Recipe by Nicky Gibbs Nicky Gibbs is executive chef at The Westcliff Hotel, Jan Smuts Avenue, Westcliff, Johannesburg. Call 011-481-6000 or visit www.westcliff.co.za Cook’s tips: You can sandwich the two halves of this cake together with cream, jam or a combination of raspberries and cream. If you like, top the cake with nuts or add nuts to the batter
ANNA MONTALI’S PIZZA DOUGH Dissolve 25g (1 cube) fresh yeast in 30ml (2 tbsp) lukewarm water. Mix in 30ml (2 tbsp) cake flour, cover and leave in a…
Margie Fallon learnt everything she knows about baking from her mom, Anne. “We still celebrate my mother’s birthday even though she passed away in 2008, and this year, I baked this cake on 14 August to celebrate Annie’s life, hence the name.”
Print Recipe White chocolate and saffron mousse Serves: 6 – 8 Cooking Time: 30 mins plus extra for chilling Ingredients Whip the yolks and sugar until pale and creamy. Heat over a double boiler, whisking continuously until it starts to thicken, about 5 minutes. In a separate bowl, melt the chocolate over the double boiler
The secret of this salad is lashings of homemade mayonnaise
You’ll struggle to find a soup that looks as good as this one: a stack of aubergine, melting mozzarella and pesto get the centre of attention. Use plump,…
Print Recipe Persimmon-glazed chicken and vegetable pancakes Serves: 15 Cooking Time: 1 hr + 2 hrs to chill Ingredients CHICKEN 2 large persimmons, roughly chopped 10ml (2 tsp) honey 2,5ml (½ tsp) crushed garlic 2,5ml (½ tsp) light soya sauce 2,5ml (½ tsp) rice vinegar 30ml (2 tbsp) brown sugar 10ml (2 tsp) Worcestershire sauce
TO DRINK: False Bay Shiraz 2007 is a medium-bodied shiraz with spicy fruit that will enhance the smoky pork flavour.
TO DRINK (F&HE): Die Bartho from Hermanuspietersfontein is an unusual combination of sauvignon blanc, semillon and nouvelle. Its acidity and floral aromas match this dish beautifully.
TO DRINK: Hazendal Straw Wine 2005, with dried fruit and marmalade aromas, and good acid balance to refresh the palate.