by Christine Capendale | Oct 24, 2022
CHOCOLATE FUDGE 400 g dark chocolate, chopped 1 tin condenced milk 110 g butter 150 g sifted icing sugar METHOD: Line a 20cm square tin with baking paper Melt together the chocolate, butter and condensed milk in a saucepan on low heat Mix in the icing sugar...
by Christine Capendale | Oct 17, 2022
CRUNCHY PEANUT BANOFFEE SUNDAE Whip chilled FIRST CHOICE Butterscotch velvet and pour into a container. Freeze overnight to make Butterscotch velvet ice cream. Combine 60 ml caramel (tinned), 45 ml peanut butter and 30 ml milk in a jug and heat in the microwave...
by Christine Capendale | Oct 8, 2022
LEMON AND POPPYSEED BLISS BALLS 80 g butter, melted (or use coconut oil) 75 g cashew nuts (plain) 100 g ground almonds 80 ml honey (or use maple syrup) 40 g coconut flour Zest of 2 lemons 15 ml lemon juice (or add more to taste)...
by Christine Capendale | Oct 7, 2022
Beef Bourguignon (Serves 6) 1.5 kg beef rump steak, cut into large cubes 60 ml olive oil 250 g streaky bacon 2 onions, chopped 4 garlic cloves, crushed 2 carrots, sliced 30 ml flour 60 ml chopped thyme 10 ml paprika 6 bay...
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