This amazing recipe is the ideal treat for any occasion – it is so easy to prepare, and the flavours work perfectly together.
Got leftovers and wondering how to store leftovers correctly for later use? Check out our handy guide to saving those remaining ingredients. Milk Freeze milk that will otherwise go…
We’ve seen an explosion of flavour-infused artisanal gins emerge recently – meaning we’re starting to demand more than just a juniper-berry taste from our gin! Instead of spending…
We chat to Jenny Handley about her new JHP Gourmet Guide, which is simply delectable! Jenny Handley is a brand performance specialist, owner of JHP and author of best-selling business books. Her career started with her food – she is a qualified home economist, and has a Higher Diploma in Food & Nutrition. Her career started at Ina Paarman Foods and progressed into marketing, PR and brand. Jenny owned a PR company for 15 years with many hospitality, restaurant and food clients. She conceptualised and ran the Woman of Worth awards for 10 years. She has her own weekly brand…
This classic Italian delight comes courtesy of Pretoria’s Ritrovo restaurant, and father-son team Fortunato and Giovanni Mazzone. Neapolitan ragu is one of the most famous meat sauces in Italian cooking.…
Saffron is regarded as king in the spice world and is used generously in Middle Eastern cuisine. Lamb and chicken are often marinated in grated onion with the onion juice – it’s a great tenderiser and has loads of flavour.
Tenderstem broccoli (or broccolini) with crispy prosciutto Serves: 6 Difficulty level: Easy Time: 25 minutes INGREDIENTS: 400g Tenderstem broccoli (or broccolini), 15ml (1 tbsp) olive oil zest and juice of ½ lemon 3 strips prosciutto ½ red chilli, seeded and finely diced 30ml (2 tbsp) capers 60ml (¼ cup) green olives 2 tablespoons capers salt and freshly ground black pepper 2 tablespoons lemon-infused extra virgin olive oil METHOD: 1. Blanch the broccoli (or broccolini) in salted, boiling water for 3 minutes. Plunge into a bowl of ice water, then drain thoroughly. 2. Pan-fry the prosciutto in a little of the olive oil…
Anna Trapido catches up with South Africa’s Father of Fine Food, Dr Billy Gallagher. Dr Billy Gallagher is South Africa’s father of fine food. Born into post-war poverty…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice
In celebration of World Baking Day, we’ve rounded-up our top 10 bakes. In celebration of World Baking Day 2016, we’ve made a list of our top 10 baking recipes. From cakes, to tarts, to salty and more sweet, you will find a range of quick and easy recipes, to some more difficult recipes to challenge you. Lemon- rosemary and olive oil layer cake with cream-cheese icing True Lava Cake Basil pesto- cheese and tomato muffins Caramelised onion- goat-s cheese and tomato tart Cherry and ricotta cake Milk tart fudge Roosterbrood Vegan apple- cinnamon and cranberry muffins White chocolate and cherry…