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Roasted lamb shanks with creamy samp and Durban curry chakalaka

Catering for a crowd

Have you noticed how we all flock home over the holidays? Children, aunts, uncles, Gogos and Oupas all gather to celebrate the time off. And what better way to…

Pastries

A tale of three pastries

Muriel Barbery once said: “Pastries can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, and when the orgy…

How to prepare couscous

How to prepare couscous

For basic couscous, place equal amounts of couscous and boiling water or stock in a container with a tight-fitting lid. Leave to stand for 15 minutes. Loosen the grains…

How to make floral ice cubes

How to make floral ice cubes

Floral ice cubes are an easy and impactful way to beautify drinks or ice buckets. Here’s how to do it. 1. Use only edible flowers. If sourcing from a…

Know your rice

Know your rice

BASMATI A long-grained, fragrant rice grown mainly in India and Pakistan. It has a delicate, nutty flavour and is not sticky, as are most other long-grained rices. It comes…

How to use leftover rice

Rice balls make a marvellous quick lunch or can be served as part of an antipasti platter. Roll leftover rice into balls. Make a hollow in the centre of…

How to use leftover cheese

How to use leftover cheese

If you have leftover ends of cheese (such as Parmesan, ricotta, blue cheese), here’s a delicious way to use them. Preheat the oven to 180°C. Brush 5 phyllo sheets…

How to make hummus

How to make hummus

By Anna Montali Rinse and drain 1 x 410g tin chickpeas and spoon into a blender. Add 45ml (3 tbsp) tahini, 2 garlic cloves, the juice of 1 lemon,…