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  • 4-ingredient nectarine tarts

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  • Pear, ricotta and saffron sablé

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  • Chuckles ice cream baked Alaska

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  • Almond-and-espresso dacquoise cheesecake

    Almond-and-espresso dacquoise cheesecake

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  • Amaretto Zabaglione and mince pies

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  • Champagne Jelly

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  • Strawberry custard bomboloni doughnuts

    Strawberry custard bomboloni doughnuts

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  • Summer-sorbet-cake

    Summer sorbet cake

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  • Chocolate brownie trifle

    Chocolate brownie trifle

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  • Marshmallow whip biscuits

    Marshmallow whip biscuits

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  • Lemon posset and butterscotch trifle

    Lemon posset and butterscotch trifle

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  • Panettone style Christmas bread

    Panettone-style Christmas bread

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  • Brown butter cake with caramel icing

    Brown butter cake with caramel icing

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wwtaste

Woolworths TASTE Magazine
Bovril meatballs: yay or nay? According to @donnel Bovril meatballs: yay or nay? According to @donnellyabi, the Bovril adds an instant hit of umami and is a great replacement for stock. Bonus: we bet you have most (if not all) of these ingredients to make these in your kitchen already!⁠Search for "beef-and-Bovril meatballs" on taste.co.za or find the recipe at the link in bio. Photograph: @janrasphoto⁠
Looking for great value recipes that don’t skimp Looking for great value recipes that don’t skimp on the meat? You need @undignifiedza's budget cuts story from the May/June issue of TASTE! Khanya shares great recipes using cheaper cuts of meat including: ⁠⁠1. Quick-and-easy boerewors lasagne ⁠2. Braised shortrib rashers with chips⁠3. Beef cheek hand pies⁠4. Grilled Kassler chops with nectarine glaze⁠5. Corned tongue grilled cheese ⁠⁠To whet your appetite, find the recipe for boerewors lasagne on taste.co.za or at the link in bio. Find the rest of the recipes in the latest issue of TASTE, now available at your nearest @woolworths_sa store, or digitally via zinio.com and magzter.com.⁠
We’re into the third week of our budget cooking We’re into the third week of our budget cooking with deputy food editor @undignifiedza, where we share recipes that will feed a family for under R50 per head. In this week’s newsletter, Khanya shares her recipe for a flavour-packed but surprisingly affordable gem squash-and-chicken tray bake. Make sure you're signed up to the TASTE newsletter for all the exclusive tips and tricks. ⁠⁠Head to the link in bio to sign up to the newsletter. ⁠⁠Photo: @janrasphoto⁠
Comfort food for every season! Written and photogr Comfort food for every season! Written and photographed in the four seasons of 2020, @the_foodfox’s latest book “Simply Seasonal” is full of the kind of food that makes eating in tune with nature look irresistible. As a taster, here are 4 recipes for you to try:⁠⁠1. Butternut fritters with milk syrup (winter)⁠2. One-pot buttery orzo (spring)⁠3. Ricotta gnudi with pomodoro sauce (summer)⁠4. Ultimate creamed spinach (autumn)⁠⁠Find the recipes at the link in bio. ⁠⁠Photographs: @tashaseccombe⁠
