Simple tips for superb baking… by Anna MontaliIcing frozen cakes The easiest way to ice your cake is to allow it to cool down completely after baking and then freeze it. Freezing the cake allows you to ice it without the cake crumbling at the edges, giving you a smooth, even finish. It also means you can bake the cake well in advance and ice it when needed. Choosing the right cake tin For proper baking results it is important to use the correct cake tin size according to the recipe instructions. Here are some examples of standard tin sizes:…
Chef Chantel Dartnall makes magic at Restaurant Mosaic. LISA VAN DER KNAAP Chantel Dartnall, executive chef at Restaurant Mosaic at The Orient boutique hotel in Gauteng, has loved…
Recipe by Chantel Dartnall Photograph by Rolene Prinsloo
Print Recipe Yoghurt brûlées with fresh fruit Serves: 6 Cooking Time: 15 minutes Ingredients 400ml plain low-fat yoghurt 75g light brown sugar fresh strawberries, quartered fresh pineapple, chopped Instructions 1 Divide the yoghurt among 6 pretty cups and sprinkle with brown sugar. 2 Using a blowtorch, caramelise the sugar to form a thin, golden crust.
Print Recipe Pistachio dacquoise with mascarpone and peaches Serves: 8– 10 Cooking Time: 2 hours 30 minutes Ingredients 100g pistachios, shelled + extra, for sprinkling 4 egg whites 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 250g mascarpone, softened 160ml fresh cream, whipped 45ml (3 tbsp) castor sugar 4 ripe peaches, stoned and sliced
Print Recipe Camembert rosemary bread wheel with honey walnuts Serves: 4 – 6 Cooking Time: 2 hours Ingredients 850g wholewheat bread flour 15ml (1 tbsp) sugar 15ml (1 tbsp) salt 55g unsalted butter 360ml milk, scalded 240ml warm water 7g active dried yeast olive oil, for brushing 30ml (2 tbsp) fresh rosemary, chopped 250g Camembert
Print Recipe Salmon with almond crust and caramelised lemons Serves: 4 – 6 Cooking Time: 20 mins Ingredients 250ml (1 cup) fresh breadcrumbs 2 fresh lemons 100g flaked almonds 30ml (2 tbsp) fresh parsley, chopped 1 large egg sea salt and freshly ground black pepper, to taste 500g salmon fillet, deboned olive oil Instructions 1
Print Recipe Mushroom and ricotta bruschetta Serves: 4 Cooking Time: 15 mins Ingredients 8 slices ciabatta 8 large brown mushrooms 20ml (4 tsp) olive/avocado oil, plus extra to serve 1 garlic clove, cut in half salt and freshly ground black pepper, to taste 100g fresh ricotta 60ml (¼ cup) fresh flat-leaf parsley, finely chopped 60ml
Perfect for a traditional English Sunday lunch or a festive meal. Rolled sirloin with Yorkshire puddings and red wine gravy is a classic combination. You can’t go wrong with…
Got a crisp craving but trying to cut down on fat? Maybe you don’t want the salt and inevitable bloating that come from traditional processed crisps. Well these roasted butternut crisps are what you want! Far lower in fat than their traditional counterparts, they also have a touch of delicious crispy sweetness.
If you’re searching for an afternoon tea recipe that hasn’t yet been over-exhausted, look no further! Parsnip, almond and lemon cake with lemon curd icing is totally unexpected and…