Ina Paarman | Buttermilk Health Rusks with Raisins
Looking for a quick and easy rusk recipe, but still with the traditional homegrown flavour? Try this one, the flavour of our Vanilla Cake Mix works particularly well with the raisins (we used the old fashioned seeded raisins). Enjoy with an aromatic cup of coffee.
Ina Paarman | Potato Salad with Green Beans
Wrapping the potatoes in newspaper after cooking is an excellent tip, it helps to dry the flesh of the potatoes and to intensify their flavour.
Ina Paarman | Hake Fish Cakes
Louise Groenewald, one of our subscribers sent in her favourite fish cake recipe which we tried and found very good. Janet and I especially liked the idea of poaching the fish slowly in a little milk.
Ina Paarman | Lamb Sosaties
Sosaties are part and parcel of our traditional South African braai heritage. Pre-soaking the meat in a mixture of yoghurt and our Tikka Curry Sauce gives outstanding tenderness and great flavour.
Ina Paarman | Beetroot and Apple Salad
We have elected to use Pink Lady apples in this salad, because they are sweet, firm, easy to grate or to slice into julienne strips and take longer to discolour. Do not overcook the beetroot, it must still feel just a little firm when pierced with a fork.
Ina Paarman | Copper Penny Salad
Old but not yet cold. We gave this traditional favourite a very mild curry twist, and voila! The carrot haters were asking for seconds.
Ina Paarman | Caramelised Onions with Balsamic Vinegar
Do make the onions well in advance, up to 2 weeks, and store in the fridge use when needed with braais, on hamburgers, sandwichs etc. It is important to follow the method exactly and to pre-boil the onions in the white vinegar water. It mellows the flavour and improves the texture.