Indigenous plant lovers, this one's for you! Actually it's really for everyone, but it is using one of South Africa's more internationally famous plants. This is a very juicy pesto and can be used in pretty much the same ways as any other type. Add to pasta, toss with roast vegetables, eat as a dip or, my favourite, with cream cheese and crackers. Simple but delicious. Oh yes, another benefit is that this plant is acidic during the sunny days and sweeter in the evening when the weather cools down. Two versions from one amazing plant. Read more about the medicinal benefits here
Suzanne Crozier – Spekboom Chutney Suzanne Crozier – Spekboom Chutney Tyd: 30 - 40 Min Bedien: 2 Groot Bottels Spekboom Bestanddele:250g Spekboom, finely chopped 2 red Onions, finely chopped 15ml B-well Chilli oil 15ml Garlic oil 1 red sweet pepper, finely chopped 2cm Ginger, grated. 1 Granny Smith, shopped. 15ml Curry Powder 500ml Sugar 250ml […]
I’ve always been hesitant to cook with Spekboom, probably just because I don’t know how. The time at home during lockdown inspired me to try a few new things, though and this was one of them.
Not only does Spekboom help in the fight against air pollution and climate change, it is very high in basic nutrients and can be used in various recipes. Try our Spekboom cucumber relish recipe and enjoy with a glass of De Grendel Viognier.
I found the original recipe on Suitcase and Chardonnay's website, and she had adapted the recipe from Steenberg’s Executive Chef, Kerry Kilpin, which just goes to show that recipes are easy to change bit by bit until you have something that you love. I tasted this when it was cooking and decided it needed a bit more bite, so added some chili, and then I didn't like the colour so added paprika, which also changed the flavour into something with a bit more depth. Oh yes, there is also apple in this recipe - not sure how I misread the original recipe - I think I just assumed chutney had apple and added it. I couldn't find Kerry Kilpin's recipe, but you can see Renate's here
Spekboom is South Africa's endemic wonder plant. This shrub is packed with Vitamin C and the succulent leaves are pro photosynthesisers.
In case you were wondering, it doesn’t taste like bacon. Contrary to its colourful Afrikaans name, Spekboom (literally translated to ‘bacon tree’) is a lush, emerald succulent plant with juicy, round leaves and an unmistakable, lemony flavour. It grows naturally in the Western Cape and...
Find out the benefits of planting spekboom, in your garden. It's low maintenance and easy to grow, no wonder it's one of our favourites
South Africa is proud of its endemic shrub, spekboom. Here are 5 ways to incorporate this miracle plant into your everyday life.
Consider the Portulacaria afra, what many call dwarf jade, or port, for short. In South Africa, where the tree is native to, it’s called “spekboom” which literally means “po…
Spekboom, the bright green-leafed succulent native to South Africa, also known as pork bush or elephant bush, first drew attention
Looking at SPEKBOOM BENEFITS one would understand why it is a great idea to adopt the plant in different parts of South Africa to improve well-being and state.
Spekboom, the bright green-leafed succulent native to South Africa, also known as pork bush or elephant bush, first drew attention
Recently I experimented with a classic pesto recipe and I decided to use some of the spekboom plants as the base for… by breezin
Spekboom is well known for its carbon reducing properties and the benefits to the air we breathe and reducing global warming, but it is also delicious to eat. As it is full of Vitamin C and a whole bunch of minerals, this salad is extra good for you. As with any salad, change the ingredients to suit what you have.
Looking at SPEKBOOM BENEFITS one would understand why it is a great idea to adopt the plant in different parts of South Africa to improve well-being and state.
I have discovered Purslane... and what a discovery it has been ! This fabulous, succulent green is amazing. You absolutely have to try...
Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more.
Sally Andrew is the author of a series of Tannie Maria murder mysteries set in the Klein Karoo. In this monthly column, Daily Maverick collaborates with the (fictional) Karoo Gazette to share some of Tannie Maria’s stories, letters and recipes.
Hi Steemians! When did you actually have your last menu with purslane? It belongs to one of the old forgotten herbs… by steved
A lightly spice tomato chutney delicious with cheese and cold meats, burgers and chips
Small, healthy pre-braai snacks. Not too filling.
For my next foray into eating purslane, I decided to try soup. I was actually thinking of something similar to a broth-based cabbage soup, but when I found this one, I just had to try it. I love “cream of” type soups (I was a cream of tomato junkie for a great many years) for their silky texture and satisfying fat load, so this recipe looked like something I could really get into. As always, I’ve modified it to ingredients I had on hand and my particular tastes. This recipe serves about 4.
This recipe includes two of the earliest garden vegetables and herbs:
My latest travel assignment in photos: a week exploring Mauritius' food and drink.
This unbelievably easy, crisp-tender, buttery, absolutely irresistible shortbread is one of those recipes you'll find yourself making again and again.
This month we are celebrating Cape Town as the World Design Capital for 2014. One of the four themes of design month is "Beautiful Things. Beautiful Spaces." It's a celebration of all the beautiful things from our beautiful continent: inspiring and original architecture, interiors, landscaping, food, furniture, fashion, jewellery, craft, art, publications, illustration, film, photography and creativity. And
Make the Easiest Tomato Chilli Chutney in just 30 minutes! This vibrant, sweet, and spicy condiment elevates meals and lasts up to 4 months.
Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more.
Dié sop is lekker vullend en voedsaam.
Galatopita is a classic Greek milk custard pie made with semolina.
Makes 1-2 500ml jars. (1 1/2 jars if you make my plain kimchi, and 2 if you add the pineapple or spekboom)
Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more.
Since opening, customers often ask for Margot or call me Margot. I didn’t know that this would happen but I answer to Margot too now. When I named the bakery I was looking for something that communicated warmth, community and a different approach to baking. Various ideas were discarded in conversation with Lucy, designer and architect for the bakery, but Margot resonated as it made me think of two wonderful women, my husband’s grandmother Perlette, or Perla, and my Nana, Margaret. The Greek and Latin words for Pearl are the root of the names Margot, Margaret, and Pearl. My Nana, though not a baker, is from Oldham in Lancashire, and has been a constant kind and generous presence in my life along with my grandfather. This pie connects me to the place I was born and I think of my northern family when I make it. For US cup measures, use the toggle at the top of the ingredients list.
Spekboom, the bright green-leafed succulent native to South Africa, also known as pork bush or elephant bush, first drew attention
Hannah Page has been creating beautiful bread art for the last six years, posting her pictures on the popular Instagram page Blondie + Rye.
