Ginger, in the last couple of decades, has become so mainstream that almost all kitchens have it stocked. Whether used to brew an all-round health-boosting tea or used in various curries, stews, stir-fries and sweet treats, ginger is a versatile ingredient to have. And while it can be stored for long periods of time, you might have come across a few knobs with a blue tinge. But don’t be alarmed: this doesn’t mean the ginger has gone bad or is toxic. There are a few reasons why your ginger has turned blue – none of them inherently bad. Why…
Only 10% of dog allergies are food-related. Most are triggered by the environment. If your dog is prone to scratching, licking its paws or having noticeably irritated skin,…
Looking for a Halloween cocktail with a little bite? The Creole Scream brings bold flavours, a rich red hue and a hint of spice to your spooky celebrations. Made with white rum, dry vermouth, grenadine and bitters, this eerie yet elegant cocktail takes just 10 minutes to prepare – perfect for raising a glass at your Halloween gathering. Also See: Witches brew Halloween mocktail https://www.foodandhome.co.za/recipes/witches-brew-halloween-mocktail
We all know how protected a glass of bubbles from Champagne is, but did you know our very own lamb from the Karoo is as protected? Thanks to…
Found a cake recipe you want to try, only to realise you don’t have an electric mixer? Don’t abandon your baking plans just yet. Plenty of recipes can be made with basic kitchen utensils, and you probably already have a few useful alternatives in your cupboards. The trick is knowing which tool works best for the job. While a fork can beat eggs and a wooden spoon can mix cookie dough, recipes that rely on incorporating lots of air, such as meringues and certain sponge cakes, require a little more effort. Whether you’re a beginner with a handful of kitchen…
The F&H Team had their writing hats firmly on their heads last week, covering topics from umami and things you should never store under the sink to Siya…
Cabbage, gem lettuce, peppers, carrots, mint, coriander and roasted, salted peanuts are dressed in a zingy peanut butter and lime vinaigrette in this crunchy Thai salad. It’s a refreshing addition to your weekly lunch rotation, or as a side to chicken, pork, or meaty fish. If you’d like to beef it up a little more, you can add shredded roast chicken, shredded tuna or pan-fried pork. And to finish it all off, serve alongside a crisp glass of Signature Sauvignon Blanc. About the wine — Signature Sauvignon Blanc: Intense aromas of gooseberries, passion fruit, and green fig, with some green…
Turmeric is what gives many dishes that lovely, deep golden colour. But that’s not all its worth: turmeric has been used in cooking for hundreds of years. It…
Earthy matcha and moreish coconut milk combine to create this twist on the classic Italian panna cotta. It’s earthy, it’s refreshing and surprisingly easy to make. Make a batch for your next dinner party or to keep in the fridge for a sweet treat after dinner. Garnish with toasted coconut flakes or a dusting of matcha powder for a stunning finish. Also See: Yoghurt panna cotta with mango and granadilla jelly Recipe, styling, and photograph by Katelyn Allegra Assisted by Cassandra Upton
Two classic desserts come together to create a sweet, creamy and zesty dessert. Make our crêpes Suzette cheesecake with caramelised oranges for your next dinner party and impress…