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Spinach Espuma Sponge
Spinach Espuma Sponge By Chef Eoin Shiell Serves: 10-15 Cook time: Ideally 4 hours Espuma sponge• 3 x whole eggs • 1 x egg white • 20g x cake flour • 20g x icing sugar • 120g x Spinach puree (roughly...
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Hard work and experience behind Capsicum Chef's 'Lecturer of the Year' Award
Hard work and experience behind Capsicum Chef's 'Lecturer of the Year' Award Eoin Shiell from Pretoria East has been named Capsicum Culinary Studio’s Chef Lecturer of the Year, beating out candidates...
View Article10 Reasons why you should become a Chef
10 Reasons Why You Should Become a Chef For many work is a something you do to earn money, for Chefs work is their passion. If you love to cook and are passionate about food then why not develop your...
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Rookie Chef! Cooking classes for aspiring young chefs
Rookie Chef! Cooking classes for aspiring young chefs There’s been an explosion of youngsters taking to the kitchen and wanting to learn how to cook evidenced by television shows such as MasterChef...
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Q&A with Chef Marlon De Freitas
Q&A with Chef Marlon What advice do you give to students? Be prepared to work long hours. Be passionate about what you do… Name: Marlon De Freitas Job designation: Lecturer Capsicum campus: Cape...
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Dark Chocolate and Raspberry Tartlets
Dark Chocolate and Raspberry Tartlets Ingredients:• 200g Dark chocolate chopped • 60g Unsalted butter • 90g Brown sugar • 60ml Cream • 3 eggs • 25g Cake flour • 250g Raspberries Ganache:• 300g Dark...
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The Connection Between Love and Chocolate
The Connection Between Love and Chocolate By Chef Hayley Sutherland Valentine’s Day is just around the corner and our go to gift is always something sweet for our loved ones. Have you ever asked the...
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Pull Apart Nutella Brioche Flower
Pull Apart Nutella Brioche Flower Ingredients: 500g Bread Flour¼ teaspoon Salt 60g Caster Sugar 14g Instant Yeast 6 Eggs 120ml Luke Warm Milk 230g Butter 200g Nutella Chocolate Spread 1 teaspoon...
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Nutella Mousse Cake
Nutella Mousse Cake By Chef Lungile Makiza Makes about 10-12 servings Chocolate hazelnut sponge cake 2 eggs, separated 1/4 tsp (1g) salt 1/3 cup (70g) sugar 2/3 cup (70g) ground hazelnuts 2 tbsp (16g)...
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Q&A with Chef MD
Q&A with Chef MD Name: Mfanufikile (Chef MD) Dhlamini Capsicum Campus: Rosebank Year started: 2018 - 2019 Why Capsicum? For me Capsicum has an outlook that presents itself as one of the best...
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Honey and Oats Granola Bars
Honey and Oats Granola Bars Yields 12 Granola Bars 300g Oats 20g Rice Krispies 90g Nutty Wheat Flour 25g Brown Sugar¾ tsp Bicarbonate of Soda ¾ Salt 230g Honey 70g Coconut Oil 2 tsp Vanilla Essence...
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Traditional Christmas Plum Pudding
Traditional Christmas Plum Pudding Serves: 8-10 INGREDIENTS 150 g currants 150 g sultanas 150 g roughly chopped prunes 175 ml sherry 100 g cake flour 125 g breadcrumbs 150 g butter 150 g muscovado...
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Chocolate Christmas pudding
Chocolate Christmas Pudding Ingredients 1tsp Bicarbonate of soda 180ml Boiling water 55g Unsalted butter 1tsp Vanilla essence 135g Brown Butter 4 eggs 110g Self raising flour 25g Cocoa powder...
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Melted Snowman Recipe
Melting Snowmen Recipe Ingredients: Yield 24 Biscuits 300g Cake Flour 200g Butter, cubed and softened 100g Castor Sugar Pinch of Salt 24 White Marshmallows Royal icing: 1 Egg White 300g Icing Sugar...
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Banana Crisps
Banana Crisps Ingredients 2 Just ripe bananas Method 1. Preheat oven to 110°C. Line a baking sheet with parchment paper. 2. Spread banana slices out onto the prepared baking sheet, making sure...
View ArticleKare Kare-Oxtail Stew
This Heritage Day why not indulge in some traditional oxtail stew? With meat falling off the bone, this recipe is simple and delicious! It's no wonder it's one of SA's most loved.
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