Baba ghanoush: a Middle Eastern delight
Whatever you choose to call it – brinjal, aubergine or eggplant – there is nothing as magical as converting three of these wondrous things into a sesame influenced, za’atar-enhanced, smoky spread.
Carrot cake loaf with dates
This carrot cake loaf, with its delicious, zesty cream-cheese icing and chopped walnuts, is soft and full of flavours.
Chicken tenderloins and dip
There comes a time in the family entertainment schedule when a bowl of peanuts or processed, oil-enhanced, orange-dyed maize by-products just don’t come up to scratch. In the first episode of a forthcoming series, I will introduce you to the concept of ‘advanced nibbles’.
Peppermint Crisp and vanilla panna cotta
These easy pepperminty vanilla panna cottas are a perfect dessert for your next gathering or holiday party. Your guests will love them.
Calamari and salsa
In Latin America, warm salads offer grilled meats their proper accompaniment. Give this calamari and chilli salsa your best shot!
Chicken with onions and Emmentaler cheese
My brother recently returned from a business trip to France, where he had what he called the ‘best chicken meal’ of his life. This recipe, reconstructed from memory, is the happy outcome.
How to make samoosas with potato filling
Everyone has his or her favourite samoosa filling. For this case hardened foodie hack, a potato samoosa is the food of any numberof gods. The filling, called aloo (potato in Hindi), is just one of the outstanding potato curries thatKwaZulu-Natal and the Indian subcontinent have to offer.
Beef, bacon and onion pot roast
If you’ve got a working oven, why roast in a pot? This splendid collection of techniques and delicious flavours answers this riddle.
North African chicken worth waiting for
Attempting unfamiliar cuisines often means encountering unknown or unavailable ingredients. In the case of food from North Africa and the Levant, preserved lemons are an absolute must. One downside: they take three weeks to mature!
Minestrone: magnificent Italian soup
Italian cuisine is loaded with astonishing soups. There is, for example, zuppa pavese, a chickenbased bowl of greatness topped by sourdough bread and a poached egg. At the greatest height, however, is minestrone, a classic with a thousand variations. Here is the version I cooked a few nights ago.
Platter of roast vegetables
Vegetables are a healthy addition to a braai or any other meat-based meal. However, the way you cook your veggies can make the difference between a great dish and a simply ‘okay’ one.
Couscous salad with a North African twist
Couscous may have originated on this continent, but the addition of avocado gives this dish a distinctly Mexican look and taste.