Eating healthy means healthy cooking, with certified cookware that doesn’t release toxic substances in foods, which allows for a delicate cooking of food and respects the environment, making the time spent cooking on the stove, easy and exciting. Just launched in South Africa, this premium Dr Green range is a purchase of high quality and puts you and your family on the road to great well being. Dr Green is: * Single die-cast Italian aluminium body 6mm thick * Triple layer Greenstone non-stick coating, guaranteed * Scratch resistant and easy to clean * PFOA free – Nickel free * Design for…
Recipe by Debbie Payne Makes: a 130g jar, serves 2 (in pasta) Difficulty level: Easy Time: 10 minutes INGREDIENTS: 100g marinated sun-dried tomatoes, drained 10g capers 20g Parmesan,…
Print Recipe Fresh asparagus with biltong, black garlic and olive butter Serves: 6 Cooking Time: 30 mins Ingredients 75g Kalamata olives, pitted 2 anchovy fillets 30g biltong dust + extra, to garnish 6 black garlic cloves 5ml (1 tsp) light brown sugar 25ml fresh parsley, roughly chopped 1 fennel bulb 250g butter, at room temperature
TO DRINK: A lightly wooded Chardonnay will stand up to the richness of the beans
Recipe by Illanique van Aswegen This surprisingly easy achar is packed full of flavour – adjust the chilli to your liking… COOK’S TIP: Mango achar is great with…
Print Recipe Nicoise chutney Serves: 12 portions Cooking Time: 1 hr 40 mins Ingredients 10ml (2 tsp) olive oil 1 celery stick, diced 1 small carrot, peeled and diced 1 bay leaf 1 garlic clove, peeled and crushed 5ml (1 tsp) tomato paste 15ml (1 tbsp) wholegrain mustard 15ml (1 tbsp) brown sugar 30ml (2
Print Recipe White chocolate custard with phyllo and poached nectarines Serves: 4 Cooking Time: 30 mins 4 sheets phyllo pastry Ingredients CUSTARD 4 large egg yolks 60g castor sugar 250ml (1 cup) milk 140ml thick fresh cream 170g white chocolate, chopped NECTARINES 4 nectarines, halved and stoned 100g castor sugar 125ml (½ cup) water Instructions
This isn’t your average pub steak and egg. Steak, egg and onion mash with a red wine jus is a sohpistictaed spin on a traditional favourite that doesn’t sacrifice…
Print Recipe Fig, Parma ham and rocket crepes with a balsamic reduction Serves: 4 Cooking Time: 1hour 30 mins Ingredients PANCAKES 120g (1 cup) cake flour, sifted 5ml (1tsp) baking powder 2,5ml (½ tsp) salt 2 large eggs 190ml (¾ cup) milk 190ml (¾ cup) water 5ml (1 tsp) lemon juice 125ml (½ cup) vegetable
Similar to pâté, terrine is a French forcemeat loaf full of delicious flavours. This classic terrine with boozy figs contains some delicious sweet punches of fruit, which works perfectly with…
Serves: 4 – 6 Difficulty level: A little effort Time: 20 mins excluding freezing time Serve the sorbet in the melon skins for a gorgeous dessert. Ingredients: 1 small spanspek melon juice of ½ lemon 210g castor sugar 125ml water 250ml dry white wine Method: Cut the spanspek in half and discard the seeds. Carefully scrape out the flesh, leaving the skin intact to form “bowls” in which to freeze the sorbet. Liquidise the spanspek to form a smooth purée. Set aside. Put the castor sugar and water in a small pot, simmer for 10 minutes and allow to cool.…