We cosy up with executive chef Jackie Cameron at Hartford House in the KZN Midlands to chat about the release of her first cookbook, Jackie Cameron Cooks At…
It might have a reputation as your grandmother’s favourite pudding, but tapioca is more timeless than aged. This yummy dessert has been popular for years, and its flavours…
White chocolate and peanut butter biscotti are elegant Italian biscuits full of flavours that are adored worldwide. Creamy white chocolate and peanut butter are the perfect fillers for…
“I grew up on an apple farm in Elgin where we had three quince trees in our garden. My mother used to make these for the pantry…
Print Recipe Umali Ingredients 400g ready-made puff pastry (or use leftover croissants from breakfast) 100g raisins 75g pistachio nuts, roughly chopped 100g pecan nuts, roughly chopped 1 litre milk ½ cup cream 235g white sugar 2 teaspoons vanilla essence 1½ tablespoons cinnamon powder 2 tablespoons butter for greasing Instructions 1 Unroll the puff pastry and
Print Recipe Quail wrapped in vine leaves Ingredients 4 rosemary sprigs 4 quails olive oil, for frying 10ml (2 tsp) balsamic vinegar 10ml (2 tsp) brown sugar 4 vine leaves Instructions 1 Preheat the oven to 170°C. 2 Stuff a rosemary sprig into each quail and tie its legs together. 3 Heat the olive oil