Print Recipe Marshmallow and cherry chocolate hearts Serves: 15 pieces Cooking Time: 20 Ingredients 1 x 385g tin sweetened condensed milk 200g milk chocolate 100g dark chocolate 100g marshmallows, roughly chopped 100g glacé cherries, chopped Instructions 1 Heat the condensed milk and chocolates in a large saucepan over medium heat, stirring, until the chocolate has
Millet is an ancient seed, originating from Africa and North China. As it is gluten-free it’s often used as a replacement for gluten grains. It’s also rich in calcium and B vitamins. The cooked grains closely resemble fine couscous and, when dry-roasted, develop a rich and nutty flavour.
Print Recipe Berry, rose and cherry lattice pie with cream cheese pastry Serves: 6 – 8 Cooking Time: 1 hour and 15 mins + 30 minutes, to chill Ingredients PASTRY 160g butter, at room temperature and cubed 240g block cream cheese, at room temperature 110g double-thick cream 500g cake flour + extra, to dust 30ml
Recipe by Steve Maresch
Recipe by Illanique van Aswegen A lovely appetiser – the crunchy outside is heavenly against the sweet and tender interior of the fritter. It’s easy to make and…
AMARULA CRÈME ANGLAISE 300ml fresh cream 150ml Amarula (optional) 5ml (1 tsp) vanilla extract 4 egg yolks 15ml (1 tbsp) Hamilton Russell Vineyards fynbos honey METHOD: 1. Heat the cream and Amarula in a saucepan, but do not allow to boil. 2. Whisk the vanilla, egg yolks and honey together until pale yellow, and pour the warm cream mixture over while whisking. Return to low heat, and cook while stirring constantly until the mixture coats the back of a metal spoon, 3 – 5 minutes. Remove from heat and leave to cool. 3. Serve the cake with crème anglaise and…
Print Recipe Coconut and vanilla wraps with chocolate, banana and nuts By Robyn Timson – Serves: 8 Cooking Time: 1 hour Ingredients Coconut and vanilla wraps 1 x basic wrap recipe here, using 125ml (½ cup) coconut milk instead of water 40g (½ cup) desiccated coconut 5ml (1 tsp) vanilla seeds 15ml (1 tbsp) flour
Perfect for a lazy Sunday brunch with good company and a glass of bubbles.
How do you get the entire (almost) wine industry in one room at the same time? You launch the little green book. Platter’s by Diners Club South African…