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30/03/2021

Planning a brunch this long weekend? This Filled Breakfast Baguette is just perfect for sharing!

13/11/2020

Easy Cheesy Onion Bread - just 4 ingredients!

Ingredients:

500g self-raising flour
50g packet white onion soup powder
500ml buttermilk or maas
¾ cup grated cheddar cheese

Directions:

Preheat the oven to 180°C and grease and line a loaf tin. Place the Sasko self-raising flour into a large bowl. Add the onion soup mix and mix well. Pour in the buttermilk and half the cheese. Mix well until you have a thick, sticky batter. Pour the batter into the tin and sprinkle over the remaining grated cheese. Bake for 1 hour. Allow to cool in the tin for 10 minutes, then remove from the tin and cool on a cooling rack. Serve warm with butter.

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07/08/2020

3-ingredient Chocolate Orange Cake

Ingredients:
6 x 80g slabs De Villiers Chocolate Dark Chocolate with Orange and Vanilla
8 large eggs
250g salted butter, cut into cubes
Strawberries and whipped cream to decorate (optional)

Directions:

Preheat the oven to 160°C. Grease and line a 20cm cake tin. Break or chop the chocolate into pieces and place into a bowl along with the butter. Microwave for 2-3 minutes, stirring every 30 seconds until melted and smooth.
Break the eggs into a large bowl and beat with an electric mixer for 5-8 minutes until thick and doubled in volume. Gently fold the chocolate mixture into the eggs then put into the prepared tin. Bake for about 1 hour (it should still jiggle slightly in the middle). Cool for 10 minutes in the tin then transfer to a serving platter. Serve with fresh strawberries and cream or ice cream if desired.

03/08/2020

Healthy snack recipe!
Cranberry & Almond Granola Bars

Ingredients:

2 cups Jungle Oats Tiger Brands oats
1 cup flaked almonds
1 cup unsweetened Rice Krispies
1 cup cranberries or other dried fruit
½ cup honey
3 tbsp brown sugar
3 tbsp butter/coconut oil
1 tsp vanilla essence

Directions:

Place the oats and almonds onto a baking tray. Toast in a preheated oven at 180°C for about 10 minutes. Reduce the oven temperature to 150°C. Line a 20cm square tin with baking paper.
Add the cooled oats and almonds to a large bowl and stir in the Rice Krispies and cranberries.
Place the honey, brown sugar and butter into a small bowl or jug and microwave for 30 seconds or until butter is melted. Stir in the vanilla essence. Pour this mixture over the oat mixture and stir well until completely combined. Pour into the prepared tin and use the back of a glass to press the mixture down firmly. Bake for 20 minutes. Allow to cool in the tin for 1 hour, then lift the baking paper out and slice into 10 bars.

24/07/2020

Our new favourite gluten-free/ meat-free dinner!

Vegetarian Quiche with a Sweet Potato Crust

Ingredients:

2-3 large sweet potatoes
3 tbsp butter, melted
1 red onion
1 red pepper
1 cup baby spinach
4 large eggs
¼ cup milk
1 cube President Cheese feta cheese
Salt and pepper

Directions:

Preheat the oven to 200°C. Grease a springform tin and wrap in foil. Peel and grate the sweet potatoes then press into the base and sides of the tin. Brush with 1 tbsp melted butter and season with salt and pepper. Bake for 20 minutes. Meanwhile finely chop the onion and red pepper. Fry on a low heat until softened then add the spinach and remove from heat. Spoon the veggies into the crust. Whisk the eggs and milk together, season with salt and pepper, then pour over the veggies. Crumble the feta on top then bake for a further 20-25 minutes until the filling has set.

17/07/2020

3-ingredient Apple & Ginger Ale Muffins - the easiest muffins you’ll ever make!

Ingredients:

2 cups self-raising flour
150g apple sauce
330ml Schweppes Ginger Ale

Directions:

Place the flour in a bowl and add the apple sauce and Schweppes South Africa ginger ale. Stir together until smooth but do not overmix. Divide the mixture between 12 muffin cups and bake for 30 minutes. Serve warm with butter.

10/07/2020

Put your leftover spaghetti to good use and make some yummy Spaghetti Fritters!

Spaghetti Fritters:

Ingredients:

3 rashers of bacon
1 cup grated Parmesan cheese
2 cups cooked spaghetti
1 packet Royco pasta base for Bacon Carbonara
1 egg
1 tbsp chopped chives
Oil or butter for frying

Directions:

Fry the bacon until crispy then chop finely. Add to a large bowl along with the spaghetti, parmesan and Royco pasta base. Mix well to combine then add the egg and chives. Heat a little butter or oil in a non-stick pan. Drop large spoonfuls of the mixture onto the hot pan and fry for 2-3 minutes each side until crispy and golden. Serve immediately!

03/07/2020

Ever used bread to make dessert? Try these delicious 4-ingredient S’mores Pillows!

Ingredients:
6 slices white Love Albany Bread
50g milk or dark chocolate
6 - 8 marshmallows
3 tbsp butter, melted

Preheat oven to 220°C. Line a baking tray with baking paper. Finely chop the chocolate and marshmallows.
Remove the crusts from the bread. Use a rolling pin or glass to flatten the slices, then cut in half. Place about a tablespoon of chocolate and marshmallow pieces into the centre of 1 half, then top with the other half. Use a fork to seal the edges, dabbing with a little water if the bread is too dry. Brush the baking tray with melted butter then place the pillows on the tray and brush liberally with more melted butter. Bake for about 7-8 minutes until golden. Serve immediately!

Which recipe would you like to see next?(A) S’mores Pillows(B) Spaghetti Fritters
30/06/2020

Which recipe would you like to see next?
(A) S’mores Pillows
(B) Spaghetti Fritters

19/06/2020

If you haven’t tried Dalgona Coffee yet, you’re in for a treat! Especially if you use it to make this delicious dessert.

Dalgona Coffee Tiramisu
(Serves 4)

Ingredients:
16 finger biscuits
1 cup boiling water
1 tsp Nescafé Ricoffy
1 tsp sugar
1 tsp cocoa
250g mascarpone cheese
½ cup cream
2 tbsp icing sugar
4 tbsp hot water
4 tbsp Ricoffey
4 tbsp sugar
Cocoa for dusting

Directions:
Mix together boiling water, Ricoffy, sugar and cocoa. Pour into a flat dish and set aside to cool slightly.
Place the mascarpone, icing sugar and cream into a large bowl and whisk together until thick and smooth.
Briefly dip each biscuit into the coffee and use half of them to line 4 glasses, cutting to fit as needed. Spoon over a few tablespoons of the mascarpone mixture. Repeat the layering with the remaining biscuits and cream. Refrigerate for at least 1 hour.
When you’re ready to serve, make the Dalgona coffee. Add the Ricoffey, hot water and sugar to a bowl and whisk for 4-5 minutes until thick and foamy. Spoon on top of the 4 glasses and sift over a little cocoa before serving.

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