Print Recipe Basic white bread Ingredients 700g white bread flour 15ml (1 tbsp) salt 40g (4 tbsp) butter 440ml (1¾ cups) lukewarm water 1 x 10g sachet instant dry yeast 5ml (1 tsp) sugar 30ml (2 tbsp) water Instructions 1 Preheat the oven to 200°C. Grease a 28cm x 11cm loaf tin. 2 Sift the
A pleasant alternative to gammon, this pork joint is cooked like gammon and served with exotic caramelised fruit TO DRINK: Pork loves fruity flavours. A dry chenin is…
COOK’S TIP You can use 250ml (1 cup) of mixed seeds, available in the health section of most supermarkets.
By Rosanne BuchananI’ve eaten courgette flowers before, prepared by talented chefs, and was always a bit intimidated at the thought of making them myself… But now that I have planted my own, I decided the time had come to attempt cooking these delicacies. Once picked and washed, I put them in a bowl of ice water to keep them fresh. I tried a recipe from a recipe book at home, which included flour, a cup of light beer, an egg white and a dash of salt. I whipped up the batter, got the cooking oil nice and hot (I half-filled…
Beans are a power food second to none and they ‘beef up’ soups and stews too. Plant in December and you’ll reap the rewards in winterALICE SPENSER-HIGGSDry beans…
By Leila Saffarian, food editorI was recently asked to participate as a judge in a cooking competition held during one of the big food shows that travel across the country, luring the foodie masses in with all things delicious. I do enjoy taking one for the F&HE team and gladly accepted the gig. I had a feeling that the weekend would span into an eating fest of super delish, comfort dishes whipped up by home-cook participants from across the country. This naturally meant gearing up for the challenge – a good few days of gym were in order. I pushed…
Print Recipe Akhni Ingredients 1 cup fragrant rice 2-3 cinnamon sticks (approximately 4cm each) 2 whole cloves 2 whole cardamom, lightly crushed 1 tablespoon oil 1 tablespoon ghee 1 cup carrots, grated 1 cup peas, frozen 1 potato, peeled and cubed 1 onion, finely chopped salt to taste 1/4 teaspoon turmeric 1/4 teaspoon green/red masala
TO DRINK: A fruity Sauvignon Blanc such as Groote Post has a great racy acidity that complements the tomato flavour
Aioli, a traditional Provençal sauce made from garlic, olive oil and egg yolks, is best served at room temperature. Like mayonnaise, it is often flavoured with garlic ora variety of different mustards. It’s delicious used as an indulgent dip for French fries or dolloped onto chicken and fish