Tag Archives | best

roast chicken with stout, rosemary and honey

roast chicken with stout, rosemary and honey

I’ve taken my all time favourite roast chicken recipe which I’ve made using whole birds and chicken pieces and adapted it using stout instead of wine or verjuice. I really dont know how to make a more succulent roast chicken. I played around with the seasonings to better compliment the beer, and it turned out to be utterly delicious. The onions and carrots – which roast slowly with the chicken, and the honey add a much needed sweet element to offset the bitterness of the stout. The beer adds a rich savoury flavour to the sauce – which is plentiful, and reduces to a delicious jus to serve with the meat. Its so delicious you will grab a spoon and sip it like a broth.  Continue Reading →


probably the best tres leches cake

The best tres leches cake on the internet

This is the first time I’ve made a Tres leches cake – the legendary South American confection and it wont be the last. It is utterly delicious, with a sublime texture and I’m pretty sure it’s the best tres leches cake on the internet. I landed up using six types of milks as opposed to three so it should actually be called a seis leches cake but somehow that doesn’t sound as cool. Continue Reading →


oat, raisin & almond cookies

The best oatmeal, raisin & almond cookies

These delicious old-fashioned oatmeal, raisin and almond cookies are from one of my all-time favourite baking books: ‘The Complete Magnolia Cookbook’ which I bought at the original Magnolia Bakery in NYC last year.  I have baked my way through their second book: ‘More from Magnolia‘, but this edition combines their first and second books, and are essential reference books for me. In all English-speaking countries outside the USA the cookie would be called a biscuit and be somewhat crisper, so I think the Americans can claim to have invented, or at the very least perfected the ‘cookie’ as we have come to know it everywhere. In most cases a cookie will be slightly chewy, but you can of course bake them longer for more crunch. I personally like a happy compromise. A crispy outer layer with a soft inner part, and I agree, they are the very best eaten fairly soon after they come out the oven. Continue Reading →


my 10 top egg recipes for world egg day

In case you didn’t know, Friday is World Egg Day and I couldn’t be happier to celebrate it here on Drizzle & Dip because I simply love eggs.

Whats not to love about them. They are a key ingredient in baking, a prominent component in ice cream- making, and just generally a high quality protein and vitamin pill.

The best part about the egg is their 100% natural packaging.

So here are 10 of my favourite & popular recipes to encourage you to eat more eggs: Continue Reading →


the best koeksisters in cape town

the best koeksisters in cape town

Last week I was on a mission to find the best looking koeksisters in Cape Town for a TV shoot. It didn’t matter what they tasted like, but they needed to be home made looking, fat, juicy and have a beautiful golden brown colour. Continue Reading →


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