Gooey Beetroot & Pomegranate Chocolate Squares
Gooey Beetroot & Pomegranate Chocolate Squares - a Food and the Fabulous endorsed project for Sasko Flour.
Dessert Pizzas – Fig, Roasted Hazelnuts & Chocolate Sauce
A month or so ago, I enjoyed a dessert pizza at a local Italian restaurant. There's nothing new about dessert pizzas or using bread as a base for desserts - just think of bread and butter puddings, croissants baked with custard and choc chips and English summer puddings. I decided to use the Sasko Quick Treats Scone mix to make a very easy dessert 'pizza' base and topped with sliced figs, a home-made chocolate sauce and hazelnuts - a Food and the Fab endorsed project
Carrot & Plum Loaf with Lemon Cream Cheese Frosting
A carrot and plum loaf: This loaf is easy to whip up and and a good way to incorporate left over carrots and plums before they can't be used. The cream cheese frosting is light and the lemon adds a zesty freshness, and is an unexpected delight. The loaf is dense and slightly crumbly and makes a lovely treat for the cooler weather we are experiencing with a hot cup of tea.
Pimms & Star Anise Stewed Dried Pears with Ginger Biscuits – with Nina Timm on RSG
I also made this dessert, adapted from my Christmassy Pimms & Star Anise Stewed Plums and Cherries with Amaretti Biscuits. This recipe uses dried pears and prunes and ginger biscuits- a more Easter twist on things, I thought. Also, really very easy. A little sticky and messy, but a delight to eat. You can listen to the show this morning with Nina Timm, featuring this recipe at 9 am on RSG on 100-104 FM or online by clicking here.
Semolina Soji (Sooji) – Childhood Memories MasterChef SA Week 4
Reflections on a childhood in Natal and the comfort of a buttery bowl of semolina soji - simple and wholesome.
Dark Chocolate Soufflé with Honey Almond Cream – MasterChef SA Week 2
I'm honoured and excited to have been appointed one of four official Woolworth's bloggers for MasterChef SA. Woolworths is the pantry sponsor for the series. I submitted three recipes and this Rich Dark Chocolate Soufflé with Honey Almond Cream was featured on Woolworth's Pantry page. I also encourage you to have a look at my easy step-by-step Healthy Poached Eggs with a Spicy Tomato Chilli Sauce and my fantastic all-in-one Bacon and Egg Breakfast Cups too. Tips on Eggs and making Soufflés.
Herby Bacon & Egg Breakfast Cups
Bacon, eggs beaten with cream, a slice of baguette and spring onions in the convenience of a large muffin cup. In the original recipe I fried finely diced onion till just brown and added that over each bread slice before spooning over the beaten eggs. This recipe is even easier, as you add chives or snipped spring onions for the same oniony taste without the effort. It's a good way to work in small space and get everyone to enjoy a hot breakfast at the same time, cook included. Looks darn cute too.
Pineapple Carpaccio with Mint & Walnut Praline
Do you know the story of carpaccio? Yes, it is the Italian word referring to thinly sliced red meat and sometimes fish but is actually named after Venetian painter Vitorre Carpaccio, who was prolific in the 15th century and renowned for his vivid reds.. Also carpaccio has its roots in famous Harry's Bar in Venice - the story and a refreshing pineapple carpaccio with,mint and praline.
Raspberry & Honey Tiramisu made with Grappa – an interview on Valentine’s day
A delightful take on a traditional tiramisu, I made this one with raspberries and honey and grappa instead of Cointreau. I used soft lady-finger biscuits I bought in Andorra the week before last. Why tiramisu? Well after all the bashing Valentine's day gets from me, another others in various camps, I figured we all need an afternoon pick me up. Also a Valentine's day Q & A from City Press's L Magazine
Ricotta Double Mushroom Phyllo Pastry Tartlets
I was asked to be a part of the Afrikaans lifestyle programme Pasella and to showcase a cheese not often used. I chose Ricotta cheese and made these very simple ricotta cheese and double mushroom tartlets- using fresh and dried mushrooms, rehydrated for double the flavour in a crispy phyllo outer. I drizzled them lightly in a lovely white balsamic truffle glaze I brought back from Andorra last week.