Print Recipe Vanilla sponge with lavender syrup Ingredients Syrup 60ml (¼ cup) white sugar 45ml (3 tbsp) water handful lavender leaves, crushed thin rind of 1 lemon Sponge 160g butter 150g castor sugar 5ml (1 tsp) vanilla extract 2 large eggs 280g (2 cups) self-raising flour 125ml (½ cup) milk 250ml (1 cup) fresh cream,
Don’t hide your pride when it comes to this Floating Island dessert! You’ve just created a truly gorgeous showstopper, and deserve to feel a little smug about it. Recipe by Toni Scorgie and Nadine Waner of The Tart Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].
Print Recipe Mango and peach crumble Serves: 4 Cooking Time: 40 mins Ingredients 3 large mangoes, roughly chopped 6 ripe peaches, chopped 30ml (2 tbsp) castor sugar 1 cinnamon stick Crumble 180g (1½ cups) cake flour 100g (½ cup) brown sugar 50g pecan nuts, chopped 5ml (1 tsp) ground ginger 150g butter, cold and cubed
This a fun, American-inspired meal that kids especially love. Turkey drumsticks are huge, but good to share and eat with your hands. Also great for a lunch the…
For just a little extra holiday cheer, why not whip up a batch of spiced mince pies? You can’t go wrong with this festive favourite, especially since they have more flavour than the store-bought ones. Spicy, flaky, and divine. Happy holidays!
Deboned rolled turkey stuffed with pancetta, walnuts and parsley is the perfect dish for your festive table. To take some stress out of your Christmas preparations, this recipe makes…
Blueberry butter cake is a like a fruity, rich cloud. This is a delicious tea-time treat adapted from Bill Granger’s recipe in Sydney Food. He suggests mulberries as an alternative topping. Whatever you use, you will be asked to make this again and again.
Print Recipe Garlic scallops with minted pea purée and cucumber ribbons Serves: 4 Cooking Time: 30 mins Ingredients MINTED PEA PURÉE 45ml (3 tbsp) olive oil 2 garlic cloves, finely chopped 150ml chicken stock 160g peas 60ml (¼ cup) fresh mint salt and freshly ground black pepper, to taste GREMOLATA zest of 1 lemon 100ml