Pair with the Howcomely (page 68, December 2014). With an almost shortbread consistency, be prepared for guests to come back for seconds and thirds for these spicy cookies.
Pair with the Cracker Lekker (page 71, December 2014). A classic flavour pairing of coffee and orange.
Print Recipe Honey-coated mixed nuts with cheese By Thulisa Martins – Serves: 4 Cooking Time: 5 mins Ingredients 150g SPAR Mixed Nuts 50g SPAR Honey SPAR Cheddar or cheese or your choice Instructions 1 Heat the honey and nuts in a saucepan over medium heat until the honey fully coats the nuts, 3 minutes. Serve
Nothing detracts more from an amazing view than an almost-grey, dishevelled, umbrella that has seen better days. Luckily, this is no longer an issue thanks to Beachyheads’ beautiful range of umbrellas and inspirational beach accessories. Beachheads was started by Anne Young, a mom of three, who lives in Plett. While enjoying some beach time with her kids, she noticed that there was a real gap in the market for pretty yet practical beach umbrellas – and Beachyheads was born. Anne produces all the designs on quality, organic 250g cotton canvas, which are then made up by local seamstresses in the…
These bite-size snacks are packed full of flavour. The same filling can be used to make fresh cucumber or grilled aubergine roll-ups.
Print Recipe Berry ice cream served with spiced biscotti Serves: 30 biscotti Cooking Time: 2 hours plus extra for freezing Ingredients Biscotti 240g (2 cups) cake flour 210g (1 cup) castor sugar 10ml (2 tsp) baking powder 100g pecan nuts, chopped 100g dried cranberries 100g almonds 100g dried apricots, chopped 100g candied orange peel 10ml
These delicious crumbed chicken and sesame coleslaw pots are easy to transport and anything served in a glass jar just says ‘old school picnic eating’. The perfect vintage…
Recipe and styling by Illanique van Aswegen
Print Recipe Vegan chocolate cake Serves: 8 Cooking Time: 45 minutes Ingredients 420g (3 cups) self-raising flour 400g (2 cups) sugar 30g cocoa 10ml (2 tsp) baking powder 5ml (1 tsp) salt 180ml (¾ cup) vegetable oil 30ml (2 tbsp) vinegar 10ml (2 tsp) vanilla essence 500ml (2 cups) cold water icing sugar, to dust