Choux, strudel, suet, oh my! Pastry is very tricky to work with and can leave you feeling blue. How to Cook Pastry by Leiths School of School and Wine is your new go-to guide to cooking and baking with all types of pastries. At last, you can make lemon choux feuillettés or aubergine and pomegranate strudel tartlets completely flawlessy every time! Available from Exclusive Books.
We have all seen those cakes that just look too good to eat? Stylish Cakes by Charlotte Neuville and Michael Coffindaffer is full of them! Charlotte Neuville and…
The be-all and end-all of cake- and cookie-making has just arrived and we love it! Go back to basics, become a master at making charming mini cakes, or whip up some wow-factor cookies, from the classic LBD to Scottie dogs and even Christmas baubles! With Cake Chic by Peggy Porschen by your side, your cake will be the belle of the ball, no matter what the occasion! Available from Exclusive Books.
Finally – a cookbook for the lovers of all things sweet and sticky. Real Sweet by Shauna Sever chest of treasures has more than 80 crave-worthy recipes and,…
Seven Spoons by Tara O’Brady is the debut cookbook of Canadian based Tara O’Brady, with heartfelt Indian-inspired recipes seasoning the pages. The coconut kheer with bronzed pineapple and the pakora (Indian vegetable fritters) pack punch and are fabulous for entertaining, a small family meal or a sneaky treat just for you to devour. Available from Exclusive Books.
Despite having been through a lot more than most nations, as soon as the weather turns to anything less than stunning, South Africans like to batten down the…
“I love this! Using fruit and vegetable food waste to make usable fruit leather goods (which of course means less dead animals). I read an article titled ‘The Willem de Kooning Academie Turns Food Waste into Usable Fruit Leather’ and saw what incredible things can be done with food. Food waste is a huge problem on all levels. Worldwide, people are throwing out perfectly good food daily by the ton; while, on the other side of the world, people go hungry every day. A group of designers from Willem de Kooning Academie in Rotterdam have decided to tackle this issue…
“The only thing better than good, fine art, is fine art made out of food! Sometimes, it’s hard to believe how people can actually carve out food and…
“We’re all familiar with warm, spiked drinks of the creamy variety – think Irish coffees – but, the latest trend in the cocktail world, is to serve fruit-based cocktails warm. There is something so comforting about sipping on hot cocktails – starting with the way it warms your hands. Cider- and spice-based cocktails really suit being served warm, as do tea based ones. Think cider with apple, cinnamon and whisky or a take on the medicinal hot toddy – whisky, honey tea, lemon and a sprinkling of nutmeg. I would use this as an ‘ice-breaker’ for when guests arrive at a…
“Did you know duck fat is one of the healthiest animal fats around? Yup! What the French have always known, some of us are just discovering now: duck…
Try this bonus recipe from our ‘Spring fling’ feature (page 50, September 2015) As the sweet scent of flowers fills the air, the temperature slowly starts to change…