Print Recipe Coffee and coconut meringue roulade with coffee cream syrup-sauce Serves: 10 Cooking Time: 1 hr 10 mins + cooling Ingredients 6 egg whites a pinch of salt 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence 5ml (1 tsp) white vinegar FILLING 350ml fresh cream 50g castor sugar
Lianne Scher of gingerbreadlane, email [email protected], tel 011-540-1500
Print Recipe Chocolate brioche with orange drizzle Serves: 6 Cooking Time: 6 hours 30 mins Ingredients 80ml (1/3 cup) milk, scalded 10g instant yeast 50g sugar zest of 1 orange 3 large eggs 250g cake flour pinch of salt 80g butter 80g dark chocolate, chopped EGG WASH 1 large egg yolk 30ml (2 tbsp) milk
A Gothic atmosphere and delicious bites to sink your teeth into… Set the clock to Twilight – it’s time to feast! Moo ha ha ha! ALSO SEE: Wicked toffee-apple…
Print Recipe Bitter chocolate and Copper Lake Stout tart Serves: 6 – 8 Cooking Time: 2 hours Ingredients The base 75g unsalted butter, cut into pieces 15ml (1 tbsp) vegetable oil 45ml (3 tbsp) water 15ml (1 tbsp) castor sugar pinch salt 120g cake flour The filling 110g 70% dark chocolate, chopped 125ml (½ cup)
Recipes by Vickie de Beer Caramel Sauce: Ingredients: 200g (1 cup) sugar 60ml (¼ cup) water 50g butter, diced 80ml fresh thick cream sea salt flakes (if you…
Print Recipe Peach and lemon grass ice cream Serves: 6 Cooking Time: 20 mins plus extra for setting Ingredients 2 large eggs, lightly beaten 200g (1 cup) sugar 4 peaches, pitted and pureed 450ml fresh cream 1 stem lemon grass, bruised pinch of salt dark chocolate, melted, to serve Instructions 1 In large bowl, mix
Print Recipe Berry ice cream served with spiced biscotti Serves: 30 biscotti Cooking Time: 2 hours plus extra for freezing Ingredients Biscotti 240g (2 cups) cake flour 210g (1 cup) castor sugar 10ml (2 tsp) baking powder 100g pecan nuts, chopped 100g dried cranberries 100g almonds 100g dried apricots, chopped 100g candied orange peel 10ml
Print Recipe Vegan chocolate cake Serves: 8 Cooking Time: 45 minutes Ingredients 420g (3 cups) self-raising flour 400g (2 cups) sugar 30g cocoa 10ml (2 tsp) baking powder 5ml (1 tsp) salt 180ml (¾ cup) vegetable oil 30ml (2 tbsp) vinegar 10ml (2 tsp) vanilla essence 500ml (2 cups) cold water icing sugar, to dust