How to cut a cake Cutting your cake this way is not only interesting , it will maximise the amount of cake portions you will get out of your cake! Step 1: Remove all unnecessary decorations from your cake including ribbons and toppers and dowels if it is a tiered cake .We recommend using a serrated knife to cut. Make sure you have a tray readyto serve. Step 2: From the curved edge make a straight cut across the cake from one side to the other. We use the width of the knife to determine how wide to make the cut. Lie the…
Warm rooibos and raspberry cocktail A delicious alternative to the raspberry and rum cocktail we all know and love. They this wonder full winter delight of Warm rooibos and raspberry…
Vegan avocado and lime tartlets With a nutty crust and a filling packed with flavour and zing these Vegan avocado and lime tartlets will have you asking ” is that vegan?” Recipe and styling by Sarah Dall Photograph by Myburg du Plessis MAKES 5 | TOTAL TIME 45 mins + overnight, to set INGREDIENTS BASE 100g pecan nuts 50g desiccated coconut 200g pitted dates 3 tbsp coconut oil, melted and at room temperature + extra, to grease FILLING 80ml (⅓ cup) coconut oil, melted and at room temperature 1 large avocado, peeled, pitted and roughly chopped 50ml (about 2 limes) fresh…
Onion tart Looking for ways to create healthy meals on a budget has become a way of life for most of us, considering the ever-rising food costs and…
Forage and Feast – SA’s only premium private label endorsed by a Michelin star chef Checkers is approaching the second anniversary of its premium private label range, Forage and Feast, the country’s only private label product range endorsed by SA’s first Michelin star chef. Launched in November 2020, Forage & Feast set the supermarket standard for premium food products and includes items typically only found at speciality delis and food emporiums. The unique range is also endorsed by South Africa’s first Michelin star chef, Jan Hendrik van der Westhuizen. “The quality, provenance, ingredients and attention to detail of the range is…
Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear A hearty autumn salad that’s packed with healthy ingredients and served with a lovely cashew…
Passionfruit curd tartlets Try these Passionfruit curd tartlets. Food stylist Lisa Clark knows all the shortcuts when it comes to quick and easy entertaining. This recipe is perfect for crowd-pleasing next time you’re having friends over for a relaxed lunch. SERVES 4| TOTAL TIME 1 hour 30 minutes INGREDIENTS TARTLET SHELLS 180g flour 1ml salt 100g icing sugar 100g butter 5ml water PASSIONFRUIT CURD 125g white sugar 3 eggs 250ml granadilla juice (about 18 granadillas, reserve the pulp and pips for garnish) 125g cup butter TOSERVE 250ml cream, whipped Fresh mint sprigs METHOD TARTLET SHELLS SIFT the flour, salt and…
Barbecue pork ribs with baby marrow chips These ribs set the stage for a delicious weekend or mid-week meal! With a healthy twist of crunchy baby marrow chips, this…
If you are planning a big party or event and you are not sure how much food to cater for each person attending, use our guide on catering quantities per person below. When you are catering an event, catering too much or too little can always be a concern. This guide on catering quantities are typical portion sizes you can serve per person and will ensure that your guests will not leave your dinner party or event hungry. Catering Quantities for various ingredients Beef fillet: 200g per person Beef joints on the bone: 320g per person Canapés: 4 – 5 with drinks; 10…
Another soup to add to your collection of favourite recipes. This sweet potato and sesame soup is finished off with some crispy toasted coconut. Sweet Potato and Sesame…