Couscous is one of the easiest, quickest and most versatile sides to prepare and it works wonderfully served with stews and tagines. Although couscous may look like a grain, it is actually a form of semolina pasta with roots in Northern Africa. 5 tips to prepare couscous Use a 1:1 couscous to liquid ratio: This is the perfect ratio for cooking couscous that isn’t too soggy or too dry. Use stock instead of water: Although water is often used to cook couscous, using broth or stock adds more flavour to your couscous from the beginning so you don’t have to…
A basic Caprese salad is always delicious, but the addition of fresh cherries and a wild garlic dressing takes it to a new level of deliciousness. Cherry Caprese…
Herman Lensing has teamed up with Durbanville wine to highlight South African flavours with food and wine. Durbanville Wine teams up with chef Herman Lensing. Durbanville wine and Herman Lensing have joined forces to give South Africans a winning food and wine combo to celebrate national heritage in September and October. The brief to the acclaimed foodie was simple: create a recipe that highlights the excellence of Durbanville Pinotage. National Heritage Day falls on September 24 while the homegrown cultivar Pinotage is celebrated on the second Saturday of October every year. Melding the two in spirit, Herman – famous as…
Dry spice rubs are an extremely versatile and effective way to infuse bags of flavour into poultry, fish, meat and even veggies. Learn how to harness the best…
Pappardelle with Slow-Roasted Lamb Ragù, luxurious slow roasted lamb, roasted tomatoes and creamy parmesan. Pappardelle with Slow-Roasted Lamb Ragù INGREDIENTS 30ml (2 tbsp) olive oil + extra, to drizzle 5 lamb shanks 1 onion, peeled and diced 2 garlic cloves, peeled and minced 2 x 400g tins Italian whole cherry tomatoes/chopped tomatoes handful fresh rosemary leaves small handful fresh thyme leaves 125ml (½ cup) red wine 125ml (½ cup) lamb/beef stock salt and freshly ground black pepper, to taste To serve 450g dried pappardelle/tagliatelle pasta, cooked according to packet instructions vine tomatoes, cooked until slightly charred in a hot pan…
Inspired by the California roll, this deconstructed sushi salad is a fun way to enjoy the flavours of sushi without the effort of shaping a whole lot of…
This Peri-Peri Crispy Tofu is filling and wholesome, for a meaty alternative to tofu in this recipe, replace the tofu with 300g skinless, cubed chicken breast. Pour a glug of canola/olive oil in a pan placed over high heat and fry the chicken, tossing occasionally, until cooked through, 8 – 10 minutes. Peri-Peri Crispy tofu with Spring Onions Total Time: 1 hour 20 minutes INGREDIENTS 2L (8 cups) water + extra, for the sauce 215g Bambara groundnuts (find at select Indian grocery stores and African markets) 215g mung beans 1 large sweet potato, cut into 1cm thick rounds 297g box…
Have you ever really wanted to make honeycomb, but are too intimidated to work with sugar? Well we are here to take you through the process you step…
Get out your special china tea set, tiered cake stand and silver spoons – it’s time for some tea! Enjoy an afternoon tea with friends in the dappled sunlight under the trees with this picturesque range of floral and fruity sweet treats. Chocolate custard tarts with fresh berries These cute-as-a-button creamy chocolate custard tarts are quick to put together and are a deliciously decadent addition to an afternoon tea. Rosewater meringue kisses These pretty meringue kisses are light, crisp and sweet. Enjoy them as is or sandwich together with a luxurious raspberry and white chocolate ganache. Mini…
Hummus is delicious served as part of a mezze feast or smeared into sandwiches, burgers, wraps or pitas. Using tinned chickpeas instead of soaked dry chickpeas makes this…