Print Recipe Tiger prawn, calamari and baby scallop ceviche Ingredients small tiger prawns, cleaned, tails on 8 small calamari tubes 8 small scallops freshly ground black pepper, to taste juice of ½ a lime Herb salad 15ml (1 tbsp) fresh flat-leaf parsley, chopped 15ml (1 tbsp) fresh coriander, chopped 15ml (1 tbsp) fresh dill, chopped
Print Recipe Waterblommetjie and squash soup with garlic and parsley toast Serves: 4 Cooking Time: 1 hour Ingredients SOUP juice of ½ a lemon 600g fresh waterblommetjies 4 gem squash, halved 125ml (½ cup) fresh cream 125ml (½ cup) good-quality vegetable stock, warm 45ml (3 tbsp) butter 1 garlic clove, finely chopped salt and freshly
Print Recipe Crown loaf Ingredients ½ quantity of basic bread dough flour, for dusting 1 large egg, beaten, to glaze milk, to glaze (optional) sesame and poppy seeds, to garnish Instructions 1 Preheat the oven to 200°C. Grease a cake tin. 2 Make your dough according to the recipe on p45 and use half of
This used to be the everyday bread in the Romagna region of Italy, but it is now popular all over Italy in sandwich bars, where it is usually filled, toasted and served warm.
The amount of time you need to cook the stock depends on the size of the pan and how much water you add. A demi-glace is a reduced rich stock that’s excellent for using as a base for pan sauces or gravies. For chicken stock, use a raw carcass or other chicken bones or wings. You can also use the carcass from a cooked roast chicken. Place in a large saucepan with onion, carrots, celery sticks, black peppercorns, bay leaves, fresh thyme sprigs and parsley stalks. Cheaper cuts of meat like short beef rib, knuckle and shin benefit from long,…
By Leila Saffarian Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier…
Head north for one of the best game viewing experiences in the country.By Rosanne Buchanan[wp_gmaps lat=”-25.352714″ lng=”26.529408″]Where is it? Madikwe Hills Private Game Lodge in the Madikwe Game Reserve, Limpopo How to get there? A four to five-hour drive from Johannesburg but there’s also the option of a 50-minute charter flight. Best-kept secret? A true African ‘safari’ experience right on our doorstep. It’s definitely off the beaten track, with roads that make the journey a challenge. But, for those who enjoy the thrill of off-roading in their SUV, when you reach the reserve there is still a good game drive’s…
Jenny Handley touched down in Prague for three days, and found the Czech cuisine hearty and wholesome enough to provide sustenance for the rest of her whistle-stop tour…
Literally meaning ‘sour wine’ in French, vinegar has evolved from humble beginnings to become a stock standard in the kitchen.By Dominique BrownThis tart, sweet and useful ingredient came about over 10 000 years ago, probably through a simple error. When wine was found to be undrinkable after it had oxidised, it was simply put to other uses. In 5000 BC it was used as a preservative by the Babylonians; it was thought to prevent the spread of germs during the bubonic plague, and in World War I soldiers used it to treat wounds. Nowadays we use it in all its…
Old school’s cool – cookbook author Neil Stemmet serves nostalgia and memories in among the silver and crystal at his guest house in Gansbaai. Neil Stemmet’s debut cookbook…