A mealtime staple in most Asian cookery, congee is a thick, porridge-like dish that is most often unflavoured and served on the side. This quick mushroom congee gives some flavourful life to a well-known dish, and can be eaten as a side or on its own.
Buck rarebit is a variation of the classic and beloved Welsh rarebit, a dish full of cheesy goodness on toasted bread. Buck rarebit includes extra eggs and beans…
The F&HE burger is our idea of a perfect hamburger. Who could ever resist a robust combination of tender meats, tangy dressing, and delicious garnish?
Zaza Motha eats her way through three African countries… The beauty of Africa can easily be missed. Its robust silence, besieged with images of deficiency, clutters options of…
Chef Chantel Dartnall makes magic at Restaurant Mosaic. LISA VAN DER KNAAP Chantel Dartnall, executive chef at Restaurant Mosaic at The Orient boutique hotel in Gauteng, has loved cooking since her early teens. Her extensive training and experience have culminated in what she refers to as “Botanical Cuisine”. “It’s the pairing of East and West,” she says, “where the aroma of exotic spices from the Orient intertwines with the principles of the Occident.” Chantel attended Pretoria’s Pro Arte Alphen Park school (with hospitality studies as one of her subjects), then studied at the Prue Leith’s famous academy, before being awarded…
Print Recipe Yoghurt brûlées with fresh fruit Serves: 6 Cooking Time: 15 minutes Ingredients 400ml plain low-fat yoghurt 75g light brown sugar fresh strawberries, quartered fresh pineapple, chopped Instructions 1 Divide the yoghurt among 6 pretty cups and sprinkle with brown sugar. 2 Using a blowtorch, caramelise the sugar to form a thin, golden crust.
Print Recipe Pistachio dacquoise with mascarpone and peaches Serves: 8– 10 Cooking Time: 2 hours 30 minutes Ingredients 100g pistachios, shelled + extra, for sprinkling 4 egg whites 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 250g mascarpone, softened 160ml fresh cream, whipped 45ml (3 tbsp) castor sugar 4 ripe peaches, stoned and sliced
Print Recipe Camembert rosemary bread wheel with honey walnuts Serves: 4 – 6 Cooking Time: 2 hours Ingredients 850g wholewheat bread flour 15ml (1 tbsp) sugar 15ml (1 tbsp) salt 55g unsalted butter 360ml milk, scalded 240ml warm water 7g active dried yeast olive oil, for brushing 30ml (2 tbsp) fresh rosemary, chopped 250g Camembert
Print Recipe Salmon with almond crust and caramelised lemons Serves: 4 – 6 Cooking Time: 20 mins Ingredients 250ml (1 cup) fresh breadcrumbs 2 fresh lemons 100g flaked almonds 30ml (2 tbsp) fresh parsley, chopped 1 large egg sea salt and freshly ground black pepper, to taste 500g salmon fillet, deboned olive oil Instructions 1
Beetroot and apple cake with rose water cream cheese might sound like a strange combination for a cake, but beetroot is actually a naturally sweet vegetable that makes…