Rich, hearty pies with homemade quick puff pastry always excite me. This recipe is so easy. There is no reason to ever buy a commercial, ready-to-make roll. The rich, buttery aromas and flavours of homemade puff, from the minute the heat of the oven hits the pastry, are incomparable.
Read MoreWith the erratic and unpredictable climatic conditions we are currently experiencing, I always have my favourite gluhwein recipe close at hand. Remember not to boil, only simmer the wine otherwise all the alcohol will evaporate and the effect will be... let’s say disappointing.
Read MoreFor an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!
Read MoreThe welcome from the Kosi Forest Lodge team included South Africans' favourite dessert - Malva pudding. It's a back cooking/travel show! The experience left us ravenous and ready for a feast of hearty dishes.
Read MoreFor an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!
Read MoreFresh berries may be considered a humble dessert but served in a large bowl with your favourite ice cream and broken chunky nougat bits will change perceptions. The chilled creaminess, tartness and sweet gooeyness will take you back a few years - or more. It crosses the generation divide
Read MoreAfrican inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.
Read MoreHave you ever tried homemade marshmallows? They are so easy when you know how. Just follow my recipe. You must make sure you have a sugar/digital thermometer - and check that it works! Serve these light and fluffy mouthfuls with fresh granadilla pulp, and cocoa sorbet, which is the ‘surprise’ component of silver sugar balls. Here you have an interesting balance between sweet and tart.
Read MoreHomemade meringues, chunks of Belgian chocolate and my favourite... fresh apricot sorbet, with any available stoned fruit, add a hint of brilliance to the end of the meal.
Read MoreI like to roll salted caramel, in rice paper to make little ‘bonbons’. We use black lava salt - but this is not essential. These are delicious little treasures that will play around in your mouth and take you on a journey of discovery. Like Hartford House guests, you too will find yourself dreaming about the delicate little creations.
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