Rosemary is truly a year-round herb. In winter it flavours succulent roasts, in spring it perfumes salad dressings and in summer rosemary syrup made from the leaves and flowers can be stirred into fruity desserts and cordials. Add the tiny mauve flowers to ice cubes for drinks, use as a garnish or in a jelly. Even simpler, fill jugs with flowering sprigs and enjoy the matchless fragrance as its floats through the house. There’s no end to its manifold uses. Although indigenous to the Mediterranean, it’s grown around the world because it is so simple and rewarding to cultivate, especially…
Strictly for adults, this boozy fig and honey pudding is sticky, sweet and especially delicious when served with cream. The figs undermine the sweetness with their wonderful earthy…
Chopping like a chef doesn’t have to be difficult. In this series, we partnered with Chef Knows Best and we show you how to chop like a chef.…
Down-to-earth food blogger Sarah Graham’s first cookbook bitten – released last year – has blossomed into a TV show, now airing on SABC 3. Following a philosophy of “anyone can cook delicious, wholesome food”, Sarah’s new series is a collection of no-mess, no-fuss recipes “for feeding people you love” The book-to-TV show conversation has been going on for over two years, since a contact at a production company in Cape Town suggested I film a pilot, which we did in February 2011. The pilot was shown to a distribution company in the UK as well as the SABC here in…
This creamy and flavourful broth paired with delicate salmon is perfect for a cosy night in. Try this grilled salmon in a creamy fennel, shallot and mushroom broth for…
Simply pour a shot of cold Frangelico (or any nutty liqueur) over a scoop of vanilla ice cream, followed by a shot of hot espresso. Serve immediately; spoon optional.
Warm 2L dry cider in a saucepan and add 6 cloves, 4 cinnamon sticks, 3 star anise, a pinch of freshly grated nutmeg and the juice and zest…
Kim Shaw, F&HE copy editor, reminisces about veggie patches and the perfect cakeAll this gorgeous Joburg weather and spring planning has got me thinking about what to plant…
Print Recipe Victoria sponge Ingredients 200g castor sugar 200g butter, soft 4 eggs, beaten 200g self-raising flour 5ml (1 tsp) baking powder 30ml (2 tbsp) milk good quality strawberry jam fresh cream icing sugar, to dust Instructions 1 Preheat oven to 190°C. Grease 2 x 20cm cake tins or spray with cooking spray. 2 Beat
