Go beyond the traditional lemon tart and whip up something inspired instead. You do not need a sweet tooth to appreciate this dessert. These quick and easy ricotta and lemon cakes boast some of Sicily’s most beloved flavours. The ricotta makes these treats beautifully soft, and the tang of lemon is complemented perfectly by a light dusting of icing sugar. We love that this recipe takes less than 30 minutes to make and it is the perfect, tangy treat for those who enjoy a lemony dessert. Not in the mood for anything sweet? Then you should definitely try this baked ricotta with…
This orange and almond cake with mascarpone gets its crumbly texture from ground almonds and is drenched in succulent citrus sauce. A lesser-known but delightful Italian favourite. ALSO TRY:…
We all know that broccoli is a super food, but most of us still have to force ourselves to eat it and just ignore the bland flavour. But not anymore. This recipe gives a much-needed kick to a widely disliked vegetable, giving it a punch of exciting flavours. Broccoli with roast peppers and chilli is both healthy and delicious.
When life hands you lemons… Make this! This lemon tart is wonderfully smooth, creamy and zesty. This is a beautifully flavourful addition to any tea party, and bursting with elegance. Did you know these juicy facts about lemons? Lemon trees can produce fruit all year round. The high acidity of lemons makes them great for cleaning. Lemons are rich in vitamin C. Lemon zest is often used in baking. The average lemon contains 8 seeds. If you loved this lemon tart, then you will definitely enjoy these recipes (take our word for it): Peppermint Crisp fridge tart (one of your…
This rice pudding with rose petal jam is very rich, intense and decadent and definitely not for the faint-hearted. Throw away all your cholesterol worries and just eat it!…
Print Recipe Speculoos biscuits Ingredients 65g butter, at room temperature 65g brown sugar 20ml (1 tbsp + 1 tsp) castor sugar 1 large egg yolk 8ml (1½ tsp) ground cinnamon pinch of salt 60ml (¼ cup) milk infused with one cinnamon stick 125g (¼ cup) cake flour 2ml (½ tsp) bicarbonate of soda Instructions 1
F&HE travel editor Ingrid Casson shares her highlights of a gourmet journey through Spain, where she encountered both rustic and modern flavours.
& Beyond Phinda Mountain Lodge is still a firm favourite on the gourmet map BEST KEPT SECRET? It’s an old favourite, launched when luxury game lodges in the…
Jamie Oliver, Justin Bonello, Michele Cranston and more…By Ingrid Casson and Belinda dos SantosMARIE CLAIRE FRESH + EASY (Murdoch Books,R240) Michele Cranston’s new book will have you salivating after just a few pages. Recipes are fresh and light, such as Sichuan pork with orange fennel saladand baked chai custards. HALFAAMPIESKRAAL CELEBRATES (Human & Rousseau, R265) Maia du Plessis and Simon Scarboro give farm food a chic revamp on the 250-year-old Halfaampieskraal farm. Try out ouma’s velvet pudding and koringbier (wheat beer), salmon blinis and lamb’s liver and pork belly terrine. HELP! THERE’S A STOVE IN MY KITCHEN (Struik Lifestyle, R160)…
Gordon Ramsay, Rachel Allen, Adam Liaw and more…THE HEART OF THE HOME (Random House Struik, R403) In her second cookbook Australia’s first MasterChef Julie Goodwin shares 100 of…