Braaing to celebrate Heritage Day tomorrow? Here are 2 very easy BBQ sauces/marinades you can make at home. Super tasty, with the added benefit that you're not ingesting all those additives, stabilisers and preservatives in commercial sauces.
Both recipes were published in my cookbook Relish: Easy sauces, seasonings and condiments...
It's no secret that I have an ongoing love affair with everything La Motte Wine Estate does. The only reason why I don't write about it more often, is that I'll then become an unofficial La Motte blog!
Besides, La Motte has its own blog, and a thing of beauty...
Meatloaf is such a sturdy, comforting thing. The name says it all doesn't it?
No nasty surprises lurking there: just meat, minced, baked in a loaf shape. Simple, done.
It's also a sure-fire way to make mince more appealing to teenagers. My own brood's raging appetites seem to be matched only...
Everyone has their favourite burger and since two days ago, this is mine. Make it as spicy or mild as you like, and go wild with the toppings.
My preferred version is chicken burger-with-everything.
This truly is the chicken burger of your dreams!
Serves 6
Ingredients:
650g deboned chicken thighs
1 sweet red pepper, deseeded...
The Banting version of malva pudding is a carrot.
Because there is just no way this sugar bomb of a dessert can ever be Paleo-fied. Can it? Do we want the world to end?
Rich, delicious and one spoon short of cardiac arrest, malva pudding represents everything that is glorious and...
Baking a cake for a friend's birthday is a special task and not one you want to fail at. This recipe is incredibly easy and straightforward and takes next to no time to prep.
If I recommend a cake recipe, you can be sure it works, because like all nervy...
Growing up in the Free State and visiting our Cape relatives during school holidays, I was always struck by the sheer exoticism of the people down south. The Cape air smelled damp and salty. There was sand instead of 'grond', meaning earth. People spoke in a peculiar vernacular, mixing...
The best way to learn to make something perfectly is to put it on a catering menu in such large quantities that you can't afford to fail. While I wouldn't necessarily recommend this method to anyone else, it appears to be one that works for me.
I've made gravlax -...
Quince trees were a dime a dozen in the backyards of the little Freestate dorp I grew up in, except ours, for some reason. My mom had a sizeable backyard orchard with apricots, plums, peaches, apples and even a walnut tree, but no quince. Nada. Niks, Zero. And she...
The first step to making a meltingly tender, fall-off-the-bone lamb shoulder is obvious: find a decent butcher, who won't sell you feedlot lamb. This recipe relies on minimal seasoning and precious little effort from the cook's side, since all the lovely rich and herbal flavours infused in your free-range...