There’s something quietly luxurious about a pot of salsiccia sauce left to bubble away all afternoon. It’s not fussy, not complicated – just deeply comforting. This pasta is built on patience: good-quality Italian sausage, gently coaxed into a rich, slow-cooked tomato base until the flavours soften, deepen and settle into one another. As the sauce simmers, the salsiccia releases its fragrant blend of fennel, herbs and spice, creating layers of flavour that feel both rustic and refined. A splash of red wine adds warmth, while a handful of fresh herbs at the end lifts everything just enough. Tossed through al…
For the millions of South Africans who cannot face the day without a cup of coffee or tea in hand, a large new study has delivered some genuinely…
Golden, flaky, and filled with rich, savoury flavour, these pork and mushroom sausage rolls are the kind of crowd-pleasing bites you’ll come back to again and again. The combination of juicy pork mince and earthy mushrooms creates a perfectly balanced filling, wrapped in buttery puff pastry and baked until crisp and irresistible. Ideal for everything from casual lunches to effortless entertaining, they’re as versatile as they are delicious. Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram! Also See: Egg and sausage tart https://www.foodandhome.co.za/recipes/egg-sausage-tart
Let’s be honest: a thin, sad sauce is a kitchen heartbreak. The kind that slides off your food and leaves you wondering where it all went wrong. Enter the…
Potatoes are the quiet overachievers of the kitchen. They crisp, mash, roast, and fry their way into just about every craving. But while they’re easygoing on the plate, they’re a little fussy behind the scenes – especially when it comes to where you store them. If your instinct is to pop them into the fridge to “keep them fresh,” it might be time for a rethink. Read more: 1 Ingredient, 4 ways: Potatoes The fridge myth, busted It feels logical: colder equals longer-lasting. But potatoes don’t play by those rules. The cold temperature inside your fridge actually messes with their chemistry. When potatoes get too cold, their natural starch starts turning…
Bacon, bacon, bacon… It’s salty, smoky, and packed with umami. Served alongside your scrambled eggs or stack of pancakes for dinner, in a delectable quiche for your lunch,…
Crisp, golden and packed with flavour, these almond, apricot, ginger and fig biscotti strike the perfect balance between sweet, nutty and warmly spiced. Studded with chewy dried fruit and crunchy almonds, each slice delivers a satisfying bite that’s made for dunking into coffee or tea. Whether you’re baking for a weekend treat or stocking up your biscuit tin, this twice-baked classic is as elegant as it is irresistible. Did you make this recipe? Tag us on Instagram @foodandhomesa! Also See: Pressed flower sugar cookies https://www.foodandhome.co.za/recipes/pressed-flower-sugar-cookies
Mother sauces are hundreds of years old, and are still used as foundations for many of the dishes we eat today. Unlike the makeshift gravy your grandmother or…
Yep, you read that right – cocoa-free chocolate has officially entered the chat. You might be wondering how chocolate can be made without cocoa, but big retailers like Nestlè and Callebaut are on to something. Late last year and earlier this month, cocoa-free and alternative chocolate products were launched in Europe with the hope of success. But what’s the point of taking the most quintessential ingredient out of chocolate? In the past couple of years, the wholesale price of cocoa has been soaring. In 2024, the market saw an astonishing 300% increase, with 2025 not looking much better either. During…
There’s something wildly satisfying about scooping salsa that started as a handful of sun-warmed leaves and vines in your own garden. It’s fresher, brighter, and just a little…