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Truffles, Easter eggs or sweet Valentine’s seduction. Flights from heartbreak, or blissful birthday bonbons. It's a fact: chocolates are simply divine. In Chocolate there are original, melt-your-heart offerings, which includes a wicked assortment of chocolate recipes to satisfy every hmmm: the eating, dipping, drinking and spreading kind; fruity thrills such as nartjie malva pudding; crunchy treats, from rooibos biscotti to macadamia-nut honeycomb; fancy, creamy, nostalgic and naughty recipes that will enchant you; effortless favourites: no-bake brownies and end-of-the-month truffles, and SOS tips to rescue your craving. With all the technical info you need to embark on your chocolate journey.
Koelsoem en Flori, Suid-Afrika se gunsteling-tannies van Bonteheuwel, is terug met hul tweede boek, Soettand. In die boek deel hulle poedings en soetgebak wat dekades lank al familiegunstelinge is, soos Ouma Rachel se doekpoeding, onderstebo-tert, Mamma Rose se potpoeding, Maleise koesisters, bobaas-bollas, Yuwin se waatlemoenysies, gemmerpoeding, broodpoeding met ’n verskil, Hertzoggies en die berugte Tweegevrietjies. Die eerlike en onopgesmukte kos uit die hartjie van Koelsoem Kamalie en Flori Schrikker se kombuise in Bonteheuwel op die Kaaspe Vlakte het Suid-Afrikaners geheel en al betower. Die twee afgetrede tannies se onfeilbare resepte, perfek beproef na jare se ondervinding, het daarvoor gesorg dat Kook saam Kaaps, hul eerste boek, topverkoperstatus bereik het, met amper 10 000 eksemplare wat binne ses maande verkoop is. Koelsoem en Flori het ook hul eie kookreeks van 13 episodes op televisie losgeslaan. Flori en Koelsoem se kosse word elke Woensdagaand om 18:00 op VIA (kanaal 147) uitgesaai.
1 Dough, 50 Cookies
One Batter = 50 Muffins
Cupcakes & Bakes
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
In the latest book in this bestselling series, food writer and cook Sara Lewis brings together 70 mouthwatering recipes for jams, marmalades and preserves. Whether it's the quintessential English strawberry (to dollop onto a scone!) or the more unusual minted marrow & blackberry jam, there is a something for everyone. As well as delightful fruity jams like spiced apple & bramble, raspberry & rhubarb and High Dumpsy Dearie (a mixture of apples, pears, plums, ginger and lemon) there are tangy jellies such as sloe & blackberry or elderberry & orange, and curds such as gooseberry or St Clement's. Or why not try windfall apple butter on your toast? In addition, there are reduced sugar jams ideal for anyone trying to cut down sugar in your diet. There are recipes sourced from National Trust properties, making the most of their seasonal produce from their kitchen gardens. Enjoy the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram. The book includes advice on how to grow your own fruit, the best way to use up gluts from the garden and how to achieve the perfect consistency. There are also fun bits of trivia about jam throughout history and in literature. The perfect gift book for any jam-maker.
Yes, you can have your cake - and eat less sugar too. Described by Jamie Oliver as his "favourite baking book of the year", the healthy baking recipes for these beautiful cakes cut down on sugar, or cut it out altogether, thanks to the imaginative use of natural ingredients. As a bonus, many of the recipes are also gluten-free and dairy-free. Discover how to bake more than 70 delicious low-sugar and sugar-free recipes, including healthier versions of favourites such as carrot cake, muffins, gingerbread and hot cross buns. Every recipe tempts with a stunning photo of the finished cake or bake. The recipes contain little or no processed sugar, instead relying on easy-to-source sugar substitutes and natural sugar alternatives, such as honey and seasonal produce. Foraged edible flowers adorn decadent chocolate muffins and freshly picked berries peek out from between the layers of beautiful cakes, creating a feast for the eyes too. Written by Carolin Strothe - cook, food stylist, and author of the award-winning blog Frau Herzblut - and her husband Sebastian Keitel, the book explains the benefits of a low-sugar diet and debunks the myth that healthy baking must come with a compromise. Carolin includes a seasonal calendar to help you choose the best ingredients; basic recipes for pantry essentials such as apple sauce and cashew cream; and tips to help you elevate the look of your creations using natural colourings. With Low-Sugar Baking you can cook and enjoy treats in a healthy, guilt-free way.
