Ingredients: 125 g flour 2 eggs 300 ml milk 1 tbsp melted butter 500 g strawberries 50 g sugar 500 g mascarpone dash of fraîche de bois (Strawberry Liqueur) dash of vodka dash of crème de cassis (Blackcurrant-flavoured liqueur) 2 tbsp icing sugar, extra to sprinkle sunflower oil 4 mint sprigs Steps: 1. For the [...]
Ingredients Pound Cake 1 cup unsalted butter at room temperature 3 cups sugar 6 large eggs 3 cups cake flour 1/4 tsp each table salt and baking soda 1 cup plain yoghurt 2 tsp vanilla extract Strawberry-Raspberry Coulis 500g fresh strawberries, hulled and quartered 1 cup raspberries, fresh or frozen 1 cup sugar 2 tbs [...]
Many new Big Green Egg owners want to experiment with their cooking device over the holidays. A succulent, flavourful turkey is well within most cooks’ reach using our “How To Guide” and recipe below. A series of handy hints has already started on Facebook and we welcome your feedback.
Guacamole 2 ripe avos 1 red onion 2 cubed tomatoes, insides removed 30g roughly chopped coriander 1 lemon, zest and juice Mash skinned avos with all ingredients and season to taste. Spice rub for entrecote 30g coarse salt 20g sugar 15g each coriander powder and paprika 5g each garlic flakes, peppercorns, onion powder and thyme [...]
I’m a braai junkie! Marc Kent is the wine maker and joint owner of Boekenhoutskloof in Franschoek, the vineyard that produces The Wolftrap, Chocolate Block and Porcupine Ridge wines as well as the eponymous Boekenhoutskloof. This self confessed braai junkie takes his outdoor cooking very seriously and is a Big Green Egg fan. When did [...]