Recipe by Kate Schrire This is a summery take on our popular banana split at our cafés, where we dust with sugar and then brûlée the cut banana with a blowtorch to create a hard sugar top, like you’d expect on a crème brûlée. I recommend using a simple plumber’s blowtorch, which uses 500g gas cartridges. They are simple to use, affordable and perfect for brûléeing tarts and fruit (and starting braais when your wood is damp!)
FRESH SUMMER FRUITS METHOD: Slice each peach into thin wedges. Drizzle with a little lemon juice to prevent discolouration. Rinse the raspberries and leave to drain, or pat dry. Destalk the wild strawberries, rinse and drain, or pat dry. To serve Spoon some of the warm sauce into individual bowls and top with the fruit. Garnish with pomegranate rubies and sprigs of mint. Cook’s notes: – You could splurge on an imported brand of chocolate, but both Cadbury’s Milky Bar and Beacon Dream work very well for this recipe; just don’t use cooking chocolate, the taste won’t be the same.…
Recipe by Claire Ferrandi
Recipe by Thulisa Martins
Recipe by Thulisa Martins Tsukemen, or ‘dipping noodles’, is ramen with a twist! This Japanese noodle dish consists of ramen, which are eaten after dipping in a separate…
Recipe by Thulisa Martins Shio (salt) ramen is a pale, clear, golden broth made with plenty of salt and any combination of chicken, vegetables, fish and seaweed.