Recipe by Thulisa Martins VARIATIONS Beetroot noodles Add 30ml (2 tbsp) beetroot purée to the water and baking powder mixture prior to adding it to the flour. To make your own beetroot purée, boil 1 beetroot until very soft, drain, peel and blitz in a blender until a purée forms. Black noodles Add 4g squid ink (available at speciality delis or your local fishmonger) to the water and baking powder mixture prior to adding to the flour. Spinach noodles Add 45ml (3 tbsp) spinach purée to the water and baking powder mixture prior to adding it to the flour. To…
Ramen noodles are not just for starving university students! These recipes feature these versatile noodles in a variety of sophisticated ways. When you season and customise homemade ramen…
Biryani vs Pilaf BIRYANI is a rice-based dish in which the rice is cooked with the meat and spices. PILAF OR PULAO is a similar rice dish…
As venison is low in fat it’s a healthier meat option. As a result it won’t be as tender or moist as other meat. COOK’S TIPS • Make sure you know and trust your butcher. • Remove the roast from the fridge two hours before roasting so that it can be prepared at room temperature. • For less messy carving, remove the pelvic bone before roasting. • Venison has a distinctive smell and taste, which is partly why the meat is marinated for long periods. • When roasting, make sure that you turn the meat often and keep it moist…
The ultimate recipe for basic butter icing! TIPS FOR WORKING WITH BUTTER ICING: APPLYING BUTTER ICING The butter icing can be used in the following ways: PIPING Using…
TO DRINK: Rijks Chardonnay 2005: a creamy palate with flavours of vanilla, pine nuts, orange and lemon peel.
TO DRINK: Match these pretty cakes with a good cup of tea. Well-brewed Earl Grey tea will work perfectly.
TO DRINK: The herby stuffing will benefit from a spicy, dry bubbly rosé like Graham Beck Rosé NV. 2 whole turkeys – ask your butcher to debone each turkey. Remove half the turkey meat only, breast and thigh, and roughly dice. This meat, mixed with the stuffing, will form the mixture that will be stuffed in the other half of the turkey before it is rolled.
This is the ultimate power salad packed with super foods – light, refreshing and filled with goodness. To drink: Creamy Danish feta and avocado beg for a creamy…
TO DRINK (F&HE): Go for Meinert Synchronicity 2005, which is rich and peppery with hints of beetroot and spices.
Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt