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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ROASTED CAULIFLOWER SOUP WITH TRUFFLE OIL AND PARMESAN

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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GOULASH SOUP

GOULASH SOUP

This is my favourite meaty winter soup! If this one does not warm you up – nothing will!!!
(Double up on this recipe and keep leftovers in the fridge for a few days – it will last really well. You can also freeze left overs for 1 month)
This soup is served at ski resorts all over Europe – we had it for the first time with Austrian friends many years ago in Langebaan. (on a cold, rainy day!) It was thick and chunky – almost like a stew! This recipe is my version.

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