I suppose you could go with the more laboured route and pour, with painstaking precision, little rounds of batter. Or you could just cook a few large crepes, stack them up with a bit of syrup as you go along, and cut out perfect circles with a cookie cutter.
It's 2016 and kale is still a thing. Don't write this green off as frou-frou foodie fad.
Johannesburg's current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I'd give these quick oat and banana cookies a bash.
Minimalist baking; naartjie cheesecake, a slight adaptation to the 3-ingredient Japanese-style cheesecake you've seen everywhere.
A textured ice cream made with leftover burfee.
Crunchy, with just the right fix of sweet and pickly savouriness.
This is a great dessert recipe for when you're running low on exotic pantry ingredients and have good staple items on hand. It's an old favourite from Hershey's and you need just one pot to bring it all together.
It's a bumper freebie edition this year, with print-ready and cutting files to enhance your Eid crafts and gifting.
The Bollywood latté, a cupful of frothy-raucous drama and celebration.
Make-over a pack of plain-jane Moleskine cahiers.
#playwithoreo
Ice cream to bread in 2 minutes.
The Ambrosia Salad does not enjoy the same cult status as its American export counterpart, the Red Velvet Everything, but it does share a touch of its flavour profile.
It's impossible to gift someone time, but you can give them something that reminds them it's ok to take a few minutes off each day.
I love doing set puds with agar agar. For a firm set, I use the ratio of one teaspoon of agar powder to one cup of liquid. I have a bottle of coconut-flavoured syrup that I'm trying to work through and that's how this Coconut Ghas came to be. If you want a more enhanced coconut flavour, substitute some of the regular milk with additional coconut milk.
