African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.
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Have you ever tried homemade marshmallows? They are so easy when you know how. Just follow my recipe. You must make sure you have a sugar/digital thermometer - and check that it works! Serve these light and fluffy mouthfuls with fresh granadilla pulp, and cocoa sorbet, which is the ‘surprise’ component of silver sugar balls. Here you have an interesting balance between sweet and tart.
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Homemade meringues, chunks of Belgian chocolate and my favourite... fresh apricot sorbet, with any available stoned fruit, add a hint of brilliance to the end of the meal.
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I like to roll salted caramel, in rice paper to make little ‘bonbons’. We use black lava salt - but this is not essential. These are delicious little treasures that will play around in your mouth and take you on a journey of discovery. Like Hartford House guests, you too will find yourself dreaming about the delicate little creations.
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Delli Nene, takes her handmade delights to each table. There is nothing better than popping one of these authentic indulgences into the mouth to satisfy a sweet craving.
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Lady finger biscuits, cat tongues or - as we South Africans know it - Boudoir biscuits are always a hit with the young people. Actually, come to think of it, all ages are pretty fond of these. This recipe demonstrates how easy it is to make them at home. There is no need to rush out to the shop when a craving arises - just step into your kitchen and whip up a few.
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I have seen every variation of meringue over the years - from tiny blobs and traditional piping, to meringue-gelatine crisp sheets - used as dessert decorations. And not to forget the lively-turquoise or perky-pink bought meringues.
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Pear-and-strawberry crumble has a delightful texture combination and is more beneficial for diabetics if blueberries are used. This recipe requires freshly-squeezed orange juice because the bought, processed product is packed full of sugar. When squeezing the oranges, reserve extra juice, which you can freeze in an ice-cube tray for an ice-pop treat!
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Chocolate mousse served with fresh fruit, in its raw form, is always delicious. A simple shift to sugar-free milk chocolate, low-fat cream and low-fat yoghurt is not difficult and the flavour of a dish is not compromised.
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Apple crumble with freshly-poached, in-season apples, raisins, loads of cinnamon and a dollop of fresh cream definitely warms my heart. I’’s without doubt one of my favourite home-cooked puddings.
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