Decadent, indulgent and sweet! This raw lemon & blueberry ‘cheesecake’ may look loaded with refined sugar and butter, but it is not! Life is all about having your cake and eating it too! Raw lemon & blueberry ‘cheesecake’: INGREDIENTS 450 g raw cashews 140 g macadamias 1⁄2 cup desiccated coconut 5 fresh dates, pitted 60 g pecans Pinch salt 1⁄3 cup coconut cream 1⁄2 cup agave syrup 11⁄2 tbsp finely grated lemon zest 1⁄3 cup lemon juice 1⁄2 tsp vanilla essence 140 g coconut oil, melted 40 g cocoa butter, melted 225 g frozen blueberries To serve 125 g fresh…
These beautiful mini doughnuts have an mouthwatering glaze. INGREDIENTS DOUGHNUT DOUGH 1 3⁄4 tsp instant yeast 1⁄4 cup lukewarm milk 380 grams cake flour cup sugar 1 tsp…
Buns Bakery, a popular Cape Town-based business selling baked sweet treats, has hit a massive milestone in their growth. Earlier in November, they officially launched a new coffee shop at the Old Biscuit Mill in Woodstock and, let me tell you, I couldn’t be more excited! Opened in 2019 by talented pastry chef and businesswomen Lauren Case, Buns Bakery specialises in creating delicious yet affordable baked treats using high-quality ingredients. All the treats are prepared by hand with precision and care by Lauren’s talented team of bakers. Leading the team’s success is Nabeel Chand, the head pastry chef, who has…
Zola Nene, Gregory Czarnecki and Justine Drake are MasterChef South Africa’s all-new judges for season 4 Following the announcement of MasterChef South Africa’s return, M-Net is proud to announce…
Known in France as “salmon en croûte”, salmon Wellington is lighter and more elegant than its big brother, beef Wellington. A fillet of fresh salmon is spread generously with herbed cream cheese, wrapped in layers of flaky filo pastry and then baked in a very hot oven until golden and succulent. INGREDIENTS fennel & herb cream cheese 200 g fennel bulb, thinly sliced 50 g butter juice of 2 lemons 40 g coriander leaves 40 g chives 30 g dill 30 g fennel leaves 500 g cream cheese salt & black pepper filo-wrapped salmon 4 filo sheets 250 g…
Speculaas are thin, spicy Dutch Christmas biscuits. Our recipe flavours the sponge cake with speculaas spice. It’s a wonderfully rich and spicy trifle, just as a trifle should…
This cake ticks all the blocks, moist, light, gluten-free and absolutely delicious INGREDIENTS 2 large oranges 6 large eggs, at room temperature 1 tsp baking powder 1⁄2 tsp bicarbonate of soda 200 grams almond flour 250 grams caster sugar 60 grams cocoa Icing sugar, for dusting Blackberries, for garnish METHOD PREHEAT oven to 180°C. Grease a 20 cm round cake tin and line the base with baking paper. ADD the whole oranges to a pot filled with cold water and simmer for 30 minutes or until soft. Cut in quarters, keeping the skin attached and allow it to cool slightly.…
Decadent, delicious and guaranteed to be finished, this chocolate cavity cake contains a hidden center filled with creamy mousse than will wow your guests. Chocolate mousse cavity cake…
If there is one thing I can say about Coco Safar, it’s that they never do anything by halves. As if any of their normal high tea’s weren’t incredible enough, the Coco Safar team decided to take it up a notch by introducing their new Coco Safar High Tea by Night Voyage. This re-imagined tea was created for the most discerning globe-trotting gourmands which are now, for the first time being served at night. This theatrical culinary dining experience starts at sundown and is carefully curated to create a multi-sensory epicurean evening. Complete with cinematic elements hosted by a team…
Pink Gin and Fairy Cakes is a locally written and published cookbook by eco-warrior, dog lover, mother and wife (to name a few) Jan Kohler. The book is…