This cosy, rustic roasted fennel quiche is perfect for brunch, a light lunch or dinner with a crisp green side salad. Baby fennel is caramelised alongside leeks to create a sweet yet moreish filling. The crust is made with whole-wheat pastry that holds the sweet, creamy fennel and leek filling to create something truly special. Did you make this roasted fennel quiche? Tag us on Instagram @foodandhomesa! Also See: Roast beef sirloin with smoky tahini https://www.foodandhome.co.za/recipes/main-ingredient/beef/roast-beef-sirloin-with-smoky-tahini Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
South African rugby icon and National Captain – Siya Kolisi – has joined leading hospitality and casual dining group, Life & Brand, as a Stakeholder. This will see…
October/November not only marks the Jacaranda blooming season, but also marks exam season. Is it a coincidence that they occur at the same time? Many believe not – having a Jacaranda flower fall on your head is apparently the way to pass all your exams! Most of us have been there and understand the stresses of exams (with some of us still experiencing exam stress either vicariously or ourselves), and understand how nutrition plays an important role in supporting brain function. To make things simpler, we’ve rounded up a list of the best foods to eat to boost focus. …
A good bottle of wine is the result of decisions made long before it reaches the table. From managing the vines and choosing the right time to harvest…
Whoopie pies are a beloved American sweet treat. They combine a cookie or cake with a creamy, fluffy filling and a cup of tea or coffee for an anytime treat. This recipe combines red velvet cake-like cookies with a smooth, fluffy and ultra-luxurious cream cheese filling that helps to balance the richness of the red velvet by adding a slight tangy sweetness. They’re perfect for afternoon tea, when hosting or just because. Made these Mini red velvet whoopie pies? Tag us @foodandhomesa #cookingwithFH on Instagram! Also See: Individual banoffee pies with flambéed bananas and cream
Let’s be real: that cupboard space under the sink is an easy area for storing a lot of bits and bobs, especially foodstuffs, if your kitchen space is…
You know that deeply savoury flavour in a slow-cooked beef stew, the richness of a mature Parmesan cheese or the satisfying taste of mushrooms fried in butter? That is umami at work. Often described as savoury, meaty or broth-like, umami is recognised as the fifth basic taste, alongside sweet, sour, salty and bitter. It gives food a rounded, satisfying quality and can make a dish taste richer without necessarily adding more salt. The word comes from Japanese and is commonly translated as ‘deliciousness’ or ‘pleasant savoury taste’. Although chefs have long used ingredients that naturally contain umami, the science behind…
A twist on the classic meatballs in tomato sauce, these meatballs combine the zingy flavours of garlic and lemon for a fresh take. Parsley, mint, garlic and paprika…
With gut health in focus lately, we’ve seen a rise in cultured and fermented foods on offer. Not only are pre- and probiotic products taking the wellness industry by storm, but cultured and fermented foods are, too. But what exactly is the difference between cultured vs fermented foods? We break it down: what the differences are, when to eat which, and share some of our favourite recipes. Cultured vs fermented Cultured and fermented foods are packed with beneficial bacteria or probiotics, making them an important and very beneficial addition to your diet. And while all foods containing beneficial bacteria…
This World Food Day, MAGGI celebrates an innovation that continues to deliver distinctive taste, meaningful nutrition and accessible convenience This World Food Day, MAGGI South Africa is…