Published on June 18, 2026

Classically made using a yeast-leavened dough, these are cooked in an old-school poffertjies pan. Makes 80 Ingredients For the poffertjies: ¼ cup (50g) sugar 1¾ cups (430ml) lukewarm milk 1 sachet (7g) yeast 2 eggs, whisked 2 Tbsp (30g) melted butter 2 cups (300g) flour 1 tsp (5ml) salt Canola oil, for frying Sifted icing […]

Published on June 17, 2026

What makes this cake so fun is that you can make the marble any colour you like! Try purple, yellow or even blue, then match the frosting colour to the cake.  Makes 1x20cm loaf  Ingredients For the cake  1¼ cups (250g) granulated sugar ½ cup (125g) butter, room temperature 3 eggs 1 egg yolk ½ […]

Published on June 16, 2026

Instead of using a cookie cutter to cut out biscuits, simply use a knife or pizza cutter to cut lines into the dough, making one large batch of 3x3cm squares.  Makes 65 cookies   Ingredients   1½ cups (225g) flour 1 tsp (5ml) garlic powder ½ tsp (2.5ml) mustard powder 1 Tbsp (15ml) Everything bagel seasoning […]

Published on June 15, 2026

This mug cake is just as good without the added chocolate. Cook it for 2-3 seconds less for a slightly more molten centre. For a different flavour, replace the chocolate with a spoon of peanut butter, jam, Biscoff- or chocolate spread.  Makes 1   Ingredients   3 Tbsp (40g) sugar 3 Tbsp (15g) cocoa powder ¼ […]

Published on June 11, 2026

We used a jumbo muffin tin to make fewer but larger muffins. You can also use a 12-hole cupcake tin and bake for 20-25 minutes.  Jumbo pizza muffins Makes 6  Ingredients   2 cups (300g) flour 1 Tbsp (15ml) baking powder 1 tsp (5ml) garlic powder 10g basil leaves, chopped Salt and milled pepper 2 […]

Published on June 5, 2026

Low and slow does the trick for cooking silky risotto. Pairing with charred spring onions and tomatoes results in a generous dish ideal for sharing on chilly evenings.  Charred spring onion & tomato risotto Serves 6 Ingredients   2 bunches spring onions ¼ cup butter 2 Tbsp olive oil  4 cloves garlic, finely grated  1 […]

Published on June 4, 2026

A hearty, spiced lentil soup, where pulses expand into a rich, comforting bowl perfect for feeding many on cold winter nights.  Moroccan lentil soup Serves 6-8    Ingredients   2 Tbsp olive oil 1 onion, finely chopped 2-3 celery stalks, finely diced 3 carrots, peeled and finely diced 3-4 cloves garlic, sliced 2 Tbsp harissa paste 2 […]

Published on June 3, 2026

Barley soaks up the flavourful pan juices and swells into a satisfying, crowd-friendly traybake.    Cider chicken & barley traybake  Serves 6 Ingredients   2-3 Tbsp olive oil blend  200g streaky bacon 1 cup dried pearl barley 800g oven roast vegetable mix  1 bulb garlic, halved  12 bone-in chicken thighs  Salt and milled pepper  2 tsp paprika 2 […]

Published on June 3, 2026

These wraps are very fragile and work best served flat.    Pumpkin-seed wraps with lamb koftas Makes 5 wraps Ingredients For the lamb koftas  2 Tbsp canola oil 2 shallots (or 1 onion), finely chopped 3 cloves garlic, minced ½ tsp all spice 1 Tbsp ground cumin 2 tsp paprika ½ tsp cinnamon 2 tsp coriander 500g […]

Published on June 2, 2026

A fibre-packed treat that tastes great without the added chocolate coating. Slice bars to your preferred size – these are 7x5cm.    Breakfast Muesli Bars Makes 12  Ingredients 4 (70g) medjool dates, pitted and finely chopped (or 70g chopped date block) 1 cup (250ml) boiling water 2 cups (220g) rolled oats ¼ cup (20g) cocoa ¼ […]