“I grew up on an apple farm in Elgin where we had three quince trees in our garden. My mother used to make these for the pantry…
Print Recipe Umali Ingredients 400g ready-made puff pastry (or use leftover croissants from breakfast) 100g raisins 75g pistachio nuts, roughly chopped 100g pecan nuts, roughly chopped 1 litre milk ½ cup cream 235g white sugar 2 teaspoons vanilla essence 1½ tablespoons cinnamon powder 2 tablespoons butter for greasing Instructions 1 Unroll the puff pastry and
Print Recipe Quail wrapped in vine leaves Ingredients 4 rosemary sprigs 4 quails olive oil, for frying 10ml (2 tsp) balsamic vinegar 10ml (2 tsp) brown sugar 4 vine leaves Instructions 1 Preheat the oven to 170°C. 2 Stuff a rosemary sprig into each quail and tie its legs together. 3 Heat the olive oil
We love this recipe. It’s very easy, and a good twist on Indian cuisine. The spicy sourness of the atchar works beautifully with the sweetness of the duck breast.
Apple and ginger chutney is a great way to spice up your cooking with some yummy flavours. Chutney has a distinctive light spice to it, which is delicious…
Print Recipe Flat beans, baby marrow and mixed spice stew Ingredients 30ml (2 tbsp) coconut oil 30ml (2 tbsp) ground cumin 10ml (2 tsp) ground coriander 10ml (2 tsp) ground cinnamon 3 garlic cloves, finely chopped 350g flat beans 300g baby marrow, sliced 2 x 410g tins Italian peeled tomatoes, chopped 250ml (1 cup) chicken
Print Recipe Chermoula-coated grilled silvers Ingredients 2kg silvers, cleaned Chermoula 200g salted butter 2 garlic cloves, crushed 45ml (3 tbsp) fresh coriander rind of 2 limes and juice of 1 lime 15ml (1 tbsp) ground cumin 5ml (1 tsp) smoked paprika salt, to taste carrots, julienned, to serve baby marrow, to serve 1 lemon, cut