West Coast Mussels with Café de Paris Butter
I’m a huge fan of the culinary treasure chest that sits in the Franschhoek Valley. The wine, the restaurants, the majestic mountains, the chefs, the whole
Moroccan-style roast potatoes with coriander yoghurt
I regularly use pesto to flavour my roast chicken and other meats – it gives a fantastic thick coating of intense flavour and colour, and is such an easy way to marinade your food. In this si…
Steak & Chips with Garlic Mayonnaise
With National Braai Day coming up on the 24th of September, I thought it would be appropriate to post a recipe for what I'm intending to braai on that day: a perfect steak. Yes, I also love to braai peri-peri chicken, boerewors, lamb chops, snoek and braai broodjies, but to me steak remains the King of the grill.
When I was still at school, my Mother baked for the local "tuisnywerheid" (home industry bakery) for many years. She supplied them with a range of buttermilk rusks, but her absolute hero product was magnificent "mosbolletjies". The best way to describe mosbolletjies is that it's a sweet brioche, traditionally made with fermented grape juice.
How to make your own ricotta
I use a lot of ricotta cheese in my kitchen. It's such a versatile ingredient, perfect for stuffings in pasta (like my cannelloni or ravioli), or for baked sweet treats. It doesn't taste like much on it's own, but just beautiful to cook with. Although ricotta is not an expensive cheese, it is not always easy to find.
Preserved Lemon recipe
I recently did a post on a fragrant Moroccan lamb tagine that was served with preserved lemon. The whole food team that was involved in this shoot was so overwhelmed by the amazing preserved lemon, that we decided to do a special feature on how to make your own.
Moroccan Lamb & Date Tagine
My friend Francille recently allowed me to take her Le Creuset tagine for a spin. In my oven, of course. She recommended a recipe from one of her Moroccan cookbooks for a sweet and fragrant lamb and date tagine, which is served with preserved lemon.
Courgette Soup with Boursin Cheese
My friend Francille told me about this soup recipe a few weeks ago while we were discussing Winter menus - she's a serious recipe collector and her book collection puts mine to shame. One of her friends heard this recipe on the radio somewhere, and it was passed on via hearsay. So there's no way to tell where it originally came from!