Warm 2L dry cider in a saucepan and add 6 cloves, 4 cinnamon sticks, 3 star anise, a pinch of freshly grated nutmeg and the juice and zest of one orange. Bring it almost to a boil, reduce heat and simmer, about 30 minutes. Serve in mugs or heatproof glasses with a slice of fresh apple for garnish.
Coconut jam, also known as kaya, is popular in Southeast Asia. The traditional recipe requires palm sugar and pandan leaves. This is an easy cheat’s version.
Kim Shaw, F&HE copy editor, reminisces about veggie patches and the perfect cakeAll this gorgeous Joburg weather and spring planning has got me thinking about what to plant and that got me remembering my dad’s incredible veg garden in Scotland. He was a mad gardener, but not for flowers and shrubs – for vegetables. He planted everything – different types of lettuce, potatoes, radishes that Rapunzel would have given her locks for, carrots, beetroot and the sweetest of peas. Mrs Crayton next door had one lone rhubarb bush, but it was lush – enough for all the kids in the…
Print Recipe Victoria sponge Ingredients 200g castor sugar 200g butter, soft 4 eggs, beaten 200g self-raising flour 5ml (1 tsp) baking powder 30ml (2 tbsp) milk good quality strawberry jam fresh cream icing sugar, to dust Instructions 1 Preheat oven to 190°C. Grease 2 x 20cm cake tins or spray with cooking spray. 2 Beat
These cute little pies are perfect for entertaining and keeping each portion separate. Bake them just before leaving for a picnic to keep them as moist and crisp as possible.
Print Recipe Mushroom and oregano pizza bread Serves: 4 – 6 Cooking Time: 20 mins Ingredients 30ml (2 tbsp) olive oil, plus extra for drizzling 100g brown mushrooms, sliced 15g dried porcini mushrooms, rehydrated in boiling water 2 garlic cloves, sliced salt and freshly ground black pepper, to taste 2 large Lebanese flatbreads, trimmed into
This type of fondue is probably the easiest, tastiest and fastest to prepare, but it is also the most fattening! TO DRINK: A bright, wooded Semillon has lemony…
TO DRINK: French Kir: a fresh, zesty white wine, preferably with citrus flavours, mixed with a glug of Crème de Cassis. The sweetness of the liqueur combines well with the acidity and brightness of the wine, making it a lovely aperitif.