STICKY DATE PUDDING WITH SALTED CARAMEL AND COCONUT TOPPING

You can make one large pudding or 8 smaller ones (using baking rings or large muffin cups). To make this pudding even more decadent – serve with crème fraiche or ice cream on the side. This recipe is so easy to make – just remember to combine the dates, bicarb and boiling water together in advance so that there is enough time for it to cool off completely.

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COCONUT AND WHITE CHOCOLATE MACARONS

Macaroons are difficult to make but the more you practise the easier it will become. Make up your own combinations of flavours. You need a very accurate measuring scale and sugar thermometer. It is very important to know your oven well – you can adjust the temperature if your oven is either slow or fast. It is important to let the macarons stand for 30 minutes before you bake them. The piping takes some practise but once mastered – you will feel a great sense of achievement if you place your beautiful, colourful macaroons on any table!
It is very profitable to bake macaroons for markets etc – people are prepared to pay for these treats. They can also be used to decorate cakes
I use the best quality chocolate I can afford to make the fillings for my macaroons. You can also sandwich them together with a tasty buttercream of your choice OR other fillings eg lemon curd

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BILTONG AND MUSHROOM SOUP

This is a very popular soup and it takes less than 30 minutes to prepare. Make sure you use finely sliced biltong OR shaved biltong. You can also use some biltong powder (available at some supermarkets) but not more than 50% (Thus: 70 g biltong powder and 70 g finely shaved/sliced biltong)

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CANNELINI BEAN AND PANCETTA SOUP WITH RICOTTA DUMPLINGS

This is an easy, healthy vegetable soup. The pancetta gives the soup a delicious smoky flavour and the dumplings served with the soup lift this soup to another level! The dumplings are light and cheesy – it takes only a few minutes to make and SO worth the little bit of effort. This soup is a meal on its own.

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ROASTED CAULIFLOWER SOUP WITH TRUFFLE OIL AND PARMESAN

I had a similar soup at one of my favourite restaurants in Cape Town recently and decided that this is the soup for this week!!! It is a very simple recipe that can be vegetarian (just substitute the chicken stock with vegetable or mushroom stock) OR Vegan! For a Vegan variation I will substitute the chicken stock with vegetable stock, the milk with almond milk, the butter with olive oil and leave out the crème fraiche and parmesan. Drizzle with a generous “glug” of good quality truffle oil and perhaps garnish with some pan fried wild mushrooms for the Vegan option?
This soup is very filling and certainly a meal on its own – a bit of crusty bread on the side can work well with it!

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