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
These cute little pies are perfect for entertaining and keeping each portion separate. Bake them just before leaving for a picnic to keep them as moist and crisp as possible.
Perfect for cooler evenings. Just double up the quantities if you’re feeding a crowd. TO DRINK: Try a rich chenin blanc like Katbakkies or Ken Forrester Chenin Blanc
Print Recipe Mushroom and oregano pizza bread Serves: 4 – 6 Cooking Time: 20 mins Ingredients 30ml (2 tbsp) olive oil, plus extra for drizzling 100g brown mushrooms, sliced 15g dried porcini mushrooms, rehydrated in boiling water 2 garlic cloves, sliced salt and freshly ground black pepper, to taste 2 large Lebanese flatbreads, trimmed into