Kate Liquorish – actress, writer and food blogger, celebrates “fabulous food and the joy it brings; about eating it, cooking it and sharing it…” I started blogging in 2010. I’ve always loved cooking and began working as a caterer; people would often ask for my recipes but I’d never taken the time to write them down. One day a friend convinced me to start… The biggest reward about blogging is without a doubt when someone tells me that they tried one of my recipes and it was amazing or that I inspired them to get cooking; it’s the most wonderful…
With influences of North African markets, this velvet-textured mousse finishes off any spring feast.
Every baker needs a basic vanilla sponge cake in their collection. This delicious basic sponge is easy to make and will not disappoint.
TO DRINK: La Bri Shiraz/Viognier 2007, with beautiful berry and organic flavours. The touch of viognier in the blend will balance the tomato’s acidity.
Print Recipe Banana caramel crepes Serves: 10 Cooking Time: 10 mins Instructions 1 Buy 5 ready-made crepe pancakes (or make your own). 2 Smear each crepe with ready-made tinned caramel sauce, right to the edges. Peel 5 bananas and roll one up in each caramel crepe. 3 Cut the crepes in half at a diagonal