Print Recipe Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple and chilli salsa Serves: 4 Cooking Time: 1 hour 30 mins Ingredients Flour soft-shell tacos 600g cake flour 5ml (1 tsp) salt 10ml (2 tsp) baking powder 45g margarine (Cardin or Olé brands) 475ml lukewarm water Spiced black-eyed beans 300g
By Claire Winstanley from Good Looking and Cooking I’ve based my ideas on foodie trends for 2017 on my research while travelling over this past year, my experiences…
COOK’S TIPS: Instead of flour, you could also coat the fritters in breadcrumbs. The result will be much crispier. Slightly moist hands work best to mould the fritters.
Recipe by Jacques Erasmus
These frozen watermelon Christmas tree lollies with lime sugar are the perfect icy treats for kids over the hot South African holidays! Also guaranteed to please the adults. The best…
Who knew that such an elegant seafood dish could be so quick and easy? Lemony mussels steamed in white wine and cream won’t take longer than 30 minutes, and these flavours are simply to die for.
How do you get the entire (almost) wine industry in one room at the same time? You launch the little green book. Platter’s by Diners Club South African…
Eating well doesn’t mean your meals have to be boring. Top these tasty lamb kebabs with heart-healthy flavour and invite your friends over to indulge!
Print Recipe Tsoureki (Greek Easter bread) Serves: 3 loaves Cooking Time: 4 hrs Ingredients 3 packets Anchor Instant Yeast 400g (2 cups) sugar 375ml (1½ cups) lukewarm milk 125ml (½ cup) lukewarm water 1,1kg (9 cups) flour 100 – 120g butter, grated 6 eggs + 1 extra, beaten, for egg wash 10ml (2 tsp) vanilla
Print Recipe Herb crusted rainbow trout with parsnip purée Serves: 4 Cooking Time: 45 mins + extra to chill Ingredients Herb crusted rainbow trout 20g (2 tbsp) fresh parsley 20g (2 tbsp) fresh coriander 10g (1 tbsp) Gruyère, grated 20g (2 tbsp) unsalted butter, softened 1 slice white bread 4 x 150g trout Spinach and
Sometimes the internet catches wind of a trend and for one reason or another, said trend becomes a sensation – almost overnight. In the case of the sweet potato toast craze, we can totally see why this tendency has gained such momentum. Most of us are trying to limit the amount of gluten and processed foods we eat, while at the same time we all still love and crave a warm slice of toast every now and then. Less of a recipe, and more of a guide, here is the solution to the above dilemma…
If you thought soufflé couldn’t get any fancier, you have yet to try seafood soufflé. The broth is traditionally Taiwanese, but it has a Western finish with a topping of flaky…