Sweet Potato, Spinach and Feta Quiche
I like the idea of having quiche for lunch. It’s a no-nonsense approach to eating healthy. Simple and do-able by all :)
Millefeuille with Crème Patissiere and Mixed Berries
If you’ve ever wandered past a French patisserie, you might have spotted a delicate pastry stacked with crisp, golden layers and silky cream. That’s the mille-feuille, sometimes known as the “Napoleon,” a timeless French dessert whose name literally means “a thousand layers.The pastry’s signature thin, crunchy layers are made with laminated puff pastry, which rises beautifully in the oven to create delicate, buttery sheets. When assembled with care, the layers give you a bite that’s light, airy, and indulgent all at once.
Puff Pastry Pinwheels with Fruit
By searching the internet, you will be able to find hundreds of tutorials on how to fold puff pastry shapes. One of them is the pinwheel. Easy enough to make in 4 steps. Fill the centre with a cream or custard and decorate with mixed berries and a preserve.
Apple Tarte Tatin
Tarte Tatin is known for its rich, glossy caramel, tender apples, and crisp pastry base. Unlike a traditional tart where the puff pastry sits underneath the filling during baking, a Tarte Tatin is baked upside down, with the apples at the bottom of the pan and the puff pastry on top. Once baked, it is inverted so the caramelised apples become the topping.
Glazed Doughnuts
With this recipe, we will make a sugar brioche dough. Famously perfect for making a cinnamon doughnut or better yet, Beignets à la cannelle. As it is a yeast-raised dough, it will take some time however but it is pillow-like soft. As the name suggest, it can be sprinkled with cinnamon sugar or in this case, we will be making glazed icing to decorate.
Chocolate Vegan Tart
I’ve had so many requests over the past few years for vegan recipes that I almost feel guilty that this is my very first vegan post! Still, with Valentine’s Day around the corner, I couldn’t resist sharing this little chocolate delight. Why not spoil a vegan friend (or yourself) and spread a bit of love while you’re at it?
Angel Cake with Honey Buttercream
One the most prettiest and fluffiest crumb that any cake might have is the angel cake but be ware, it has almost no shelf life as it has no fat added to it. So do eat it the same day!
I’ve paired mine with a honey buttercream and orange zest. Sweet, tangy and full of flavour!
Chocolate and Raspberry Mini Cakes
This was so much fun to make! A perfect valentine’s gift to anyone loving chocolate and raspberries.
I’ve used my most trustworthy moist chocolate cake recipe and paired it with a Raspberry purée and Condensed Milk Buttercream. Flowers are always fun to add to any baked good so remember to style them pretty too!
Moist Chocolate Cake
My most trusted chocolate recipe, paired with a classic chocolate buttercream frosting. What makes this cake so special is its exceptional moisture and keeping quality. The use of sour milk (milk and lemon juice) combined with the oil in the recipe helps the cake stay beautifully moist for more than four days when stored correctly. It also freezes extremely well, making it perfect for advance preparation (especially for celebration and wedding cakes).
Chocolate Ganache Cake
This chocolate cake recipe goes very far back in my family recipe book. It is, without a doubt, the most trustworthy and reliable moist chocolate cake I know, one that has been baked for birthdays, weddings, celebrations, and desserts in our family for generations, and is still used today.
Matcha Banana Smoothie
High in antioxidants, naturally sweet with no added sugar. This banana, soya, pistachio and green tea infused breakfast smoothie will give you the boost you need in the morning!
White Chocolate and Lemon Tartlets
I love lemon meringue or even anything for that matter with lemon added to it. The taste experience of sweet and tarty is my favourite. When a clients asked me to make something with chocolate for her husband which also enjoys lemon desserts, I thought of pairing white creamy chocolate with lemon. Simple and quite quick to make as well. You may use ready made tart cases or follow my recipe on shortcrust pastry below.
Chocolate and Berry Tartlets
I have made this recipe and this combination of pastry for probably the last 20 years. I have not changed anything except perhaps, as per the client’s request, added a cream liqueur to the cream part of the Ganache au Chocolat. Each little tartlet pan are carefully lined with Pâtè Sucrèe (Shortcrust Pastry).
Mini Baked Cheesecakes
For years this baked cheesecake recipe was given to my students that studied at our La Petite Patisserie Food Academy. It is such a simple recipe to follow no one can make a mistake.
In fact, I still get contacted by students to send them the recipe again, so here we go…
Buckwheat Pancakes with French Ice Cream
French ice creams are famously creamier than most, and the secret lies in their base: eggs, milk and sugar, gently brought together with care and patience. As the milk heats, the fat globules combine with the proteins in the eggs, which slowly coagulate without splitting when treated correctly. During this process, the warm liquid melts the sugar granules, allowing them to disperse evenly into the fat. The result is a rich, velvety sauce with incredible depth and smoothness.
Buttermilk Spelt Mini Pancakes
We made flapjack pancakes, also known as Dutch pancakes, and I decided to have some fun by colouring some batter using cocoa powder, turmeric and paprika and to use spelt flour instead of wheat. Perhaps an unusual choice for a breakfast pancake, but curiosity won , and the results were surprisingly good.
You can, of course, substitute these with sweeter flavourings if you prefer. That said, the cocoa powder version is definitely my favourite.
Mini Milktarts
This is one of South Africa’s best-loved heritage desserts, and for many of us it brings back fond childhood memories of enjoying it at home. Although it is a custard-based tart and similar versions are found in many countries, this one is unmistakably South African. For us, it will always be linked to what our grannies used to make , each family with its own unique crust, but always finished with a generous sprinkling of cinnamon on top.
Classic Fridge Cheesecake
Fridge cheesecakes are quick and easy desserts that require no baking, making them ideal for beginners and busy kitchen environments. They rely on chilling rather than baking to set, which gives a smooth, creamy texture when prepared correctly. Always use full-fat dairy products for the best texture and flavour. Gelatine is optional but recommended if the cheesecake needs to hold its shape for neat slicing or buffet service. To ensure food safety and maintain the structure of the cheesecake, it must be kept refrigerated until serving.
Turkish Delight
My dad’s absolute favourite treat has always been Turkish delight. Even today, I can win him over simply by buying or in this case, making some for him. The most authentic Turkish delight is made without gelatine and is traditionally flavoured with rose water.
Other variations include different colours and flavours such as orange blossom water, vanilla, almond, and ginger.
Berry and Pecan Galette
This berry and pecan galette, enriched with apple and cinnamon and finished with a dash of whipped cream, will have you reaching for more.
The recipe is fresh, easy to assemble, and bakes in under half an hour, making it a quick go-to dessert before your guests arrive.