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    baked oats
    In Breakfast

    5 Ways With Baked Oats

    Here are 5 scrumptious baked oats recipes for you to try when you’re next feeling adventurous. We’ve paired classic flavours with a delicious oat base that will make anyone’s morning worth it. Our oat base will generously fill four breakfast bowls, so feel free to share and taste the others in a baked oats breakfast buffet! If you want to only make one variation at a time, blend all the ingredients together except the baking powder and refrigerate for up to 3 days, then blend through the baking powder when you’re ready, or make half the recipe for a smaller…

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    In Desserts

    Vegan baking essentials – Global pantry

    We’re celebrating vegan baking! Keep on reading to learn how to create delicious vegan treats using affordable, accessible ingredients. Dates Dates can be used not only as natural sweeteners in vegan baking but also as substitutes for butter. They make great binders and can create deliciously fudgy brownies, pecan squares or even crusts for tarts. Coconut milk Coconut milk is a great dairy-free option to use instead of cream or milk. It can be used as a milk replacement in drinks, in cakes or for chocolate ganache icing. Aquafaba Aquafaba is the brine found in tinned chickpeas. It’s a cloudy…

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    In Features

    Take a peek inside Buns Bakery’s new coffee shop at the Old Biscuit Mill

    Buns Bakery, a popular Cape Town-based business selling baked sweet treats, has hit a massive milestone in their growth. Earlier in November, they officially launched a new coffee shop at the Old Biscuit Mill in Woodstock and, let me tell you, I couldn’t be more excited!  Opened in 2019 by talented pastry chef and businesswomen Lauren Case, Buns Bakery specialises in creating delicious yet affordable baked treats using high-quality ingredients. All the treats are prepared by hand with precision and care by Lauren’s talented team of bakers. Leading the team’s success is Nabeel Chand, the head pastry chef, who has…

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    In Cake

    Christmas tree cakes

    You’ll have a tree-mendous Christmas with these easy tree-shaped treats! INGREDIENTS For the cakes ½ cup flour ½  cup ground almonds 1 ¼ cups caster sugar, divided 8 egg whites, at room temperature 1 tsp cream of tartar 1 pinch salt 1 tsp vanilla essence 3 egg yolks To decorate 1 cup white chocolate, melted 2 cups unsalted pistachios, finely chopped or ground ½ cup icing sugar 1 handful colourful dragée balls, optional METHOD For the cakes Preheat the oven to 170°C. CUT out 12 rounds of baking paper, fashion into cones and place in the holes of an ovenproof (silicone) cone…

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    The Pantry Market Keyes Art Mile
    In Competitions

    Have your cake and eat it at The Pantry Market’s one-year birthday edition

    On 30 March, The Pantry Market at Keyes will raise a glass for its one year birthday. To honour the milestone, the market has launched a campaign that not only celebrates top artisans in the food industry, but also, as is so important to Keyes Art Mile, gives back to the community. BIRTHDAY CAKE AUCTION The Pantry Market, in collaboration with six local confectioners, bakers, and chocolatiers from renowned Rosebank restaurants, has approached each of them to contribute one of their signature creations to our Birthday Cake Auction. In the lead-up to the market, these cakes will be auctioned off…

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    Tiramisu cupcakes recipe
    In Caxton

    WATCH: The most satisfying cake decorating videos on Instagram

    We’ve included some cupcakes and cookies too! At Food & Home, we cannot stop watching cake decorating videos on Instagram. There is something so relaxing and so satisfying about watching the perfect cake transform right in front of our eyes. Whether it is icing a cake, cookies or cupcakes, we cannot stop watching, and that is why we decided to share our favourite icing videos with you. So sit back, relax and enjoy the satisfaction! PSA! This video is great for those times when you are so stressed-out and you simply need to take a couple of minutes to just…

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    The Italian Baker by Melissa Forti
    In Cookbooks

