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Recipes

Recipe: Tart Tatin

Isn’t it amazing learning the stories of how certain dishes were created?  Especially the one’s that are appreciated around the world.  In my household, this is the case with the French Tart Tartin.  My husband claimed he was not a stewed fruit person until he tasted this buttery, tarty…

Bite Size: Home made chakalaka

Chakalaka, South Africa’s most loved relish of relishes.  The one side and share dish you dare not leave out of the braai/barbeque.  And my first real food love and the dish I swear by when gathering with friend’s and family. Make this recipe for gatherings or to enjoy with…

Recipe: Spiced pumpkin porridge

I personally don’t have any issues with vegetables and fruits, and until 2014 when I was pregnant with my 1st daughter, avocados were the only fresh produce I didn’t eat.  It bothered me a lot because visually; that creamy, chunky goodness looked heavenly, but it never translated that way…

Recipe: Homemade almond milk

What you will need
Mesh sieve for straining

Milk cloth (optional)

Powerful blender

Jug to store milk in
Ingredients
1/2 cup of unsalted almonds

2 cups of water

Pinch of salt

1 tbsp of vanilla essence

2 dates and 2 prunes for sweetening (optional)

1 tsb of chia seeds
How to make
Soak almonds in water overnight or for a minimum of…

Recipe: Garlic confit

As a self-taught chef, my journey of cooking over the years has been one of peeling away the layers of what I believed chef-ing should be. Your identity, your happiness and everything that makes you the complex being that you are is all entangled in the food you produce….

Recipe: Preserved lemons

Flavour… probably the only memorable take out of a good meal. Yes, texture and colours play an important role too, but if it didn’t hit the flavour notes, its just as notable as the last big mac meal you had. So let’s kick things off right. Start…