![]() In Volume 1 Jan he also delves into Apricale – the small Italian hilltop town in the Ligurian Alps where he has a home, and in Volume 2 he takes you on an insider’s tour into Nice, the city where he lives a lot of the time and where has his restaurant. The Journals are peppered with South African flavours in the recipes he makes, the people who are featured, and the influence the country has on himself as a chef and a person. He takes a close look into where our food comes from and the inspiration behind some of his dishes at his restaurant in Nice – which has a Michelin Star.Īt the root of it all, Jan is proudly South African and the country appears to be his muse. It’s part food magazine and part cookbook featuring loads of recipes, beautiful photography, and all the Jan style and panache you would expect. Jan the Journal – both volumes 1 & 2 are exquisite and unique print publications that are sure to inspire. His version is oh-so cheffy with a dash of caramel sauce, toasted hazelnut, and chocolate-popping candy. When I stumbled across this recipe for sweetie pies in Jan Hendrik van der Westhuizen’s first volume of his beautiful ‘ Jan the Journal’, I knew I wanted to make them. Woollies also stocks a similar Cutie Pie, so all is ok in the world. ![]() I was devastated when Cadburys decided to discontinue this a few years ago (along with the Caramello Bear), but was pleased when Beyers decided to take over the manufacturing. Snappy chocolate domes smother pillowy marshmallows nestled on a biscuit base, they conjure up so many childhood memories. ![]() Chocolate marshmallow sweetie pies are an iconic South African sweet treat and the stuff that confectionary dreams are made of.
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