Puff pastry is used in dishes such as steak and kidney pie, sausage rolls, apple turnovers and the classic French dessert, mille feuille, meaning “thousand leaf” for its many layers of flaky, buttery pastry. Making puff pastry from scratch is a time-consuming exercise, but ready-made puff pastry can be found in the freezer section of most supermarkets. A few handy hints will give your puff pastry the lift it needs to rise to any occasion: Work with chilled pastry on a cold, lightly floured surface and handle your pastry as little as possible (don’t bunch scraps together and roll out…
Chef Floris Smith has put Bushmans Kloof on the global culinary map, with earthy local flavours that match the wild landscape of the Cederberg region. By Rosanne Buchanan…
One of the most popular alcoholic beverages in Italy, Limoncello is known for its unique tart flavour. Not as bitter as pure lemon juice, it still packs a…
Print Recipe Crumbed aubergine chips with smoked paprika yoghurt Serves: 4 Cooking Time: 40 mins Ingredients Aubergine chips 3 large aubergines, cut into 1cm-thick rounds 140g (½ cup) fine salt 120g (1 cup) cake flour, seasoned with salt and pepper 3 large eggs, lightly beaten 120g (2 cups) fresh breadcrumbs 125ml (½ cup) Parmesan, freshly
There’s something about the salty creaminess of cheese and tart berries that just make a perfect combination. Ricotta and berry tartlets are the perfect example. If you’re short on time,…
The perfect dish for an elegant lunch. Veal involtini is a traditional Italian dish, tender and oozing with succulent flavours.
It’s both a pudding and a cocktail, so how can you go wrong? Limoncello parfait is the ultimate indulgence.
It’s a classic. No one who truly adores dessert can deny a love for crème brûlée. There’s nothing more satisfying than breaking that hard sugar barrier and diving…