A few months ago on the corner of Bolton and Jan Smuts a new restaurant opened it’s doors to the public with an interior made of burnt orange, cobalt blue and wood and a menu full of South African inspired dishes from Braai Broodjies to Lamb Shank served with Biltong Pap, Chakalaka and Smokey Tomato Sauce.Continue Reading…
It’s Friday so today feels like a good day to bake something soft, something delicious, something that will make you the most popular person in your house! I’m talking about Chocolate and Cinnamon Lamingtons. Yes, please!Continue Reading…
Ooooh, do I have a nice dish for you to whip up tonight or sometime in the near future. Mushroom chicken with brown basmati rice, red quinoa and roasted chickpeas is fast, full of flavour and will hit your savoury spot right between the eyes.
This is the final recipe that I have put together for my latest Maizena series and it’s one that I’m sure you’re going to revisit because it’s super good for a casual night in as well as when you’re having people over for supper.
You won’t need a lot to time to put this together, which is always a winning recipe for me. And you can make it even quicker if you get yourself one of those pre-made rice packs, which is what I did. They come in a variety of combinations, but I found that the brown basmati rice with red quinoa works really nicely, adding lots of texture and a nice earthy flavour to the dish.
If you have never been to Urbanologi at 1 Fox Precinct, then I suggest you quickly change that. Not only is it one of the best restaurants in Joburg, serving food that is as tasty as it is nice to look at, but now it’s also one that concentrates all its efforts into where it sources it’s ingredients from, embracing local produce and highlighting it in every dish made.
Urbanologi‘s new Project 150 sees to it that all their core ingredients, except spices, are sourced within just 150km of the city restaurant. They have undertaken this concept to promote farmers and breeders producing exceptional products right on our doorstep. How cool is that?
I have always wanted to try to make Profiteroles but have always thought that they’re a bit tricky to pull off, they look so light and delicate and I’ve never made choux pastry before so I’ve avoided them until now that is.
I decided to challenge myself and make a batch for my Maizena Series because 1. Profiteroles filled with creme patissiere topped with chocolate sauce sound amazing and 2. What could be better than homemade vanilla custard inside light choux pastry topped with dark warm chocolate sauce?
The thing is with these bite-sized pastries of awesome is that every element needs to be just right. The pastry needs to be light and airy and the custard thick, sweet and smooth and this recipe guarantees you both and an end result that is really delicious and perfect for dessert, tea parties and moments when you feel like sitting by yourself in your living room eating cake!
It’s almost Easter time and for fun, Royal Baking Powder challenged me and the wonderful Katelyn from The Kate Tin to each come up with an Easter themed recipe. So what we decided to do is send one another a simple recipe for something that we like to make and then get the other person to ‘Easter-fy’ it up.
I sent Katlyn one of my favourite recipes for flapjacks, which she then used to make delicious Hot Cross Bun flapjacks with that look amazing! I actually can’t wait to try them!
She, in turn, sent me her recipe for an awesome Funfetti cake that I decided to jazz up into a Funfetti Speckled Egg Ice-Cream Cake! I’m talking creamy homemade speckled egg ice-cream sandwiched between two layers of vanilla Funfetti sponge, topped with whipped cream and sprinkle magic!