This beautiful spring dessert is fit for high tea! Apple tart does require a little time and effort, but you’ll be rewarded with a show stopping treat. The base is a sweet shortcrust pastry that can be made in a food processor (love that) which is filled with creamy vanilla bean crème pâtissière. This is topped with slices of apple and an apricot jam glaze – an absolute treat.
The mornings are getting lighter (yay!) but it’s fairly cold and wet here in the Cape. As we head into spring I find myself turning to lighter dishes whilst still craving the comfort that comes from a hearty winter meal. This halloumi and couscous salad is the perfect example of that, and who doesn’t love melting halloumi.
It’s here!!! I’m absolutely thrilled to share that my first cookbook “Cupcakes & Couscous – from my kitchen to yours” is now available! Inside you’ll find a treasury trove of much loved recipes for all occasions, from me to you.
When it comes to quick and easy bakes crunchies are my go-to, especially when baked goods are required for school events. I tend to have all the ingredients on hand and kids just love them!
This recipe is from a recent campaign I worked on, and I simply had to share it with you – it’s that good. The oven does most of the work here, and although the cooking time is a few hours the actual hands on prep time is minimal. The cooking time is worth it, you’ll be rewarded with tender pork that just falls apart. These smokey pulled pork buns are the business!
We’ve had these grown-up dessert brownies on repeat lately. The batter itself only takes a few minutes to mix together, and the brownies are topped with a layer of smooth dark chocolate ganache. I added a splash of chocolate liqueur to the brownies and the ganache for extra richness – so good!
This warming and creamy soup is just what you need to keep you toasty during this very cold spell. In Cape Town the sun has been shining these last few days, but make no mistake… it’s icy out there! You can’t beat the flavour of home-made soup, and the bonus of making a big batch is that you can freeze the leftovers for another day.
In my last post I mentioned that I’d visited Ottolenghi in Spitalfields during my U.K. holiday. Being the fan that I am I simply had to make time to pop in during my trip and as I walked towards the restaurant entrance the first thing I spotted was the iconic giant meringues in the shop window, along with a large selection of tempting and beautifully decorated sweet treats, just gorgeous. Inside we spotted a table laden with the most incredible salads and hummus that I could have just devoured on the spot. I spent a bit of time perusing the store before it was time to move on, and while I was there I bought a jar of rose petals. Inspired by the beautiful treats that I saw that day I decided to make some lemon and rose mini cakes and decorate them with a few of the petals.
Cupcakes & Couscous 