Chocolate surprise
Surprise your loved one with a homemade chocolate heart-shaped gift filled with dipped chocolate strawberries.
Herb-stuffed lamb
Sheep have been on the menu for over 10 000 years. It follows that there’s one hell of a lot of ways to cook one, either whole or in part....
Coffee break with scones
A scone is one of the best things that can happen to flour, eggs and butter. This coffee-time staple is filled with mystery, especially in the hands of home bakers...
Thai tamarind chicken
The stirfry is one of the quickest routes from raw to cooked. Ideally, you need a wok and a blast of cooking gas. And if a good wok is hard...
A lamb & chilli fix
For some diners the electric tingle of chilli is as essential as salt and pepper. And for this cook, one of the best ways to get your daily chilli fix...
What a yummy bunny
Mutton bunny There are lots of stories about how bunny chows got their name. All that matters to you and me is that the meal has nothing to do with...
Roast lamb and vegetables
Roasting, writes Hugh Fearnley-Whittingstall, requires a set of principles rather than a collection of recipes. Roasting principles that ring bells for this meal are two: sizzling and resting, of which,...
Powerful puttanesca pasta
For the beginner cook, pasta is a great base upon which to construct a massive variety of meals. But puttanesca is powerful, almost overwhelming and it creates a nuclear explosion...
Jerked chicken
Jerked chicken, for the inexperienced, means coal-black, Caribbean-style, spicy chicken that’s usually cooked on an open fire. Here’s a way to produce a braai-style finish without the smoke, dust and...
Egg drop soup, Italian style
Cantonese egg drop soup has long been a favourite. And then along came Italian egg drop soup with delicious Mediterranean accents heightened by lemon zest and nutmeg.
Roast vegetables & grilled porterhouse
This dish is a symphony of crisp, lightly-oiled vegetables of different colours and tastes, heightened by fresh oregano and rosemary. Toss in some rare steak plus a dash of Thai-inspired...
Calamari & spinach
Squid enthusiasts have only one fear: a meal that looks and tastes like white rubber bands. Here’s good news for beginner cooks: a simple, magical way to turn squid into...
Pig neck and two apples
Pig neck has come to me as a major surprise, never before having had anything to do with this part of the beast. Well, let me tell you that this...
Not so sweet: Struggles with a lemon tart
There comes a time in the affairs of cooks when the lemon hits the pan. Hoping for a good-looking, sweet tasting lemon tart, this rugged survivor of many a kitchen...
Pork & beans: a rodeo for your inner cowboy
There’s something special about one-pot cooking. This hearty combination of beans, onions and smoked pork belly needs only a wedge of bread to soak up the flavour-rich juices.
Paella: hot Spanish spice
This over-the-top piece of Euro-cuisine has a lot going for it. Firstly, lots of flavours. Secondly, lots of colour. Thirdly, its surprisingly easy to cook. Finally, its a dinner party...
Hot & spicy mutton meatballs
Call it what you will, this meatball veld fire with its powerful Indian flavours will bring tears of homesickness to the eyes of KZN citizens exiled elsewhere in this great...
As easy as (apple) pie
Apple pie is the beginning of all fruit-based pies. American songs and movies are full of it. So here, in partial salute to apple pie, we have an apple tart,...
Tabouleh: a Lebanese spicy salad
They say travel broadens the mind. My travels tend to broaden my waistline, which is how I discovered my first tabouleh in Hong Kong (quite a distance from Lebanon!). There...
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...
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