What’s South Africa’s favourite warm pudding? What’s South Africa’s favourite warm pudding? We asked and you answered! We’ve rounded up your top 10 favourites including: ⁠⁠1. Chocolate malva pudding⁠2. Self-saucing lemon pudding⁠3. Ever-ready apple crumble⁠4. Lemon curd bread-and-butter pudding⁠5. Coconut sago pudding⁠⁠Did your favourite make the list? Search for “10 of South Africa’s favourite warm puddings” or find the recipes at the link in bio. ⁠⁠Recipes: @thelazymakoti, @samwoulidge, @hannahlewry, @hopemalau, @donnellyabi ⁠Photographs: @tobymurphy_photography, @janrasphoto, @sadiqah_photography, @andreavdspuy⁠
One-pot meals for midweek dinner just make sense. One-pot meals for midweek dinner just make sense. They’re easy, comforting and there’s less washing up! We’ve rounded up 7 of our favourite one-pot wonders for every day of the week. They include: ⁠⁠1. One-pan chicken-and-potato bake⁠2. Stovetop mac ‘n cheese⁠3. Seafood-and-chilli cioppino (stew)⁠4. Mushroom ragù⁠5. Easy curry traybake⁠⁠Search for “7 one-pot wonders for everyday of the week!“ on taste.co.za or find the recipe at the link in bio. ⁠⁠Recipes: @hannahlewry1, Phillippa Cheifitz, @donnellyabi, @kath_pope⁠
Take the effort out of weeknight dinner planning w Take the effort out of weeknight dinner planning with⁠@donnellyabi’s ideas for quick suppers on the run. Find them in the May/June issue of TASTE, on sale now. They include dishes like: ⁠⁠1. Bacon-and-egg fried chipotle rice ⁠2. Parmesan-and-anchovy meatballs with onion gravy ⁠3. Apricot harissa roast chicken in coconut cream⁠4. Pan-fried tomato-and-dhal soup ⁠5. Hot-sauce pork with teriyaki⁠⁠To get you started, find the recipe for bacon-and-egg fried chipotle rice at the link in bio. Find the rest of the recipes in the latest issue of TASTE. It’s available at your nearest @woolworths_sa or digitally via zinio.com and magzter.com.
Happy Mother’s Day to all the mothers, mother fi Happy Mother’s Day to all the mothers, mother figures and caregivers! We see you and salute the work you are doing raising a nation!⁠⁠We hope you’re being spoiled today with incredible food, like these high-tea treats: ⁠⁠1. Cupcakes with whipped buttercream ⁠2. Onion-and-leek quiche ⁠3. Amasi scones⁠4. Sticky date and mocha swirled buns⁠5. Lemon-and-lime lamingtons⁠⁠Search for “Mother’s Day afternoon tea party” on taste.co.za or find the recipe at the link in bio. ⁠⁠Recipes: @donnellyabi, @undignifiedza, @jaxburgess_foodstylist⁠Photograph: @janrasphoto, @tobymurphy_photography, @andreavdspuy
Keletso’s beetroot red velvet cake | Introducing Keletso’s beetroot red velvet cake | Introducing the ultimate red velvet cake – with no artificial colouring in sight! It’s the perfect cake to bake for a Mother’s Day high tea for the mom-figure in your life. Thanks @keletso.motau! INGREDIENTS400 g caster sugar6 free-range eggs, at room temperature310 ml canola oil2 T apple cider vinegar4 t vanilla extract1 cup buttermilk or amasi400 g cake flour2 t cocoa powder2 t baking powder½ t fine sea salt⅓ cup Woolworths beetroot powder, plus extra for dustingFor the icing:230 g butter, cubed500 g full-fat cream cheese520 g icing sugar1 t vanilla extract COOKING INSTRUCTIONS1. Preheat the oven to 180ºC and grease 2 x 22 cm cake tins. In a large bowl, beat the sugar, eggs and oil until light and fluffy. Gently mix in the vinegar, vanilla extract and buttermilk or amasi.2. Sift all the dry ingredients into a separate bowl and whisk to combine. Fold the wet ingredients into to the dry ingredients.3. Divide the cake mixture between the tins and bake for 30 minutes, or until a skewer comes out clean. Allow to cool.4. To make the icing, beat the butter and cream cheese together, slowly sifting in the icing sugar, until smooth. Stir in the vanilla.5. To assemble, use half the icing to ice the top of one cake evenly, then sandwich the cakes together. Ice the top of the second layer with the remaining icing, then dust with beetroot powder. Videography: @romywilsonza, @janrasphoto
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