Capsicum Cape Town Chef Daniella’s Chocolate Gâteaux Rich buttermilk cake, drenched in Kirsch syrup, layered with a decadent chocolate cream cheese filling. Cake Ingredients 450g butter1140g granulated sugar10 large eggs500g cake flour320g cocoa powder120ml corn flour10ml baking powder4ml bicarbonate of soda10ml salt620ml buttermilk Method 1. Cream butter and sugar.2. Gradually add beaten eggs.3. Incorporate [...]
Blood Orange Macaron Recipe by Capsicum Executive Chef Alfred Henry Difficulty: Medium Serves: 50 macaroonsPreparation Time: 20 minutes, excluding baking time & cooling time Ingredients: 150 g sugar50 g water120 g egg whites35 g sugar150 g ground almonds175g icing sugar25 g cocoa powder Method: Bring to the water and the first sugar amount to the [...]
Caprice Chocolate Mousse Ingredients Mousse Liquid glucose 60g Raspberries pure 60g Sugar 60g [...]
Organic Rainbow Vegetable Salad with a mint dressing Preparation time: 10 minServes: 4Requirements Food Processor and grating blade, liquidizer Slaw2 Large Courgettes4-6 Yellow Patty pans4-6 Radishes1 large Carrot1-2 Beets½ bulb of FennelMustard or Watercress Dressing¼ bunch of Mint4 tbs. Good olive oil2 tbs. White wine vinegar3 tbs. Plain yoghurt½ Chillie seededGood pinch of salt and [...]
Another year has come and with it a new set of culinary trends. We chatted to Capsicum Executive Chef Alfred Henry and got his insights into what we thinks will be the trends in the kitchen this year. Says Chef Alfred Henry “With the use of scientific methods and electronics in the kitchen, 2012 really [...]
Deboned neck of lamb with garlic and herbs Ingredients 1 lamb neckSalt and pepper8Tbs chopped parsley1tsp chopped fresh thyme or rosemary2Tbs chopped spring onions2 crushed garlic cloves1\4tsp ground ginger and salt and pepper to taste Method 1. To debone the lamb neck you need a thin, sharp knife. Make an incision all along the neck [...]
Ingredients 140g couverture 70% 140g butter 3 egg yolks 3 eggs 45g flour 90g sugar 1 tsp spice (clove, cinnamon) Method 1. Pre-heat the oven with a baking tray to 180°C. 2. Prepare the moulds, butter 6 dariole moulds and dust with granulated sugar. 3. Form a sabayon with eggs, yolks and sugar (whisk until [...]
Ingredients 250g unsalted butter 200g dark Fairtrade chocolate (70% cocoa solids), broken up optional: 75g dried sour cherries optional: 50g chopped nuts 80g cocoa powder, sifted 65g plain flour, sifted 1 teaspoon baking powder 360g caster sugar 4 large free-range or organic eggs optional: zest of 1 orange optional: 250ml crème fraîche Method Preheat [...]
Ingredients 725g ripe plum tomatoes 150g goats cheese 20g fresh thyme, chopped 1 pkt (400g) puff pastry 2 cloves garlic, peeled and chopped 25ml extra virgin olive oil Salt, freshly ground black pepper 20g fresh basil leaves Method Set oven to 180*C. Cut tomatoes in half, sprinkle with a little salt and pepper, place [...]
Ingredients 4 eggs, separated 1 cup flour 1 cup sugar ½ cup oil ½ cup warm water 2 tblsp cocoa powder ½ tsp salt 2 tsp baking powder ½ tsp vanilla essence METHOD Beat egg yolks till light. Add sugar, beat well. Dissolve cocoa in warm water. Add the cocoa and water and the [...]
Follow @capsicumcooking on Twitter
Capsicum Cape Town Chef Daniella’s Chocolate Gâteaux
Meet Capsicum Cape Town Lecturer Chef Daniella Petö
Fillet of Beef Wellington with Dophnoise potato and Madera wine sauce by Chef Robert Macdonald
Meet Chef Robert Macdonald from Capsicum Port Elizabeth
Meet Chef Samantha Theron from the Capsicum Boksburg Campus