A heart-warming, exquisitely funny memoir about one woman's journey from the courtroom to Le Cordon Bleu, and from grief to love At the moment her mother died, Olivia Potts was baking a cake, badly. She was trying to impress the man who would later become her husband. So she ate the cake, completely unaware that, 275 miles away, her mother was dying. Afterwards, grief pushed Olivia into the kitchen. She came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Her cakes sank and her custard curdled. But she found comfort in jams and solace in pies, and what began as a distraction from grief became a way of building a life outside grief, a way of surviving, and making sense of her life without her mum. And so she concocted a plan: she would begin a newer, happier life, filled with fewer magistrates and more macaroons. She left the bar and enrolled on the Diplome de Patisserie at Le Cordon Bleu, plunging headfirst into the eccentric world of patisserie, with all its challenges, frustrations and culinary rewards - and a mind-boggling array of knives to boot. Interspersed with recipes ranging from passionfruit pavlova to her mother's shepherd's pie, this is a heart-breaking, hilarious, life-affirming memoir about dealing with grief, falling in love and learning how to bake a really, really good cake.
Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he presents updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit a fresher, lighter palate.
Each chapter focuses on a particular type of dessert from simple fruit ideas, hot soufflés and puddings, ice creams and sorbets through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. Step-by-step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit all occasions.
Die Koekedoorwenner van 2016 gee haar/sy smaaklike gunstelingresepte onder die volgende hoofstukke:
- Lank, lank gelede
- Binne ’n uur
- So ’n bietjie Frankryk
- Kook saam met vriende
- Of maak dit jou eie …
- Klein en fyn
- Lekker vir oulaas.
Heerlike resepte wat deeglik beproef is en geskik is vir beginners, en vir die ervare kokke is daar ook ’n paar uitdagings.
An irresistible selection of sweet vegan treats from hugely popular blogger Mrs Hollingsworth's. From peanut butter chocolate cheesecake to classic banoffee pie, each mouth-watering recipe is totally vegan, gluten-free, dairy-free and free from refined sugar. Easy to make, deliciously decadent and using natural, easily available ingredients, Emma Hollingsworth's amazing recipes will transform any plant-based diet. Satisfy every possible sweet tooth craving you could have while avoiding processed snacks and desserts. Chapters cover: * MY SIMPLE STAPLES * GRAB-AND-GO BARS AND BALLS * TRES EASY TRAYBAKES * DROOL-WORTHY COOKIES AND BISCUITS * NO-CHEESE RAW 'CHEESECAKES' AND SLICES * TANTALISING TARTS AND PIES * SERIOUSLY MOREISH CHOCOLATES AND CONFECTIONERY * FIRE UP THE OVEN CAKES AND LOAVES With recipes for easy everyday snacking, crowd-pleasing dinner party desserts as well as impressive special occasion cakes loaded with decorations, Vegan Treats covers every possible sweet recipe you could need or want. Gluten-free, dairy-free and free from refined sugar, as well as plenty of nut-free and raw options, Emma's recipes are sure to please everyone. From Peanut Butter Chocolate Cheesecake Slices and Chocolate Fudge Flapjacks, to classic Banoffee Pie and Carrot Cake, along with recipes for vegan milks, butters, icing and sauces, Emma has your plant-based baking covered with her usual fun and playful style.
'A British meal without a proper pudding is only half a meal in my book.' Regula Ysewijn
Let pudding queen and food historian Regula Ysewijn introduce you to 50 irresistibly nostalgic sweet and savoury puddings. Britain's puddings are legendary - everyone has a favourite. Whether it is a Syrup Sponge with custard or a Sherry Trifle piled high with whipped creams, these iconic sweet and savoury recipes, are mouth-wateringly good and the perfect dish for anyone with a sweet (or savoury) tooth!
Including childhood classics such as Jam Roly-Poly and Cornflake Tart to timeless treats such as Rhubarb & Apple Crumble and Summer Pudding, the book is full of recipes for steamed puddings, syllabubs and blancmanges too, and regional specialities with deliciously dotty names Wet Nelly, Bedfordshire Clanger, Apple Dappy and Whim Wham.
Alongside the recipes, Regula has added quirky facts and uncovered some fascinating connections with National Trust properties, including the St George's Pudding served to Winston Churchill.
With the help of our cake mixes and this little book, you can't go wrong: from muffins for breakfast, crispy biscuits for tea and cupcakes for all occasions, to kiddies' party treats, cake sale stunners and special occasion treats. Become known for your delicious Christmas cake and don't be daunted, even by a wedding cake!
"Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you." Maida Heatter is one of the most iconic and fondly-remembered cookbook authors of all time. Her recipes, each a modern classic, are must-haves in every home baker's bag of tricks: her cookies, cakes, muffins, tarts, pies, and sweets of all kinds range from extravagantly special to the comforting and everyday. Her brown-sugary Budapest Coffee Cake, her minty Palm Beach Brownies, her sophisticated East 62nd Street Lemon Cake, and many other desserts have inspired legions of devotees. Happiness is Baking reproduces Maida's best-loved recipes in a fully illustrated new edition with a foreword by Dorie Greenspan. Developed for foolproof baking by experienced cooks and novices alice, these recipes bear Maida's trademark warmth, no-nonsense style, and her promise that they will work every time. Happiness is Baking is the perfect gift for anyone who loves baking--or who knows the happiness that comes from a delicious dessert.
If you've ever fancied making your own ice cream, this is the cookbook for you! Learn to make every flavour of homemade ice creams, sorbets and granitas plus irresistible toppings and sauces from classic hot fudge to exotic candied red beans and cajeta (a Mexican form of caramel), and mouth-watering mix-ins like chocolate chip cookie dough, buttercrunch toffee, and honey-sesame brittle. Accomplished pastry chef David Lebovitz provides a step-by-step guide to making a wide variety of frozen treats using ripe, seasonal fruits, fragrant vanilla, toasted nuts and spices and much more in this lavish recipe book. With an essential equipment overview, advice on what to look for when purchasing ingredients, and expert technical advice, this cool as ice cook book is the perfect addition to your kitchen and contains all the info you'll ever need on how to create the perfect scoop.
Southern Desserts is a delicious additional to your cookbook collection. Filled with amazing recipes for cakes, cupcakes, pies, puddings, cobblers, cookies, candies and so much more. You won't be able to turn the page without wanting to take a bite out of it first
Jelly is wobbling back into fashion and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history and making of jelly - a fun, informative, visually stunning and entertaining package. The book begins with an overview of the incredible history of jelly, from Henry VIII's 'jelly hippocras' to the fantastic forms dreamed up by the Victorians. It then delves into the science of creating the perfect jelly, using the very best ingredients and unmoulding techniques. An array of delicious recipes finally ensure that you can enjoy everything from super-economical fruity delights to flights of the fantastic (everyone should try their hand at a glow-in-the-dark jelly at least once!). With cutting-edge design and photography, and an unparalleled insight into the subject, this is the book to make all your jelly dreams come true.
Step-by-Step Desserts is a highly-illustrated kitchen bible making it easy to master sixty-eight classic dessert recipes and hundreds of exciting variations. Fresh and contemporary, every stage of each recipe is presented with vibrant photography accompanying easy-to-follow instructions. Expanding your repertoire has never been more convenient, with an enormous amount of choice ranging from simple to adventurous. If you love classic Creme Brulee, then try the White Chocolate, Earl Grey or Raspberry variety for a contemporary twist. If Souffle is your favourite treat, indulge in chocolate, pistachio or lemon options. The go-to authority on desserts, Step-by-Step Desserts is a unique and comprehensive book for creating easy and delicious sweet-treats.
As a follow-up to Layered, Tessa Huff returns with Icing on the Cake to dive deeper into dessert decoration and the presentation of layer cakes and other showstopping treats. Providing the confidence home bakers need to get creative, Icing on the Cake guides readers from cake pan to presentation to dessert plate. Organized by style, each dessert showcases a different decorative element, artistic pastry technique, or presentation idea. With hundreds of beautiful photos, including lots of step-by-steps, Icing on the Cake is a richly illustrated guide for creating delicious, beautiful desserts that will be the grand finale of any gathering.
Whether whipping up swimmingly frosted cupcakes, a mermaid tale shaped cake, cake pops, shakes, and more sweet treats from the deep, you'll want to dive right in! Enter the world of fantasy and imagine what a party would look like if it were in the wonderful underwater universe where the sirens live. This book brings together fifty favorite mermaid recipes that you can now enjoy as well. Learn how to magically convert classic recipes into something worthy of a bottom-of-the-sea banquet table! Mermaid Food offers a great variety of cakes, cookies, and fantastic delicacies that will fill your table with marine colors. Recipes include: Cupcakes in delicious turquoise tones Varieties of cookies for all tastes Delicious and irresistible siren shakes Ideas to customize a mermaid-themed party table And many more sweet whims you'll love! Immerse yourself in the kitchen and enjoy this combination of colorful photographs and simple recipes suitable for all levels of bakers.
