This dessert is delicate and refined with bittersweet flavours. TO DRINK: De Krans Cape Ruby Port
Justin Bonello of BBC Food’s Cooked series introduced me to the concept of heating a vodka bottle on the braai. I also use dark chocolate and orange zest, cinnamon, chilli or cardamom.
Recipe by Jamie Oliver I use chocolate Flakes for this as they’re very similar to the bars that bakers use to make their pain au chocolat, but any broken up chocolate will do. You’ll need basic bread for this. Recipe here.
Print Recipe White hot chocolate Serves: 3 Instructions 1 Melt 180ml (¾ cup) white chocolate chips in a saucepan with 875ml (3½ cups) full-cream milk. Whisk together. When warm and melted, remove from heat and add 120ml vanilla vodka. Pour into glasses and top with marshmallows or grated chocolate.
Print Recipe How to make chocolate eggs Instructions 1 You will need an Easter egg mould (available from baking suppliers), a soft paint brush or pastry brush and some baking chocolate. Grease the moulds with a thin layer of margarine to give the eggs a smooth, glossy finish. Chop the chocolate into small pieces. Place
Leila decided to give her cheesecake a twist and says, “This cheesecake isn’t overly sweet but combines an added hint of earthy cocoa by adding a dark chocolate topping.”
Print Recipe White chocolate and lavender scones Serves: 12 scones Cooking Time: 30 mins Ingredients 1 quantity of scone mixture OR 40g (¼ cup) butter, cubed 280g (2 cups) self-raising flour, sifted a pinch of salt 5ml (1 tsp) organic dried lavender, crushed 60ml (¼ cup) white chocolate chips 1 large egg 200ml fresh pouring
“Chickpeas and chocolate, anyone? Apparently it’s a winning flavour combo and, provided you coat your crunchy oven-baked chickpeas in dark chocolate, it makes for a healthy snack, to boot! Naturally, the States have already launched a product, click here to find out more about it.” By Andrea Pafitis-Hill, F&HE Editor
(HEADLINE PUBLISHING GROUP, R415) Cocoa is a ‘super-ingredient’ and the Hotel chocolat: A New Way of Cooking with Chocolate cookbook showcases its many flavours and nuances with over 100 innovative sweet and savoury chocolate recipes. Who wouldn’t want to kick-start their day with the punch-packed superfood cocoa muesli, or nibble on the heaven-sent black pepper cocoa nib beef jerky through snack time and beyond. When dinner time rolls around and chocolate comes calling, the chocolate chilli-crusted salmon is definitely the way to go! To purchase this cookbook online click here.
Recipe by Thulisa Martins Creamy layers of lavender and cream cheese, sweet granadilla and Italian meringue, and marshmallow and white-chocolate mousses, paired with moreish home-made honeycomb, which adds the perfect balancing texture
Recipe by Brigette Tomma
Receip from Somewhere Over the Kitchen by Beatrix Horváth-Gallai SOMEWHEREOVERTHEKITCHEN.BLOGSPOT.COM Beatrix Horváth-Gallai is an architect living in Hungary who has fallen in love with cooking and food photography (beatrixgallai.com). Currently at home with her two little children, her English blog is one of the prettiest we’ve seen and it’s filled with gorgeous images and tranquil recipes, offering a glimpse into the life of a very stylish European. This cake just sounds too good to be true!
Sweet olives, rinsed to remove most of their brine and then dipped in a sweet glucose solution, are the hottest new product to hit deli shelves. Their more-ish affinity to chocolate makes them irresistible in this loaf. Dates make an equally delicious alternative if you can’t find sweet olives.
More often than not, it’s what’s on the inside that counts. If you’re still unconvinced, you obviously haven’t tried liquid-centred chocolate fondant. Recipe and styling by Anna Montali Assisted by Nomvuselelo Mncube Photograph by Karl Rogers
Recipe by Illanique van Aswegen