This recipe is from my Aunty Pnina in Israel. She makes this traditionally when people get married and this is part of the pre-marriage celebration festivities. It originates from the Moroccan side of the world and has seeped comfortably onto the Olami table. This is a totally vegan recipe. Recipe extracted from Olami, written by Nirit Saban About Olami “Olami was established in 2016, but has been running as a catering and deli kitchen for the past six years under the former name of Sababa. With the new name change I decided to create a global menu, combining my love…
Here we have used only potatoes, but you could add sweet potato wedges into this mix or even butternut. This basic recipe is a great snack to make…
This World Food Day, 16 October 2017, you can join the fight against hunger with KNORR and FoodForward SA by simply sharing an image of your food and using the hashtag #ShareAMealSA. The campaign is part of a global movement enabling people across the world to help create a brighter future where nutritious food is more accessible on a daily basis. KNORR South Africa has partnered on the #ShareAMealSA campaign with FoodForward SA, a national non-profit organisation that distributes food to hundreds of verified beneficiary organisations throughout South Africa. KNORR has committed to donate one real meal through FoodForward SA…
Join thousands of fellow superheroes as they come together this September to celebrate happiness, healthiness, individuality, and community in the most colourful way imaginable. The Most Important Information:…
Print Recipe Curaçao Turkish delight Serves: Makes 27 squares Cooking Time: 25 mins + 6 – 8 hours, to set Ingredients 25g gelatine leaves 500g white granulated sugar 20ml (2 tsp) fresh lemon juice 75ml rose water 75ml Curaçao liqueur 60g cornflour + extra, to dust Instructions 1 Grease a deep-sided baking tray of approximately
This guava jam is delicious served with freshly made farmer’s bread. More information about guavas: Guavas need moist soil and sunlight to help them grow. It’s best to eat them with the skin on because of the vitamins stored inside – the outer skin can be rough, often with a bitter taste, or it can be soft and sweet. The skin can be of any thickness but is usually green before maturity. It turns yellow or maroon as the fruit ripens and the flesh becomes beautifully soft.
Print Recipe Indian sweet doughnuts Serves: Makes 12 Cooking Time: 40 mins Ingredients SYRUP 1,125kg white sugar 1L (4 cups) water 8 green cardamom pods 8 cloves 2 star anise 15ml (1 tbsp) rose water DOUGHNUTS 450g dried milk powder 150g cake flour 2,5ml (½ tsp) bicarbonate of soda 180ml (¾ cup) fresh whipping cream
KAMERS/Makers is midway through their ‘Year of Making Good’ and it’s definitely so far… so good! After a record-breaking April show at St John’s College in Joburg, they…
WEBER CLASSICS: The Ultimate Braai Book by Jamie Purviance This is the latest title from Weber, the world’s leading authority on braaing. This essential fireside companion includes proven techniques and mouth-watering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes. Weber Classics offers a selection of brand new recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such…
WIN! One lucky reader will win a Steenberg 1682 Pinot Noir MCC 2016 as well as a three-pack of Steenberg’s latest releases: a trio of wines that were named after three tall…