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Recipes
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May 14, 2019

MARY BERRY’S QUICK COOKING TIP ON HOW TO PREPARE A VICTORIA SPONGE IN 5 MINUTES

This is a game changer…

Mary Berry’s Quick Cooking TV show has really elevated our Monday nights. If anyone can make you want to cook, it’s our nation’s sweetheart. The 84-year-old really knows her stuff – especially when it comes to making classic recipes. Interestingly, Mary Berry once revealed she no longer follows a traditional recipe when making a classic Victoria sponge cake, instead, she takes a shortcut to cut the preparation time down to just five minutes. Be warned: You’re going to want to try it! The former Great British Bake-Off star said that many people perceive baking to be more complex than it is, and you can actually whip up [...]

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May 14, 2019

HOW TO MAKE ORGANIC SMOKED SALMON WITH SHALLOTS, RADISHES AND LEMON SCENTED OLIVE OIL

Serves 4

Prep: 15 minutes

• 100ml white wine vinegar • 5g caster sugar • 100ml water • 100g whole round shallots • 250g smoked salmon • ½ bunch of French breakfast radishes • 30ml lemon scented olive oil • 50g fresh baby pea shoots

Make the marinade for the shallots by combining the vinegar and the sugar in 100ml of water. Bring to the boil and allow to go cold. Cut the shallots into very fine rings and place in to the cooled vinegar mixture, allow to infuse (this can be for up to 1 hour). Choose the dish that you are going to serve your smoked salmon on and carefully arrange the fish.

Slice your radishes very finely to the same thickness as the shallots [...]

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April 30, 2019

I USED TO BE A BAKER, AND THIS IS THE ONLY BREAD I MISS BAKING

Before I became SAVEUR’s test kitchen manager, I baked professionally for years, first as a pastry chef, later as a bread baker. And while I rarely miss the strange hours, persistent floury cough, and largely basement-dwelling existence, there are a few things from that time in my life that I remember fondly. Tarte Tatin for breakfast. Riding my bike home to Harlem after my overnight baking shift at Per Se, as the sun rose over Central Park. The sound of a batch of hot baguettes, crusts crackling with steam. The shattery outer shell and silken, buttery interior of an oven-hot croissant. And watching, hypnotized, as a shaggy mess of flour and eggs transformed into silky, golden [...]

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April 29, 2019

HOW TO BRAAI CHICKEN 101: THE ALL-YOU-NEED CHEAT SHEET

Does the thought of someone bringing pieces of chicken to your braai make you break out in a cold sweat? If you’re not a seasoned braai master, this might be you… because cooking chicken over the coals isn’t necessarily super straight-forward.

Of all the meats, chicken generally takes the longest to cook on the braai and unlike a cut of beef or venison, it needs to be cooked all the way through before eating. The ideal internal temperature of the chicken should be 75° C. If you don’t have a meat thermometer lying around (who does at a casual braai?!) then carry on reading… because there’s another way to test it.

Here are a few things [...]

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