Print Recipe Vegan chocolate cake Serves: 8 Cooking Time: 45 minutes Ingredients 420g (3 cups) self-raising flour 400g (2 cups) sugar 30g cocoa 10ml (2 tsp) baking powder 5ml (1 tsp) salt 180ml (¾ cup) vegetable oil 30ml (2 tbsp) vinegar 10ml (2 tsp) vanilla essence 500ml (2 cups) cold water icing sugar, to dust
How could anything be more beautifully delicate? Apple rose tartlets are the perfect centrepieces for your tea table, and are a hit every time! Recipe by Sarah Dall Photograph…
Print Recipe Granadilla brûlée tartlets Serves: 4 Cooking Time: 50 mins + 20 mins to chill Ingredients PASTRY 180g (1½ cups) cake flour 40g ( cup) icing sugar + 45ml (3 tbsp) extra 3ml salt 100g lightly salted butter, chilled and cubed + extra, for greasing 1 medium egg, separated 10ml (2 tsp) ice-cold water
Yokitori goes particularly well with warm sake. TO DRINK: Warm sake, of course! If you prefer wine, try Constantia Uitsig Chardonnay Unwooded 2007.
Print Recipe Slow-cooked brisket on roasted garlic mash Serves: 6 Cooking Time: 3 hours Ingredients STOCK 3L water 1 onion 1 whole garlic head, halved 2 carrots 1 lemon, halved 1 packet pickling spice 40g thyme salt and black peppercorns, to taste 2kg pickled brisket MASHED POTATOES 1kg potatoes, peeled and halved 1 garlic bulb
If you think that standard chocolate cake needs some jazzing up, it’s time to turn to plum and ginger chocolate cake. These delicious flavours are perfect with rich,…
Print Recipe Papardelle with baby marrow, ricotta and caper sauce Serves: 4 Cooking Time: 20 mins Ingredients 45ml (3 tbsp) butter 60ml (1/3cup) avocado oil 1 onion, finely chopped 1 garlic clove, finely chopped 4 baby marrows, julienned 10 capers, drained salt and freshly ground black pepper, to taste 500g papardelle 250g fresh ricotta, crumbled
Being bad never tasted so good. Eschew your diet and sink your teeth into this decadent, lustful, silky smooth chocolate torte with ganache and cherries… Recipe by Toni…