By Stéan Kruger
An Italian, festive alternative to my classic chocolate cake (recipe), this is a marginally “headier” version with its intense kick, courtesy of coffee liqueur and best-quality dark chocolate. I love squeegee cakes with a slightly moist consistency and replacing the flour in this cake with roasted …
A true Sicilian classic, this rich, decadent chocolate tart makes for the perfect ending to any dinner or to be enjoyed with a cup of freshly brewed coffee or tea. Paired with the most luxurious of nuts, the pistachio crust not only provides flavor and …
For this recipe, I can claim no credit. However, I have to share it! Simply put, it is the best cupcake you will ever have. Being one of the most excellent sources of inspiration, I recently watched one of many “The Pioneer Woman”-shows when I …
Velvety rich and creamy, the ultimate sophistication when it comes to baked goods and especially cakes, to me, has to be a New York-style baked cheesecake – with the emphasis on “baked” cheesecake. In my books, an authentic cheesecake has to be baked and I …
Walk into any French Patisserie and you’ll be amazed by the array of Pâte Sucrée Breton tartlets, impossible to choose from. In French, pâte means “pastry” or “dough” and sucrée means “sugar” or “sweet”, hence these are little tartlets with a sweet pastry (or shortbread) crust …
When it comes to cake, specifically sponge cakes, I’ve never been the biggest fan, that is until now – I might have discovered the perfect Red Velvet cake recipe. Although, I should probably say the best “cake” recipe, full stop. What I mean by this …
This cake is a marriage between two of the most decadent flavours: peanut and caramel. Rich and indulgent as this cake might be, I think it is the salted caramel and roasted peanut brittle, scatered over the top, that provides the balance that really …
In Italy, originating in the city of Prato, Tuscany, biscotti is a “biscuit” that usually contains almonds or some form of nut, whether in the form of flour or as a whole. Technically referred to as a “cookie”, biscotti is far removed from my idea …
It’s that time of the year again – its autumn, temperatures are dropping and the veld slowly but surely changing from green to orange to pale gold. We probably won’t be getting any more rain until spring so the dam’s water level is dropping. But …
One of my favorite comfort foods, this British comfort comes from Cornwall in England where it is a national dish! In my opinion, any dish worthy of being a national dish requires no justification as to why it so often finds it way to my …
