TANNIE POPPIE SE PAMPOENTERT
I travelled 400km all the way into the middle of the Karoo to find the perfect koeksister recipe - and I found it!
Bobotie is so traditionally South Africa and this easy bobotie recipe has just what our long lost friends around the world need to feel at home. Bobotie recipe
South African Curry and Rice, the perfect comfort food that consists of slow cooked beef mince in a sweet and spicy curry sauce, with perfectly cooked carrots and potatoes, served on rice.
Pumpkin fritters are the perfect accompaniment to a leg of lamb, green beans rice and potatoes. A perfect plate of South African goodness. What are you waiting for? Give our recipe a go:
Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup
These sweet pumpkin fritters have been a real hit with my daughter and I. Growing up in South Africa, Nick was used to these delights as a breakfast, using up leftover South African style cooked pu…
Ever get tired of eating the same thing over and over? Try this classic recipe with Portuguese roots, loved by South Africans everywhere. It can be found in almost any restaurant in South Africa, and is usually enjoyed with crusty bread and delicious grass-fed butter. You can reduce the amount of he
A slow braised Italian style pot roast in a tasty tomato sauce.
*UPDATED* This is the “most read” recipe on my blog => but not because it is a favourite – but because of the ongoing discussion about “flapjack” versus “crum…
Bobotie is a traditional South African Dish. It's origin is unknown, although we know that the word originates from the Indonesian word bobotok of which a recipe appears in a 1609 Dutch recipe book. Initially the Cape Malay introduced it in South Africa.
I love rusks, but after you have made them a few times and realise how much sugar and fat go into them, you feel more and more guilty about eating them. I have experimented with many so called ‘healthy’ recipes and in my experience if you drop the fat content too much the rusks end up super hard. But I have successfully reduced the sugar in this recipe by 80% and added lots of fibre rich ingredients making it tummy friendly. And there is no compromise in flavour! The whole family will love them. Low sugar high fiber rusks 2 cups cake flour 2 cups nutty wheat or brown flour 2 cups bran flakes 2 cups desiccated coconut 1 cup oats ½ cup of toasted seeds (breakfast mix; omega mix; ultimate mix) 15 ml bicarbonate of soda 15 ml baking powder 15 ml cream of tarter 150g brown sugar 2tsp cinnamon 10ml vanilla essence 100g honey Non nutritive sweetner (the equivalent of 20 spoons of sugar) 5ml salt 400g butter, just melted 2 large eggs, beaten 800ml buttermilk Preheat the oven to 200˚C. Sift together all the flowers and add the remaining dry ingredients. Make a well in the centre and pour in the melted butter, honey, buttermilk and eggs. Mix to form a thick dough. Spread into a greased baking tin and bake until risen and golden brown, about 45 mins to an hour. Allow to cool completely before cutting into long thin pieces. You can speed up the cooling process by putting it into the fridge or freezer. Arrange spaced out on a baking tray or wire rack and dry out in the oven at 80˚C, for a couple of hours until crisp and dry. PS - if you want this recipe in a nice printable word format, please e-mail me at [email protected] and I will gladly mail it to you.
Devilishly Simple Canvases for All Your Favourite Flavour Combinations, but Just as Glorious on Their Own
We show you how to cook the best honey roast gammon joint. We give you the cooking time per kg for how long to boil gammon in a pan, as well as the instant pot/pressure cooker gammon method.A simple honey and mustard glaze is poured over the boiled ham before being oven-roasted giving a delightful sticky, sweet taste.Most popular at Christmas, but we love it all year round for a delicious Sunday Roast dinner and leftover slices of ham are perfect for lunch!Instructions shown for 2kg gammon joint recipe, cooking times for other sizes can be seen in the notes section
Known as “Potage Saint-Germain”, this Split Pea Bacon Soup is a staple French recipe that combines earthy green split peas with vegetables, pureed until smooth, and topped with crispy bacon for goo…
The best 3 ingredient kumquat marmalade prepared with fresh fruit and no pectin at all!
Waanzinnige wortelsoep met sinaasappel en kokos, lekker smullen bij elke hap die je neemt. Makkelijk te bereiden en snel klaar, lees verder op BonApetit!
Deze Aziatisch ramen noedelsoep met kip is verslavend lekker! Met gepocheerde stukken kip in gember bouilon, knapperige gebakken rijst en paksoi!
Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
This spiced apple chutney is packed full of apples, dried cherries, ginger, and just a touch of jalapeño peppers. It’s the perfect mix of savory apple flavor.
This speedy sweet potato soup recipe is topped with crispy chorizo for extra flavour. Paired with fresh bread, it makes the perfect winter warmer.
Super easy honey dijon chicken simply baked in a pan with the tasty sauce!
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce
Oond 180 gr C. Smeer diep tertbak en voer uit met gekoopte broskorsdeeg. Gooi 250 gr gerasperde cheddar kaas oor deeg, dan 150 gr gesnyde biltong. Klits saam: 4 eiers en 250 ml room en 125 ml melk …
I’d always been wary of marmalade, mostly because I just couldn’t wrap my head around it. To me, it was just jelly with a bunch of stuff in the way.
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
A quick and easy pasta in a creamy sauce with Italian sausage and pecorino cheese!
