Vegetables are so nourishing for our bodies, but don’t always taste the best (especially if they’ve just been boiled or steamed – healthy, but bland). So what’s the best way to make them tasty for the whole family (picky eaters included)? Roast them! Roasting veggies, from potatoes to cauliflower, and even brussels sprouts, intensifies their natural flavours and gives you the perfect textures: soft and fluffy inside and golden and crisp outside. But there’s a trick to getting them just right, avoiding a sloppy, soggy mess. Let’s dive into the secret to roasting veggies like a pro. 1. Prep is…
This Summer chicken salad is not just a feast for the eyes but a celebration of diverse tastes and textures, making it an ideal choice for a quick…
This elegant dish pairs crispy, fennel-infused pork belly with luxurious olive oil confit potatoes for a restaurant-quality meal at home. The pork belly is slowly roasted to render the fat and create perfect crackling, while the potatoes become tender and infused with garlic and herbs. Also See: Pork meatballs in hearty tomato sauce on a bed of cheesy polenta https://www.foodandhome.co.za/recipes/pork-meatballs-in-hearty-tomato-sauce-on-a-bed-of-cheesy-polenta Recipe and image: SA Pork
Food&Home has teamed up with Macro Mixes for a chance to win a selection of their most-loved goodies! Here’s your chance to WIN a wholesome hamper from Macro…
Kombucha has become one of the most talked-about drinks in recent years, but this fizzy, slightly tangy tea has actually been enjoyed for thousands of years. Made by fermenting black or green tea with a live culture of bacteria and yeast (known as a SCOBY), kombucha is rich in probiotics, antioxidants and other compounds that can do your body good. Read more: The health benefits of sea moss Here are some of the top health benefits linked to kombucha: A natural source of probiotics Because it’s a fermented drink, kombucha is packed with probiotics – the “good” bacteria that…
Oil is one of the top staples in kitchens across the world. Without it, cuisines would be vastly different. Can you imagine a world without salad dressings, mayonnaise,…
Burning a pot or pan is inevitable. Every seasoned home cook and pro has a story (or a few) of their worst burnt nightmare, followed by tales of endless soaking and scrubbing. But luckily for us, there are a few techniques you can use to save a burnt pot or pan without spending hours of soaking and scrubbing. 1. Soaking You can’t scrub a burnt pot or pan without having soaked it first; otherwise, you’ll be scrubbing the burnt layer of food bits instead of the cookware’s surface. It’s best to try and pry off some of the burnt bits…
If you’re just as captivated by the Dubai chocolate trend as we are, these Dubai-inspired chocolate brownies are a must-try. The buttery, nutty pistachio and tahini layer adds…
Red shakshuka has had a long moment in the sun – it’s time for green shakshuka to shine! A fresh take on the classic, this vibrant green shakshuka is packed with flavour and goodness. Instead of the usual tomato base, this version is made with leafy spinach, fresh herbs and a hint of spice, creating a wholesome dish that’s as nourishing as it is delicious. The eggs are gently poached in the herby sauce, giving you creamy yolks and rich flavour in every bite. Perfect for breakfast, brunch or even a light dinner, this one-pan wonder is quick to whip…
Food&Home has teamed up with Carrol Boyes to bring you a chance to elevate your table in true designer style. Enter now and stand a chance to win these…