by Christine Capendale | Feb 19, 2021
MANGO AND COCONUT PANNA COTTA Serves 6) 2 medium sized ripe mango’s, peeled 5 ml lime or lemon juice 4 sheets gelatine (or use 20 ml gelatine powder) 500 ml cream (you can use half cream and half milk) 80 ml milk 125 g castor sugar COCONUT...
by Christine Capendale | Feb 16, 2021
ROASTED CAULIFLOWER, FETA AND HERB FRITTERS (Serves 4) 1 medium head of cauliflower, divided into small florets 30 ml olive oil pinch of cayenne pepper 2,5 ml paprika 3 eggs, beaten 60 ml finely chopped spring onion 100 g ...
by Christine Capendale | Feb 9, 2021
PLAITED CHICKEN, SPINACH AND MUSHROOM PIE (Makes 1 large chicken pie – serves 6) This is a wonderful dish to have on standby for unexpected dinner guests or those evenings when you don’t feel like cooking from scratch. 80 g butter 250 g mushrooms, sliced 1...
by Christine Capendale | Feb 6, 2021
VIETNAMESE COFFEE CAKE (With Russian Buttercream and white chocolate coffee drizzle) CAKE 180 g flour 45 g cacao powder pinch of salt 5 ml baking powder 5 ml bicarbonate of soda 180 g soft brown sugar (I used NATURA light Muscovado sugar)...
by Christine Capendale | Feb 2, 2021
KEY LIME PIE – BEST EVER! CRUST 200 g crushed digestive biscuits 80 g melted butter zest of 1 lime FILLING 2 tins condenced milk 250 ml soured cream zest of 2 limes 180 ml freshly squeezed lime juice METHOD: Preheat...
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