Ystervarkies TOTAL TIME 50 minutes | MAKES 16 | Vegetarian INGREDIENTS FOR THE SPONGE 6 eggs ⅔ cup caster sugar ½ cup flour ⅓ cup self-raising flour ⅓ cup cornflour FOR THE CHOCOLATE ICING 4 cups icing sugar ½ cup cocoa powder 15g butter, melted Milk 1 cup TO ASSEMBLE 2 cups desiccated coconut METHOD FOR THE SPONGE PREHEAT the oven to 180°C. Grease a 20cm x 30cm rectangular cake tin and line the base and long sides with baking paper, extending the paper 5cm over the sides. BEAT eggs in a bowl for 10…
This fragrant herb is not only delicious in a number of recipes, but also packs a nutritional punch. Eating more rosemary has a proven impact on the health…
Pumpkin loaf Delicious served with sweet or savoury toppings! HANDS ON TIME 30 minutes | COOK TIME 30 minutes | MAKES 1 loaf Low sugar | Vegetarian INGREDIENTS 500 g peeled and chopped pumpkin 3 tsp (10 g) dried yeast ⅓ cup lukewarm water 2 tsp caster sugar 2 ½ cups flour 1 tsp salt 30 g butter, melted ¼ cup lukewarm milk METHOD BOIL pumpkin for 8 minutes or until tender; drain. Transfer to a bowl and mash with a fork. Set aside to cool completely. COMBINE yeast, water and sugar in a bowl. Cover; stand in a…
We’re always looking for easy summer refreshments, and ANGOSTURA® aromatic bitters has got us covered with their famous Rock Shandy recipe. This iconic drink is served at the…
How about heading to Culture Wine Bar for your weekend festivities? Earlier this month they won the Star Wine List’s Best Medium-Sized List in South Africa, which recognises establishments with 200-600 references on their wine lists. Culture Wine Bar – the only wine bar nominated – were up against some of South Africa’s most prestigious restaurants and hotels including FYN Restaurant in the Western Cape and Ivory Manor Boutique Hotel in Gauteng. Culture Wine Bar offers more than 45 wines by the glass and was also a finalist in the Star Wine Lists’s By-the-Glass List category. “We have put a…
Convenience is often at the expense of health – but SPAR has launched a range of freshly-prepared meals and snacks that don’t compromise on nutrition. The newly launched…
The winners of the RCL FOODS Young Chef and the first-ever Young Baker competition have been announced. Each of the talented winners took home their share of the total R110 000 cash prize after successfully overcoming the challenges that tested their cheffing and baking skills at the RCL FOODS kitchens in Durban. The SA Chefs and SA Bakers associations ran the competition, with Chef Adrian Vigus Brown, SA Chefs’ Competition Director, as the overall head judge. RCL FOODS Young Chef competition For the finals, Young Chef competitors submitted recipes for a restaurant main course and an innovative dessert course before…
We’ve selected the ingredients we thought most useful to be converted for everyday and special-occasion cooking and baking, and have put together a comprehensive volume-to-weight conversion chart for…
How to make Slice & bake biscuits No need to laboriously roll out dough and cut out cookies, these slice-and-bake biscuits save on time and effort. Pick from 4 scrumptious flavour options to make a cookie for every craving! TOTAL TIME 1 hour 30 min + refrigeration | MAKES 48 INGREDIENTS 250 g Butter 1 ¼ cups, plus 1 tbsp extra, Icing sugar 2 tsp Vanilla essence 2 cups Flour ½ cup Rice flour ⅓ cup Cornflour 2 tbsp Milk METHOD BEAT butter, sugar and vanilla together in a bowl until pale and fluffy. Stir in combined sifted flours, in two batches, then milk until…
International Chefs Day is all about celebrating chefs and the culinary know-how they share with younger generations. From innovative food trends to sustainable ingredient sourcing, chefs know it…