so you can eat more. I love it!”
Print Recipe Cheddar and chive shortbread with creamed feta and piquanté peppers Serves: 4 – 6 Cooking Time: 45 minutes Ingredients SHORTBREAD 180g unsalted butter, softened 200g cake flour, sifted salt and cayenne pepper, to taste 4 large egg yolks 500ml (2 cups) cheddar cheese, grated 30ml (2 tbsp) chives, finely chopped CREAMED FETA 200g
Print Recipe Madeleines in chocolate with lime cream Serves: 24 Cooking Time: 45 minutes Ingredients Clover Farmstyle Butter, to grease cake flour, to dust Madeleines 200g Clover Farmstyle Salted Butter, melted 250g castor sugar 6 eggs 2 egg yolks juice of 1 lemon small pinch salt 250g cake flour 200g dark chocolate, broken into blocks
TO DRINK: This Italian-style snack needs a dry Italian-style red, like Monterosso Sangiovese
As if gin needed to be more appealing. Pink gin is near irresistible, no small thanks to its bedazzling colour. This is the perfect glass of cool glamour.
Print Recipe Vegan apple, cinnamon and cranberry muffins Serves: 6 Cooking Time: 45 minutes Ingredients 500g stone-ground cake flour 20ml (4 tsp) baking powder 15ml (1 tbsp) cinnamon 1,25ml (¼ tsp) Himalayan salt 220g brown sugar 250ml (1 cup) soya milk 125ml (½ cup) vegetable oil 2 medium ripe bananas 2 Granny Smith apples, grated
We’re loving season 2 of Clover’s Little Big Cook Off – the teams are just amazing to watch, we can’t believe how talented those kids are. But we have to admit, because we are foodies at heart, our favourite part of the show are the delicious recipes. We managed to get hold of a few of the recipes from the show for you to try out. Watch this space, we’ll be adding more! 1. Caramelised onion, chedder and pesto scones 2. Banana crumpets with crispy bacon and maple syrup 3. Lace pancakes with poached plums and cardamom scented cream 4.…
Print Recipe Caramelised tomatoes, haloumi and wild rocket Serves: 4 – 6 Cooking Time: 30 mins Ingredients 4 tomatoes, halved 30ml (2 tbsp) olive/avocado oil 2 garlic cloves, finely chopped salt and freshly ground black pepper, to taste 1 haloumi block, cubed juice of ½ a lemon 100g wild rocket, to serve Instructions 1 Preheat
Print Recipe Pickled carrots Serves: 5 as a garnish Cooking Time: 2 hours 30 minutes (or up to 1 week) + extra, to cool Ingredients 1 large carrot 110ml water 110ml rice wine vinegar 65g sugar Instructions 1 Peel the carrot, slice as thinly as possible lengthways using a mandoline and julienne the carrot. 2
TWO ACRES TEA ROOM Kathleen Hornby Walsh’s tips on planting your own herb garden (from the article ‘Country Strong’ (August 2014) Caring for and maintaining your herbs: • Water newly planted herbs regularly. Watering and drainage goes hand in hand, so rather give your herbs too little water than too much. After a good soaking, allow the water to drain away and the soil to dry off. Water again when the top 2 – 3cm of soil is dry to the touch. • Mulch your herbs once a year with bulky organic material, such as shredded bark. • Fertilising is…
Broccoli Presto Pasta “I made the broccoli pesto from Donna Hay Fresh and Light. I chose this dish simply because, when paging through a recipe book, a pasta…
A BREAK-IN DURING LOAD SHEDDING? YOU MAY NOT BE INSURED! Load shedding in winter is inconvenient enough, but something that might not have occurred to you is the…