Since the 17th Century, Crème Brûlée was known by this name and literally means, “Burnt cream”. Although it is still made from the same recipe family as the Crème Caramel, the difference between the two custard base desserts is the topping. Caramel is served with caramel syrup and the Crème Brûlée recipe with a caramelised hard crust.…
When I was asked to review the book ‘Perfect Parties’ I had no idea what to expect. Most of the books on entertaining I have…
by Coleen van Heese from Lieflingkind Design What’s not to love about October? The weather is perfect & the flowers are in full bloom.…
Nicky Brecher, winner of the 2012 ‘Toptientuiskokke’ competition recently released her own cookbook – Boeresjiek. This book is packed with a variety of recipes ranging…