I adapted this recipe for honey chocolate cake from Happy Retiree's Kitchen. I have made it a few times and really love how it turned out. Head straight on to the Recipe For 
Honey Chocolate Cake | Springform Tin Baking
Tag: eggs
Pomegranate Frangipane | Perfect Dessert
I was not quite sure what to do with my left over pomegranate jam but decided to bake with it. And then I was inspired to make a pomegranate frangipane. You can use any ready made jam you have at home. Just be sure that it is a high quality jam with a strong taste. … Continue reading Pomegranate Frangipane | Perfect Dessert
Banana Waffles | Adapted From Let’s Cook
Bananas are so good for you, and even better when you turn them into banana waffles. These can be made in advance and the batter will keep for a few days in the fridge. Head straight on to the Recipe For
Shakshuka Eggs | Great Make Ahead Recipe
I have been making one version or another of shakshuka eggs for some time. We used to make this North African dish for Dave's mum when we made breakfast for her. My folks ask for it when they stay at us, and the last time we went away this was our breakfast. I premade the … Continue reading Shakshuka Eggs | Great Make Ahead Recipe
Chocolate Fudge Ice Cream | Churner Recipe
I combined two recipes to make this chocolate fudge ice cream. So it goes without saying that it will take a little bit of effort. But it is so worth it as this ice cream is one of the best I have ever made. Head straight on to the Recipe For
Lemon Meringues | A Perfect Recipe
Personally I consider myself a meringue queen. This is by far my go to sweet treat to make. And I always have lots of egg whites in my freezer. I decided to take lemons I had dried and blitz them with sugar to create these lemon meringues. Head straight on to the Recipe For
Pistachio Scones | International Scone Week
The great thing about experimenting with scone recipes is that you get to eat them! I made these pistachio scones a few times. I wanted them to go perfectly with my pomegranate jam. And transport me to the Middle East, where these flavours are prominent. Head straight on to the Recipe For
Buttermilk Scones | International Scone Week
After making these buttermilk scones I decided I needed a pastry cutter. They got the most amazing rise and made for a great tea time treat. Head straight on to the Recipe For
Honey Gelato | Super Sweet Ice Cream
Today I am giving you something sweet to focus on. This honey gelato ticks all the boxes for the perfect ice cream. It has a smooth texture, and a rich taste. Head straight on to the Recipe For
Sourdough Croissants | 3 Day Recipe
I have learnt through trial and error that the butter one uses for the sourdough croissants makes all the difference. The best one to use would be pastry butter which has 84% fat content. Farm butter with a fat content of below 80% will not give you the puff you need. Head straight on to … Continue reading Sourdough Croissants | 3 Day Recipe
Berry Crostata | Recipe For The Braai (BBQ)
According to Weber's Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust of this berry crostata, without burning it. Head straight on to the Recipe For
Cream Cheese And Spinach Ravioli
When I saw this recipe for Cream Cheese and Spinach Ravioli in Siba's Welcome to my Table I knew I had to try it. Firstly, I was interested to see how using ordinary cake flour differed to using 00 flour for the pasta. And I wanted to know how this simple filling would taste. I won't … Continue reading Cream Cheese And Spinach Ravioli
Cinnamon Bun Rusks | Best Of Both Worlds
The idea for the cinnamon bun rusks is not my own. I just felt like one straight out of the oven, and then decided to turn the rest of the batch into something we could enjoy the entire week. Head straight on to the Recipe For
Japanese Milk Bread | Hokkaido Milk Bread
The first time I tried Japanese Milk Bread was at Spek and Bone when we went to eat there last year. I knew that the soft texture would be ideal for lobster rolls so on a warm Friday afternoon I set about making this bread. It was perfect even if I cut the slices a … Continue reading Japanese Milk Bread | Hokkaido Milk Bread
Apricot Clafoutis | French Baked Dessert
Using fresh, firm and seasonal fruit I made an apricot clafoutis. This French dessert consists of fruit baked in a thick batter. Head straight on to the Recipe For
Blueberry Frangipane | Made With Frozen Fruit
I tested this recipe using both fresh and frozen blueberries and must say I prefer the colour of the blueberry frangipane when I used frozen fruit. They are also much cheaper than fresh for some reason so that is another reason to use them. Head straight on to the Recipe For
Black Sesame Ice Cream | Recipe For A Churner
I hid the black sesame ice cream so well that I forgot about it. But on a seriously hot day I combined it with all the other ice creams in my freezer and made the most divine milkshake. Head straight on to the Recipe For
Orange Olive Oil Cake With An Orange Glaze
This orange olive oil cake was so good the first time I made it, I had to make it again. The syrup glaze ensures that the cake stays nice and moist, and adds extra flavour. Head straight on to the Recipe For
Avocado Hollandaise For Steamed Asparagus
Whole avocados are so expensive, whether in season or not. It makes buying them prohibitive. But thankfully I can get avocado pulp for a reasonable price and this is what I have used to make my avocado hollandaise. Head straight on to the Recipe For
Peppermint Caramel Tart | A Take On The Classic
In South Africa, a firm family favourite is the peppermint crisp tart. A peppermint crisp is an iconic chocolate and while we were at school we used them as straws for drinking milk. As there is no sugar free version of this chocolate, I decided to make a peppermint caramel tart. It has the same … Continue reading Peppermint Caramel Tart | A Take On The Classic