Pecan and date nougatina with honey is a divinely decadent dessert. The sweet and creamy filling is amazing with a slight crunch of meringue. This is a unique dessert that’s full of flavour and lovely to look at. Recipe by Andria Neophytou
Chocolate date and banana loaf is crumbly, dark and delicious. The dates give the mixture a wonderful natural sweetness, and bananas add a lovely softness. Top with thick…
Hazelnut meringue stack with glazed figs is a layered triumph. Meringue has a distinctive sweetness that’s made more delicate by the earthiness of figs and hazelnuts. A lovely centerpiece for afternoon tea. Recipe by Andria Neophytou
1. Stressed? A high source of potassium, figs can help lower and control your blood. The potassium found in figs particularly helps combat ‘salt-sensitive hypertension’. 2. When steaming…
Three-cheese soufflé might sound a little intimidating, but this savoury twist on a traditionally sweet pastry is easy and delicious. This lighter-than-air soufflé is a great dish if you’re looking for something unusual for afternoon tea. Recipe by Alida Ryder
The step-by-step Origami to make the Easter Bunny is a fun and festive way to add decor to your Easter feast. Here’s how to do it: Step 1:…
Print Recipe Escargot from your garden Serves: 6 – 8 snails per person Cooking Time: 5 days (for the snails) + 40 minutes prep time Ingredients escargot handful of fine salt bouquet of garni splash of white wine vinegar handful of cracked peppercorns garlic butter, to serve Instructions 1 Collect as many snails as you
Print Recipe Meringues Ingredients Meringues are made by gradually mixing castor sugar into beaten egg whites. For hard meringues (macaroons) use 1 large egg white to 50g sugar. For soft meringues (tarts and puddings) use 1 large egg white to 25g sugar. Instructions 1 Eggs should be at room temperature and utensils should be clean
White chocolate and fig mousse is a dreamy dessert. Sweet and smooth, it’s a great combination of rich and earthy, thanks to the fresh figs. This is a lovely dessert to serve at a fancy dinner party or high tea. Recipe by Sarah Dall Photograph by Dawie Verwey