Granadillas are in season and that’s the perfect excuse to whip up some sweet treats using this delicious purple fruit. I was gifted a big bag of homegrown granadillas by a friend and couldn’t wait to whip up a new recipe.
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These chocolate squares of deliciousness are such a treat and I’ve been looking forward to sharing this recipe with you. The squares are filled with sweet coconut and a layer of creamy date caramel, so good!
Inspiration for today’s bite-sized treats comes from Donna Hay’s recipe for raw Turkish delight doughnuts. I adapted her original recipe and was so happy with how they turned out. They’re deliciously nutty and chewy, yum! The doughnuts are topped with dark chocolate which makes them extra decadent, but you could leave this off if you prefer. The Turkish delight element comes from a dash of rosewater which is added to the dark chocolate, giving it a delicate floral flavour.
Happy New Year foodies! I’m sure most of us breathed a sigh of relief when the clock struck midnight on December 31st, but we’re not quite out of the woods yet. After the major rollercoaster of a year that was 2020 I hope that you managed to squeeze in some holiday down time, and that the year ahead will be kinder to all of us.
These date truffles were an absolute hit when I made them at home, and with just a handful of ingredients you can whip up a batch in no time. The sweet date caramel and the dark chocolate pair beautifully, and they’re the perfect treat for when you need a quick sweet hit. You could also wrap them up for someone special, they make a gorgeous edible gift.
Halloween is just around the corner and it’s interesting to see how this holiday has taken off in S.A. over the last few years. When I was a child Halloween was a holiday we saw in movies and on t.v. shows but never celebrated ourselves. This year my kids want to dress up and many neighbourhoods are organising (socially distanced) trick or treating. I decided that I would create a “spooktacular” cake to mark the occasion and for a bit of fun!
This recipe came about quite simply because I had a surplus of egg yolks that had accumulated in my freezer after some recent meringue testing. Yes I could have made pasta or pastry, but I wanted something quicker and more simple – so cookies it was!
I put this recipe together for a Portuguese inspired magazine feature, and since travel has been so restricted these past few months there’s all the more reason to take a culinary trip from the comfort of your own kitchen. Hey, it’s not quite like jetting off to Europe but we can only try, right?
