This Contains Butter

It’s really worth your time and money to make your own pastry. It will taste 100% better then buying ready-made pastry cases. Ready-made cases lack the one integral ingredient that makes pastry so beautifully light, crisp, and decadent. Butter. Ready-made pastry contains butter substitutes such as margarine and other kinds of animal and vegetable fats….

Salad Niçoise

I love to make this salad because you can get your hands dirty. I generally don’t make a habit of being intimate with food but I’m quite captivated by this recipe. Serves 2 Ingredients Extra virgin olive oil 125g can of a good quality sliced tuna 2 tomatoes 1 half red onion 2 cloves of…

Chocolate Swirl Meringues

What to do with those extra egg whites? Make meringue. I’ve made the Italian version which is egg whites whipped with sugar syrup and the French version which is egg whites whipped with dry sugar. Far superior is the Swiss version which combines the best of both techniques. Makes 6 large sized meringues Ingredients 3…

Oven Temperature Guide

This is a great guide for oven temperatures when baking! Low 100 – 150 degrees Celsius (or around 210 -300 degrees Fahrenheit) Biscuits, cakes, meringues or anything with a high sugar content. Medium 150 – 180 degree Celsius (or around 300 – 360 degrees Fahrenheit) Rich cakes that have lots of eggs, butter and sugar…

Lemon Tarts

On countless occasions I saw first time customers scan the array of cakes, brownies, muffins and biscuits we had on offer. I knew the moment they spotted the lemon tarts: their head moved left, right and then stopped. Often they bought one and then returned to buy bulk. What’s so good about them you ask?…

Baked Pumpkin Gnocchi

Ingredients 1 kg Kent or Butternut pumpkin 150g (whole milk) ricotta 3/4 cup (100g) plain flour 4 egg yolks Pinch of nutmeg Salt and pepper 1 1/2 cups finely grated vintage (or other non animal rennet) cheese Method Preheat the oven to 180C. To make pumpkin puree cut a small to medium pumpkin in segments, scoop…

Creamy Herb and Nut Sauce

Ingredients 1/4 cup macadamia nuts finely chopped 1/4 cup cashew nuts finely chopped 1/4 cup sun-dried tomatoes finely chopped 1/2 cup shallots finely sliced 1/2 cup button mushrooms sliced 1/2 cup finely chopped parsley 1 cup thickened cream 1 tbsp pesto sauce Method In a frying pan, sautee the shallots until softened. Add mushrooms and…

Classic Pesto

Ingredients 2 bunches basil leaves-picked from stalks 2 cloves garlic 2 tbs pine nuts 1/2 cup olive oil 1 cup (100g) freshly grated vintage (or other non animal rennet) cheese Salt and pepper Method Place basil leaves, garlic, pine nuts, salt and pepper to taste in a food processor. Blend until the ingredients are thoroughly…

A Kitchen’s Best Kept Secret

A chef’s best kept secret isn’t mentioned in recipe books. It’s how they keep their kitchen clean. Every commercial kitchen should have a regimented cleaning process. Hygiene is the highest priority in any kitchen. Forget using expensive cleaning products. When I worked in a restaurant we used super hot water with a squeeze of dish…

Salad Everyday

I love this salad. I make it at least once a day. Okay sometimes twice a day. It’s great as a side or as a main meal. Simply, it’s a salad that can easily be bulked up with radishes, herbs, cheeses and lettuces or paired down to a fresh tomato salsa. With no airs or…

Broccoli and Leek Soup

It’s easy to fall in love with this soup. Its warmth is so inviting that it envelops you like a toasty blanket. The silky texture almost convinces you it’s laden with potatoes. By the time you’re scraping the bottom of the bowl, you’re left wondering if you were too hasty in finishing it. Well, you…