Baking
World’s best white chocol
Indulge in the creamy and decadent flavors of our white chocolate cheesecake! This elegant dessert combines the tangy richness of cream cheese with the sweet and silky smoothness of white chocolate. This cheesec...
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Baking
Pillow-Soft Focaccia: A Q
To produce a soft and fluffy focaccia, using chilled dough is essential, as it can rest in the refrigerator for 18 to 24 hours or be prepared in just 3 hours, with a simple 4-ingredient recipe that requires only...
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Baking
Traditional French Croiss
This classic laminated croissant dough takes time and a little effort, but if you are feeling ambitious, you can make authentic melt- in- your- mouth a...
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Baking
Mosbolletjiebeskuit (Anis
This is a truly amazing rusk that is as authentic South African as boerewors and biltong. Perfect for winter, dunked in a hot and steamy cup of coffee. My favorite breakfast in winter.
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Baking
Kourabiethes flavoured wi
Our very best recipe for Kourampiedes (Kourabiethes) flavoured with ouzo! Traditionally made to celebrate Christmas, these sweet little butter cookies will definitely set you on a festive mood!
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Bread
Real French Baguette
After many attempts I have eventually succeeded in replicating a real traditional french baguette at home.
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Baking
Easy Puff Pastry
My recipe for an easy Puff Pastry is so fast to make without all the folding like a traditional pastry, but it yields amazing results.
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Bread
Hokkaido Milk Bread Rolls
Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. Also known as Shokupan, and Pai Bao.
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Bread
Ouma se plaasbrood
There are few things in life that's more comforting than freshly baked farm bread. The way my ouma used to make it. The smell would permeate the farmhouse and instantly made you happy.
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Bread
Classic French Baguette
Baguette is a classic French loaf of bread that is characterized by its long, thin shape and crispy crust. Baguette is a lean dough, meaning there is no fat present in the dough.
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