Recipes Archives - Page 8 of 15 - The Sweet Rebellion
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Recipes, Sweets & Treats / 12.10.2017

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Chocolate purists will tell you that white chocolate is not true chocolate. It doesn't even really taste like chocolate! This is because it contains no cocoa solids at all. As a result, it is much sweeter than milk or dark chocolate and lacks that dark, slightly bitter cocoa flavour. Some years ago, the technique of caramelising or roasting white chocolate became a trend. For very good reason. By heating the sugars in the chocolate, the flavour changes from (some might say sickly) sweet to nutty, toasted and caramel-like. So delicious! I find the best way to enjoy this unique flavour is in...

Recipes, Sweets & Treats / 10.10.2017

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If you've ever been to Kamers, you know that you are guaranteed to discover at least one beautiful or wondrous thing there. This year I discovered Buttercrunch. My sister and I were tasting all the lovely samples at the confectionery corner, and found ourselves returning over and over to a nutty, crunchy sweet. After polishing off all the tasters, I felt the least I could do was purchase a box of these. That, and I needed a reference sample so that I could recreate this heavenly treat in my own kitchen. I'll be honest here - it took some trial and error until I...

Desserts, Recipes / 03.10.2017

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For most people, their favourite thing about crème brûlée is cracking the crisp sugar topping. For me, its the first bite of rich, creamy custard that lies beneath. I suppose it's the contrast of these two textures that makes this dessert so heavenly. Crème Brûlée is classically a vanilla flavoured dessert. Since I had already decided to make it in teacups instead of ramekins, it got me thinking about the flavour. Earl Grey is my tea of choice, so in keeping with a tea theme I infused the cream with Earl Grey tea leaves. I was very pleased with the result....

Edible Gifts, Recipes / 27.09.2017

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The first time I used cacao nibs was when I made Raw Vegan Brownies. I loved the intense, dark chocolate flavour they added.  Cacao nibs are considered a superfood and often used to make healthy smoothies and snacks. Me being me, I came up with a far less virtuous use for them. By simpling roasting the nibs to intensify the flavour, and steeping them in white rum for 2 weeks, you have a delicious chocolate flavoured rum. I added a little sugar to balance out the slight bitterness, but this is of course optional. A bottle of Chocolate Rum makes for a...

Biscuits & Cookies, Recipes, Sweets & Treats / 24.09.2017

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There is something so Parisian and sophisticated about macarons. If you've ever had one you'll no doubt have fallen in love with their crisp, chewy shells and creamy fillings. They're so darn pretty too! I'll be honest with you - macarons are notoriously tricky to make. It took me several attempts to get just the right recipe. Once you've mastered it though, the macaron world is your oyster. You can colour and flavour them any which way you like - the possibilities are endless! Traditionally macarons are filled with a buttercream or chocolate ganache, but in keeping with Heritage Day I...

Desserts, Ice Cream & Frozen Delights, Recipes / 21.09.2017

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It's officially spring in SA and the long, sunny days are back. For those living in Jo'burg it seems that you bypassed Spring altogether and jumped straight into Summer! The gorgeous hot weather is perfectly timed with National Braai Day on 24 September. Most South Africans will be spending the day outdoors with friends, basking in the sunshine and enjoying a lekker stukkie wors. I was looking for a new take on a traditional South African dessert for the occasion. It is Heritage Day after all. Peppermint Crisp Tart is a real South African favourite. It's made by layering coconut biscuits, caramel,...

Biscuits & Cookies, Recipes / 08.09.2017

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I often find myself experimenting with challenging recipes. Sometimes they work out beautifully. Other times they need a bit of tweaking. And then there are times that they are just a complete fail! For the most part this is fun for me, and working through the glitches and perfecting a recipe is what makes me tick. But it can get frustrating at times too. So every now and then I feel the need to make an old-school recipe. A recipe that I know is going to work perfectly first time. A recipe that requires very little effort to achieve a pretty and...

Cakes & Cupcakes, Edible Gifts, Recipes / 01.09.2017

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Today is the 1st of September, officially Spring Day! It's an absolutely gorgeous day in Cape Town. I can smell jasmine in the air and see green shoots on the trees. To celebrate the changing of the seasons I decided to have a little fun in the kitchen. Truth be told, these pretty flower pots are just chocolate cupcakes. But when you bake them in terracotta pots and decorate them with flowers, they transform into a magical spring garden. Once you've made them, you will feel a great need to share them as they are simply too pretty to eat alone! *If the thought of...

Cakes & Cupcakes, Desserts, Recipes / 29.08.2017

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I know this marbled glaze is impressing you right now. Let me tell you, the cake underneath is equally impressive. It's incredibly dense and rich in texture, and ultra-chocolatey in flavour. That's thanks to not only the deliciously dark chocolate in the mixture. But also the cacao butter. That's right - cacao butter. It's a wonderful ingredient to use in baking when you want to boost the chocolate flavour. Cacao butter also works as a great substitute for butter when you're going dairy-free. As cacao butter contains less water than regular butter, it gives an extra dense texture to cakes and...

Edible Gifts, Jams and Preserves, Recipes / 16.08.2017

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If you love lemon curd, you are in for a treat! This fruity clementine curd has all the sharpness and tang of a lemon curd, but with the extra juicy flavour of a clementine.  (In case you're wondering, a clementine is a cross between a naartjie/tangerine and an orange). Just like lemon curd, clementine curd has a host of delicious uses. Although it seems rather liquid when you fill your jars, it sets into a thick, almost custard-like texture - ideal for spreading onto scones or pancakes. Warm the clemetine curd slightly to use it as a sauce or drizzle in...