Category: Desserts

If there ever was a “man” ice cream I think this is pretty close! I am quite a big fan of David Lebovitz and a friend told me about his book The Perfect Scoop which is packed with ice cream recipes. In there he has a Guinness-Milk Chocolate ice cream recipe which formed the base idea of this Beer and Nuts Ice Cream. I am quite surprised that with the huge interest in craft beer we do not see more…

  To be totally honest this is more of a fridge tart than a cheesecake but definitely delivers the same tangy smoothness and richness of a cheesecake. I did not want to bake a traditional cheesecake neither wanted to use gelatin so used a base of condensed milk and lemon juice to set the mixture. I drained the yoghurt overnight to make sure the filling is as thick as possible since I was not using any gelatin. Just line a…

These tartlets are so quick and easy to make but do need a few tricks to make them really good. They have to be eaten straight out of the oven, have to be served with vanilla ice cream and definitely need crunch. If you do not have time to make the praline, topping the tartlets with roughly chopped nuts will be a good alternative but the praline does take it to a whole new level. Print Yum Quick Apple Tartlets…

These cakes are divine! I had wanted to make David Lebovitz’s Orange Syrup Cake since reading about it on his blog in April and when I saw clementines available on Sunday morning it was the perfect time to get some and start baking. I then remembered Sam Linsell’s Clementine Upside Down Cakes and decided (bravely) to combine the recipes and make my own Clementine Almond Cakes.

Bill Granger is one of my favourite “celebrity chefs” and I was very lucky to see him in action at the Good Food and Wine Show in Cape Town this weekend. He has a wonderful stage presence and was a delight to meet and have a quick chat with at the book signing after his demo. All his books and recipes are fresh, simple, not in the least pretentious and always have an air of “happy”. These Banana Sour Cream…

Beetroot is at its best when roasted. The earthy sweet flavour is more intense. I usually add a splash of olive oil, a chilli roughly chopped and a roughly smashed clove of garlic and roast at about 200 degrees C until soft and cooked through. And I never cut the stems off at the bulb. I leave about 2 cm of the stems attached to the bulb to avoid as much bleeding as possible. To make this ice cream I…

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