Leek, spinach & feta crustless quiche
The magic word here is ‘crustless’ – it promises the beginner cook the capacity to make a killer quiche that will knock the socks off their guests. Quick, tasty and good for you, this dish is a meal on its own for some, and a stunning side dish
for my fellow carnivores.
Just 100m2 & space to spare
Jonno, I work at a mine in Lesotho, and would like to build a thatched roof cottage from natural stone of about 80m2 to 100m2.
Curried chicken with coconut & papadum
For some people, this writer among them, a meal without chilli or a chilled litre of Tobasco is a tedious and cheerless thing. So here’s another salute to chilli and Africa’s meat of choice, in glorious combination with coconut and crisp papadums.
Eastern Ecstasy
For first-timers, this over-the-top ultra-spicy Sichuan-influenced meal can be a challenge. Most of the strong flavours are unfamiliar, the colour of the sauce is a deep magenta, and one of the key ingredients – tofu – is not part of the South African diet. But man, the taste! The aroma! The astonishing look of it all on the plate! But enough with the foodie raving. Let’s get that wok smoking.
Strawberry custard slice
Some call this dessert millefeuille but I never cook anything I can’t pronounce. But custard slices? There’s a joyous childhood memory! Try this classic version, culled from some good friends’ personal cookbooks.
In touch with nature
Hi Jonno,
We are planning to build a house in natural indigenous bush in the Waterberg area and would like your help.
Adding space (& character)
Dear Jonno,
Attached is my two-bedroom unit. Where the entrance is facing south-east there’s more space to extend.
Cilantro soup
Cilantro, coriander, dhania: only the name is different. Here is a fragrant soup loaded with flavour, that’s easy to prepare and even easier to drink. Make this colourful dish an integral part of your next dinner party.
A retirement farm home
In this issue Jonno designs a single storey retirement home for FW reader Makabongwe.
Better beef stroganoff
It’s seems that Baron Stroganoff, inventor of this recipe, was a real person and not some fairy tale Russian chef. But something tells me that this version is even better than anything the late baron ever cooked in his castle’s kitchen.
Lake house splendour
I received a request from regular Farmer’s Weekly reader Wayne to design a home which will be situated on a private development estate, located in the Karkloof area of KZN.
Gnocchi with cheese sauce
Every so often my adult children demand gnocchi for dinner. “Not again!” I say, and then I actually make the stuff and wonder why I ever object. The taste, the texture, the look of the little devils: it’s impossible not to love gnocchi. As a vehicle for strong flavours, gnocchi can’t be beaten.