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Creating Wines of Distinction

Chardonnay

Sweet potato Malva pudding

400g    Coconut sugar 5           Eggs 10ml    Vinegar 168g    Butter (vegan or coconut oil) 200ml  Milk (coconut) 10g       Bicarbonate of soda 170g     Gluten flour 130g     Sweet potato Pinch of salt   Sauce Coconut sugar Coconut cream or milk   Method: Whisk sugar and eggs together until fluffy. Boil milk and butter. Pour vinegar in the egg mix. Sift flour, bicarbonate of soda and salt. Loosely mix sweet potato in the mix…

Koesisters

480g     Self- rising flour 1 1/2t   Baking powder 1 t         Ground cinnamon 1 1/2t   Ground nutmeg 6t          Aquafaba 3 ½        Sugar 6t          Butter 1t          Vanilla extract 1 cup    Milk 1 cup    Water 2 cup    Oil (for deep frying) 200g     Desiccated coconut for rolling   For sugar syrup 1cup     Maple syrup 1cup     Water 1 sliced Orange 3           Cinnamon sticks 10g       Ginger   Boil the maple and water with the orange, cinnamon…

Hot Crois-sants

Makes 10 Enjoy with the Creation Chardonnay Pastry 360 g flour 25 g butter 8 g salt 50 g sugar 20 g fresh yeast 230 ml cold milk 225 g butter   Filling zest of 3 oranges 10 g mixed spice 20 g dark chocolate chips 20 g sultanas In a stand mixer knead together the flour, salt, sugar, cold milk and yeast for about 10 minutes. Add the 25…

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel Yields 10 portions Enjoy with the Creation Majestic Chardonnay Curing Salt 100 g coarse salt 100 g sugar 10 sprigs thyme Blend everything till fine.   Cured Hake 1 whole large hake (filleted) 10 g blended nori 10 g gelburger 200 g butter Place the hake in a tray and cover with the curing salt. Place in the fridge for 20 minutes….

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel Yields 10 portions Enjoy with the Creation Chardonnay   Curing Salt 100 g coarse salt 100 g sugar 10 sprigs thyme Blend everything till fine.   Cured Hake 1 whole large hake (filleted) 10 g blended nori 10 g gelburger 200 g butter Place the hake in a tray and cover with the curing salt. Place in the fridge for 20 minutes….

Apple and Apricot Spiced Jam Pudding, Sultana Purée, Toasted Coconut Soil, Vanilla and Raisin Gelato

Enjoy with the Creation Reserve Chardonnay or the Elation MCC Sparkling Wine Yields 10 portions   Pudding Mix: 250 g apricot preserve 250 g cooked apple cubes 1 cup brown sugar 6 tbsp butter 5 eggs 2 cups cake flour 2 tsp baking powder 2 tsp ground cinnamon ½ tsp ground nutmeg 1 tsp salt zest of 1 lemon 150 ml milk Preheat the oven to 200° C. Grease 10…

Ginger Beer Cheesecake

Ginger Beer Cheesecake, Koeksister Bites, Malva Crumble, Naartjie, Lemon Verbena Yields 10 Portions Enjoy with the Creation Estate Chardonnay Koeksister Syrup: 3 cups sugar 2 cups water 5 thick slices of fresh peeled ginger 2 lemons, zested 1 lemon, juiced Bring all the ingredients the boil and simmer for 10 minutes. Cool overnight. Brioche Dough: 1 kg flour 5 egg yolks 300 g butter – room temperature 450 ml milk…

White Chocolate and Vanilla Fondant with a Mango Centre, Charred Naartjie, Mango Curd

To be paired with Creation Chardonnay White Chocolate and Vanilla Fondant with a Mango Centre, Charred Naartjie, Mango Curd Yields 15 Ingredients White chocolate and vanilla fondant 200 g white chocolate 100 g butter 5 eggs 50 g sugar 50 g honey 100 g flour 2 tsp vanilla extract 300 g mango purée Charred naartjies 4 ClemenGold naartjies 20 ml blood orange infused olive oil Mango curd 120 g sugar…

Parsley Chowder

To be paired with Creation Chardonnay Parsley Chowder Ingredients Parsley chowder 25 g butter 1 onion 675 g haddock 3 medium potatoes sea salt black pepper 300 ml cream 6 tblsp chopped parsley Water biscuits 200 g flour 1 tsp salt 100 ml cold water 2 tblsp blood orange olive oil 1/2 tsp grated orange peel Methods Parsley chowder Heat the butter in a pot. Peel the onion and chop…

Baked Pear Lady with Cinnamon and Sultanas, Pistachio and Honey Crumble served with Vanilla and Nutmeg Custard and Crème Fraîche

To be paired with Creation Chardonnay Baked Pear Lady with Cinnamon and Sultanas, Pistachio and Honey Crumble served with Vanilla and Nutmeg Custard and Crème Fraîche 10 portions Ingredients Filled baked pear 10 whole pears 50 g butter 5 Pink Lady apples 1 cup sultanas 10 g cinnamon 150 g butter 10 g lemon zest 300 ml Chardonnay Pistachio and honey crumble 150 g gluten-free flour 100 g roughly chopped…

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