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I was in the mood for hummus and decided that some flatbreads would go perfectly with it to scoop up the chickpea goodness. We had friends staying with us the week before, and Kim had bought some sour cream to go on our baked potatoes. I used the left overs to make these sour cream … Continue reading Sour Cream Flatbreads
After I made the confit chickpeas as a meal, I knew I had to adapt the recipe to make confit chickpea hummus. I am not sure it was worth all the effort of cooking the chickpeas first. But what I can be sure of is that serving hummus warm is an interesting take on the … Continue reading Confit Chickpea Hummus
According to Ilse, a blend of multiple cultural identities and local ingredients have shaped the Durban curry recipe found in her recipe book, Timeless South African. She mentioned up-to-date potatoes which I had never seen until well after I made this curry. I am not sure if the variety used will make a difference, but … Continue reading Durban Curry
Using the flavours of an Italian Christmas treat, I made panettone rusks. They are packed full of raisins, mixed peel and almonds. Perfect for morning coffee, afternoon tea, or a lunch box treat. Skip ahead to the recipe for Panettone Rusks Are we the old timers? MasterChef Australia 2026 aired in South Africa two months … Continue reading Panettone Rusks
According to Ilse in her recipe book, Timeless South African, Indian rotis are a daily staple within South African Indian communities. Also known as chapati, these are meant to be soft, and served with curries. Skip ahead to the recipe for Chapati These South African Chapati I can remember the first time I had chapati. … Continue reading Chapati
I am still not up-to-date with working on recipes that are not from books I have been sent to review. This could be quite challenging as Dave and I leave for overseas in two days' time and nothing will be created until next month. In the meantime I am sharing this recipe for a quinoa … Continue reading Quinoa Salad Dressing
Better known as a tipsy tart, many people where I live would call this a Cape brandy pudding. In Timeless South African, Ilse refers to this as a classic heritage dessert. The originator of the recipe was Lesley Faull, the founder of the Silwood School of Cookery, and she was sponsored by Oude Meester, a … Continue reading Tipsy Tart
I think it is always good to have a few marinade recipes one can use for various meats. This lamb marinade comes from the recipe book Mexico in Mzansi which I reviewed in 2024. It can be used for any cut of lamb, but works well with lamb shoulder, and chops. Skip ahead to the … Continue reading Lamb Marinade
I love recipes which are easy to follow, and can be made in one bowl. This recipe for bran and berry muffins is the go to in Sarah Graham's house. I used frozen blueberries as that is what I always have in my freezer. But you can use any frozen berries that you have on … Continue reading Bran And Berry Muffins
I first made these vodka pickled cucumbers in 2024. They were served together with sardine rillettes, a recipe I got from Mimi. Since then, I have ensured that there is always a jar of them in my fridge. They go perfectly well with a cheese platter, and can be served with any charcuterie board you … Continue reading Vodka Pickled Cucumbers
Seeing as scones are a quick bread, bara brith scones seemed like a great idea. Bara is bread in Welsh and brith refers to the speckled look. And these scones were exactly that. Speckled bites of joy with a hint of ginger and lemon from the tea I used. Skip ahead to the recipe for … Continue reading Bara Brith Scones
I am in love with all things 'Bakewell' having been introduced to the tart by my aunt when we first visited her in the UK. I decided to make a Bakewell jam, and used the jam on my Bakewell scones. Dried cherries are key to this recipe and if you cannot find them where you … Continue reading Bakewell Scones
In her recipe book, Simple Suppers, Sarah suggests to make a double batch of this recipe for chilli con carne. I did just that and we had a great meal with friends using half of what I made. The rest was divided into two containers which I froze, making for simple meals during the week … Continue reading Chilli Con Carne
Sometimes, only chocolate will do! This is a sentiment from Jamie Oliver that I totally agree with. Dave and I have chocolate every evening after dinner. And these chocolate orange pots from Eat Yourself Healthy were the perfect treat. They are sweet, tangy and utterly delicious according to both Jamie and Dave! Skip ahead to … Continue reading Chocolate Orange Pots
This recipe for chicken and leek pie comes from Sarah Graham's Simple Suppers. It is super simple as you use chicken that has already been cooked. That you can buy or be like us and braai a chicken so we can get several meals from it. And it calls for store bought puff pastry. This … Continue reading Chicken And Leek Pie
When I left home, my aunt gave me her recipe for tzimmes. It never tasted as good as she made it, but I am sure that had to do with memory as much as anything else. I have made this numerous times over the years, adjusting it as I went along, so that what I … Continue reading Tzimmes
In Simple Suppers, Sarah Graham serves her lemon and herb spatchcock chicken with a chargrilled corn and chickpea salad. Dave prefers to do the butchering himself and so I buy a whole chicken. All you need to do is cut the backbone out of the chicken and the press it down firmly to flatten it. … Continue reading Lemon And Herb Spatchcock Chicken
This purple sweet potato soup was made from a local varietal of sweet potatoes that have a purple skin and white flesh. I did not peel the skin, to retain all the health benefits, and so the colour is quite dark. The recipe is simple to make and you can bulk this up to freeze … Continue reading Purple Sweet Potato Soup
When Angie shared her recipe for sourdough German brötchen I knew I had to make them. I was not so happy with my shaping the first time I did so. But, I made these sourdough dinner rolls a second time and loved how they turned out. I buy rye flour from a plastic free grocer, … Continue reading Sourdough Dinner Rolls
Hot and sour prawn curry originates from Indonesia. The heat comes from the chillies, and as I tend to go for medium curries rather than hot, I have used less than the recipe calls for. Add more if you like your curries hot. Tamarind and tomatoes add the sour notes to this dish. Plan ahead … Continue reading Hot And Sour Prawn Curry | Udang Asam Pedas