Print Recipe Spinach and chickpea salad Serves: 2– 4 Cooking Time: 10 mins Ingredients 45ml (3 tbsp) olive/avocado oil 1 x 400g tin chickpeas, drained salt and freshly ground black pepper, to taste 600g baby spinach, blanched 15ml (1 tbsp) sesame seeds Parmesan shavings, to serve Instructions 1 Heat the oil in a large frying
Print Recipe Greek lemon yoghurt cake Serves: 1 cake Cooking Time: 1 hour 20 mins Ingredients 250g butter, at room temperature 300g sugar 4 large eggs 15ml (1 tbsp) lemon zest 300g cake flour pinch of salt 5ml (1 tsp) bicarbonate of soda 5ml (1 tsp) baking powder 15ml (1 tbsp) vanilla extract 250ml (1
Learn a little more about what Rooibos is, where is comes from and what it does. Rooibos tea is grown in the Cederberg Mountains in the Western Cape, South Africa, along the Rooibos Route that extends from Citrusdal to Clanwilliam. Meaning ‘red bush’ in Afrikaans, Rooibos has secured its rightful place as a prominent player on the international tea table. As the rest of the world discovered the benefits of this unique tea, there were bold moves from abroad to trademark the name. South Africans have united in the good news that Rooibos now holds geographic-indicator status, similarly enjoyed by…
Every South African enjoys a good braai on a warm summers evening but all the fatty lamb chops and sticky pork ribs can begin to wreak havoc with…
1. Braided pear, chocolate and nut tart: 2. Café au lait Paris-Brest: 3.Almond, apple and gooseberry tarts:
Kitchen design has never been more important than it is right now, with the look and feel of a home’s kitchen often dictating the mood of a family’s overall lifestyle. Interactive, green, open plan and kitchen offices – these are just some of the buzz-words doing the rounds on the kitchen design scene at the moment. The team from Decorex Cape Town have rounded up five of the key kitchen trends to look out for in 2015 – look out for more kitchen inspiration at the expo later this month, at the Franke ‘Make It Wonderful’ Kitchen Design Project. 1.…
Simnebun cake with Italian meringue & caramel-chocolate sauce gives a new meaning to the word ‘indulgence’. This sweet, sticky and rich creation is a real showstopper. It takes…
Richard Carlsson’s interest in salami, cured hams, pancetta and bacon developed during his travels across mainland Europe, where he spent much of his time living on farms where the fine art of charcuterie was practiced, as a result, he learnt the ways of this great culinary art. “The conditions,” Richard notes, “were very similar to those on my own farm, Pampoenfontein, which is situated outside Porterville, in the heart of the Groot Winterhoek mountains.” And so, he decided to start his own business back in South Africa. He created his first meat products from humble beginnings − with just a…
Print Recipe Cranberry Bavarian creams Serves: Cranberry Bavarian creams.pdf 1 / 1 Cooking Time: 20 minutes + refrigeration Ingredients 180g frozen cranberries, thawed + 100g extra, to serve juice of 1 lemon 30ml (2 tbsp) cold water 2 egg yolks 100g castor sugar 100ml milk 6 (10g) gelatine leaves 100ml whipping cream Instructions 1 Grease
Print Recipe Sautéed asparagus marinated with sage, nettle and wild garlic pesto By Shaun Schoeman – Serves: 4 Cooking Time: 50 minutes + 1 – 2 hours, to marinate (optional) Ingredients Pesto 2 handfuls fresh nettles (spikes removed)/sweet basil leaves, rinsed 15ml (1 tbsp) garlic, crushed 30ml (2 tbsp) Parmesan, grated 125ml (½ cup) olive
American celebrity food stylist, Denise Vivaldo, will be the international guest lecturer at the much-anticipated Food Styling Course that is taking place from 14 – 18 April 2015 at the South African Chefs Association’s Centre for Culinary Excellence (CCE) in Auckland Park, Johannesburg. The first of its kind in South Africa, this Food Styling Course is endorsed by the South African Chefs Association (SA Chefs), the authority on all things culinary in the country, and is brought to you by Zahra Media Group, publishers of Easy Food Magazine, an international recipe magazine that has been the best-selling food publication in…