Tag: meringue
 
Below are is a list of all articles that are tagged as meringue.
 
 
 
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SWEET SURPRISES FOR HOLIDAY ENTERTAINING

 

 

 

It is no secret that every cook’s dream machine is the artisan stand mixer in the KitchenAid’s battery of domestic appliances. Produced in a range of stunning colours, brilliantly designed, KitchenAid is a glamorous efficient powerhouse. Their cookbook is simply stunning and over the next couple of months we will be introducing a selection of their very special recipes. Right now try their tropical fruit and jasmine pavlovas, their pineapple tart tatin and tiramisu with raspberries.  

 

 

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BOOKS FOR COOKS! HEARTTHROB DESSERTS

 

From Sarah Graham’s delightful book BITTEN

 

 

Simple and lovely recipes from a young blogger who absolutely loves to cook, according to Franck Dangereux Chef Patron of one of Cape Town leading restaurants, The Foodbarn. Sarah loves eating, she loves to write about it and she loves cooking unpretentious food that is full of taste, and is as good as it looks! Her desserts are a Valentine’s day delight; from her six minute chocolate cake, mini pavlovas and mille feuille to her exquisite chocolate truffles with pistachios.  

 

 

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BOOKS FOR COOKS! REUBEN COOKS LOCAL

 

 

Reuben, one of South Africa’s top chef patrons, has taken South African ingredients from snoek to quavas and given them his unique touch. Celebrating the often rich in colour, rich in scent and ingredients which have either been forgotten or overlooked. He has much to say and says it simply and well in his introduction to each of his thoughtfully and creatively produced dishes, taking into account colours, tastes and textures. A book that inspires, what a feast!  

 

 

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BOOKS FOR COOKS! THE A-Z OF FOOD & COOKERY
IN SOUTH AFRICA

 

By Sannie Smit and Margaret Fulton

 

 

 

Sannie was dedicated to using excellent produce, natural as possible. Food was to be enjoyed, it was delicious and whether you used a little extra butter, a little extra cream, that was immaterial. She certainly approved of eggs, she said that an egg is a remarkably efficient package of nutrition, being rich in protien, vitamins and minerals, of course they are indispensible in the kitchen. We know that they are a complete food and should be part of our day to day nutrition. 

 

 

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WHISK!

 

With Nicole Dupper

 

 

Whisk is the brain child of Nicole Dupper, a chef by training, a passionate cook by nature and working mother by demand. Tucked away in delightful Stellenbosch at River Manor Lodge & Spa, Nicole is offering some of her excellent dishes, relishes and preserves, pastas and delectable patisserie. 

 

 

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HONEYMOONS

AUTUMN IDYLL AT THE PALACE

 

Serene, joyous, supremely carefree days. Spend them together beside the sea, waterski on azure waters, canter along the beach, take wonderful walks deep in the forest, sip a glass of red wine warmed by the fire. Honeymoon forever.  

 

 

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Q&A with Leslie Back - Part Two

 

With Leslie Back

 

Puzzled, mystified and driven to distraction? What does ‘Al dente’ mean? Is the term ’slow food’ anything like fast food? Leslie Back ha the answer to these vital questions in the second of her two part series.

 

 

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