Homemade Doughnut Recipe
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The One, Two, Three Biscuit ensures instant treats because left-over dough can be frozen. The basic requirements are one part sugar, two parts butter and three parts flour. Flavours can be added.
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Homemade Crepes with Homemade Muesli, Fresh Fruit and exciting extras
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I can't help reflecting on Mugg & Bean's super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin's outer, almost gooey, crispness contrasts so well with the light, inner texture. It's a tea-time taste sensation. Another option is an oversized chocolate-chip-and-lavender biscuit or cookie. A favourite of mine!
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The South African food and wine events tested our skills to the limit because produce, equipment and kitchen space were extremely limited. It's amazing what a chef can pull out of the hat when needs be. Our traditional samp and beans, pap 'n vleis, Bobotie and Durban bunny chow featured on the menu we had created. They went down well, and we were proudly South African.
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My grandmother’s shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.
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Tiramisu (Italian dessert made with sponge biscuits soaked in coffee and liquor, and topped with mascarpone or a soft cheese, and garnished with grated chocolate) cups are always a hit for their sweet and savoury combinations. They can be pulled out of the fridge at the last minute and win the day as a perfect “pick me up” - living up to the translation of the name.
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White-chocolate-and-herb frozen mousse with vibrantly-coloured, edible garden flowers served with a tart, berry sorbet is creamy and fresh. Every bite releases the aromas of an herb garden after a thunderstorm. Expect an explosion of flavour!
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A homemade Dom Pedro makes a delicious dessert. To vanilla-bean ice cream add a tot or two of Kahlua and a drop of cream or milk and you have the adult equivalent of ice cream and chocolate sauce!
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Christina Martin’s bread-and-butter pudding, with her chocolate variation, was always a hit on the Saturday lunch buffet. This is a true classic that will be appreciated, forever.
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