Gnocchi with walnut and sun-dried tomato pesto

Gnocchi with walnut and sun-dried tomato pesto

800 gr potato gnocchi
10 Polli Sun-dried Tomatoes
A handful of walnuts
A sprig of rocket
8 basil leaves
3 tablespoons ricotta
Extra virgin olive oil
Salt & Pepper

Blend the tomatoes, ricotta, walnuts and basil in the food processor. Add a drizzle of extra virgin olive oil until you obtain a creamy consistency and add salt and pepper to taste. Set the mixture aside and cook the gnocchi by boil salted water. Drain the gnocchi once ready and add them to the cream, adding water as required. Stir well to combine all the ingredients and serve with a few rocket leaves as decoration. 

Nougat Cream Latte with whipped cream and chocolate Dust

Brew a strong, good quality coffee (preferably espresso). Spoon a tablespoon of The Great Cape Chocolate, Vanilla or Cappuccino Crème De Nougat and float on top of the coffee until melted.  Whip cream and pipe on top of the coffee and dust with cocoa or grate some chocolate over the top. 



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Nougat Coffee Wreath Cake

(An adaptation of a recipe published by All credit to RecipesPlus.

Time:  1.5 hours -2 hours

For 16 Servings


  • 2 2/3 cups milk
  • 2 tbsps custard powder
  • 280g butter (room temperature)
  • 1 2/3 cups all purpose flour
  • 5 medium eggs
  • 60g flaked almonds
  • 1 jar The Great Cape Cappuccino Crème De Nougat


  1. For the vanilla custard, bring 1 3/4 cup of milk to a boil in a saucepan. Mix the custard powder with 4 tbsp cold milk then pour into the boiling milk. Bring to a boil and simmer for 1-2 mins. Remove from the heat and pour into a bowl. Cover with plastic wrap and set aside to cool for at least 2 hours.
  2. To make the wreath, bring 1/2 cup of water, 1/2 cup of milk, 3 oz of butter and a pinch of salt to a boil in a saucepan. Pour in the flour all at once. Stir until the dough forms as a mass and pulls away from the bottom of the pan. Transfer the mixture to a mixing bowl and stir in 1 egg. Set aside to cool for 10 mins.
  3. Preheat the oven to 210°C. Use a 10inch cake pan to draw a circle on a piece of parchment paper. Place the paper on a baking tray. Stir 3 eggs into the pastry one by one. Transfer the batter to a pastry bag with a large star-shaped tip and pipe a wreath onto the baking paper, using the line as a size guide.
  4. Beat 1 egg then brush it lightly over the surface of the pastry. Sprinkle with almonds. Bake for 20-25 mins. Do not open the oven door throughout baking. Remove the pastry from the oven and cool on a wire rack.
  5. Melt the nougat cream in a bowl above a pan of gently simmering water. Cream the rest of the butter in a bowl then gradually beat in the nougat cream. Mix the nougat buttercream and vanilla custard together. Transfer to a piping bag.
  6. Slice the wreath in half horizontally. Pipe the nougat cream filling into the pastry then chill for 1 hour. Dust with icing sugar before serving.

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Vanilla Nougat Tiramisu

An adaptation of a recipe done by Le Roy Rene in collaboration with AFTERNOON TEA, published by Le Roy Rene (recipe and photography credited to

Time:  (Preparation:  20 minutes) 4 hours

For 8 Servings


  • 400g mascarpone
  • 80g icing sugar
  • 3 eggs
  • 3 tbsp The Great Cape Vanilla Crème De Nougat
  • 36 finger biscuits
  • 80g pistachio nuts
  • 1 cup instant coffee
  • honey

For the decoration

  • 3 tbsp mascarpone
  • 200ml whipped cream
  • 1 tbsp icing sugar
  • 2 tbsp The Great Cape Vanilla Crème De Nougat
  • crushed pistachio nuts to sprinkle


  1. Separate the egg whites from the yolks. Beat the sugar and the yolks until they turn white.
  2. Add the mascarpone and the vanilla nougat cream. Mix until you obtain a creamy consistency.
  3. Beat the egg whites until firm. Using a spatula, delicately and gradually add the white of egg to the mascarpone/nougat mixture.
  4. Add the crushed pistachio nuts, keep a few for decoration.
  5. Place the mixture in the fridge.
  6. Dunk the biscuits in the coffee and line the bottom of your dish
  7. Add a layer of cream, a drizzle of honey and cover with a layer of biscuits dunked in coffee, continuing layer by layer until you reach the rim of the dish.
  8. Finish with a layer of cream. Place in the fridge for at least 4 hours.
  9. Preparing the cream for the decoration:
  10. Using an electric whisk beat the cream until firm. When it starts to thicken, add the mascarpone and the nougat cream.
  11. Continue to beat the cream until firm. You can add sugar if the mixture is not sweet enough.
  12. Remove the tiramisu from the fridge and with an icing bag, decorate with the cream.
  13. Sprinkle with crushed pistachio nuts and add a drizzle of honey.

