by Christine Capendale | Jan 29, 2021
PECAN & GINGER HAND PIES (Makes 8 hand pies) CRUST 210 g cake flour 2 ml salt 3 ml ground ginger 150 g butter (cold and cubed) ±60 ml ice-cold water FILLING 250 g whole pecan nuts 200 g soft brown sugar 45 ml cake flour 3 small eggs 80...
by Christine Capendale | Jan 25, 2021
TOMATO AND WATERMELON GAZPACHO (Serve 4) 1 kg ripe Roma tomatoes, washed and chopped 150 g sliced celery 100 g chopped spring onions 2 large slices (±400g watermelon flesh) 250 ml tomato juice 3 garlic cloves, crushed 80 ml good...
by Christine Capendale | Jan 18, 2021
Passionfruit eclairs (passionfruit crème patissiere in homemade eclairs, drizzled with white choc passionfruit topping) (Serves 10) CHOUX PASTE 250 ml boiling water 125 g butter 250 ml cake flour 4 XL eggs PASSIONFRUIT CRÈME PATISSIERE 500 ml...
by Christine Capendale | Jan 12, 2021
HONEY AND ORANGE BAKLAVA CIGARS (Makes 24) 100 g finely chopped almonds 100g chopped pecan nuts 50g ground almonds 60ml castor sugar 5ml ground cinnamon 8 sheets phyllo...
by Christine Capendale | Jan 8, 2021
SALMON FISHCAKES WITH GINGER AND BASIL YOGHURT (Serves 4) 700 g potatoes, cooked, drained and mashed 1 onion, chopped and sauted in 15 ml olive oil 2 garlic cloves, crushed 15 ml grated ginger zest of 1 lime 30 ml chopped spring...
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