Indulge in the irresistible sweetness of homemade butter icing with this effortless recipe. In just a few simple steps, you’ll create a velvety smooth and lusciously creamy topping that perfectly complements any cake or cupcake. Let’s get baking! COOK’S TIPS A few basic guidelines: To ice with plastic icing: Brush the cakes with water. Roll out the plastic icing (+-5kg for all layers) until about 5mm thick and cover each cake with the icing. Trim the excess icing neatly away at the base of each cake and leave to set overnight before supporting and stacking. To support the cake: Use…
Take 1 San Francisco rye or sourdough loaf, slice and cut rounds using a cutter. Toast the rounds until slightly crisp, remove from the oven and allow to…
Print Recipe Tiger prawn, calamari and baby scallop ceviche Ingredients small tiger prawns, cleaned, tails on 8 small calamari tubes 8 small scallops freshly ground black pepper, to taste juice of ½ a lime Herb salad 15ml (1 tbsp) fresh flat-leaf parsley, chopped 15ml (1 tbsp) fresh coriander, chopped 15ml (1 tbsp) fresh dill, chopped
Print Recipe Waterblommetjie and squash soup with garlic and parsley toast Serves: 4 Cooking Time: 1 hour Ingredients SOUP juice of ½ a lemon 600g fresh waterblommetjies 4 gem squash, halved 125ml (½ cup) fresh cream 125ml (½ cup) good-quality vegetable stock, warm 45ml (3 tbsp) butter 1 garlic clove, finely chopped salt and freshly
Print Recipe Crown loaf Ingredients ½ quantity of basic bread dough flour, for dusting 1 large egg, beaten, to glaze milk, to glaze (optional) sesame and poppy seeds, to garnish Instructions 1 Preheat the oven to 200°C. Grease a cake tin. 2 Make your dough according to the recipe on p45 and use half of
By Leila Saffarian Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier in your kitchen. Keep stock In restaurant kitchens the best sauces all start with a good stock. Stocks are often the by-products of kitchens where nothing goes to waste. All clean veggie peelings, stalks, stems, carcasses and, of course, bones can be turned into flavourful stocks. A great meaty stock is a perfect base for a fabulous soup; it can also be added to stews, casseroles and risottos or simply turned into…
There’s so much more to Durban than just sun, sea and sand.By Tracy Gielink[wp_gmaps lat=”-32.722382″ lng=”17.956295″]The sun-drenched Golden Mile stretches from the ice creamhued, art deco-inspired Suncoast Casino…
Jenny Handley touched down in Prague for three days, and found the Czech cuisine hearty and wholesome enough to provide sustenance for the rest of her whistle-stop tour of Eastern Europe.Arriving at our spacious apartment in the heart of the Old Town, my 20-something travelling companions were delighted that it held court to a beer garden in the centre, while I, more vintage and circumspect, immediately thought of the late-night noise. I needn’t have worried as the locals in the Czech Republic capital are courteous and considerate, and outside revellers are sent inside before midnight. Looking down on the busy…
BALSAMIC Made from sweet, white Trebbiano grapes, this vinegar only became popular outside Italy around 30 years ago. To ensure you are buying the real thing, go for…