For such a popular and elegant dish, it’s surprising to learn that bouillabaisse was originally created from fish that no one wanted. Marseille fisherman first created it as a stew comprising of bony rockfish which couldn’t be sold to markets or restaurants. Today it’s a cornucopia of delicious seafood, and has become a classic.
A puff pastry, chocolate and fig stack is the perfect way to get your fix: creamy, chocolaty goodness atop golden pastry, with some fruity delight for good measure.…
You simply cannot go wrong with this Rooibos tea-smoked salmon recipe. It’s fresh, delicious and the perfect quick and easy meal for the warmer season.
Greek cookies are more traditional Easter fare. Also known as Koulourakia, these yummy cookies are deliciously light and sweet. Known for their distinctive shape and sprinkling of sesame seeds,…
Fried aubergine with vinegar and herbs is simply delectable. Aubergine has a wonderful soft flesh, and the skin crisps deliciously when fried. The saltiness of vinegar is the perfect accompaniment.
Print Recipe Chickpea, cucumber and mint salad Ingredients 30ml (2 tbsp) olive or avocado oil + 60ml (¼ cup) extra 200g button mushrooms, thinly sliced 150g fresh or frozen peas, cooked 2 tins chickpeas, rinsed and drained 3 Mediterranean cucumbers, julienned 2 Mediterranean cucumbers, finely chopped juice of 1 large lemon 1 small handful of fresh mint 1
Crisp potato wedges with chimichurri are golden, crunchy and deliciously seasoned. The Argentine chimichurri sauce is traditionally served with grilled meat but the fresh flavours really liven up these crisp wedges. A very tasty side!
Duck and cherry pie really is a mouth-watering dish. Duck meat is known for its richness, which makes it absolutely perfect for tender pie filling. Cherries add a…
Print Recipe Poussins with porcini and couscous stuffing Serves: 4 Cooking Time: 1 hour Ingredients salt and freshly ground black pepper, to taste 4 poussins (baby chickens), rinsed and dried 1 lime STUFFING 25g dried porcini mushrooms 125ml (½ cup) couscous 45ml (3 tbsp) olive oil 125ml (½ cup) almonds, chopped 60ml (¼ cup) sultanas