Angelina’s in Paris | Amy Glaze's Pommes d'Amour
While I’m writing up Paris must-experience eateries I thought I’d better mention Angelina’s. Their menu I would like to put in my vita-prep on high but the hot chocolate is just s…
The Best Koeksister recipe & my adventures in the Klein Karoo
It was only about 3 hours into the drive along Route 62 when I realised what I was actually doing; I was travelling 400km into the middle of the Klein Karoo (aka nowhere) in search of 'The Perfect Koeksister'. Those that know me, expect nothing less, but still, it was quite crazy. Even for me. The beautiful Klein Karoo To catch you up to speed, a koeksister is a plaited, deep-fried doughnut drenched in a seriously sticky syrup. It's a treat as South African as milk tart, biltong and beer…
Tomato bredie recipe | South African recipes
Tomato Bredie is a traditional Afrikaans stew that is just too fantastic to describe. You must try this tomato bredie recipe, your friends and family will be in your debt
South African Melktert (Milk Tart)
My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.
South African Yellow Rice Recipe - Food.com
This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
South African Koeksisters Recipe - Food.com
A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none!"
Yellow Rice Recipe
Yellow Rice Recipe This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.