To drink: A fruity Chenin Blanc will partner well with the juicy, sweet prawns and flavourful beans.
Perfect as a filling breakfast or midweek dinner. Cook’s tip: Try to chop the ingredients so that they are roughly the same size, as they will then cook…
Ariana Bundy, Karen Dudley, Jared Ingersoll and more…By Andrea Pafitis-HillOCCASIONS (Human & Rousseau, R200) François Ferreira heads up the Eden School of Culinary Arts in George and is bailli délégué (chairman) of the Chaîne des Rôtisseurs for South Africa. Following on the success of Home Cooking, Occasions is filled with honest and from-the-heart dishes suited to every kind of get-together. SLOW FOOD (Murdoch Books, R314) Paging through Jared Ingersoll’s recipes will make life’s daily stresses seem a million miles away as you get lost in drool factor dishes like slow-roasted pork shoulder and ‘The boys’ macaroni and cheese. POMEGRANATES AND…
This Thai-inspired red curry sweet potato soup has just enough hotness to warm up a cold winter’s night. Coconut cream takes the edge off the spicy flavours, and adds…
TO DRINK: The crisp grassiness of Sauvignon Blanc is great with mussels COOK’S TIP If fresh mussels aren’t available, frozen mussels in the half shell will work just as well.
Based in Johannesburg, Lila Bultel manages her own French culinary business, focused on providing exclusive catering, French cooking, and pâtisserie master classes and workshops. Speciality ingredients for her…
Print Recipe Madeleines Serves: 36 Cooking Time: 30 mins Ingredients butter, for greasing 4 extra-large eggs 2 extra-large egg yolks 135g castor sugar (or 20g honey + 75g sugar) 135g cake flour 8g yeast 150g butter, melted zest of 2 organic lemons and juice of 1 Instructions 1 Preheat the oven to 210°C and grease
Easily one of the most iconic meat dishes in all of cooking. Boeuf bourguignon is perfect every time. A delicious, filling and robust stew that’s especially amazing in winter.
COOK’S TIP Praliné is a specialised product that is available at select chocolatiers or patisserie stores. If you can’t find praliné, you can substitute it with finely ground hazelnuts, using 20g – 30g in the coffee and praline ganache and 50g in the praline butter cream filling. Mix in the ground hazelnuts a little at a time to ensure that the mixture does not become too dry.
It’s basically just beef in pastry, but there’s nothing basic about this amazing flavour combination. Individual boeuf en croûte are tender and juicy, wrapped in layers of golden…