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Posts from the ‘Baking’ Category

Home-made Nougat and Macadamia Nut Cookies

I found such a cute cookie stamp at the Space store at Gateway this weekend and thought I should try it out on my favorite cookie recipe. Read more

Cherry Amandine (Almond baked custard with fresh cherries)

Origin:  I have been asked to write the centre spread this month for the Food and Wine Mercury insert which hits the streets on Wednesday the 26th October.  My idea was that Cherries and Asparagus would be great subject matter, as mid November is the annual Ficksburg Cherry Festival. Vauno did the front cover as usual and the photo’s that will accompany the recipes. Read more

Asparagus Gruyere Tart

Origin:  There is nothing more satisfying than biting into a tender asparagus tip, slightly steamed, yet still crunchy, oozing with salted farm butter! Read more

Fresh Strawberry Butter Icing.

Beautiful topping to add to my favorite Hot Milk Sponge Cake. (Click here for recipe.) Read more

Hot Milk Vanilla Sponge Cake with Fresh Strawberry Butter Icing.

Origin:  My dad found an old school recipe book of mine that I must have left at my grandmother’s home some 30 years ago when he was clearing out  his family home, which sadly has recently been sold. Read more

Red Velvet Cup Cakes with Mascarpone Butter Cream.

Origin:  Our trip to New York City has come and gone and what a whirl-wind trip it was. I now have new admiration for business people who travel the world as I have always been so envious of my brother who travels internationally 2 – 3 times a month and could never understand why he finds these trips exhausting and not so much fun. I do now….. Read more

True South African Milk Tart. (Melktert)

Origin: Melktert (Milk Tart in Afrikaans) is a  delicate creamy custard tart that is traditioanlly an Afrikaans recipe that has distinctive Dutch influences.

This recipe is one I have had for years! In fact it is one of those that I had scribbled in ‘my first’ recipe book – the dog-eared well splattered one. Read more

Sweet Short crust Pastry.

This is Matt Moran’s recipe from a Master Chef class  on last years Australian Masterchef, and is absolutely perfectly the same every time you make it. No developing needed here from the Master him-self.

It’s a keeper and takes two ticks to make! Read more

Holy Cannoli!

Origin: Our Big Apple expedition is only one week away, and all my dream restaurants have been booked, our trip report planned, and Google maps ear-marked of places to go and people to see. Vaughan and I will be attendants at the Boston Food Photography and Styling Conference. Photographers and food stylists from all over the world meet biannually to do workshops with top names in the industry, sharing and learning the latest trends and technology in this industry.  Read more

Crispy Pie Crust Pastry made with Lemon Cream.

(Enough for a pie base and top)

So easy and so very delicious……  almost has a savory shortbread texture! Click here for the recipe of a wonderful Roast Chicken and Sweet Potato filling to use with this pastry. Read more