Nothing says homemade quite like a jug of fizzy ginger beer. This easy recipe combines fresh ginger, sugar and yeast with a handful of raisins for a naturally lively drink that’s sweet, spicy and wonderfully refreshing. It takes a little patience while it ferments, but the result is well worth the wait – especially served ice-cold on a warm afternoon. Did you make this recipe? Tag us on Instagram @foodandhomesa Also See: Rooibos beer recipe https://www.foodandhome.co.za/recipes/rooibos-beer-recipe
Few things make dinner feel more effortless than a sheet of puff pastry. This tomato, baby marrow and goat’s cheese tart turns it into a golden, crisp base…
Ahead of the United Nations International Day of Awareness of Food Loss and Waste on 29 September, Refreshi argues that consumer food rescue and structured B2B trading offer complementary ways to keep suitable surplus in circulation while building a more circular food economy for SA. South Africa’s food-loss challenge does not begin only when a household discards groceries or a restaurant clears a plate. It often begins much earlier, in production, processing, warehouses, and distribution networks, where suitable stock can lose value before it ever reaches the market. That is the conversation Refreshi wants to advance ahead of International Day…
Two lucky Food&Home readers stand a chance to win a set of Carrol Boyes Palm Collection Salad Servers valued at R3 000 each Long before Carrol Boyes…
A South African classic gets a slightly more indulgent makeover in this creamy Cremora tart. A buttery ginger biscuit crust is filled with a smooth Cremora and condensed milk filling, brightened with lemon and folded with melted white chocolate. Finish it with a handful of fresh berries for a dessert that’s rich, creamy and just tangy enough to keep you coming back for another slice. Also See: Maca-roon tartlets with honeyscotch and chocolate https://www.foodandhome.co.za/recipes/maca-roon-tartlets-with-honeyscotch-and-chocolate
Few South African treats are as instantly recognisable as freshly made koeksisters. Crisp, golden and beautifully twisted, these plaited pastries are deep-fried before being dunked into an ice-cold…
Inspired by the wealth of indigenous flora and fynbos on the estate, the La Motte Bakery has a new botanical-inspired loaf baked with 50% rye and 50% organic whole wheat flour, with a delicate touch of Buchu, a hint of pink pepper, some fynbos honey and the estate’s EVOO. The Bakery recommends a soft slice with a few ribbons of trout or a toasted slice with avocado when you visit us for breakfast or lunch, but we believe at home, this exceptional loaf only needs a generous smear of butter and perhaps a little drizzle of honey to complement its…
Five colours. Five delicious organic blends. One simple way to add more fruit, vegetables and plant-powered goodness to your family’s day. We all know the advice: more fruit, more vegetables, more variety and plenty…
A South African classic, reimagined for warmer days. This creamy milk-tart ice cream captures all the nostalgic flavours of traditional melktert – fragrant cinnamon, nutmeg and silky custard – then takes it one step further with a generous scattering of crunchy Marie biscuit crumble. It’s cool, creamy and wonderfully nostalgic, making it the perfect dessert for anyone who loves a classic milk tart. Did you make this recipe? Tag us on Instagram @foodandhomesa Also See: Rooibos milk tart soufflé https://www.foodandhome.co.za/recipes/rooibos-milk-tart-souffle
You might have the perfect flooring and furniture, but your living room still feels unwelcoming and cold. Ever experienced a living room that’s beautifully put together, stylish and…