Freshly baked and lavished with butter – what better?
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This is a cross between an Easter bun and a fruit cake. It is delicious served warm from the oven or sliced thinly with butter.
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You will need a deep 24 cm non-stick spring form pan. Use a good quality pan because there is lots of gooey stuff going on here! When you make the caramel don’t panic: After you have added the cream it will coagulate and go lumpy. Continue to stir over a low heat until the lumps melt and you have a smooth caramel sauce. Also, the cake can be made the day before. If you pre-slice it, the slices will warm up in 15secs on a low setting in a microwave. Serve it with a dollop of the best ice cream, or thick country cream. Delish!
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In this issue of SAbona, we're cooking a really good Father's Day meal with Ina Paarman. The menu is great for celebrating on September 5 and, besides, the robust and masculine flavours are ideal winter fare for the rest of the family to enjoy.
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Slow Cooked Oxtail with Orange and Lemon Gremolata
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Creamy Polenta with Cheese
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Soft Centre Chocolate Puddings with Caramelised Oranges
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This recipe was cooked by the delightful Zainie during a Gourmet Cooking Safari to South Africa. She cooked us this lovely curry when we visited her restaurant The Noon Gun, which is so called as it is right next to the gun on Signal Hill that goes off every day at noon.
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