Start the New Year on a clean chopping board by banishing bad habits and myths in the kitchen. 7 Cardinal kitchen rules to make 2017 a breeze: When using fresh garlic, stop stressing about chopping and crushing it. Make your life easier – peel and simply grate on the finer side of the grater. How to peel the banana the right way: most people peel bananas from the stem down, often bruising and squashing the fruit. Next time, approach it from the other end of the banana: “pop” the knot and peel, using the stem as a handle – voilà!…
The spanakopita recipe, also known as spinach pie, is a family favourite recipe from The Gourmet Greek. If you loved this spanakopita recipe, then you will definitely enjoy these…
The rise and rise in quality of South African wine has seen our country being dubbed as “the world’s most vibrant wine-producing nation”, this according to Platter’s Wine Guide 2017. This is believable if the recent awards for the guide are anything to go by: with a record 94 wines being recognised with five-star status. Top wine trends to look out for in 2017 “Quality” is the key word for 2017. “We’d really like to see an increase in value packaged wines, which will in turn help to promote brand SA,” says Wines of South Africa (WOSA)’s Communications Manager, Maryna…
Print Recipe Blackberry frozen yoghurt Serves: 8 Cooking Time: 30 mins plus extra for freezing Ingredients 1kg blackberries (fresh or frozen), plus extra to serve 80ml (1/3cup) water 30ml (2 tbsp) lemon juice 200g (1 cup) sugar 10ml (2 tsp) vanilla extract 1 litre Greek-style yoghurt Instructions 1 In a food processor, purée the blackberries
This is a traditional Caprese salad with a twist – served on puff pastry.
Big sharing platters are a wonderful way to feed your guests and tucking in together always seems to serve as an ice breaker of sorts. There’s something very…
Golden shards of crisp puff pastry make a delicious accompaniment to this creamy corn and smoked snoek pâté. Perfect for entertaining! Recipe and styling by Claire Ferrandi; Photograph by Dylan Swart Corn and smoked snoek pâté with puff pastry dippers SERVES 4 | TOTAL TIME 30 mins INGREDIENTS 200g sheet all-butter puff pastry, frozen 1 egg, lightly beaten 1 tbsp sesame seeds Pâté 2 corn cobs 100g smoked snoek flakes 80g crème fraîche 45g mayonnaise, handful fresh chopped dill, juice and zest of ½ lemon METHOD PREHEAT the oven to 200°C. Line a baking tray with baking paper. SNAPpuff pastry…
Print Recipe Yuzu tart, lime curd and coconut meringue sticks Ingredients SWEET PASTRY 325g butter 175g icing sugar 500g cake flour pinch salt 100g beaten egg (about 2 large eggs) YUZU TART 200ml fresh cream 200g sugar 100ml yuzu juice (available at Asian supermarkets) 5 eggs COCONUT MERINGUE STICKS 100g egg whites (about the quantity
Print Recipe Tandoori-smoked lamb loin, masala mash, lamb samoosa and lemongrass foam Serves: 4 Cooking Time: 2 hrs + 12 – 14 hrs, to marinate Ingredients TANDORI MARINADE 5ml (1 tsp) masala powder 5ml (1 tsp) ginger and garlic paste 10ml (2 tsp) fresh rosemary, finely chopped 5ml (1 tsp) fresh coriander roots, finely chopped
Print Recipe Courgette flower stuffed with deep-sea shrimp Serves: 8 Cooking Time: 2 hrs Ingredients ROASTED CAULIFLOWER PURÉE 600g cauliflower 180g butter salt, to taste CHILE DE AGUA PEPPER EMULSION (GUACACHILE) 200g chile de agua (very hot green chilli)/another variety of hot green chilli 200ml smoked olive oil (available at cape-treasures.com) 100ml water 2g xanthan