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Using fresh springbok I made this venison stew, or springbok bredie if you speak Afrikaans. We were very fortunate to be given some Springbok from a friend at a very reasonable price. He charged us R100 (€10) for two loins, a shoulder and a leg, plus some bits and pieces for stewing, etc. The springbok … Continue reading Venison Stew | Springbok Bredie
This marinated feta cheese is a great way to add flavour to your feta. There was a debate a while ago between journalists and food bloggers as to whom deserves the 'airspace' more! Personally, I find it childish and pathetic and wonder why there cannot be space for all of us in the world. In … Continue reading Marinated Feta Cheese
We have been given the most beautiful, huge pieces of hake and as this fish can take on so many wonderful flavours, I decided to make use of the anchovy butter with olives and caper berries to sauce it up. Hake is a locally caught fish and there are quite a few companies in the … Continue reading Hake With Anchovy Butter And Caper Berries
I make this black olive tapenade when we need an alternative topping for bruschetta. I love the saltiness of the tapenade and you can use it for so many dishes. One of the most amazing things about Italy and France is the fact that farmers farm the land right up to the edges! Another thing … Continue reading Olive Tapenade
Is it possible, that this traditional Italian starter makes you drink more? I mean, could caponata make you drunk? I read the Vinatics post - and they drank 14 bottles of Welmoed wine. The theme this month for Vinatics was a braai and at their event, two of our eminent braai persona's put the fire … Continue reading Caponata
I first came across the name of this spice blend in a quiz posted by PinkPolkaDot. As I like to make all my own spice blends I gave this a go. According to my cooking Moroccan each spice shop has its own ras el hanout which translates to 'shopkeepers choice' or 'top of the shop'. … Continue reading Ras El Hanout
Garam masala is an aromatic blend of spices which may be used whole or ground to a fine powder. (Curry) Tandy's Masala This recipe should really be called Tandy's Masala as it is a blend of spices that I like to use when making curries. Some of the ingredients are essential, and others optional. I … Continue reading Garam Masala
This blueberry chocolate cake was made as an entry into a competition. I was so inspired by Lindt's new intense chocolate flavour, blueberry that I knew exactly what I wanted to do as my entry for the Woolworths competition. These intense flavours are limited editions so it is best to buy them when you see … Continue reading Blueberry Chocolate Cake
We were lucky to find some fresh sole and as it is such a subtle flavoured fish, I decided to make quite a robust sauce to go with it. This prawn and caper butter fits the bill perfectly. Prawn And Caper Butter Soles are not that easy to find in our local fishmongers. Here we … Continue reading Prawn And Caper Butter
Kabeljou (Kob) is a locally caught fish that is quite gamey and can take on a lot of strong flavours. I wanted to make this Caper Lemon Butter Sauce to accompany fish for some time and I can really recommend it for any white firm flesh fish. Lemons should be a staple ingredient in any … Continue reading Caper Lemon Butter Sauce
Lavender sugar is one of those condiments you can keep in your pantry to use when you need it. It can be used for baking to add a subtle floral taste to your cakes and biscuits. Or even add some to sweeten your hot cocoa. I have the most beautiful lavender bush that was given … Continue reading Lavender Sugar
Salsa Verde can literally be translated to Green Sauce and is packed full of fresh herbs. This condiment smells and tastes wonderful. As the name suggests, the sauce is Italian and was modified by the French and later the Germans. Parsley is an integral ingredient in this sauce and it is the basis for both … Continue reading Salsa Verde