This Thai-inspired red curry sweet potato soup has just enough hotness to warm up a cold winter’s night. Coconut cream takes the edge off the spicy flavours, and adds a delicious texture to this exotic dish. Recipe by Donna Hay Photograph by Chris Court Styling by Justine Poole
Creamy mushroom and chive soup is a tasty warm dish for a winter night. The earthy flavours of mushrooms are perfect with just enough bite from the chives.…
TO DRINK: The crisp grassiness of Sauvignon Blanc is great with mussels COOK’S TIP If fresh mussels aren’t available, frozen mussels in the half shell will work just…
Based in Johannesburg, Lila Bultel manages her own French culinary business, focused on providing exclusive catering, French cooking, and pâtisserie master classes and workshops. Speciality ingredients for her recipes, such as the praliné and couverture chocolate used in these desserts, can be purchased from Lila. For more information, call 011-706-7361 or visit www.lilasfrenchcooking.co.za.
Print Recipe Madeleines Serves: 36 Cooking Time: 30 mins Ingredients butter, for greasing 4 extra-large eggs 2 extra-large egg yolks 135g castor sugar (or 20g honey + 75g sugar) 135g cake flour 8g yeast 150g butter, melted zest of 2 organic lemons and juice of 1 Instructions 1 Preheat the oven to 210°C and grease
It’s basically just beef in pastry, but there’s nothing basic about this amazing flavour combination. Individual boeuf en croûte are tender and juicy, wrapped in layers of golden goodness. An absolutely mouthwatering dish.
Former F&HE food and deputy editor Anna Montali’s life is a tale of food which spans the globe. She takes time out to tell us about her passion…
Party store owner Julie Gallagher, the heart of the party, shares her passion for entertaining – In Good Company. As soon as you meet Julie Gallagher, wife, mother and owner of In Good Company, which sells gorgeous local and imported party goods, you can see where the inspiration and playfulness of her store comes from. “I started entertaining and setting tables for my friends. After working as an accountant in Switzerland for two years, I decided to make my passion a business,” Julie says. “I love parties and always have, largely because it gives me the opportunity to be creative –…
A relaxed affair filled with taste sensations. By Jenny Handley It comes as no surprise that the vivacious owner of catering business Entrée Catering spends her precious leisure…