by Christine Capendale | Nov 21, 2020
Poppyseed and Lemon cupcakes –filled with creamy lemon custard and topped with creamcheese frosting 200 ml poppyseeds 400 ml milk 200 g butter 350 ml sugar 10 ml finely grated lemon rind 10...
by Christine Capendale | Nov 18, 2020
PECAN NUT BISCOTTI WITH WHITE CHOCOLATE AND PRALINE (Makes ± 36 biscotti) BISCOTTI 500 ml (260 g) cake flour 5 ml baking powder 2 eggs, lightly beaten 250 ml (210 g) castor sugar 50 g butter (at room temperature) 5...
by Christine Capendale | Nov 16, 2020
CHICKEN SEEKH KEBABS (Serves 4) 500g finely chopped chicken (use breast fillets and deboned thighs – chop in a food processor) 1 onion chopped finely 4 garlic cloves, crushed 15 ml grated ginger 2 green chillies, chopped 5 ml garam...
by Christine Capendale | Nov 12, 2020
YOGHURT AND BANANA BUNDT CAKE WITH SALTED CARAMEL DRIZZLE (Makes one medium sized cake – serving 12) BANANA CAKE 200 g butter at room temperature 200 g castor sugar 3 eggs 4 ripe bananas, peeled and mashed with a fork 30 ml lemon juice...
by Christine Capendale | Nov 9, 2020
LEMON, THYME AND BLUEBERRY SPONGE CAKE (Makes one medium sized cake – serving 12) LEMON AND THYME SPONGE 8 eggs, separated and at room temperature 300 g castor sugar 2 lemons, zested 30 ml chopped thyme 210 g cake flour (375 ml) 5 ml baking...
Recent Comments