Black forest trifle

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Preparation: Chocolate cake 1. Preheat oven on Hot Air 100°C + 100% Humidity. Grease and line two 18cm cake tins. 2. Place chocolate and

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Lemon nougat semi-freddo

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Preparation: Almond cake 1. Grease and line the enamel tray with baking paper. Preheat oven on Top and bottom heat 180°C. 2. In a

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Grand Marnier Christmas puddings

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Preparation: Pudding 1. Combine the mixed fruit, dates, ginger, Grand Marnier, brandy and orange zest in a large bowl. Mix well, cover and leave

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Panforte

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Preparation: Biscuit 1. Preheat oven on Top and bottom heat 170°C and grease and line a 23cm flan tin. 2. Combine all the nuts,

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Quick quail with apple and pecan salsa

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Preparation: Quail 1. Using poultry shears, cut along each side of the quails’ backbone and remove. Using a sharp knife, remove the breast bones.

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Duck breasts with cherry and orange sauce

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Preparation: Duck breast 1. Lightly score the skins of the duck breasts. 2. Using a spice mill or pestle and mortar, grind the juniper

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Roast turkey breast with apricot and pistachio stuffing

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Preparation: Stuffing 1. Place the apricots in a small bowl, add brandy and allow to stand while preparing the stuffing. 2. Sauté the shallot

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Indian spiced greens

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Preparation: Greens 1. Heat olive oil and ghee in a large wok, add the mustard seeds and cumin and cook until mustard seeds pop.

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Roasted cauliflower with gorgonzola

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Preparation: Cauliflower 1. Preheat oven on Hot air 180°C + 80% Humidity and line a baking tray with baking paper. 2. Trim the cauliflower

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