This is my favourite recipe for Victoria sponge. The orange zest really transforms it and if you make sure you use lovely, best-quality local eggs, you’ll get the most golden sponge you’ve ever seen. Try to get yourself some rose water if you can, as a few drops with the raspberries is an absolute joy.
Print Recipe Flour-free hazelnut, chocolate and cinnamon biscuits Serves: 20 Cooking Time: 20 mins Ingredients 130g ground hazelnuts 150g icing sugar 2,5ml (½ tsp) ground cinnamon 50ml cocoa powder, plus extra to dust 4 large egg whites 60ml (¼ cup) castor sugar 100g dark chocolate chips Instructions 1 Preheat the oven to 160°C and line
Print Recipe Roasted beetroot, whipped chèvre, walnut sable and watercress salad Serves: 4 Cooking Time: 20 mins Ingredients WALNUT SABLE 76g flour 44g toasted almonds + 25g extra 35g castor sugar 44g diced cold butter 25ml walnut oil WHIPPED CHÈVRE 600ml cream 1 bay leaf a generous pinch paprika 400g chèvre salt and freshly ground
TO DRINK: Spy Valley Pinot Noir 2008 (New Zealand), with bright fruit and unobtrusive earthiness.
Is there any better quick and easy supper than cheat’s spaghetti Bolognese? This classic recipe gets a makeover for the lazy cook while maintaining delicious comforting flavours. …
Print Recipe Coconut roti Serves: 12 Cooking Time: 20 mins plus extra for rising Ingredients 240g (2 cups) cake flour, sieved salt, to taste 130g desiccated coconut 60ml (¼ cup) boiling water 15ml (1 tbsp) butter Instructions 1 In a large bowl, mix the flour, salt and coconut with enough boiling water to make a
Recipe by Susan Danford Styling by Nomvuselelo Mncube
TO DRINK: The Burgundian character of Bouchard Finlayson Sans Barrique Chardonnay is a perfect match for the chicken.
TO DRINK: An aromatic white, like GewÜrztraminer or an off-dry Reisling, loves Asian flavoursDitch the usual roast chicken for something a bit more special and see just how easy it is to achieve an Asian spiced duck at home for family and friends.
The beautiful Spanish tres-leches cake is deliciously soaked in three kinds of milk to create a moist, golden dream. This is a perfect dessert for a special celebration.…
Recipe by Tessa Kiros This is fantastic. I made it in the Algarve with the wonderful cook Teresa, who I was lucky to find. Thank you, Teresa! It’s important to use small chickens or they will have burnt on the outside before they’ve cooked through. If yours are on the larger side, make sure you slash the flesh well so they cook through. If necessary, you can make one of the chickens child-friendly by not brushing with the piri piri but, instead, basting it with the lemon garlic marinade while it cooks. The piri piri will strengthen as it sits,…