GOURMET EASTER HOT CROSS BUNS
Easter is one of my favourite times of the year. Family, celebrations, sweet treats, what’s not to love?
MY AT-HOME RECIPES
DESSERT
Sauvignon Blanc Poached Pear Jam Tertjie
There’s a special magic in the quiet moments between service when inspiration finds you. Whether in my kitchen in Nice or back home in South Africa, these pauses often spark creations that connect place with passion. One such creation is the White Wine Poached Pear Galette with Citrus Yoghurt, a recipe born from the simple joy of cooking with a fantastic wine like De Grendel’s Sauvignon Blanc. Often, it’s in the act of pouring a glass that ideas begin to bloom.
Grapefruit Yogurt Cheesecake
Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not at all unusual.
Orange and Yogurt Loaf Cake
Always have an Orange and Yogurt Loaf cake tucked away in the freezer that you can take out a couple of hours before the time (it defrosts very quickly) and give it a glamorous makeover.
Braaied Pavlova Cake
A braaied pavlova cake is the simplest dessert you can make this Mother’s Day, but it will still be a showstopper with its symphony of decadent flavours.
Chamomile île Flottante
A wonderful, weirdly French dessert, featuring meringue floating on a sea of custard. Think of a floral Sunday custard with a bite of soft, sweet foam. Delightful!
Chocolate Hollow Eggs Filled With Homemade Mousse
Chocolate hollow eggs are synonymous with Easter. So when the Forage And Feast Dark Chocolate Hollow Eggs appeared on the shelves of Checkers, I knew it was the perfect opportunity to create [Easter] eggs re-imagined with my mother’s chocolate mousse recipe as the filling. This is the perfect dessert if you want something memorable and sweet for the Easter table but don’t want to spend hours in the kitchen.
Raspberry Trifle
Ouma’s Swiss roll was legend. I would always hide one out of sight, either by slipping it into her handbag or taking one back to the car. But it wasn’t simply because I wanted to save something for dessert that night – I knew that whatever Swiss roll we had left at the end of a Saturday bazaar would find its way into Ouma’s trifle that Sunday. These days, I make her Swiss roll a day before I make a trifle.
Rose and Olive Oil Ice Cream
I often find some of the best meals are created from unexpected combinations, have you tried olive oil and ice cream?
Cinnamon Panna Cotta with Melon Jelly
Panna cotta is traditionally an Italian dessert but this recipe gives it an enchanting Kalahari twist.
White Chocolate Truffles
Did you know that a twist of fate in a 1920’s French pastry kitchen led to the birth of the first
Lemon Rusk and White Chocolate Mousse Trifle
Each layer of this dessert is a tribute to the art of indulgence and proof that opposites really do attract!
Kellogg’s All-In-One Cookie
I could never condone binge eating (and get away with it), but if you were to gobble up, say, five of these in one sitting, would it be so bad?
Doekpoeding
If you’ve never heard of it, the doekpoeding is very similar to a fruit cake, but not as involved. It does boast one of the longest ingredients lists but it’s worth every rich mouthful of nostalgia!
Lemon and Rooibos Trifle
When coming up with new recipe ideas, one of my favourite things is to take one idea and flip it on its head. In this case, it’s two things.
Koffie Melkkos
On the farm, this was a big breakfast treat, especially on Saturday mornings when there was nowhere to go in a rush.
Chocolate Mousse with Beetroot Marshmallow
This delectable charmer challenges our idea of what constitutes a dessert (just when we thought beetroot had no more surprises left up its sleeve)
Quince Preserve with Caramel and Custard Choux Buns
You don’t have to be a pastry chef to put together a glamorous high tea.
Apple and Pistachio Tart
This apple tart has been my personal go-to for more than 10 years.
Milk Tart with Rice Pudding Shell
I probably used to be more of a milk tart purist, but how can I be? I’ve used it as inspiration in a number of dishes at my restaurants – even a martini.
Vanilla Glazed Grape and Custard Tart
I feel like I’ve been chasing milk tart since I was a child. When it comes to deciding on a tart filling, custard has to be my favourite.
Pampoenkoekie Brownies
It’s the thing about brownies. They’re so willing to play dress-up that, it’s so easy to give them a taste of home.
Carrot Cake Flapjacks
There are some household brands that have been a part of the South African pantry for decades, and with every new generation, with a tweak here and an elevation there, they grow with us.
Rich Chocolate Torte with Peach Preserve
It’s always a good idea to have a rich, chocolatey trick up your sleeve.
Mosbolletjie Roosterkoek
The mosbolletjie has found its way into so many of my menus over the years, I would go so far as
Maple crème brûlée cake
There’s always a reason to celebrate, especially the season. In summer, I can’t get enough of stone fruit and berries. But
Lemon Ricotta Pancakes with Italian Meringue
It occurred to me recently that – considering that rice is a staple on every continent – I don’t think anyone
Hot Cocoa Chanel
If, like me, you’ve had a lifelong love affair with Paris, you’ll have strolled down the rue de Rivoli on more
Malva Bundt Cakes with Whipped Cream
It’s not a malva pudding unless it oozes syrup, am I right? The thing is that – and I hate admitting