250g Cous cous 2 cups Vegetable stock 1 Green pepper, deseeded and diced 150g Feta cheese, cubed 100g Pomegranate rubies Handful mint, chopped Handful coriander, chopped 50g Pepperdews, 100g Flaked Almonds, toasted Place the cous cous in a glass bowl, and pour the boiling stock over. Cover with cling wrap and leave it for 7-10 […]
Tebogo and Lebogang Ndala have doubled up on their culinary skillsets with a qualification in sports nutrition. Graduating in the profession last year, the 30-year-old Mamelodi-born sisters have accomplished great culinary heights and have worked with renowned Mzansi chefs from Siba Mtongana to the late Dora Sithole. They are more determined than ever to plating […]
CUPCAKES 140g flour 1½ Tbls cocoa powder ¾ tsp baking powder ⅓ tsp baking soda ¼ tsp salt 5 Tbls unsalted butter, softened 100g white sugar 2 eggs 1 tsp vanilla 120 ml buttermilk 4-6 drops red gel food coloring CREAM CHEESE ICING 120 g unsalted butter, softened 120 g cream cheese, cold 180 […]
DOUGH: 4 cups flour 1/3 cup castor sugar 1 packet instant Yeast 1 teaspoon salt 1 1/2 cups milk 6 Tbls butter 1 egg CINNAMON SUGAR: 1/4 cup butter, softened 2/3 cup light brown sugar 1 Tbls cinnamon powder For The Cream Cheese Frosting 110 g cream cheese 125 g unsalted butter, room temperature 3 […]
Our Grade 11 chef students hosted their final exam practical of the year before they head over to the next grade. This one was a high tea with beautiful sweet and savory dainties. The chefs were amazing as always and the food was delicious. Here are a few images… feast your eyes. A special thank […]
INGREDIENTS 4 Large egg whites 1 1/4 cups white sugar 2 tsp cornstarch 1 tsp vanilla extract 1 tsp lemon juice 2 cups heavy cream 2 Tbls Tetley Earl Grey tea syrup Fresh mixed berries 1/2 cup icing sugar Mint to garnish TETLEY EARL GREY SIMPLE SYRUP: In a saucepan, add 4 Tetley earl grey […]
ROOIBOS PANCAKES 2 cups self raising flour 2 Tbls castor sugar 1 pinch of salt 3 cups milk 4 laagerrooibos teabags 4 eggs 1 Tbls oil Warm up the milk up with the teabags, on medium heat in a saucepan, until the milk becomes ‘rooibosy.’ Just simmer the milk, don’t bring to a boil. Remove […]
2 lemons, sliced 1 cup rooibos syrup 4 cups tonic water 1 bunch mint leaves, to garnish In a jug, add ice, sliced lemons, syrup and tonic water. Mix well with a wooden spoon. Adjust sweetness. Serve chilled and top with mint leaves.
Okay, so if you didn’t know… now you know that we absolutely love our chef students at Rietondale high school in Pretoria. These are some of the coolest kids we’ve met, and they are absolutely incredible. On this particular evening the chefs were hosting over 50 guests for a 4-course meal and we were asked […]
