How could anything be more beautifully delicate? Apple rose tartlets are the perfect centrepieces for your tea table, and are a hit every time! Recipe by Sarah Dall Photograph by Dawie Verwey
Print Recipe Granadilla brûlée tartlets Serves: 4 Cooking Time: 50 mins + 20 mins to chill Ingredients PASTRY 180g (1½ cups) cake flour 40g ( cup) icing sugar + 45ml (3 tbsp) extra 3ml salt 100g lightly salted butter, chilled and cubed + extra, for greasing 1 medium egg, separated 10ml (2 tsp) ice-cold water
Method: Scour your local supermarket or home industry for individual meringue nests. Separately whip 15ml bought lemon curd per person and an equal amount of fresh cream, then…
Yokitori goes particularly well with warm sake. TO DRINK: Warm sake, of course! If you prefer wine, try Constantia Uitsig Chardonnay Unwooded 2007.
Print Recipe Slow-cooked brisket on roasted garlic mash Serves: 6 Cooking Time: 3 hours Ingredients STOCK 3L water 1 onion 1 whole garlic head, halved 2 carrots 1 lemon, halved 1 packet pickling spice 40g thyme salt and black peppercorns, to taste 2kg pickled brisket MASHED POTATOES 1kg potatoes, peeled and halved 1 garlic bulb
Print Recipe Caribbean coffee Serves: 2 Instructions 1 Combine 30ml (2 tbsp) dark rum and 15ml (1 tbsp) Amaretto in each coffee cup. Fill with hot espresso or good-quality filter coffee. Top with a dollop of whipped fresh cream and a sprinkle of toasted flaked almonds or grated dark chocolate (optional).
If you think that standard chocolate cake needs some jazzing up, it’s time to turn to plum and ginger chocolate cake. These delicious flavours are perfect with rich, sweet chocolate. Recipe by Debbie Powell
Print Recipe Papardelle with baby marrow, ricotta and caper sauce Serves: 4 Cooking Time: 20 mins Ingredients 45ml (3 tbsp) butter 60ml (1/3cup) avocado oil 1 onion, finely chopped 1 garlic clove, finely chopped 4 baby marrows, julienned 10 capers, drained salt and freshly ground black pepper, to taste 500g papardelle 250g fresh ricotta, crumbled
Print Recipe Corn, feta and herb fritters with creamed avocado Serves: 16 – 20 bite-size fritters Cooking Time: 45 minutes Ingredients FRITTERS 500ml (2 cups) corn kernels, cooked 1 whole spring onion, thinly sliced 15ml (1 tbsp) basil, finely chopped 15ml (1 tbsp) dill, chopped 20ml (4 tsp) sweet chilli sauce 1 round of feta,
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