Light lemon sponge pudding This delicious self-saucing light lemon sponge pudding is perfect for feeding a crowd, especially after a Sunday meal. It’s the ultimate quick and easy comfort dessert, that’s ready in under an hour. As it bakes, the mixture separates into two layers, forming a light sponge at the top and a tangy lemon curd at the bottom. Also known as “Japie se gunsteling pudding”, this citrus pudding is loved by all. SERVES 4-6 | TOTAL TIME 1 hr | EASY INGREDIENTS butter, melted, to grease 210 g (1 cup) castor sugar 40 g (⅓ cup) cake flour…
One or two handy dressings and sauces to make kitchen time that little bit easier.By Leila SaffarianThe ultimate sweet potato French fry French fries are right on trend and sweet potatoes make this side dish extra special. They may require additional time but the end results are worth it – a less oily, thin and crisp nibble that will make any steak, gourmet burger or roast chicken meal even more ‘wow’ Ingredients: 5 sweet potatoes, washed, skin on vegetable oil, for frying Method: Thinly slice the sweet potatoes and cut them into matchstick French fries. Place the cut fries on…
The West Coast stretches from Cape Town to Namibia and offers many treasures along the way, including the picturesque village of Paternoster on the West Coast Peninsula. By…
A young Cape Town, Amanda Lewis, chef cooks up a storm in her small deli kitchen for a leisurely lunch with foodie friends. She’s spent time cheffing in the tiny rolling galleys of Mediterranean yachts, so for Amanda Lewis it’s no sweat at all to produce a three-course meal for eight people in the little strip of kitchen behind her large and lovely deli in Cape Town’s Old Biscuit Mill. It’s an inviting space with a vintage country feel, and the lunch is a bit of a celebration. Anything for a party, says the bubbly 27-year-old, who launched Saucisse Deli…
Voted as a top 20 culinary destination, Kurland is an oasis on one of the country’s most scenic coastlines. Leon Coetzee is the chef behind this gourmet gem.…
Print Recipe Pear and Amaretto tarte Tatin with vanilla cream Ingredients 60g butter 80g castor sugar 2 vanilla pods, deseeded 125ml (½ cup) Amaretto 8 pears, cored, peeled and quartered 2 rolls ready-made puff pastry 500ml (2 cups) whipping cream Instructions 1 Melt 50g of the butter, 70g of the sugar, 1 vanilla pod and
Print Recipe Pepper crusted fillet steak skewers served with Béarnaise sauce Ingredients 45ml (3 tbsp) olive oil 500g sirloin steaks, cubed crushed black peppercorns oil, for frying knob of butter ready-made Béarnaise sauce Instructions 1 Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to
Jenny Handley writes about the launch of Babel, a fabulous new cookbook launched in time for Christmas The launch of the book Babel, by Maranda Engelbrecht, was as nature intended. What a delight to catch up with old friends, and to make new ones, united to celebrate the unveiling of what is surely the most dramatic book of the year. The celebration started in anticipated visual splendour, where guests savoured the proud produce of Babylonstoren in their farm shop. Fellow foodies were also mystified by the rounded black bread – is it a piece of wood, a sculpture or paperweight?…
Spicy prawn tortillas with refried beans are delicious and so easy. Refried beans may not be the prettiest thing on the plate but when they’re homemade, they add…