Print Recipe Christmas meringue macarons Serves: 30 Cooking Time: 1 hr 30 mins + cooling Ingredients MERINGUES 150g egg whites a pinch of salt 300g castor sugar CHERRY FILLING 125g butter, softened 300g icing sugar, sifted 150g frozen cherries, thawed Instructions 1 Preheat the oven to 100°C and line 2 baking trays with foil. 2
For this delicious Beef Wellington with festive red wine gravy, you’ll need festive wine gravy for that extra special holiday cheer.
Print Recipe Mince pie samoosas Serves: 12 Cooking Time: 20 mins Ingredients 2 apples, peeled, cored and grated 50g Demerara sugar 5ml (1 tsp) mixed spice 50g sultanas 50g currants 1 cinnamon quill 4 sheets spring roll pastry 250ml sunflower oil, for frying icing sugar, for dusting Instructions 1 Place the apples, sugar, mixed spice,
2013-08-12 10:02:22 PAIR WITH: THE TWEETIE BIRD 1 shot light rum 2 shots orange juice 1 shot simple syrup soda water freshly sliced lime, to garnish Place the rum and orange juice in a shaker with ice and shake. Add ice to a milkshake glass, pour in and top with soda water. Garnish with sliced lime.
Pomegranate and watermelon sorbet is deliciously refreshing. These fruity and fresh flavours are perfect for summer, so kick back with this frozen treat and enjoy your day. Light,…
Ard Matthews, solo artist and lead singer of Just Jinjer, owns supercool coffee shop, iwantmycoffee, complete with its own radio station, on Umhlanga Ridge By Tracy Gielink Opening a coffee shop was very impulsive. My girlfriend Deborah Good and I went from concept to open doors in less than six months. I had nothing to do with the design other than the studio window – Deborah has an amazing eye and visualised everything in one go. She had a very clear idea and we encouraged each other to stick to it. iwantmycoffee came before the radio station. My solo album…
Zola Nene is the chef and food stylist on SABC 3’s Expresso Show. We chat to her about her passion for food and cooking, and even share Zola Nene’s…
Print Recipe Aubergine and lentil Mediterranean stacks Serves: 4 Cooking Time: 35 mins Ingredients 4 medium aubergines, thickly sliced into discs 45ml (3 tbsp) olive or avocado oil salt and freshly ground black pepper, to taste 1 x 400g tin lentils, drained and rinsed 125ml (½ cup) sun-dried tomatoes in oil, chopped a small handful
Think out of the flower box when it comes to whipping up (mini) floral centrepieces. Take a fresh pineapple, remove skin, slice into thin rounds and pop each one into the wells of a muffin tray. Bake in a preheated 180ºC oven for 12 – 15 minutes until ‘petals’ curl up slightly with toasty edges. Keep an eye on them so they don’t burn. Arrange on top of beautifully iced cupcakes – et voilà!
Jozi-born designer Emma-Jane Harbour stopped mid-Euro trip to chat to us about her blog, emmajanenation. From full-time art director to co-founder of Hello Harbour Creative, Emma-Jane is always…