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  • Honeycomb - Luisa Farelo Hayes
    much or otherwise it may crystallize Once sugar has dissolved bring to the boil and cook for about 10 minutes or until the mixture reaches hard crack stage 154 C using a sugar thermometer Remove saucepan from heat and sift over the bicarbonate of soda stirring only until the mixture froths and expands to double its size Quickly pour into the prepared tin and allow to cool for about 15 minutes or until mixture has set completely Break honeycomb into shards and dip into melted dark chocolate Allow chocolate to set before serving Tweet cadburys chocolate crunchie dessert Honeycomb prawn and coriander dim sum vanilla custard slice No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter Cream Icing May 25 2012 vodka chilli butterscotch sauce May 19 2014 vanilla custard slice October 19 2014 Honeycomb October 16 2014 prawn and coriander dim sum October 16 2014 sesame crusted yellowtail with ginger honey lime soy sauce October 16 2014 gluten free banana and almond crumpets October 16 2014 foodstyling Almonds amarula cream breakfast Cake Cape Town Restaurants Chicken chocolate cocoa cooking for one cream cheese icing Crush Online dessert Dim Sum Dumplings flatbreads Food Styling garlic Gluhwein Go Pro cooking Gstaad hazelnut healthy Homemade Honeycomb jc le roux luisa farelo mushrooms NoMU pasta pistachio pudding recipe Soup Spicy starter starters Steamed Mussels Tapas The Foodbarn The Pretty Blog tomato Tom Yum vanilla Yuppiechef Twitter Profile Luisa Farelo LuisaFarelo Food stylist chef and recipe developer

    Original URL path: http://luisafarelo.co.za/honeycomb/ (2016-04-24)
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  • prawn and coriander dim sum - Luisa Farelo Hayes
    help to thicken the sauce Add chopped prawns and sauté for a minute or until almost cooked Add soy sauce and lime juice and just as it starts to bubble remove from heat and allow to cool Add chopped coriander and a good grinding of black pepper and check seasoning To assemble Place defrosted wrappers onto a clean surface and place a teaspoon of prawn filling in the centre of each wrapper Dip you finger into cold water and lightly wet the edge of the pastry Fold the wrapper over the prawn mixture to create a semi circle and seal by crimping the edges of the pastry Repeat until mixture is finished Place a single layer of cabage leaves onto your bamboo steamer and place the dim sum on top of the cabbage being sure not to overcrowd Steam for about 5 7 minutes or until cooked through Remove from steamer and serve immediately with soy sauce Tweet chinese Dim Sum Dumplings prawn starter steamed sesame crusted yellowtail with ginger honey lime soy sauce Honeycomb No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter Cream Icing May 25 2012 vodka chilli butterscotch sauce May 19 2014 vanilla custard slice October 19 2014 Honeycomb October 16 2014 prawn and coriander dim sum October 16 2014 sesame crusted yellowtail with ginger honey lime soy sauce October 16 2014 gluten free banana and almond crumpets October 16 2014 foodstyling Almonds amarula cream breakfast Cake Cape Town

    Original URL path: http://luisafarelo.co.za/prawn-coriander-dim-sum/ (2016-04-24)
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  • sesame crusted yellowtail with ginger honey lime soy sauce - Luisa Farelo Hayes
    and sear fish for about a minute on each side or until sesame seeds are golden in colour Remove and place on a roasting tray Cook in oven for about 10 minutes or until fish is just cooked through Meanwhile make the soy sauce reduction Place soy sauce honey garlic chili lime juice and sesame oil into a small saucepan and bring to the boil Cook for about 2 3 minutes or until sauce has reduced slightly and thickened to a syrupy consistency Remove garlic clove and set aside Once fish is cooked remove from oven and serve immediately drizzled with a little soy sauce reduction This dish is best served with steamed jasmine rice steamed pack choi and fresh lime wedges This recipe was especially developed for Crush Online Magazine Recipe and styling Luisa Farelo Hayes Photograph Henk Hattingh Tweet foodstyling Crush Online fish healthy sesame soy dressing yellowtail gluten free banana and almond crumpets prawn and coriander dim sum No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter Cream Icing May 25 2012 vodka chilli butterscotch sauce May 19 2014 vanilla custard slice October 19 2014 Honeycomb October 16 2014 prawn and coriander dim sum October 16 2014 sesame crusted yellowtail with ginger honey lime soy sauce October 16 2014 gluten free banana and almond crumpets October 16 2014 foodstyling Almonds amarula cream breakfast Cake Cape Town Restaurants Chicken chocolate cocoa cooking for one cream cheese icing Crush Online dessert Dim

