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.
You don’t have to be a pastry chef to put together a glamorous high tea.
Quince Preserve with Caramel and Custard Choux Buns Read More »
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.
Pampoenkoekie Brownies Read More »
This one’s going into my personal recipe journal of crowdpleasers.
Biltong and Pear Tartlet Read More »
If you grew up on condensed milk, you’ll get it. There’s just something so nostalgic about that milky caramel taste.
Condensed Milk, Apple and Almond Cake Read More »
I’d go so far as to say, the most fun you can have with food is when you tell a story with it. This recipe tells the tale of a
Shortbread with Rooibos Caramel Read More »
Summer is for light and breezy, easy-peasy puddings. Enter the Molotov, a Portuguese meringue pudding. It’s like eating a cloud, and lends itself so perfectly to caramel and tropical flavours,
MERINGUE AND CARAMEL MOLOTOV Read More »
I do love indulging in a bit of history and heritage when it comes to food, which is one of my favourite things about French cooking. There’s just so much
GATEAU SAINT HONORÉ Read More »
Since my take on Zoo Biscuits – that childhood classic that only born and bred South Africans seem to get – first made its début on JAN Season 2, I’ve
Fruity Iced Biscuits Read More »
I’ve so often been told that the best apple to use in an apple cake is a Granny Smith, I suppose because of the way its sourness offsets the sweetness
APPLE & OLIVE OIL CAKE Read More »
