Easter is around the corner and I just had the privilege of creating an Easter-inspired recipe for La Motte with their iconic 2018 Millennium – a Merlot Cabernet Franc red …
Category:
Baked
Almond financiers (a step-by-step guide)
A few years ago, I discovered almond financiers while shopping at Joostenberg Deli. They produce a wide range of French-inspired pastries within their bakery, also including madeleines, croissants, etc. These …
Olive and cheese bread with capers and thyme (with step-by-step pictures)
These pull-apart bread rolls are so good, they cannot be categorised as a side dish. They demand to be the showstopper of the table – golden and sizzling as …
Chocolate eclairs with salted caramel custard and pecan brittle
During lockdown, many of my readers have shared how they are cooking recipes from my blog. It’s such a wonderful feeling – to know that my recipes can provide …
A simple white bread loaf (with video)
I’ve had many requests for posting a simple bread recipe, so here it is. A simple white bread loaf that doesn’t need any special tools (other than a mixing bowl …
Oat and bran digestive cookies
Baking is a form of self-care for me. It’s one of my happy-place activities, something I do when I really have time on my side, not feeling rushed or restrained. …
Easy flatbreads with roasted shallots
As we’re all navigating a strange new reality within lockdown restrictions across the world, home cooking has become the centre of joy and recreation for many households. With limited …
Chocolate chunk cookies
Nine years ago, one of my first blog posts was a recipe for chocolate chip cookies by Sannie Smit. Although the photograph showed that I still had a lot to …
Blueberry pecan picnic cake
This recipe comes from Food52’s Genius Desserts – Blueberry Snack Cake with Toasted Pecans. Since I’ve bought the book, I’ve had this page bookmarked as one of the (copious) …
Chocolate berry cake
This is a celebratory post: The Food Fox blog is officially nine years old! Happy birthday to my digital baby! Nine years is a long time, friends. The Food …