    Original URL path: http://luisafarelo.co.za/sesame-crusted-yellowtail-ginger-honey-lime-soy-sauce/ (2016-04-24)
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  • gluten free banana and almond crumpets - Luisa Farelo Hayes
    and cinnamon and using an electric beater whisk until smooth Heat a non stick frying pan on medium heat and add a teaspoon of butter When melted add a ladle of batter and fry for about 30 seconds to 1 minute Flip and fry the other side for a couple more seconds or until the crumpet is cooked through Repeat until batter is finished Serve warm with maple syrup and fresh raspberries This recipe was especially developed for Crush Online Magazine Recipe and styling Luisa Farelo Hayes Photograph Henk Hattingh Tweet foodstyling Almonds banana breakfast crumpets Crush Online flapjacks Gluten free healthy snack chocolate and pistachio nut marble cake sesame crusted yellowtail with ginger honey lime soy sauce No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter Cream Icing May 25 2012 vodka chilli butterscotch sauce May 19 2014 vanilla custard slice October 19 2014 Honeycomb October 16 2014 prawn and coriander dim sum October 16 2014 sesame crusted yellowtail with ginger honey lime soy sauce October 16 2014 gluten free banana and almond crumpets October 16 2014 foodstyling Almonds amarula cream breakfast Cake Cape Town Restaurants Chicken chocolate cocoa cooking for one cream cheese icing Crush Online dessert Dim Sum Dumplings flatbreads Food Styling garlic Gluhwein Go Pro cooking Gstaad hazelnut healthy Homemade Honeycomb jc le roux luisa farelo mushrooms NoMU pasta pistachio pudding recipe Soup Spicy starter starters Steamed Mussels Tapas The Foodbarn The Pretty Blog tomato Tom Yum vanilla Yuppiechef

    Original URL path: http://luisafarelo.co.za/gluten-free-banana-almond-crumpets/ (2016-04-24)
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  • chocolate and pistachio nut marble cake - Luisa Farelo Hayes
    cake batter into two bowls adding sifted cocoa powder to the one batch and the chopped pistachio nuts to the other Mix both batters lightly to ensure that each cake mixture is well combined Using two spoons alternate dollops of chocolate cake mixture with pistachio cake mixture along the bottom of the pan Repeat with a second layer ensuring that you dollop the pistachio nut cake mixture on top if the chocolate cake mixture and vice versa Level the top using the back of a spoon and bake in the oven for 45 minutes or when a skewer is inserted into the centre of the cake it comes out clean Remove cake from oven and allow to cool completely before tipping out of the tin and covering with the chocolate ganache To make the chocolate ganache Melt butter in a saucepan and add the cocoa caster sugar and cream Whisk over a low heat until completely dissolved and sauce is smooth and glossy Remove from heat and allow to cool completely before icing the cake Tip As the mixture cools it thickens slightly This recipe was especially developed for NoMU and Crush Online Magazine Recipe and styling Luisa Farelo Hayes Photograph Henk Hattingh Tweet Cake chocolate chocolate icing cocoa Crush Online ganache marble NoMU pistachio home made dark chocolate gluten free banana and almond crumpets No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter Cream Icing May 25 2012 vodka chilli butterscotch sauce

    Original URL path: http://luisafarelo.co.za/chocolate-pistachio-nut-marble-cake/ (2016-04-24)
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  • home-made dark chocolate - Luisa Farelo Hayes
    and add to the melted warm coconut oil together with the vanilla extract Whisk until completely dissolved and mixture is smooth and glossy Pour into an already prepared loaf tin lined with baking paper Place in fridge for a couple of hours or until chocolate is completely set Chop into rustic shards and serve with coffee at the end of a meal This recipe was especially developed for NoMU and Crush online Recipe and styling Luisa Farelo Hayes Photography Henk Hattingh Tweet chocolate cocoa coconut oil Crush Online Dark food Homemade NoMU styling Saanewald lodge A holiday to remember chocolate and pistachio nut marble cake No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter Cream Icing May 25 2012 vodka chilli butterscotch sauce May 19 2014 vanilla custard slice October 19 2014 Honeycomb October 16 2014 prawn and coriander dim sum October 16 2014 sesame crusted yellowtail with ginger honey lime soy sauce October 16 2014 gluten free banana and almond crumpets October 16 2014 foodstyling Almonds amarula cream breakfast Cake Cape Town Restaurants Chicken chocolate cocoa cooking for one cream cheese icing Crush Online dessert Dim Sum Dumplings flatbreads Food Styling garlic Gluhwein Go Pro cooking Gstaad hazelnut healthy Homemade Honeycomb jc le roux luisa farelo mushrooms NoMU pasta pistachio pudding recipe Soup Spicy starter starters Steamed Mussels Tapas The Foodbarn The Pretty Blog tomato Tom Yum vanilla Yuppiechef Twitter Profile Luisa Farelo LuisaFarelo Food stylist chef and recipe developer Cape Town

