SIRLOIN AND MUSHROOM RAMEN

SIRLOIN AND MUSHROOM RAMEN

Ramen is a Japanese dish consisting of noodles (egg noodles, soba noodles or udon noodles) served in a meat or fish broth flavoured with soya sauce or miso. It can be topped with beef, pork, chicken, dried seaweed, vegetables and spring onions and is normally served with soft-boiled egg. This recipe is my take on ramen. Quick, easy, uncomplicated and made with ingredients that are easy to find. OH – and it looks very impressive!
You get soo many recipes for ramen – have fun!! Add your own twist and enjoy!

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TART TATIN WITH APPLE AND PECANS – WITH A BUTTERSCOTCH SAUCE

TART TATIN WITH APPLE AND PECANS – WITH A BUTTERSCOTCH SAUCE

This is the BEST tart tatin recipe I have ever tasted! It is very delicious when warm – fresh out of the oven but also taste great the next day. I normally prep the tart a few hours ahead and just pop it into the oven 45 minutes before serving. The butterscotch sauce is a wonderful, rich accompaniment to this simple tart – you can store any leftover sauce in the fridge for up to a month

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APPLE AND PEAR PECAN NUT CRUMBLE

APPLE AND PEAR PECAN NUT CRUMBLE

This apple pie makes an excellent dessert. Serve warm or cold with ice cream, crème fraiche or whipped cinnamon-flavoured cream. This is even better the next and will only take you about 15 minutes to prepare – it is one of my favourite, trusted recipes. You can substitute the pecan nuts with almonds, walnuts or even macadamia nuts and use only apples or pears instead of both. Use pears that are ripe but still very firm

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STICKY DATE PUDDING WITH SALTED CARAMEL AND COCONUT TOPPING

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

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

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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