Ketala Workshops

30/09/2015

Perfect Fruit Tartlets

23/11/2014

Thanks to Cake Fanatics!

29/10/2014

What a wonderful Open Day 2014! Thank you for everyone attending and all the personnel. A warm thank you to Lupita – www.MasAfrica.com (Mexican), David - Newscafe Moreletta Park (Greek), Charlie & Mike - Mo-Zam-Bik Silver Lakes (Mozambique), Gavin - Indian Cuisine,Tony - Hire a Sushi Chef (Japanese), Tania - Cake Decorating (South African), Jos - Pasta (Italian) Eddie - Namaqua Wine Distributors and for the beautiful life performance by: Ian and JD!

10/10/2014

08/09/2014

From Tortilla to Quesadilla

22/07/2014

Preparing for our Banting Demo Class – presentations on the Tim Noakes Lifestyle: Part 1, Part 2 and Part 3. Watch this space (discounts for August!) Home-made no Carb breads

04/06/2014

16/05/2014

Cake decorating, so much fun!

17/04/2014

Happy Easter!

10/03/2014

KeTala Chefs Academy

21/01/2014

White Truffles
Ingredients
30 mL Thick Cream
200 g Good quality white chocolate, chopped
30 mL Cream Liqueur
2.5 mL Vanilla Essence
170 g Good quality dark chocolate

Method
Place cream in a heat proof bowl, set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Line a baking sheet with parchment paper. With 2 teaspoons, make dollops of the chocolate mixture and place on the baking sheet.
Refrigerate for 15 minutes, until firm enough to roll into rough spheres.
Melt dark chocolate in a heat proof bowl, set over a pan of simmering water.
Drizzle the dark chocolate over the truffles. Chill until ready to serve.

20/12/2013