A celebration of the world's greatest chilled dessert, this book focuses on the specifically Italian origins of ices. Many would later claim ices as their own, but gelati, sorbetti, granite and many more sweet treats from the icebox all had their beginnings in Italy. Cornettos overloaded with softly melting scoops of flavoursome heaven did not occur by chance - much went before - tales that need to be told! The Romans brought down blocks of frozen snow from the slopes of mount Etna to store in grottoes and man-made ice houses during the dry heat of summer. The icy slush was flavoured with fruit and honey syrup and it wasn't long before a lively trade in the new delicacy erupted amongst the fashionable nobility of the day. Soon everyone wanted ice; yet this was no passing fad and an enduring culinary legacy was born. As well as providing delicious recipes for everything from a divinely delicate pear and white wine sorbet to the most indulgent Zuccotto (a confection of chocolate, alcohol, cream and nuts), Gelato explores the fascinating myths, true stories and historic events behind the scenes. Packed with stunning photography, easy to follow instructions (many recipes do not require an ice cream maker), and interesting asides, this book fully justifies ice cream's reigning popularity as the world's number one comfort food. Word count: 20,000
Up your ice-pop game with this collection of over 25 recipes for deliciously refreshing home-made popsicles, from wholesome and healthy to indulgent delights. A chilled popsicle, grabbed and shared round languorously from the freezer on a boiling hot day is a simple, nostalgic pleasure. These juvenile treats have clearly not lost their appeal amongst fun-loving adults, and recent trends have seen these childish ices transformed into something far more sophisticated, with fresh natural ingredients and gourmet flavours. Adults and children alike will adore Coconut, Mango and Passion Fruit ice pops - a rainbow of colours and three of your five-a-day in the most enjoyable way. A stash of dairy-free Almond Milk, Honeycomb and Salted Chocolate Pops will always be welcome, while making Buttermilk, Rosewater, Raspberry and Pistachio Pops with whole raspberries set inside would be the most attractive end to any dinner party. It is remarkably easy to make these frozen treats at home, so stock up your freezer and have a posh popsicle ready for any occasion.
This is a collection of innovative, lip-smackingly brilliant recipes celebrating ice cream and the desserts that accompany it. This beautifully photographed book includes a introductory chapter on how to make classic and more unusual ice-cream flavors as well as sorbets and vegan options (from Roasted Strawberry and Buttermilk, Nochurn Flat White Coffee to Vegan Malted Banana Ice Cream). Then ice-cream desserts and celebration recipes take center stage, bringing fun to the kitchen (from Stacked Ice Cream Cheesecake with Figs and Cinnamon to Children's Ice Cream Cupcakes). Decadent desserts that are the perfect companion to ice cream, like Cocoa and Date Brownies and Granny Dorsey's Giant Meringues, add a baking element, while sundaes, shakes and cocktails give inspiration for allhours entertaining. Toppings, of course, are showcased, with sauces, chunky honeycomb, homemade waffle cones, marshmallows and salted pecan brittle on offer so you can decorate and create your own desserts. This joyful selection is an homage to one of our favorite foods and, in the hands of the award-winning British brand Jude's, you know these recipes will be exciting and packed with flavor.
The ultimate dessert for milkshakes-lovers, cake-lovers and dessert-lovers. Over the top, mega and indulgent are the best words to describe this new dessert taking the UK by storm. A freakshake, originally from Canberra, Australia, is a concoction of milkshake, cake, donut, biscuit, anything-you-like sweet-tastic combination. Start by creating the base for your freakshakes. We'll show you how to make an indulgent, creamy milkshake base that can then be topped with anything of your choosing to create your unique freakshake. Broken into chapters on basics, toppings, sauces and syrups this enables you to make your Freakshake as crazy as you like. Delve into recipes for Chocolate Brownies, Jammie Dodgers, Marshmallow and begin dressings your vessel. We've included Freakshake ideas such as a sweet and sour Lemon Meringue Pie, gooey Double Chocolate Oreo, Coffee Mocha Cracker and a Salted Caramel Banoffee Cream but this should not limit your creations. Overflowing with lashings of cream, chocolate, brownies, cakes, biscuits and sauce a freakshake is the perfect dessert for sweet tooth fanatics.
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