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Meringue Nougat Cake

Published March 26, 2013 All credit to TAMARA NOVAKOVIÇ (

This is a beautiful, delicious cake. One of those that look great and are simple to make. Your guests will be amazed by its beauty and exquisite taste!


Meringue layers
  • 4 egg whites
  • 1 cup (200 g) sugar
  • ⅓ cup (50 g) almonds
  • 250ml milk
  • 1 vanilla pod
  • 40g sugar
  • 2 egg yolks
  • 2 tbsp cornstarch
  • 100g The Great Cape Vanilla Crème De Nougat
  • 150g butter
  • 100 ml thick whipping cream
  1. Mix egg whites until stiff peaks form. Gradually mix in sugar. Prepare 3 baking sheets, line them with parchment paper. Draw circles 20 cm diameter onto each paper. Put egg white mixture into piping bag and pipe out inside the lines. Make 3 circles.
  2. Preheat oven to 100° C 
  3. Toast chopped almonds ans sprinkle them onto each meringue layer. Bake them for about 3 hours.
  4. For the filling, heat milk with vanilla beans and sugar, until it boils. Add half of boiling milk to egg yolks and whisk. Whisk in cornstarch. Add this mixture to the rest of boiling milk and cook on low heat, whisking constantly, until it thickens. Remove from heat, cover with plastic wrap and let cool to room temperature.
  5. Beat butter, add nougat spread, beat everything together. Then mix this into cooled filling. Put this into piping bag with round tip.
  6. Place first meringue layer onto serving platter. Pipe out filling over it. Cover with second layer. Pipe out filling over it as well. Cover with third meringue layer.
  7. Whip cream with some vanilla beans and pipe it out onto cake. Decorate with almonds.

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Umami-crusted Beef Fillet with Porcini Butter Sauce

Mushrooms, Black Pepper and Beef have long been in an inspired friendship of love. Here, they're joined in a particularly sophisticated way.  Our Umami Steak Powder adds a subtle "woodsiness" to the beef fillet, while the porcini-infused butter enriches the sauce with its tremendous umami  "truffle-like" flavor, At an affordable price - a fraction of the cost of fresh black truffles - you can be a masterchef in your own kitchen

Banting CBD-oil Smoothie

A delightful ketogenic smoothie that is not only healthy but really, really yummy!

Pasta with Spicy Prawns and CBD Raw Pesto

As you might have heard by now, using Cannabinoid Oil (CBD) in your cooking is a healthy way to improve your wellness routine. By using CBD as an ingredient, there are a lot of different ways you can incorporate this organic compound into different recipes. Some our favorite culinary ideas include making an infusion, drizzling CBD oil on top of a favorite dish or adding CBD to tea or coffee.  Unlike THC, CBD is a non-psychoactive cannabinoid that’s derived from cannabis and hemp. You can consume substantial amounts of CBD, but it won’t get you high. Instead, CBD acts as a powerful medicine that helps fight depression, anxiety, inflammation, and much more. It is also an excellent nutritional source, so we love adding CBD to our cooking.

This recipe serves: 4
Cooking Time: 45 minutes


For the CBD Raw Pesto:
2 cups fresh baby spinach
1 cup fresh basil
½ cup fresh Italian parsley
½ cup cherry tomatoes
1 tablespoon pine nuts
2 teaspoons freshly squeezed lemon juice
⅓ grated Parmesan cheese
2 cloves garlic
2 tablespoon olive oil
1 teaspoon CuraOil CBD 1000mg Cannabinoid Extract in hemp oil (or 4 ml per serving)
Dash of salt and dash of black pepper

For the Spicy Prawn Pasta
300 - 400 g of penne pasta
500g fresh prawns - peeled and deveined
400g asparagus cut into 2-inch pieces
½ mixed cherry tomatoes, halved
2 tablespoon butter
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground red pepper flakes
1 teaspoon cayenne pepper
Dash of salt and a dash of black pepper

