This celebratory cake is based on an old Victoria sponge recipe, but I made a rather large one with no layers, baked in a bundt or ring cake pan. I used fragrant, tiny Ercolini pears (in season here in the northern hemisphere). I adorned the cake with a salted caramel sauce I made and while on the theme: caramel shards. Looks fancy but is so easy to make and takes just a cup of white sugar and a teaspoon of sea salt.
Gooey Beetroot & Pomegranate Chocolate Squares - a Food and the Fabulous endorsed project for Sasko Flour.
An easy but indulgent semifreddo. I love this semifreddo because of the unexpected, refreshing scent of lemon and and the freshness of the zest. It goes surprisingly well with rasberries and is creamy and satisfying.
Reflections on a childhood in Natal and the comfort of a buttery bowl of semolina soji - simple and wholesome.
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.
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.
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
I stared at the raspberries and limes near the peaches in the fridge, almost begging to be let out and happened upon this dressing. From here on end, it shall be referred to as the most incredible dressing. Firstly, it's a cheerful, startling, almost lurid pink. Do not let that put you off. It is not pink in any sort of sissy shade. The mixture of lemon infused oil, lemon juice and that heavenly zing of lime, a splosh of honey and the tiniest sprinkle of sea salt flakes, makes this Raspberry Lime Drizzle truly, utterly, last-bit-in-the-bowl lickable.
Boozy Christmas truffles in January are a sure-fire way to conjure up the recent holidays and tackle any worry. And let's be frank, January can seem a month of much worry for many of us. If anything, it's a sluggish start into the usual routine after days of heavy feasting and slothful ways. Also, this is a nice way to use up Christmas cake.
Rich coloured berry popsicles, enriched with fresh cream and a hint of cardamom - a cooling treat for hot days and year planning.