    Original URL path: http://luisafarelo.co.za/home-made-dark-chocolate/ (2016-04-24)
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  • Saanewald lodge. A holiday to remember! - Luisa Farelo Hayes
    situated right on my favourite blue grade ski run Trust me when I say that this is a major plus as I can just snowboard back down to the hotel whenever my legs have given in and I feel like a mug of gluhwein while Ash is still able to take lifts to both red and black runs from this mountain The hotel is quaint and so easy going with a gorgeous little restaurant which expands onto a beautiful terrace overlooking the slope as well as an airbag for practicing your high flying ski jumps It has a small menu YES using fresh local produce and you can expect items such as the rosti burger and fries grilled veal sausages as well as my all time favourite cheese fondue It also has a spa with sauna and steam bath and wait for it a hot tub IN THE SNOW The rooms are small But so well designed Love the fact that you can slide your luggage bags right under the bed All rooms have a TV heater and fold out table again so cleverly thought through Bathrooms have a toilet basin and shower and beds are super comfy with a nice white puffy duvet We honestly had the BEST holiday ever because of Saanewald Lodge and could not wait to organise a trip back with with some family and friends I think its true when they say a picture is worth a thousand words cos as soon as we sent out a group email with some of the pictures of the lodge and of us snowboarding 9 of our closet friends and family immediately booked their tickets to Switzerland 5 full days of fun adventure snowboarding tobogganing hot tubbing walking at midnight on freshly graded slopes oops gluhwein fondue air boarding and memory making is yet to come and I cannot wait Opening of the Greengo at The Palace in Gstaad Apres ski in Saanenmoser walking the streets of Gstaad View from Ski lift in Saanenmoser View from our Mountain view room in Saanewald lodge Suiting up for snowboarding session Heavy snowfall in Saanenmoser Ski lift Selfie View from Saanen Outside terrace at Saanewald View from our room at Saanewald lodge fireplace in lounge at Saanewald lodge Walking the main street of Gstaad Gluhwein at Saanewald lodge Midnight walk back to Saanewald lodge in cheese fondue heaven Cheese fondue selfie Ash testing out the airbag at Saanewald lodge Tweet cheese fondue Gluhwein Gstaad holiday lodge saanenmoser saanewald ski in ski out skiing snowboarding tobogganing winter self saucing boozy chocolate pudding home made dark chocolate No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter

    Original URL path: http://luisafarelo.co.za/saanewald-lodge-holiday-remember/ (2016-04-24)
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  • self-saucing boozy chocolate pudding - Luisa Farelo Hayes
    dry ingredients until just combined then stir in the whisky Pour into 4 individual greased ovenproof ramekins and set aside For the topping Mix together the cocoa and sugar and sprinkle evenly over each pudding Pour 80ml of boiling water over each individual pudding and bake in oven for about 20 25 minutes or until the surface has risen and is crisp Remove from oven and serve immediately with thick cream or ice cream There should be a thick and glossy chocolate sauce at the bottom of the dark chocolate sponge This post was especially written for NoMU and Crush Online Magazine Photographer Henk Hattingh Recipe and styling Luisa farelo Hayes Tweet foodstyling boozy chocolate decadant luisa farelo NoMU pudding self saucing whiskey chilled vanilla chia pudding with poached plums Saanewald lodge A holiday to remember No comments yet Leave a Reply Click here to cancel reply Name required Email will not be published required Website Copy This Password Type Or Paste Password Here Comment Search Popular Latest Tags Video Hearty Beef and Red wine stew May 29 2012 Spicy Calamari Chorizo and Chickpea Linguini September 2 2011 Slow cooked shin of veal August 18 2011 Red Velvet Cupcakes with Marshmallow Butter Cream Icing May 25 2012 vodka chilli butterscotch sauce May 19 2014 vanilla custard slice October 19 2014 Honeycomb October 16 2014 prawn and coriander dim sum October 16 2014 sesame crusted yellowtail with ginger honey lime soy sauce October 16 2014 gluten free banana and almond crumpets October 16 2014 foodstyling Almonds amarula cream breakfast Cake Cape Town Restaurants Chicken chocolate cocoa cooking for one cream cheese icing Crush Online dessert Dim Sum Dumplings flatbreads Food Styling garlic Gluhwein Go Pro cooking Gstaad hazelnut healthy Homemade Honeycomb jc le roux luisa farelo mushrooms NoMU pasta pistachio pudding

    Original URL path: http://luisafarelo.co.za/self-saucing-boozy-chocolate-pudding/ (2016-04-24)
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