1. Beginning with the raw pesto ingredients, rinse off the leafy greens thoroughly and place all ingredients in a blender or food processor. Blend or process until finely chopped and pesto becomes a smooth sauce.
2. Using a spoon, scoop the pesto sauce into a small bowl, cover with plastic wrap, and place into the refrigerator until needed.
3. Next, it’s time to make the pasta. Using a large pot, boil water over high heat. Add the uncooked pasta and cook according to package instructions.
4. While the pasta is cooking, wash the asparagus and cut into 2-inch pieces. Place the asparagus into the boiling water with the pasta for the last 3 minutes of cook time. Drain in a colander and set aside.
5. Using a large saucepan, heat butter and olive oil over medium heat until melted. Before adding the prawns to the pan, dip both sides of the prawns into a blend of ground red pepper flakes, cayenne pepper, salt, and black pepper. We prefer extra spicy, so make sure your prawns are saturated with the spices. If you prefer less spicy, simply sprinkle some red pepper flakes on top. Add prawns to the heated pan, add lemon juice, and cook until the prawns turn pink on both sides.
6. Once the prawns have finished cooking, add the pasta and asparagus to the pan. Saute together briefly and remove from heat.
7. Using the pesto sauce, add in 6 - 8 tablespoons depending on your preference. Add cherry tomatoes, small fresh basil leaves, and top with a sprinkle of Parmesan cheese.
8. Serve and enjoy.

Caramel Mixed Nut Tart with Brandy Cream

Be the star of the dinner party by bringing this dish to the table.  You will be UNFORGETTABLE and people will talk of this dessert for years!


For the Pastry:
2 tablespoons heavy cream
1 large egg yolk
1 1/3 cups + 1 ½ tablespoons (202g) all purpose flour
3 ½ tablespoons (42g) caster (superfine) sugar
pinch of salt
½ cup (113g) unsalted butter, cold and diced

For the Filling:
1 ¾ cups mixed nuts (or you can use any of your own nuts, like pecans, almonds and cashew, or even macadamia nuts)
1 ½ teaspoons honey
1 ¼ cups (250g) caster sugar
½ cup (120ml) water
1/3 cup (80ml) heavy cream
pinch of salt

For the Brandy cream:
½ cup (120ml) heavy cream
2 teaspoons icing sugar
1 teaspoon brandy


1. Whisk the cream and yolk together in a small bowl.
2. Using an electric mixer with the dough hook, combine flour, sugar, salt and butter until you have a coarse meal.
3. Gradually add the cream and yolks. Mix until just combine – do not overwork the pastry.
4. Transfer to a lightly floured surface and bring it together with your hands. Shape into a 2.5cm (1in) disk, wrap in plastic and refrigerate for 10-15 minutes (depending on how soft the pastry is).
5. Working on a lightly floured piece of baking paper, cover the pastry with another piece of paper and then roll it into a 6mm thick circle. Carefully transfer to a lightly buttered 25cm tart pan. Using your fingertips, press the pastry into the corners of the pan. Remove the excess pastry with a pairing knife, prick it all over with a fork and freeze for 30 minutes.
6. Preheat the oven to 190°C. Line the pastry with a buttered piece of foil, then fill the paper with dried beans/baking weights. Bake for 15 minutes or until set.
7. Remove from the oven, remove beans/weights and paper, and bake for 10-15 minutes longer, or until crust is evenly golden brown. Remove from the oven and cool completely over a wire rack.

1. Spread the nuts on a baking sheet and lightly toast them in the oven, until golden – be careful as different types of nuts will toast in different times. Set aside and cool completely.
2. Transfer the nuts to a large bowl and add the honey. Set aside.
3. Place the sugar and water in a medium heavy saucepan. Cook the sugar over medium-high heat, swirling the pan – do not stir – until it becomes a deep brown caramel. Remove from heat and slowly whisk in the cream, stirring constantly – be careful as caramel may spit – until mixture is smooth. Allow to cool for 1 minute, and then pour over the nuts and mix well to combine.
4. Mix in the salt, then pour filling over tart crust – do not overfill the crust. Refrigerate for at least 2 hours.

Whip the cream, icing sugar and brandy together until soft peaks form. Serve with the tart – remove it from the fridge 20 minutes before serving.


Whiskey Spiced Bar Walnuts

Bar snacks are there to put a little something in your stomach and tickle your thirst for another drink. The best ones are crunchy and walk the line perfectly between sweet and salty. Whiskey Spiced Walnuts are just such a snack that you can put out when entertaining at home, or package up for a gift when visiting friends.