Simple tips with phyllo pastry… by Anna Montali Phyllo pastry Phyllo pastry is tissue-thin sheets of dough used predominantly in Greek and Middle Eastern pastries and pies. It is used in multiple layers of butter-coated pastry to create a flaky crust. The pastry is found in the frozen section at grocery stores and comes in large sheets rolled into a compact roll of about 30 sheets. It needs to stay covered and should be thawed in the fridge overnight or at room temperature for a few hours. The secret to using phyllo is to be organised and work quickly. Prepare…
The cheat’s way to portion off desserts and make them travel friendly. The zesty lemon and sweet cream cheese icing are balanced by light Madeira cake, making these layered…
Masala roasted lamb loin with kataifi pastry and lamb jus is elegant, rich and full of robust flavours. This divine dish is the creation of chefs Garth Stroebel and Paul Hartmann of South African Chefs Academy in Cape Town. Was there ever a more perfect dish for a fancy dinner party?
Chefs Garth Stroebel and Paul Hartmann give us a taste of life in the kitchen at the South African Chefs Academy in Cape Town. This chocolate box filled with strawberry mousse served…
Choux pastry with a differenceChicken mayonnaise with choux pastry Spoon 250ml (1 cup) good-quality mayonnaise into a bowl and stir in 1 chopped smoked chicken breast, 2 finely chopped gherkins and season to taste. Mix to combine well, spoon into your pastry and serve. Custard filling for choux pastry Boil 250ml (1 cup) milk and 10ml (2 tsp) vanilla extract and remove from the heat. Beat 3 large egg yolks with 80g castor sugar until very pale and fluffy. Add 80ml (? cup) cornflour. Gradually whisk in the boiling milk mixture. Pour the mixture into a pot and gently boil…
Simple tips for choux pastry… by Anna Montali 60g butter, cubed 160ml water 160ml milk 10ml (2 tsp) castor sugar – only to be added if making sweet…
Spice is always nice, especially in this smoked paprika risotto with saffron aïoli. Risotto is a great comfort dish, but the spice adds a lighter dimension of flavour to counteract the heaviness.
We refer to this white chocolate and guava cake as ‘The Ultimate Indulgence’, and with good reason. Creamy, sweet and fruity, this is heaven. Recipe by Greta Bester…
Green beans and asparagus served with a creamy anchovy dressing is a delicious side dish. The freshness of the vegetables is lovely with the richer, salty dressing. A lovely light dish. Woolworths-inspired meal
Print Recipe Aubergine, tomato and feta terrine topped with fresh basil Serves: 6 Cooking Time: 1 hr + 30 mins Ingredients 8 tomatoes, halved 15ml (1 tbsp) sugar pinch of salt 60ml (¼ cup) garlic butter olive/avocado oil 3 large aubergines, thinly sliced lengthways 200g feta 125ml (½ cup) red pepper pesto a handful of