Rice balls make a marvellous quick lunch or can be served as part of an antipasti platter. Roll leftover rice into balls. Make a hollow in the centre of each ball and fill with cubes of mozzarella (and ham if desired). Roll the ball so that the filling is enclosed, then coat with seasoned flour. Dip in beaten egg and then roll in fresh breadcrumbs mixed with freshly grated Parmesan. Refrigerate for about 30 minutes. Fry until golden, drain and serve.
If you have leftover ends of cheese (such as Parmesan, ricotta, blue cheese), here’s a delicious way to use them. Preheat the oven to 180°C. Brush 5 phyllo…
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Monday Bacon, pear and blue cheese gnocchi with sage Who can resist the comforting deliciousness of gnocchi? Especially when it’s bacon, pear and blue cheese gnocchi with sage. This smoky, cheesy, slightly sweet dish is the perfect quick and satisfying dinner. Recipe here: Bacon, pear and blue cheese gnocchi with sage Tuesday Chicken thighs sautéed in paprika, white wine and butter Chicken thighs make for such a tender and delicious dinner, especially when they’re spiced and…
You and a loved one could win a unique experience at the award-winning South African Cheese Festival in Stellenbosch. This year marks the 18th anniversary of the South…
This dessert is quick and easy and perfect for the whole family this Easter. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
What is nutritional yeast? Nutritional yeast is made from a single-celled organism, which is cultivated on molasses and then harvested, washed and dried with heat to kill or…
The recipe for these carrot, almond and flax crackers is adapted from Hemsley and Hemsley’s cookbook, The Art of Eating Well. I’ve made them many times with several variations and they’re an excellent, wholesome way to use your leftover carrot pulp. Store in an airtight jar on the counter for up to a week (they never last that long in my home, though!) Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Riding the plant revolution wave that’s sweeping the world are special days, weeks and even months dedicated to eating less meat. Think Meatless Monday, Flexitarian Friday and Veganuary.…
Gentle, mild and giving, the good leek fits in anywhere. Recipes and styling by Anna Montali Photograph by Graeme Borchers