A puff pastry, chocolate and fig stack is the perfect way to get your fix: creamy, chocolaty goodness atop golden pastry, with some fruity delight for good measure. This is a quick and super-impressive dessert that will keep chocolate lovers happy! If you loved this puff pastry, chocolate and fig stack, then you will definitely enjoy these recipes (take our word for it): Mini chocolate sponges with coffee meringue icing (because you can never go wrong with chocolate and coffee) Peppermint Crisp ice-cream cake (you can never go wrong with Peppermint Crisp) Chocolate lava cup (what all of your chocolate…
This elegant dessert of plum choux crowns with rose cream will warm the hearts of your loved ones. Made with a fluffy choux pastry and perfectly paired with plums…
Greek cookies are more traditional Easter fare. Also known as Koulourakia, these yummy cookies are deliciously light and sweet. Known for their distinctive shape and sprinkling of sesame seeds, they’re traditionally eaten after Holy Saturday (but they’re just as tasty on any day of the year!).
The key lime pie, originally from America, is fast becoming a South African favourite dessert. In this recipe, we combine coconut with this crowd-pleaser to create a coconut…
Print Recipe Chickpea, cucumber and mint salad Ingredients 30ml (2 tbsp) olive or avocado oil + 60ml (¼ cup) extra 200g button mushrooms, thinly sliced 150g fresh or frozen peas, cooked 2 tins chickpeas, rinsed and drained 3 Mediterranean cucumbers, julienned 2 Mediterranean cucumbers, finely chopped juice of 1 large lemon 1 small handful of fresh mint 1
Duck and cherry pie really is a mouth-watering dish. Duck meat is known for its richness, which makes it absolutely perfect for tender pie filling. Cherries add a refreshing fruitiness to the meat, and the two are united by golden, flaky pastry.
Combine the best of both worlds –sweet pudding with a cheese board. Spiced, roasted figs with Camembert and walnuts prove that fruity and cheesy were meant to be together. …
Print Recipe Poussins with porcini and couscous stuffing Serves: 4 Cooking Time: 1 hour Ingredients salt and freshly ground black pepper, to taste 4 poussins (baby chickens), rinsed and dried 1 lime STUFFING 25g dried porcini mushrooms 125ml (½ cup) couscous 45ml (3 tbsp) olive oil 125ml (½ cup) almonds, chopped 60ml (¼ cup) sultanas
