You will need: Jumbo Muffin Tray Medium size Mixing Bowl Sauté Pan Sauté Spoon Jug Whisk Muffin Cups Ingredients: 2 ½ Cups Cake Flour 3 Teaspoon Baking Powder Pinch of Salt Pinch of Black Pepper 2 Eggs 1 Cup Milk ½ Cup Cooking Oil ½ Bunch Spinach – chopped 1 Medium Onion – sliced 100g […]
Creamed Spinach, Feta & Mushroom Muffins Read More »
You will need: Mixer with a whisk attachment 2 medium sized bowls Zester Bread loaf baking tins Knife Chopping board Silicone spatula Parchment paper cut into the same size as the base of the loaf tins Ingredients: Cake Flour 3 cupsCastor Sugar 1 ¼ cupsEgg whites x 12Lemons x 2 (zested)Glacied cherries 1 cup (roughly
LemON, CHERRY & LAVENDER BISCOTTI Read More »
(Makes 4 jumbo pies) You will need: 4 x greaseproof squares cut into 15cm x 15cm 1 jumbo muffin tray A mixer & mixing bowl with a whisk attachment 3 x medium sized mixing bowls Silicone spatula Zester Ingredients: Base– 100g tennis biscuits finely crushed – 50g melted butter Lemon Curd Filling– 1 tin condensed
LEMON MERINGUE PIE Read More »
This recipe was shared with me by a local lady, Pauline, who also makes these delicious Macadamia Nut Butters. I decided to showcase the recipe and promote her products, which are available at Sagewood. They come in three flavours – lightly salted, dark roasted and unsalted. All three can be substituted in this recipe. Super
chocolate macadamia nut butter brownies Read More »
INGREDIENTS:SECTION ACAKE FLOUR – 2 CUPSBROWN SUGAR – ½ CUPCINNAMON – 1 TEASPOONBAKING POWDER – 2 TEASPOONMUESLI – 1 CUPSECTION BMILK – 1 CUPFREE RANGE EGG – 1 EGGVEGETABLE OIL – ½ CUPNATURAL YOGHURT – 3 TABLESPOONSSECTION CFUDGE – 100g / A GOOD CUP FULL BROKEN UPPEANUT BUTTER – 3 LARGE TABLESPOONS METHOD: Preheat your
peanut butter fudge muffins Read More »
SECTION A Cake Flour – 230g Mixed Spice – 1 teaspoon Cinnamon Powder – 1 teaspoon Baking Powder – 1 teaspoon Salt – ½ teaspoon SECTION BVanilla Extract -1 teaspoon Soft Dark Sugar – 100g Molasses – 3 tablespoons Butter – 230g Water – 200ml SECTION CRaisins / Cranberries – 100g Pecan Nuts – 100g Mixed
INGREDIENTS: Butter – room temperature / softened – ½ cup (105g)Granulated Sugar – 1 ½ cups (270g)Free Range Egg – large – 1Stoneground Cake Flour – 1 ½ cups (195g)Vanilla Extract – ½ teaspoonFresh Pecans – coarsely chopped – 1 cup (125g)Dried Flowers – lavender, roses, marigolds, nasturtium – 1 cupLemon Zest – finely grated
RUSTIC PECAN & DRIED FLOWER COOKIES Read More »
SECTION A: Sweet Potato, cubed -200g Figs (fresh or preserve), cubed – 250g Bicarbonate of Soda – 1 teaspoon Water – 250ml SECTION B: Cake Flour – 200g Baking Powder – 2 teaspoons Salt – ¼ teaspoon Butter (room temperature) – 125g Castor Sugar – 200g Free Range Egg – 1 Vanilla Extract / Essence – 1
STICKY FIG & SWEET POTATO CAKE Read More »
Simple, fresh, local artisanal ingredients layered together generously in a jar, bowl or even clear, reusable cup could be the difference you’re looking for to get that day started. Pop onto our online shop or call in at the restaurant to get yourself stocked up with the following locally made ingredients and produce. You’ll be
Healthy breakfast cups Read More »
Gluten Free – Sugar Free This is quite a big recipe; it’ll easily fill a 250 x 300mm rectangular baking tin or two 24cm cake rings. You can divide it in half if you wish to get a single 24cm cake ring quantity. Great recipe for that guilt free cake you want to bake that
Chocolate, Almond, Honey & Strawberry Cake Read More »
*To qualify for delivery, your order must be valued at R650 or more. We only deliver to PMB, Hilton and Howick.
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