This dessert is quick and easy and perfect for the whole family this Easter. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Halloween isn’t Halloween without candy so M&M’s and Skittles are running THE TREATS THAT DO THE TRICK in-store competition until the 4th of November, where you can stand a chance to win a share of R3 million in Ster-Kinekor vouchers to gorge yourself on movie marathons. Talk about a scarily good prize! Recipe by Lorna Maseko
These pots are somewhere between a mousse and a custard, and are lovely for your next dinner party (you can make them up to two days ahead, cover each pot with a piece of cling film and simply store in the fridge). Add a sprinkling of chopped praline or nut brittle to the top of each pot just before serving, if desired. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Born in Riversdale in the southern Cape, Dalene Matthee studied music, and was a staunch conservationist, particularly regarding the reckless destruction of indigenous forests, with specific affection for the Knysna elephants, the “forest people” and the yellowwoods. She swapped the piano for the pen with no less than 13 literary works coming from it. The roots of her “forest novels” are deeply entrenched in the upbringing of Afrikaans youth and South African literature. With Circles in a Forest reprinted 22 times, her works were translated into 14 languages and won numerous literary awards. She’s the only Afrikaans author who has…
A quick and easy shortbread biscuit Makes 18 EASY 45 mins Preheat the oven to 160°C and line two baking trays with baking paper. Combine 250g soft butter and 110g castor sugar in a food processor, and blitz, 1 minute. Blitz in 375g cake flour and 5ml (1 tsp) vanilla essence. Mix until combined. Roll the dough by hand, into 18 evenly sized balls. Arrange on the baking trays, make a deep thumbprint in each and bake, 15 minutes. Cool, 5 minutes, and transfer to a wire cooling rack. Melt 160g chopped white chocolate and 15ml (1 tbsp) butter in…
As good as it gets!
This recipe is adapted from Tina Bester’s BAKE, and combines two things that should never be separated – almonds and chocolate. It is rich but light at the same time.
We gave you fluffy banana bread. And now we present you with chocolate chip banana bread!
A recent study highlighted the health- and brain-boosting effects cocoa can have on us. Because of this study, having something chocolatey for breakfast has become a worldwide trend in 2017 – one reported to enhance your grey matter for the day ahead. Although we cannot confirm that these chocolate brownies will have any incredible physical results on your body, we can endorse – through very scientific (ahem) taste testing – that a hit of choccie in the morning does wonders as a temporary pick-me-up! Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
A touch of coffee adds a comforting twist to this pudding By Vickie de Beer Assisted by Jana van Sittert and Inemari Rabie Photographs by Lee Malan
The world’s most decadent cake with the perfect combination for anyone to enjoy. You simply add all the ingredients into your OptiMUM for a quick mix and pop your cake in the oven. Top your cake off with a beautiful dark chocolate glaze paired with fresh berries. Recipe by Claire Allen Ingredients: Cake: 250 g Butter (softened) 2 cups brown sugar 1 cup caster sugar 6 eggs 4 cups plain flour 180 ml cocoa powder 2 tsp. bicarbonate of soda 500ml sour cream 1 cup water Filling: 250g mascarpone 250ml cream drop of vanilla extract Glaze: 100g dark chocolate,…
“To make the cocoa pastry, you first need a tart tin to line. If you have an electric mixer it would make the job a lot easier. Your tart tin should have a diameter of 28cm to allow for 12 portions, but feel free to cut slices bigger or smaller depending on how bad your chocolate craving is,” – Devin Jones, Pastry Chef, The Silo Hotel
A moist, rich cake that oozes lovely dark chocolate as soon as you dig into it. This recipe was adapted from Women’s Weekly: Best Food. ALSO TRY: Chocolate millionaire’s shortbread cake This delicious double chocolate mousse cake is also one of our favourites.
This decadent dessert is made with layers of crunchy hazelnut meringue with oozing dark chocolate ganache and a delicious Turkish delight sauce. The pomegranate rubies add a beautiful sprinkling of colour and a refreshing zing against the sweetness of the cake. Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
The Easter bunny and Kees Beyers, Master Chocolatier, have been hard at work in the Beyers Chocolates factory. They have tested and experimented with divine treats to ensure only the best chocolate goodies this Easter. So, to help you celebrate Easter in the most delicious way, we’ve created a Beyers Chocolates Easter hamper. In here you’ll meet Benji or Ellen, 50g milk chocolate bunnies, mini Hugo- a 24g milk chocolate bunny and Bella Moo – a 120g milk chocolate cow. But that’s not all, because what is Easter without chocolate eggs? Thus, you’ll also receive an array of milk chocolate…