    The Italian Baker by Melissa Forti

    Rome-born but world-bred, Melissa Forti (turning 40 this year – “and I couldn’t be  happier!” she exclaims),  is the cutting-edge connoisseur behind updating some of Italy’s most beloved bakes. Her first cookbook, The Italian Baker – 100 International Baking Recipes with a Modern Twist (Quadrille Publishing), is a stylish revival of traditional baking, adding modern flair to Nonna’s favourites. A nation proudly responsible for some of the world’s finest and most comforting dishes, Italy has earned its place as a foodie nirvana. Yet, among the traditional pastas and produce emerges a new hero: Italian-global fusion-baked goods. The Italian Baker’s platefuls…

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    The Cook and Baker
    In Cookbooks

    The Cook and Baker (Murdoch Books, R522)

    Fill your home with that ‘freshly baked’ aroma over Easter and delve into The Cook and Baker pages from this Australian restaurant, which prides itself on bringing back a touch of nostalgia with the bakes Mom used to make. From cakes to tarts and biscuits, as well as savoury treats, you’ll definitely find your next indulgence here. Think spiced ginger roasted pear cake, chocolate salted caramel brownies, and coconut and cranberry macaroons.

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    In Decor

    Meet the ladies of Chocola.j

    Chocolate is the star of the show among the sweet treats set out by the ladies of Chocola.j. ZAZA MOTHA A shared love of chocolate saw Nelia de Carvalho Smee and Claudia Lucas come up with the idea for Chocola.j, their Northcliff store, which they say is “all about chocolate, pastry and pleasure”. “Chocolaj is a Mayan word that refers to ‘drinking chocolate together’ and we felt it was the perfect name for our store,” says Nelia. The two chocolate fans originally met eight years ago and reconnected on Facebook two years ago when Nelia was working in the UK…

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    In Lifestyle

    Clarens

    The Free State town of Clarens has emerged as a destination for foodies and lovers of the good life. F&HE shares top restaurants to eat, places to shop and stay and things to do.Zaza Motha[wp_gmaps lat=”-28.513802″ lng=”28.417683″]278 on Main For the best burger in town, head straight for 278 on Main in the heart of Clarens. Owned by Sue Campbell, it’s a great place to spoil your taste buds. Try the minced lamb or chicken burger with a hearty portion of crisps. Also worth a mention is the ostrich carpaccio served with ciabatta, salsa and a balsamic glaze, as well as the baked Camembert with chives, garlic and white wine…

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    In Lifestyle

    Nuts about Knysna

    Knysna’s Oyster Festival in July is the ideal time to get down to the Garden Route, visit old favourites and find out what’s new. Here are 15 dynamic reasons to visit Knysna…LISA VAN DER KNAAPThen and now… Once a sleepy fishing village that attracted a handful of holidaymakers, Knysna is now a bustling minimetropolis. Over the years it has seen a number of developments, most notably Thesen Island, a private estate encompassing 19 islands in the Knysna lagoon. Tourism, however, remains the predominant moneyspinner, which is why so many new restaurants and hotels have popped up and there’s so much…

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    In Entertaining

    Ooh la la!

    In France, a patisserie is a bakery specialising in cakes and sweet treats where artisans spend years perfecting their craft. South Africans have a looser interpretation, but there is no denying that we’re developing a discerning sweet tooth KIM MAXWELL  While feather-light croissants and delicate pastries are not to be scoffed at, macaroons are the calling cards of many top patissiers in Paris. Customer preferences for certain brands of pastelcoloured, airy egg white and almond rounds can have similar status implications to favouring one couture house over another. Renowned French pastry chef, Pierre Hermé’s fame for macaroons sees his flavours…

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    In Chefs

    Fred Faucheaux

    At Geisha Wok and Noodle Bar in Cape Town, French chef Fred Faucheaux combines his classic roots with a love of simple Asian flavours By Kim Maxwell Why would a French chef take a job overseeing an Asian restaurant in South Africa? For Fred Faucheaux the challenge to learn about new flavours and understand the philosophy behind Asian preparations and fresh, exotic ingredients (plus the opportunity to work in Cape Town) reeled him in. Boasting plenty of international classical cooking experience but limited Asian culinary know-how, Fred’s a-ha moment occurred after he was hired in 2006 to run the Pacific…

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