Home cooking for children and adults
Pumpkin Rose Bread is the kind of recipe that makes your kitchen smell like fall and your table look like a celebration. It’s soft, lightly sweet, and shaped like a blooming rose—simple enough for a weekend bake, but impressive enough for guests. The pumpkin adds gorgeous color and moisture, while […]
This is the kind of loaf you slice into while it’s still a little warm, smear with butter, and wonder why you don’t bake it more often. Baby marrow (also known as zucchini) keeps the bread unbelievably moist without making it heavy. Toasted seeds add crunch and a nutty aroma […]
There’s something deeply satisfying about tearing into a warm, cheesy loaf that’s been baked to golden perfection. This Cheese and Biltong Pot Bread brings a rustic, smoky flavor to your table, with a chewy crust and soft, tender crumb. It’s simple to make, hearty enough to serve on its own, […]
Only six pantry cupboard ingredients are required to make these buttery, soft, perfect biscuits. Best of all? This all-butter recipe skips the shortening. Follow our tips (and video) to guarantee the perfect biscuits time after time! American Biscuits are very similar to scones in that they are made from the […]
How to recognize if your bread has gone bad? Stale bread can be identified by the dryness, texture and taste of the bread., or through the presence of mold in the bread. Mold. Mold is a collection of fungus which appear as fuzzy or hairy spots that are most often […]
Olives, saltiness and bread – what an amazing combination! Just add some butter and it is the perfect accompaniment to just about any dish or soup. Unlike commercially bought olive breads, these are just jam packed with olives and often feel more olive than bread – a great source of […]
This recipe is dedicated to my good friend Peter du Preez. May you have success in your endeavours and although life may send you around the globe, this should always remind you of home. This striking loaf, with its plaited look is a cross between a brioche and a normal […]
The dough is sticky and tacky and will not hold a shape for a long time. The bulk fermentation can go horribly wrong as a result while the proofing will yield an intermediate dough that will eventually hold its shape. This is a recipe for an adventurer who is not […]