Taryn Das NevesA Cook’s Tour of France (Hardie Grant, R350) With 22 cookbooks under his belt, French chef Gabriel Gaté certainly knows his country’s cuisine. And this book…
Taryn Das NevesEasy Cooking from Nina’s Kitchen (Random House Struik, R210) SA’s winner of Blogger of the Year Award from Eat In magazine 2012, Nina Timm’s blog, my-easy-cooking.com,…
Taryn Das NevesThe food of Vietnam (Hardie Grant, R740) Australian chef Luke Nguyen has produced an evocative tribute to his heritage. Filled with typical ingredients, like fish sauce,…
Taryn Das NevesNo-Bake Baking (Quercus, R391) Filled with over 100 delicious treats to whip up in an instant – no oven needed! From an upside-down and inside-out peanut…
Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
Print Recipe Farfalle with saffron, spring onion and zucchini Serves: 6 Cooking Time: 2 hours Ingredients 1 quantity basic pasta dough Sauce 40g butter 15ml (1 tbsp) olive oil 6 purple spring onions, thinly sliced 1 garlic clove, crushed 4 zucchini (baby marrows), thinly sliced salt and freshly ground black pepper, to taste 60ml (¼