View this post on Instagram No-bake nostalgia; Tennis Biscuit fridge cake. I would have layered the choc mint variant with a mix of Caramel Treat and cream but I really wanted to use up the lemon curd cream I had left over from the lemon and walnut ice cream cake. For those who've never made this, ...
The first time I tasted oil in an ice cream was an olive oil flavour at @thecreamerysa in Cape Town. I was so completely smitten by the complexity and mouth feel, I've been experimenting with different oils ever since. And when I developed this recipe for @ilovebakingsa I knew walnut oil would be a win, especially with lemon. I ...
One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake. Baking the yoghurt gives it such a pleasant mouthfeel, but I could just as easily eat spoonfuls of this mixture as is. Baked Yoghurt Brûlée ...
I have semolina on the brain today. I love the versatility of this ingredient. It makes a great component to savoury dishes as well, and I'm keen to try a few soon. But for now, here is a variation on my almond and vanilla semolina halva/sojee . In this iteration, I used ground roasted macadamia ...
There's just something so celebratory about a semolina pudding. It's one of those Indian dishes that work wonderfully as both starter and dessert. For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla. Visit the Stork Bake recipe site for more recipes. Photography: Hein van Tonder Semolina Halva With Almonds and ...
View this post on Instagram My spirit animal is Cookie Monster, so I don't often bake up batches of biscuits to keep at home. #MustEatThemAll I found a recipe for single-serving microwave cookies and adjusted it to use ready-made muffin mix. For two cookies; melt 1 tablespoon of coconut oil, add four tablespoons muffin mix (any ...