TO PAIR WITH Avondale La Luna 2010 Recipe and styling by Eric Bulpitt Photograph by Bruce Tuck
The chocolate rusks keep it South African, but chocolate is not something you see often in a rusk. We’ve paired it with a caffè macchiato, so the rusk complements the stronger coffee and vice versa PAIR WITH Richness derived from the milk and the nutty characteristics of the rusks requires an equally lush, full-bodied, sweet wine with honeyed and marmalade notes. The legendary Vin de Constance Natural Sweet Wine from Klein Constantia Estate would be the perfect indulgence. Alternatively, the Mullineux Olerasay Swartland Chenin Blanc Straw Wine makes for a great match.
These chocolate flapjacks are a salty-sweet delight PAIR WITH The interplay between the chocolate and cacao richness with salty bacon notes requires a wine that is full-bodied and subtly fruity with mature prunes and raisins. Some of the Cape’s finest examples of port-style fortified wine include a Boplaas Tawny Reserve or Cape Winemakers Guild (CWG)Auction Boplaas Cape Vintage Reserve Port 2009, both served lightly chilled. ALFRED’S CHOCOLATE TIP For chocolate flapjacks, don’t be tempted to fry them over a high temperature. The cocoa powder and chocolate pieces incorporated in the batter mean this mixture burns easily. Use a low, steady…
The JSHealth community so adored the banana bread in my first book that I felt I really should include a variation of it in this book. And I have to tell you, it could be my favourite sweet treat in this chapter. A slice of this with a smear of almond butter and a cup of chai and I’m in heaven. Living the Healthy Life by Jessica Sepel is out Thursday (6th April), published by Bluebird, £16.99. Images by Rob Palmer.
A Portuguese custard tart is an old favourite, so why not add something new to it? It’s brunch, so there’s chocolate puffed rice – we cooked rice in cocoa water, dehydrated and then fried it in really hot oil until crispy – but you can use Kellogg’s Coco Pops cereal. The chocolate flavour is a twist on the traditional vanilla custard. This pastry is a challenge to make, so take this on onlyif you have some time on your hands! PAIR WITH I love pasteis de nata and a natural pairing would be a seductive Moscatel de Setubal, from the…
Melt a good (70% cocoa) slab of dark chocolate over a bain-marie. At this stage you can add chopped nuts, cherries, orange zest and a little liqueur if you like. Remove the melted chocolate from the stove and leave to cool until firm enough to roll in your fingers. Place a few spoons of good-quality cocoa powder on a baking tray and shake the tray to distribute the cocoa evenly. Wet your hands and roll the chocolate into small balls. Drop the balls into the cocoa powder and shake to coat well. Place in a colander and shake off the…
What you put in is what you get out. Sarah Graham says about her latest book – “For me, this book is about putting goodness in, and getting goodness out”. Wholesome – 100 sugar, gluten and carb conscious recipes is the fourth book lining the shelves with Sarah Graham’s name on it; the predecessors – Bitten. (2012), Smitten. (2014) and Home. (2015). This well-loved blogger, cookbook author and cooking show host brings us food that feeds not body alone, but the mind too. Be aware: refined sugar and carb! Read more about Wholesome – 100 sugar, gluten and carb conscious…
You don’t need an excuse to indulge in these chunky chocolate nut brownies that fit the bill for any (and every!) occasion.
Everyone loves an Easter egg, but for South African chocolate fans there’s now an even bigger treat to be found on the inside. Beyers Chocolates has just unveiled their Sweetie Pie Easter Egg, which means that “Everyone’s favourite soft spot” is now enclosed in a delicious milk chocolate egg. “Sweetie Pie is one of the much-loved brands that fall under Beyers Chocolates,” says Kees Beyers, founder and CEO of Beyers Chocolates. “We wanted to expand this range and so we naturally looked at season products, and the end result is the Sweetie Pie Easter Egg.” For more information visit: www.beyerschocolates.com…
These warm chocolate brownies with roasted plum sorbet are perfect for the chef who only wants to do half the work (no judgement). Using ready-made brownies takes some of the pressure off, and all you have to do is prep the deliciously sweet, fresh plum sorbet. Recipes and styling by Illanique van Aswegen Photograph by Adel Ferreira
The concept was to think outside the box about chocolate. How could we incorporate chocolate into each dish without it being boring?” says chef Alfred Henry on the culinary challenge he accepted when F&HE asked him to refashion one of his favourite ingredients into a three-course chocolate brunch feast. Executive chef at Tsogo Sun’s Southern Sun Cape Sun hotel in Cape Town, Alfred (40), has spent a good part of his professional life creating delectable desserts. Ever since his natural flair for pastry was identified while he was completing a Cordon Bleu diploma at Silwood Kitchen, Alfred has worked his…
Print Recipe Espresso and peppermint chocolate ice cream Serves: 6 - 8 Cooking Time: 2 hrs + 6 hrs/overnight, to freeze Ingredients 250ml (1 cup) espresso, cooled 500ml (2 cups) fresh cream 250ml (1 cup) full cream milk 200g icing sugar, sifted 30ml (2 tbsp) vanilla essence pinch salt 150g Nestlé Peppermint Crisp chocolate, roughly
Inspired by the spiced Mayan hot chocolate that Vianne Rocher (played by Juliette Binoche) prepared at La Chocolaterie Maya, this truffle recipe belongs to author Joanne Harris, who penned Chocolat, the novel on which the movie is based. These are sinfully rich bites of pure passion.
Creamy chocolate and vanilla rice pudding Serves: 4 – 6 Time: 45 mins Add 200g arborio rice, 700ml full-cream milk, 60g icing sugar, pinch salt, 250ml (1 cup) fresh cream, 100g butter and seeds of 2 vanilla pods to a medium saucepan. Simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 30 minutes. Swirl 120g chocolate spread through the warm rice pudding before serving in bowls. Cheat ’s chocolate panna cotta Serves: 2 Time: 20 mins + 4 hrs, to set Soak 2 gelatine leaves (5g) in cold water until soft, about 10 minutes. In a medium…
When a sweet craving hits, these sour cherry and açaí dark chocolate bliss balls are heavenly – and with antioxidant-rich cocoa, dark chocolate and açaí powder, they’re loaded with the good stuff! Recipe, styling and photographs by Dianne Bibby