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Roosterkoek are fluffy bread rolls cooked over the open fire. For them to be truly authentic, this needs to be a wood fire, and not gas. But, as we only have a gas braai at home, I have made my recipe to work on a gas stove. This way, you can enjoy them too! Either … Continue reading Roosterkoek
For the rose pistachio cheesecake ice cream you want both the rose and the pistachios to shine. This means using just enough rose water to give a hint of floral notes. And enough pistachio paste to make it nutty. I have adapted a recipe from Chef Zouheir which I found on Instagram. Head straight on … Continue reading Rose Pistachio Cheesecake Ice Cream
Annabel and Her Sisters opening lines: As I crunched up the long gravel drive to my sister's house, rattling over the cattle grids and returning the baleful stares of the lugubrious longhorn cows, I saw that I was not the only one to arrive early. My blurb: Annabel thinks her mother should downsize, rather than … Continue reading Annabel and Her Sisters, Catherine Alliott
The text and photograph for the post on How to Pack Up Your Kitchen When Moving was provided to me. Moving can be an exciting yet challenging experience, especially when it comes to packing the kitchen. This particular room is one of the most time-consuming areas to organize and pack because of the variety of … Continue reading How To Pack Up Your Kitchen When Moving
When Warren posed the question about turning a samoosa into a pie I had to agree with his thoughts. This lamb samoosa pie uses a cheat's puff pastry recipe that is so easy. If you don't want to make your own, buy a good quality puff pastry to use. Head straight on to the Recipe … Continue reading Lamb Samoosa Pie
November 2025 has to be the windiest month we have had for a long time. The wind sent the rain northwards, which was needed but led to a lot of flooding. And it also caused the fires to burn like mad here in the Western Cape. Our fynbos needs the flames for regrowth, but what … Continue reading November 2025 Showcasing In My Kitchen
Revenge of Odessa opening lines: Senator Jack Johnson admired his new, tailor-made tuxedo in the mirror. It fitted perfectly, and so it should: it had cost more than his first car. My blurb: Georg is chasing a story, the latest killing spree of Muslim extremists. Following the wounded to the hospital, he stumbles upon something … Continue reading Revenge of Odessa, Frederick Forsyth
Letting food be his guide, Warren has stumbled on some incredible places. Our rainbow nation has produced a melting pot of flavours and our cuisine is like no other because of the people who settled here from all over the world. He shares his adventures and recipes in his book, Food Trail South Africa. Embark … Continue reading Food Trail South Africa, Warren Mendes
Adapting a recipe from The Body Coach, I made Aussie pitas. Packed full of mince and topped with pickled beetroot and cucumbers, this makes for an easy dinner. I also added some local flair using an 11-in-1 spice mix. This medium chilli blend is made up of a mix of paprika, garlic, onion, coriander, cumin, … Continue reading Aussie Pitas
At the time I made this orange cake, blood oranges were not in season. I decorated it with grapefruit slices just for the pretty aspect. But, if I made it again I would do so with red fleshed oranges, as so far, they have been the best choice this season. Head straight on to the … Continue reading Orange Cake
This recipe for mezze maniche in brodo comes to me via Lago Garda and Ultime Notizie Flash. I adapted it quite a bit as we do not get veal in South Africa. As I wanted to concentrate on the pasta aspect of this recipe I used ready make beef and chicken stock. If you do … Continue reading Mezze Maniche In Brodo
In My Unicorn Speaks Zulu, children get a chance to see things from a new perspective, in a place they may never go, and experience a culture they may never experience. My Unicorn Speaks Zulu When a Unicorn, who can speak Zulu, meets a young Zulu girl in a forest, a beautiful friendship is born. … Continue reading My Unicorn Speaks Zulu
Jan Hendrik says to use skinned chicken thighs for this recipe for roasted red pepper and chicken soup. They are then drizzled with olive oil and cooked at 200° Celsius for 1 hour. All I can say is the result was not great as the chicken was so dry! And even adding it to the … Continue reading Roasted Red Pepper And Chicken Soup
Using broccoli, green beans, baby cucumbers, avocado and baby spinach, this green salad is full of good things. Topped with an Asian salad dressing, seeds and sprouts, this is the perfect lunch option in summer. Head straight on to the Recipe For ♥ Green Salad ♥ Green salad Every couple of months I meet a … Continue reading Green Salad
Following on from How Many Ways Can You Say Goodbye?, Sara is back in the hot air balloon to learn How Many Ways Can You Say Thank You. This is the third book in the series, with the first one being How Many Ways Can You Say Hello?. How Many Ways Can You Say Thank You … Continue reading How Many Ways Can You Say Thank You
I mentioned in my review of Klein Jan that there were not a lot of food photographs in the book. And that some pages had plenty of recipes on them. Under preserves, page 89 has four recipes, one being this spicy tomato chutney, as I have called it here. And, the photograph on the opposite … Continue reading Spicy Tomato Chutney
October 2025 was manic. We got back from overseas on the 1st and I hit the road running! I felt like I was playing catch up for the first two weeks with so many things needing my attention. And for the first time in months, we had a few really busy days at work. With … Continue reading October 2025 Showcasing In My Kitchen
Wolf Hour opening lines: 'And what is the purpose of your visit, Mr Holger Rudi?' The CBP officer looks at me without interest as he scratches his upper arm just below the emblem of the US Customs and Border Protection service. My blurb: Holger Rudi is here to tell a story about Mike Lunde. But, … Continue reading Wolf Hour, Jo Nesbo
This recipe book pays homage to Klein Jan, the restaurant, and Jan Hendrik's experiences of growing up on a farm. Jan-Hendrik embraces the concept of creating something from nothing and leaving this world better than he found it. The inspiration behind Restaurant Klein JAN did not come from a desire to create a fine dining experience … Continue reading Klein Jan, Jan Hendrik Van Der Westhuizen
I have future plans for these confit chickpeas. Not only to make a more substantial meal with chicken added to the dish. But also to turn the chickpeas into hummus. Head straight on to the Recipe For ♥ Confit Chickpeas ♥ Cooking for family When we first met Eva, she was vegan which meant being … Continue reading Confit Chickpeas