• Double cream is the most versatile of the fresh creams as it can be poured, whipped and piped, floats on soups and coffee, and is best for cooking. Its legal minimum butterfat content of 48 percent makes it easy to whip and even better volume can be obtained by adding a tablespoon of milk to every 150ml double cream. • Whipping cream is ideal for whipping and piping. It has a fat content of below 35 percent but will whip to double its volume. • Single cream works well for drizzling over fresh fruit salad. However, it won’t whip…
A basic tomato sauce recipe is essential. Use it with pasta or fish, on a homemade pizza, or mixed with some mince when you make spaghetti Bolognese. Heat…
The rule when whipping egg whites is to make sure that there is no fat in your mixture as this inhibits their ability to whip properly. Clean your hands thoroughly and make sure that your bowl and whisk are absolutely clean. Also ensure that there is no yolk in your white mixture. I would suggest breaking your eggs individually into a smaller bowl before adding them to the mixing bowl. It’s easier to separate eggs if they are cold as the yolks don’t break so easily. However, egg whites whip far better at room temperature. Whipping egg whites to different…
Theatre of Dreams’ Richard Griffin shows you how culinary magic happens in the circus tent he’s just brought to Johannesburg from Cape Town. By Hilary Prendini Toffoli Chopping…
Food & Home Entertaining’s food editor ANNA MONTALI relished a delicious visit to L Telfair Golf & Spa Resort where she cooked Mauritian cuisine with the expertsANNA MONTALI What can I say about Mauritius that you don’t already know? This is one island that has been talked about more than any other holiday destination I’m aware of: lots of sunshine, long sandy beaches, hours of relaxation and, travelling from South Africa, you don’t have to fly for hours to experience paradise. I accepted a media invitation to Mauritius and this time it was quite different – we were going to cook.…
Relaxing alongside the river at Summerfields River Lodge and Rose Spa, Jan Smuts’s former hunting lodge, offers heady romance and respite from the city madnessANNA TRAPIDOAs our six-seater,…
I find it so much easier to use a pair of sharp kitchen scissors to chop herbs and leafy vegetables like spring onions – I even cut my spinach with scissors. Simply hold the herbs or vegetables over the dish you are cooking and snip. Remembe though that basil should be torn.
Serves 2A traditional French side dish originally cooked in Vichy mineral water with sugar and butter. Thinly slice 350g peeled carrots (you can also cut them into rounds…