Ultra-spicy! Home-made tandoori chicken
Tandoori chicken is one of the Asian subcontinent’s many contributions to fine dining. A ‘tandoor’ is the Hindi word for the special clay oven used in this style of cooking....
Vietnamese pho: Looks like soup, tastes like heaven
A friend of mine recently returned from Hanoi, bringing with him happy memories of pho, an aromatic, beef stock-based noodle soup made with beef or chicken, and chillies. He came...
Crisp shortbread biscuits
With the possible exception of a chocolate brownie, nothing accompanies tea or coffee better than a crisp shortbread biscuit.
Bacon and dried fruit pizza
Staunch artisanal chefs and sourdough bakers amongst our readers will object, but the simple fact is this: if supermarkets offer frozen pizza bases for sale, why attempt to make them...
Delicious chicken ragu
This combination of ingredients with pasta makes a fine supper for four to five people. And no, it’s not just another version of spaghetti bolonaise…
Pork chops with white wine
A pork chop – and may all my ancestors kindly look the other way – is a marvellous thing. And when simmered in white wine and a tangy Dijon mustard...
Calamari and green bean salad
Calamari – squid to our friends in the marine biology sector – is a wonderful addition to one’s seafood repertoire. Easy to cook, a marvel to present and a delight...
Heavenly risotto with smoked mozarella
Risotto, a hearty rice-based dish, is also a delicious accompaniment to meat, fish or poultry. Add it to your repertoire of gourmet dishes.
Hot banana split with rum and vanilla
Some rococo banana splits are overwhelmed by ice cream, fudge caramel and even crushed nuts. But in the spirit of good food with minimal effort, we have the Farmer’s Weekly...
Buttered turkey and roast vegetables
Christmas is full of tradition, and people everywhere recognise the end of the year as a festival. We put together a delicious buttered turkey and roast vegetables recipe to try...
Roast chicken portions with zesty Italian lemon sauce
It’s no secret: lemon and chicken in combination appear in a wide variety of international cuisines. Here’s an Italian- influenced classic to add to your repertoire of fine home cooking.
Gnocchi in a prawn & tomato sauce
The second-best thing you can do with a potato is turn it into gnocchi. Since you ask, the best thing is deep-fried, slap chips. Sticking with gnocchi means you have...
Tuna and egg salad
There are times when the harassed lunch-maker wants something quick and easy that isn’t a chunk of ham between two slices of buttered bread. If you are this person, here’s...
The famous flattie
Why did the chicken cross the road? It wanted to be a flattie. A feeble joke, I grant you, but here is one heck of a fine way to cook...
Lamb casserole: Easy cooking powerful flavour
The ideal dish must not only be satisfying, but generate feelings of cosiness and camaraderie. This tasty, heart-warming casserole does it all.
Brinjal salad: The perfect side dish
Unreformed carnivore that I am, the vegetable kingdom flickers only marginally on my culinary consciousness. But here’s a brinjal-based collection of tastes and aromas that’s impossible to ignore. It’s easy...
Chicken with brinjal and baby spinach
A casserole deserves a lot of attention for the best results – these textures and flavours take work to bring them together, but the final meal is worth it.
Hearty chicken casserole with dates & olives
New ideas for chicken are always welcome, and this one’s a real winner, especially when accompanied by buttery, garlic-enhanced mashed potato. Here’s a delicious winter warmer that’s guaranteed to earn...
Creating the ultimate meatloaf dish
While chilli con carne remains this kitchen mechanic’s favourite US approach to minced meat, meatloaf comes a very close second. Here’s a simplified, classic, carnivorous recipe for beginners.
Laeveld icecream
Only very good friends share their recipes. This one comes from my very good friend Immie Mostert, who got it from her grandmother, Suzanne le Grange. Now it’s yours –...
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