When it comes to cooking oils and spreads, two popular options often find themselves head-to-head in culinary debates: ghee and butter. While both are derived from milk and possess a similar rich, creamy flavor, they do have distinct characteristics that set them apart. Ghee, a staple in Indian cuisine for centuries, is essentially clarified butter. The process involves simmering unsalted butter until the water content evaporates, leaving behind pure butterfat. The result is a golden, nutty-tasting substance with a higher smoke point than butter, making it suitable for high-temperature cooking methods like frying and sautéing. One of the key differences…
Pizza has a special place in our hearts. Especially when it’s homemade, with love! If you’ve ever found yourself craving a slice of ‘zza but hesitated because you…
Restaurants in Fourways have become increasingly popular, offering a variety of cuisines and dining experiences for locals and visitors alike. With so many options to choose from, it can be overwhelming to decide where to dine out. That’s why we’ve compiled a list of the 10 best restaurants in Fourways, each offering its unique menu, atmosphere, and dining experience. From sophisticated and chic to trendy and vibrant, these restaurants cater to all tastes and preferences. Whether you’re in the mood for Italian, French, or South African cuisine, these restaurants are sure to tantalise your taste buds and leave you with…
Make a traditional meat and onion pie that’s worth the effort – or use 500 g ready-made shortcrust pastry if you are short on time. ALSO SEE: Scrumptious…
In the past, the local garlic farming industry has struggled to grow (excuse the pun) due to imports from countries like China being cheap coming in at a cost under the production costs for local farmers. For this reason, the garlic industry in our country has been unstable and not many farmers have been willing to invest in the crop. After all, it takes 8-9 months to produce a crop of garlic from planting. Another reason for the lack of local production is the extra-long shelf life of imported garlic due to irradiation. By using this process, micro-organisms and insects…
The Franschhoek Wine Valley, the Cape’s very own French outpost, invites you to join them in celebrating Bastille on the weekend of 15th and 16th July 2023. The…
Loadshedding Chicken and Bacon Salad Next time loadshedding derails your lunch plans, try making this Loadshedding Chicken and Bacon Salad using leftover chicken. TOTAL TIME 10 minutes | SERVES 1 INGREDIENTS Rocket (handful) 1 Leftover chicken breast, diced 3 Bacon rashers, fried and diced ½ avocado, diced 1 Tomato, diced, Salt and pepper, as needed Any Salad dressing, as needed METHOD IN a salad bowl, place rocket and then top with chicken, avocado, bacon, and tomato. SEASON the salad with salt and pepper then finish off with salad dressing. SERVE immediately. Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram! ALSO SEE:…
A skaftien is many things to many South Africans: food for a journey, a humble homely meal enjoyed at work or even a cold jaffle in your school lunchbox. Regardless,…
As winter in the Cape tightens its grip, restaurateurs Neil Swart and Anouchka Horn of Belly of the Beast are giving hungry Capetonians a new reason to brave the cold with the opening of the city’s most exciting new seafood restaurant, Galjoen. Horn and Swart are well known as chef-patrons of their intimate inner city restaurant Belly of the Beast, and have fast grown a loyal following for their curated set menu experience. At Galjoen, located just a short walk from ‘Belly’, the pair has brought that same sense of culinary focus to Galjoen where the spotlight falls squarely on…
Potato & chorizo salad Looking to try something new and upgrade from the beloved potato salad? Try this quick and delicious potato and chorizo salad with roast tomato…